In vitro antioxidant activity of Moringa oleifera lam. Leaf after Monascus purpureus fermentation and chemical component changes by untargeted metabolomics

This study aims to explore the enhancement effect of semi-solid fermentation of Monascus purpureus on the antioxidant properties of Moringa oleifera Lam. leaf (MOLL), as well as to analyze the potential antioxidant substances and their production mechanisms. In this study, the antioxidant activity o...

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Veröffentlicht in:	Food science & technology 2024-09, Vol.208, p.116723, Article 116723
Hauptverfasser:	Wang, Zilin, Feng, Ying, Tian, Yang, Yang, Min, He, Yanju, He, Yujia, Wang, Yue, Shi, Chongying, Tao, Liang
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidant activity antioxidants fermentation free radicals gene expression regulation kynurenine LC‒MS leaves melatonin metabolites metabolomics Monascus purpureus Monascus purpureus fermentation Moringa oleifera Moringa oleifera lam. leaf topology tryptophan Untargeted metabolomics
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