Ameliorative effect of probiotic fermented Litchi chinensis juice on phytochemical composition and oxidative stress-linked diabetes

Ameliorative effect of probiotic fermented Litchi chinensis juice on phytochemical composition and oxidative stress-linked diabetes

Abstract The present study was designed to analyze the effect of fermentation (natural and commercial probiotic fermentation) on phytochemical composition and the antidiabetic effect of Litchi chinensis juice. The Litchi juices underwent natural fermentation (NFLJ) and commercial probiotic fermentat...

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Bibliographic Details
Main Authors: Shanti Bhushan Mishra, Shradhanjali Singh, Nishesh Sharma, Mitasha Srivastava
Format: Article
Language:English
Published: Springer 2025-07-01
Series:Discover Food
Subjects:
Antioxidants
Fermentation
Litchi chinensis
Radical reactions
Type II diabetes
Online Access:https://doi.org/10.1007/s44187-025-00493-5
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