In vitro study of the antioxidative and antiproliferative capabilities of Lactobacillus casei 16‐fermented soymilk
Abstract In this study, soymilk was fermented with Lactobacillus casei 16. The contents of aglycone isoflavones, saponins, total phenolic, and free amino acid in the fermented soymilk, and the protection for the HepG2 cells against 2,2'‐azobis(2‐amidinopropane) dihydrochloride (ABAP) damage and...
Main Authors: | , , , , , , |
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Format: | Article |
Language: | English |
Published: |
Wiley
2020-01-01
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Series: | Food Science & Nutrition |
Subjects: | |
Online Access: | https://doi.org/10.1002/fsn3.1214 |