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Chua Lee Kee Lim Chooi Ling Ling Anna Pick Kiong Chye Soi Moi Koh Rhun Yian 《Plant foods for human nutrition (Dordrecht, Netherlands)》2019,74(1):18-27
Plant Foods for Human Nutrition - Cancer is a preventable and treatable disease, however, the incidence rates are on the rise. Classical treatment modalities for cancer include surgery,... 相似文献
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Fook Yee Chye Pei Wan Ooi Seah Young Ng Mohd Rosni Sulaiman 《Journal Of Aquatic Food Product Technology》2018,27(2):144-164
Seaweeds are valuable sources of biologically active compounds that could be used as ingredients for pharmacological applications. Industrial fermentation using microorganisms provides a wide array of fermented foods and functional compounds with excellent health benefits. These fermentation-derived natural compounds have the potential to be applied as nutraceuticals and functional foods. Therefore, this paper presents an overview of the fermentation of sustainable seaweeds in producing valuable components, including anticoagulant, antioxidant, antimicrobial, anti-inflammatory, and anticancer. Fermentation-derived compounds are expected to receive more attention due to their environmentally friendly processing as well as consumer desire for natural foods. 相似文献
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