Chemistry & biodiversity
Metabolomic Profiling and Mechanistic Insights Into the Antioxidant and Anti-Inflammatory Effects of Traditional Fermented Mustard From Mizoram.
Vanlalhruaii Famhawite, Deep Jyoti Das, K Nusalu Puro, Dipankar Barman, Jyoti Lakshmi Hati Boruah, Rahul Gajbhiye, Rinku Baishya
Published: 202510.1002/cbdv.202502765
Abstract
Fermented Brassica-based foods generate diverse bioactive metabolites through microbial transformation. This study examined two traditionally fermented mustard leaf products from Northeast India-Ṭam-um (TUM) and Ṭam-um tengkhang (TUTM)-for their chem…
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