Anti-aging effects of the fermented anthocyanin extracts of purple sweet potato on <i>Caenorhabditis elegans</i>
Jichun Zhao, Jie Yu, Qi Zhi, Tingting Yuan, Xiaojuan Lei, Kaifang Zeng, Jian Ming
Abstract
After fermentation with Weissella confusa , purple sweet potato anthocyanins were degraded into phenolic acids, resulting in higher antioxidant activity. Fermented purple sweet potato anthocyanins can extend the lifespan of nematodes via IIS and dietary restriction pathways.
Topics & Concepts
Caenorhabditis elegansAntioxidantFermentationFood scienceAnthocyaninOxidative stressBiologyBiochemistryPigmentChemistryGeneOrganic chemistryGenetics, Aging, and Longevity in Model Organisms