The Functional Components and Hepatic Protective Mechanism of Wolfberry Vinegar by Mixed-Culture Fermentation

The Functional Components and Hepatic Protective Mechanism of Wolfberry Vinegar by Mixed-Culture Fermentation

Wolfberry (<i>Lycium barbarum</i> L.), as a kind of combination of medicine and food, is rich in antioxidant components. However, the deep-processed products of wolfberry need to be developed to improve its added value. This study aimed to investigate the nutrients, active antioxidant in...

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Bibliographic Details
Main Authors: Xiao Qiang, Man Zhao, Ting Xia, Qi Wang, Junwei Yu, Yunru Song, Huimin Zhang, Changsheng Qiao, Min Wang
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Foods
Subjects:
wolfberry
vinegar
mixed-culture fermentation
alcoholic liver injury
PI3K/Akt/NF-κB
Online Access:https://www.mdpi.com/2304-8158/14/7/1278
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