| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538672 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠We evaluated the anti-inflammatory activities of three fermented dietary herbs either individually or in combination. ⺠All the fermented herbs exhibited potent in vitro anti-inflammatory activities but with different extent. ⺠The mixture of fermented but not the unfermented herbs significantly ameliorated the in vivo adversity of lipopolysaccharide. ⺠Only the mixed fermented formulation significantly increased gut commensal bacteria in lipopolysaccharide-treated animals.
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Authors
Shambhunath Bose, Mi-Young Song, Jong-Kyoung Nam, Myeong-Jong Lee, Hojun Kim,