Study on enhanced absorption of phenolic compounds of Lactobacillus-fermented turmeric (Curcuma longa Linn.) beverages in rats

• Main Authors: Plangpin Pianpumepong, Anil Kumar Anal, Galayanee Doungchawee, Athapol Noomhorm
• Other Authors: Asian Institute of Technology Thailand
• Format: Article
• Published: 2018
• Subjects: Agricultural and Biological Sciences; Engineering
• Online Access: https://repository.li.mahidol.ac.th/handle/123456789/13377
• Institution: Mahidol University

Lactobacillus plantarum, used as starter culture to produce turmeric beverages, was isolated and screened from the turmeric rhizomes. Fermented turmeric beverages were evaluated for its antioxidant activity using 2-2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging activity and ferric-reducing an...