Synergistic Antioxidant Activity of <i>Lycium barbarum</i> Polysaccharide and Chlorogenic Acid and Its Effect on Inflammatory Response of NR8383 Cells
It is inevitable for polyphenols and polysaccharides to interact during food preparation. Modifications in microstructure can lead to changes in the physical and chemical properties of food systems, which in turn may influence the nutritional characteristics and functional activities of the food. Re...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-11-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/22/3696 |
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