Post-harvest processed parsnip showed improved anti-oxidative capacity and protective potential against acrolein-induced inflammation in vitro and in vivo

Post-harvest processed parsnip showed improved anti-oxidative capacity and protective potential against acrolein-induced inflammation in vitro and in vivo

IntroductionPost-harvest processing plays a crucial role in enhancing the bioactive properties of vegetables. This study aimed to investigate the impact of post-harvest aging on parsnip’s bioactive profile and its protective effects against acrolein (Acr)-induced inflammation, a common pollutant and...

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Main Authors: Kangwook Lee, Jeong Hoon Pan, La Yoon Choi, Jaehyun Ju, Brandy Le, Liana C. Williams, Tae Jin Cho, Eunjin Lee, Ji Soo Yoon, Chae Lee Park, Sang-Yoon Kim, Sung Hum Yeon, Jeonghoon Kim, Mulim Choi, Kongsik Kim, Kee-Hong Kim, Jae Kyeom Kim
Format: Article
Language:English
Published: Frontiers Media S.A. 2024-11-01
Series:Frontiers in Nutrition
Subjects:
acrolein
parsnip
post-harvest processes
respiratory inflammation
antioxidant activity
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2024.1507886/full
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