Fermentation of Berries with Reduces Oxidative Stress in Endothelial Cells and Modulates Macrophages Function.

Accumulating evidence suggests that high consumption of natural antioxidants promotes health by reducing oxidative stress and, thus, the risk of developing cardiovascular diseases. Similarly, fermentation of natural compounds with lactic acid bacteria (LAB), such as , enhances their beneficial properties as regulators of the immune, digestive, and cardiovascular system. We investigated the effects of fermentation with on the antioxidant and immunomodulatory effects of Pushgay berries (, Ericaceae family) in human umbilical vein endothelial cells (HUVECs) and macrophage cell line RAW264.