Evaluation of Anticancer Activity of Lacto- and Natural Fermented Onion Cultivars

Improved antioxidative and cytotoxic activities of chamomile (Matricaria chamomilla) florets fermented by Lactobacillus plantarum KCCM 11613P

(2017) Eun-Hye Park et al.   Journal of Zhejiang University-SCIENCE B

Microbial biotransformation of bioactive flavonoids

(2015) Hui Cao et al.   BIOTECHNOLOGY ADVANCES

Improved Release and Metabolism of Flavonoids by Steered Fermentation Processes: A Review

(2014) Nguyen Huynh et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Evaluation of In Vitro Anticancer Activity of Ocimum Basilicum, Alhagi Maurorum, Calendula Officinalis and Their Parasite Cuscuta Campestris

(2014) Mandana Behbahani   PLoS One

Microbial diversity and flavor formation in onion fermentation

(2014) Lili Cheng et al.   Food & Function

Fermented Pu-erh Tea Increases In Vitro Anticancer Activities in HT-29 Cells and Has Antiangiogenetic Effects on HUVECs

(2013) Xin Zhao et al.   JOURNAL OF ENVIRONMENTAL PATHOLOGY TOXICOLOGY AND ONCOLOGY

Fermentation enhances the in vitro antioxidative effect of onion (Allium cepa) via an increase in quercetin content

(2012) Eun-Ju Yang et al.   FOOD AND CHEMICAL TOXICOLOGY

Fermentation Enhances the Biological Activity of Allium cepa Bulb Extracts

(2012) Agnès Millet et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant, antihypertensive, and immunomodulatory activities of peptide fractions from fermented skim milk with Lactobacillus delbrueckii ssp. bulgaricus LB340

(2011) Bingjun Qian et al.   JOURNAL OF DAIRY RESEARCH

Phenolic Acids and Flavonoids in Nonfermented and Fermented Red Sorghum (Sorghum bicolor (L.) Moench)

(2010) Louise Svensson et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The effects of a vegetable-derived probiotic lactic acid bacterium on the immune response

(2010) Heeson Chon et al.   MICROBIOLOGY AND IMMUNOLOGY

Flavonoids as anti-inflammatory agents

(2010) Mauro Serafini et al.   PROCEEDINGS OF THE NUTRITION SOCIETY