The aim of this study was to investigate and compare the effects of heat-killed and live
Lactobacillus on carbon tetrachloride (CCl4)-induced acute liver injury mice. The indexes …

Abstract Background Agastache rugosa (Fisch. & CA Mey.) Kuntze (Korean mint) is used to
treat diverse types of human disorders in traditional medicine. In recent years, its non …

Abstract Butterfly Pea (Clitoria ternatea L.) has been utilized as traditional medicine to cure
many kind of diseases. Previous study indicated that Butterfly Pea contains bioactive …

The probiotic properties and the viability of lactic acid bacteria of fermented dairy products
can be improved by addition of bioactive compounds originating from natural sources (eg …

Phenolic compounds represent big group of plant secondary metabolites that influence
flavor, color, and texture and can be used as food additives, nutraceuticals, and …

Steered fermentation by microorganisms gives great added value in the nutritional quality of
local food. Ginger rhizome naturally contains a myriad of bioactive compounds including …

Soaking is one of the important steps in tempeh production. Various microorganisms grow
during the soaking process, which can affect the nutrition and quality of the tempeh. This …

Probiotics are the most widely used component in functional foods, and defined by the World
Health Organization (WHO) as “living microorganisms which, exert various health benefits …

Abstract Bakteri Asam Laktat memiliki kemampuan untuk menguraikan senyawa fenolik
yang berkorelasi terhadap aktivitas antioksidan dari buah dan sayuran. Penelitian ini …

Antihiperpigmentasi pada produk kosmetik (hidrokionon) memiliki efek samping yang
membahayakan kulit apabila digunakan dalam tempo waktu yang lama. Alternatif lain …