Changes in Phenolic Profiles and Inhibition Potential of Macrophage Foam Cell Formation during Noni (<i>Morinda citrifolia</i> Linn.) Fruit Juice Fermentation

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...

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Detaylı Bibliyografya
Asıl Yazarlar: Kun Cai, Rong Dou, Xue Lin, Xiaoping Hu, Zhulin Wang, Sixin Liu, Congfa Li, Wu Li
Materyal Türü: Makale
Dil:English
Baskı/Yayın Bilgisi: MDPI AG 2022-04-01
Seri Bilgileri:Fermentation
Konular:
noni fruit juice
fermentation
phenolic
antioxidant activity
macrophages
atherosclerosis
Online Erişim:https://www.mdpi.com/2311-5637/8/5/201

Internet

https://www.mdpi.com/2311-5637/8/5/201

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