<i>Eurotium cristatum</i> Solid-State Fermentation of Burdock Roots: Nutritional Changes, Enhanced Antioxidant Capacity, and Its Association with Phenolic Remodeling.

Antioxidants (Basel) · 2026 · PMC13405727 · PMID 42510542

Europe PMC DOI

hedged sentence

0.0100

closest p · 0.2× alpha

0.0100

boldest claim

The sentences

highly significantp < 0.01actually significant

On day 4 of fermentation, the DPPH radical scavenging activity of burdock root extract increased to 95.16%, representing a 1.69-fold enhancement compared with the unfermented control (56.46%); this difference was statistically highly significant ( p < 0.01).

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Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.

&lt;i&gt;Eurotium cristatum&lt;/i&gt; Solid-State Fermentation of Burdock Roots: Nutritional Changes, Enhanced Antioxidant Capacity, and Its Association with Phenolic Remodeling.

The sentences

<i>Eurotium cristatum</i> Solid-State Fermentation of Burdock Roots: Nutritional Changes, Enhanced Antioxidant Capacity, and Its Association with Phenolic Remodeling.