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Radical-scavenging activity in vitro of lemon peel fermented with Aspergillus saitoi and its suppressive effect against exercise-induced oxidative damage in rat liver
- Miyake, Y., Minato, K., Fukumoto, S., Shimomura, Y., Osawa, T.
- Food science and technology research 2004 v.10 no.1 pp. 70-74
- 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