Antioxidants, inhibits the growth of foodborne pathogens and reduces nitric oxide activity in LPS-stimulated RAW 264.7 cells of nipa palm vinegar
Nipa palm vinegar (NPV) made from the sap of nipa palm (Nypa fruticans Wurmb.) has long been used as a local food seasoning and folk medicine. This study compared the bioactive compounds, antioxidant, in vitro anti-inflammatory and antimicrobial activities of three NPVs obtained from different plant...
Main Authors: | , |
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Format: | Article |
Language: | English |
Published: |
PeerJ Inc.
2021-09-01
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Series: | PeerJ |
Subjects: | |
Online Access: | https://peerj.com/articles/12151.pdf |