In vivo antistress and antioxidant effects of fermented and germinated mung bean

In vivo antistress and antioxidant effects of fermented and germinated mung bean

Mung bean has been traditionally used to alleviate heat stress. This effect may be contributed by the presence of flavonoids and γ-aminobutyric acid (GABA). On the other hand, fermentation and germination have been practised to enhance the nutritional and antioxidant properties of certain food produ...

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Bibliographic Details
Main Authors: Yeap, Swee Keong, Beh, Boon Kee, Mohd Ali, Norlaily, Mohd Yusof, Hamidah, Ho, Wan Yong, Koh, Soo Peng, Mohamed Alitheen, Noorjahan Banu, Long, Kamariah
Format: Article
Language:English
Published: Hindawi Publishing Corporation 2014
Online Access:http://psasir.upm.edu.my/id/eprint/34155/1/In%20Vivo%20Antistress%20and%20Antioxidant%20Effects%20of%20Fermented%20and.pdf

Internet

http://psasir.upm.edu.my/id/eprint/34155/1/In%20Vivo%20Antistress%20and%20Antioxidant%20Effects%20of%20Fermented%20and.pdf

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