Chestnuts in Fermented Rice Beverages Increase Metabolite Diversity and Antioxidant Activity While Reducing Cellular Oxidative Damage

Chestnuts in Fermented Rice Beverages Increase Metabolite Diversity and Antioxidant Activity While Reducing Cellular Oxidative Damage

Foods containing chestnuts (<i>Castanea mollissima</i> Blume) are relatively uncommon, despite the high nutrient and starch contents and purported health benefits. In this study, we examine the flavor-related metabolites, volatile compounds, and amino acids in a traditional glutinous ric...

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Bibliographic Details
Main Authors: Jing Zou, Yinghong Hu, Kuo Li, Yang Liu, Miao Li, Xinyuan Pan, Xuedong Chang
Format: Article
Language:English
Published: MDPI AG 2022-12-01
Series:Foods
Subjects:
chestnut
lactic acid bacteria beverage
technology
antioxidant activity
Caco-2 cell
Online Access:https://www.mdpi.com/2304-8158/12/1/164

Internet

https://www.mdpi.com/2304-8158/12/1/164

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