Lactobacillus plantarum SD5209 and Increased Antioxidant Activity

• Enhanced Antioxidant Activity for Apple Juice Fermented with Lactobacillus plantarum ATCC14917.

  • 2018-12-24
  • Molecules (Basel, Switzerland) 24(1)
  • • Zhongxi Li
    • Jing Teng
    • Yilu Lyu
    • Xiaoqian Hu
    • Yueliang Zhao
    • Mingfu Wang

  • PubMed: 30586844
  • DOI: 10.3390/molecules24010051

  2 Insights on

  • Increased Antioxidant Activity

  • Low evidence
  • Highly Cited
  • Animal Study

  Lactobacillus plantarum ATCC14917 fermentation showed an increase in DPPH and ABTS radical scavenging activity as well as cellular antioxidant activity of apple juice.

  Effect

  Beneficial

  Effect size

  Moderate