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Method for producing fermented Beta vulgaris extract with improved antioxidant activity and fermented Beta vulgaris extract produced by the same method
Method for producing fermented Beta vulgaris extract with improved antioxidant activity and fermented Beta vulgaris extract produced by the same method
The present invention relates to a method for preparing a fermented beet extract with enhanced antioxidant activity containing 5-hydroxymaltol and to a fermented beet extract prepared by the method, wherein the fermented beet extract of the present invention contains 5-hydroxymaltol compared to a non-fermented beet extract. Since it contains hydroxymaltol and has excellent antioxidant activity, it can be usefully used as a material for antioxidant health functional foods and cosmetics.
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