Open AccessPhenolic profile of jujube fruit subjected to gut microbiota fermentation and its antioxidant potential against ethyl carbamate-induced oxidative damage
Author(s) -
Tao Bao,
Ming Zhang,
Yuanqing Zhou,
Wei Chen
Publication year - 2021
Publication title -
journal of zhejiang university. science b
Language(s) - English
Resource type - Journals
eISSN - 1862-1783
pISSN - 1673-1581
DOI - 10.1631/jzus.b2000754
Subject(s) - abts , antioxidant , chemistry , fermentation , food science , reactive oxygen species , biochemistry , glutathione , polyphenol , cytotoxicity , dpph , in vitro , enzyme
To evaluate the composition of bioactive substances and the antioxidant effects of jujube fruit under gut microbiota fermentation (GMF), and the inhibitory effect on cytotoxicity caused by ethyl carbamate (EC).