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10.1016/j.jnutbio.2025.109952 Summary Keywords phenolic acids, fermentation, health benefits, microbial biotransformation, antioxidants, functional foods Citation Kumar A, Saranyadevi S, Thirumalaisamy SK, Dapana Durage TT, Jaiswal SG, Kavitake D and Wei S (2025) Phenolic acids in fermented foods: microbial biotransformation, antioxidant mechanisms, and functional health implications

Exp Neurol 211:480488

After 6 h, 50 L solution was taken out and the HAc/NaAc buffer (0.5 M, pH = 4.5) was added, then followed by addition of H 2 O 2 (31 M), FeSO 4 (33.2 M), DCFH-DA (1:1000) or TMB (1.2 mM), respectively