| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5852870 | Food and Chemical Toxicology | 2012 | 7 Pages |
Abstract
⺠Antioxidative effects of onion extract were enhanced after fermentation. ⺠We used the crude enzyme extract from Aspergillus kawachii for fermentation. ⺠By fermentation, quercetin-3,4â²-diglucoside and -4â²-glucoside were declined. ⺠Increased compounds were quercetin-3-glucoside and quercetin, respectively. ⺠Quercetin showed antioxidative activity and neuronal cell protective effects.
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Authors
Eun-Ju Yang, Sang-In Kim, Sang-Yun Park, Han-Yeol Bang, Ji Hye Jeong, Jai-Hyun So, In-Koo Rhee, Kyung-Sik Song,