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L., Hirschberger, L

For yoghurts and fermented milks, most in vivo studies support the in vitro findings showing an improved antioxidant status (increased levels of antioxidant enzymes, overall antioxidant capacity, and resistance of LDL to oxidation and decreased levels of malondialdehydes/TBARS) in mice, rats and human subjects after consumption of fermented milk/probiotic yoghurts compared with unfermented milk

Oxidized TGR had a T m of 73.7 C, whereas TGR reduced with NADPH displayed a T m of 66.5 C (Fig

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