Enhanced antihypertensive potential of fermented pomegranate juice: The contribution of phenolic compounds biotransformation and the resultant angiotensin-I-converting enzyme inhibition mechanism

Microbial fermentation enhanced the antihypertensive potential of pomegranate juice (PJ). Enhanced ACE inhibition in fermented PJ was attributed to biotransformation of phenolic compounds.

→ read the fulll article


Previous post
Carl Icahn Has More Than 8% Stake in Beverage-Can Maker Crown Holdings Activist investor believes Crown should shed noncore units and buy back more stock.
Next post
The Pickle Juice Company is Now Available in Wegmans Food Markets Pickle Juice will sit on the shelves in the advanced hydration section of Wegmans, where it can be identified as an anti-cramping supplement.