Phenolic-rich lees from Philippine rice wine (tapuy) increases Caenorhabditis elegans lifespan in spite of having low antioxidant activity

Phenolic-rich lees from Philippine rice wine (tapuy) increases Caenorhabditis elegans lifespan in spite of having low antioxidant activity

Abstract Tapuy is an indigenous wine produced in the Philippines. Rice wine fermentation produces a by-product of rice leftover and microbial biomass, collectively called lees, which usually is discarded as a waste product. However, studies have shown the potential value of lees as a healthy food so...

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Bibliographic Details
Main Authors: Sean Philippe L. Chua, Lesley Dale Umayat, Paul Mark B. Medina
Format: Article
Language:English
Published: BMC 2024-01-01
Series:Food Production, Processing and Nutrition
Subjects:
Rice wine
Tapuy
Lees
Lifespan
Caenorhabditis elegans
Fermented food
Online Access:https://doi.org/10.1186/s43014-023-00181-w

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