
Anti-inflammatory and antioxidant effect of fermented whole wheat on TNFα-stimulated HT-29 and NF-κB signaling pathway activation
Keywords: Whole wheat; Sourdough fermentation; Prebiotics; Inflammatory bowel diseases; HPLC-DAD; HT-29; Gallic acid (PubChem CID: 370); 3-Hydroxybenzoic acid (PubChem CID: 7420); Vanillic acid (PubChem CID: 8468); Rutin (PubChem CID: 5280805); Vitexin (PubChem CID