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Potentiation of antioxidative and anti-inflammatory properties of cultured wild ginseng root extract through probiotic fermentation.

Authors
  • Park, Byoung-Gun
  • Jung, Hyun-Joo
  • Cho, Young-Wook
  • Lim, Hye-Won
  • Lim, Chang-Jin
Type
Published Article
Journal
The Journal of pharmacy and pharmacology
Publication Date
Mar 01, 2013
Volume
65
Issue
3
Pages
457–464
Identifiers
DOI: 10.1111/jphp.12004
PMID: 23356855
Source
Medline
License
Unknown

Abstract

FWG possesses enhanced antioxidative and anti-inflammatory activity, indicating that fermentation of cultured wild ginseng root extract with a probiotic bacterium can strengthen some of its desirable effects.

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