Anti-inflammatory effects of a naturally lacto-fermented cucumber product on RAW 264.7 macrophages in association with increased functional ingredients
A naturally lacto-fermented cucumber product was developed for use as anti-inflammatory functional foods. To explore the anti-inflammatory characteristics, water (CWE) and ethanol extracts (CEE) from this product were selected to assess their anti-inflammatory potential on RAW 264.7 macrophages in t...
Main Authors: | , |
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Format: | Article |
Language: | English |
Published: |
Elsevier
2023-12-01
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Series: | Food Chemistry: X |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157523004820 |