date:Aug 20, 2018
microbial properties, which are not even present in pure flavonoid samples extracted directly from plants.
Prof Chen said, Anti-microbial and anti-oxidant properties are key elements in food preservation. Flavonoids extracted directly from plants need to be further processed to be anti-microbial whereas our flavonoids produced from yeast do not require this. Secondly, there have been no reports on anti-oxidant properties in flavonoids while our yeast-based flavonoids naturally come with it.
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