Catalog Product Name / CAS / Description Structure

Notoginsenoside R1 is a natural triterpenoid compound found in the roots of Panax notoginseng (Burk.)F.H.Chen. Notoginsenoside R1 exhibits antioxidant and antiapoptotic activities. Notoginsenoside R1 provides cardioprotection against ischemia/reperfusion (I/R) injury. Notoginsenoside R1 also provides neuroprotection in H2O2-induced oxidative damage in PC12 cells.


Licoisoflavone A (66056-19-7)


Licoisoflavone A, a potential MRP inhibitor, is a natural flavonoid derived from the roots of Glycyrrhiza uralensis Fisch. It inhibits lipid peroxidation with an IC50 of 7.2 μM. Licoisoflavone A and Licoisoflavone B inhibit copper-induced protein oxidative modification of mice brain homogenate in vitro.


Resveratrol (501-36-0)


Resveratrol is a phytoalexin derived from grapes and other food products with antioxidant and potential chemopreventive activities. Resveratrol induces phase II drug-metabolizing enzymes (anti-initiation activity), mediates anti-inflammatory effects and inhibits cyclooxygenase and hydroperoxidase functions (anti-promotion activity), and induces promyelocytic leukemia cell differentiation (anti-progression activity), thereby exhibiting activities in three major steps of carcinogenesis. This agent may inhibit TNF-induced activation of NF-kappaB in a dose-and time-dependent manner. Resveratrol is a natural compound used in cosmetic materials. It is widely used in anti-aging and wrinkle removal, whitening and whitening spots, antibacterial and anti-inflammatory, oil control and acne, anti-allergy and analgesia, scar repair, hair care and other products, and it is compatible with lotion cream formula, gel formula and water formula.

Some naturally-derived antioxidants can be produced or concentrated through a fermentation process. As a leading CDMO, BOC Sciences supplies antioxidative compounds from small scale to large scale, and provides contract fermentation and synthesis services for customized antioxidative products.

Fermented Bioactive Metabolites as Antioxidants


Fermentation involves the breakdown of organic substances by microorganisms like bacteria, yeast, or fungi, leading to the formation of bioactive metabolites, including antioxidants. In addition, many antioxidants are naturally occurring compounds found in plants or derived from plant sources. It's worth noting that fermentation processes can sometimes be employed to enhance the bioavailability and concentration of certain beneficial compounds naturally present in plants. Fermentation can be used to extract bioactive compounds from plant materials more effectively, because it helps break down the cell walls of the plant material, making it easier to release the target compounds. Some microorganisms involved in fermentation can metabolize precursor compounds found in plants into more valuable bioactive compounds. For example, specific strains of microorganisms can be used to convert certain substrates into Resveratrol.

Examples of Antioxidants Produced by Fermentation

  • Polyphenols: Polyphenols are a diverse group of naturally occurring compounds found in plants, including flavonoids, phenolic acids, and stilbenes. Examples of polyphenolic antioxidants found in fermented products include resveratrol, catechins, quercetin, etc.
  • Glutathione: Glutathione is a powerful antioxidant naturally present in cells. It can be produced in abundance through fermentation. Glutathione plays a critical role in detoxification, immune support, and protection against oxidative damage.
  • Sulfur Compounds: Sulfur-containing compounds, such as allicin from garlic and organosulfides from onions, are formed through fermentation.
  • Coenzyme Q10 (CoQ10): CoQ10 is an antioxidant that plays a vital role in energy production within cells.

Microorganisms Used to Produce Antioxidants

Microorganisms can be harnessed to produce antioxidants through various fermentation processes. Here are some examples of microorganisms commonly used to produce antioxidants:

  • Lactic Acid Bacteria (LAB): LAB, such as Lactobacillus and Bifidobacterium species, are often used in food fermentation. They can produce antioxidant compounds like exopolysaccharides and peptides during fermentation.
  • Saccharomyces cerevisiae (Baker's yeast): During the fermentation process, it can contribute to the production of antioxidants like resveratrol, a polyphenol with various health benefits.
  • Aspergillus species: These fungi can generate antioxidants such as isoflavones and peptides during fermentation.
  • Bacillus species: Some Bacillus strains are employed in the fermentation of soybeans to produce nattokinase, an enzyme with potential antioxidant and cardiovascular health benefits.
  • Streptomyces species: Streptomyces bacteria have been explored for the production of antioxidants, including novel compounds with potential health benefits. They are known for their ability to synthesize a wide range of secondary metabolites.
  • Microalgae: Certain microalgae species, such as Chlorella and Spirulina, are rich sources of antioxidants like chlorophyll, carotenoids, and phycocyanin. These microorganisms can be cultivated and harvested for use in dietary supplements.

Applications of Fermented Antioxidants

  • Dietary Supplements: Fermented bioactive metabolites with antioxidative effects are often used as dietary supplements.
  • Cosmetics and Skincare: Antioxidants are a staple in the skincare industry due to their ability to protect the skin from oxidative stress and premature aging. Fermented bioactive metabolites are increasingly incorporated into cosmetic products and skincare routines.
  • Pharmaceuticals: Fermented antioxidants are being explored for their potential therapeutic applications. They may play a role in the development of drugs to treat various conditions, such as neurodegenerative diseases and cancer, where oxidative stress is a contributing factor.
  • Anti-Aging Products: Products aimed at combating the signs of aging often contain bioactive ingredients with antioxidative effects to promote youthful skin and overall health.

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