Changes in Phenolic Profiles and Inhibition Potential of Macrophage Foam Cell Formation during Noni (<i>Morinda citrifolia</i> Linn.) Fruit Juice Fermentation
The dynamic changes in phenolic composition and antioxidant activity, and the potential effect on foam cell formation and cholesterol efflux during noni (<i>Morinda citrifolia</i> Linn.) fruit juice fermentation were investigated in this study. The composition of phenolic compounds was s...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-04-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/8/5/201 |