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doi: 10.1016/S0163-7827(01)00027-3 [DOI] [PubMed] [Google Scholar] 124.Karanth H, Murthy R
The sourdough fermentation is a traditional practice, especially in rye bread making, to improve the sensory quality and shelf-life of bread
Its mechanism involves activating the AMPK/SIRT1 pathways and suppressing lipogenic regulators like PPAR and SREBP-1c, highlighting its potential as a therapeutic candidate for NAFLD (96)
Bov J, Prou D, Perier C, Przedborski S Toxin-induced models of Parkinsons disease
