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Tempeh extract reduces cellular ROS levels and upregulates the expression of antioxidant enzymes
Tempeh is an Indonesian traditional food produced from soybeans through a mould fermentation involving Rhizopus oligosporus. It is rich in bioactive phytochemicals, including isoflavones that are known to exhibit antioxidant activities. This study aimed to investigate the ability of tempeh ethanol extract to reduce cellular reactive oxygen species (ROS) levels in HepG2 cells in vitro. Tempeh extract exhibited greater total phenolics, total flavonoids and free radical inhibition capacity thandoi:10.26656/fr.2017.5(3).560 fatcat:mt6j2x37urb2pflqz6wqnimcre