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• Antioxidants, inhibits the growth of foodborne pathogens and reduces nitric oxide activity in LPS-stimulated RAW 264.7 cells of nipa palm vinegar.

  Authors:Wilaiwan Senghoi and Wiyada Kwanhian KlangbudFrom:PeerJ (Vol. 9) Peer-Reviewed

  Sept. 16, 20217,278 words Article 1440LNipa palm vinegar (NPV) made from the sap of nipa palm (Nypa fruticans Wurmb.) has long been used as a local food seasoning and folk medicine. This study compared the bioactive compounds, antioxidant, in vitro...