PubAg

Main content area

Radical-scavenging activity in vitro of lemon peel fermented with Aspergillus saitoi and its suppressive effect against exercise-induced oxidative damage in rat liver

Author:
Miyake, Y., Minato, K., Fukumoto, S., Shimomura, Y., Osawa, T.
Source:
Food science and technology research 2004 v.10 no.1 pp. 70-74
ISSN:
1344-6606
Subject:
lemons, citrus peels, fermentation, cultured product starters, Aspergillus, antioxidants, flavonoids, in vitro studies, antioxidant activity, free radicals, in vivo studies, rats, nutrient intake, exercise, lipid peroxidation, oxidative stress, liver, thiobarbituric acid-reactive substances, reactive oxygen species, fermented foods, chemical composition, organic acids and salts, amino acids, sugar content, protective effect
Agid:
2021332