Isolation and Characterization of Flavonoids from Fermented Dandelion (<i>Taraxacum mongolicum</i> Hand.-Mazz.), and Assessment of Its Antioxidant Actions In Vitro and In Vivo

Isolation and Characterization of Flavonoids from Fermented Dandelion (<i>Taraxacum mongolicum</i> Hand.-Mazz.), and Assessment of Its Antioxidant Actions In Vitro and In Vivo

Flavonoids are famous for their diverse sources, strong biological activity, and low toxicity and could be used as a natural antioxidant in animal husbandry. In this study, the purification process and antioxidant activity of flavonoids from fermented dandelion were investigated. The adsorption and...

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Bibliographic Details
Main Authors: Na Yin, Yuan Wang, Xuerong Ren, Yang Zhao, Na Liu, Xiaoping An, Jingwei Qi
Format: Article
Language:English
Published: MDPI AG 2022-06-01
Series:Fermentation
Subjects:
fermented dandelion
flavonoids
purification
characterization
antioxidant activity
Online Access:https://www.mdpi.com/2311-5637/8/7/306

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