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. 2021 Apr 30;13(5):1516. doi: 10.3390/nu13051516

Figure 2.

Figure 2

The Protective effect of fermented cabbage foods-derived lactic acid bacteria against inflammatory disorders. ↑: increase; ↓: decrease; LAB: lactic acid-producing bacteria; IL-6: interleukin-6; TNF: tumor necrosis factor; INF-γ: interfer-on-gamma; MPO: myeloperoxidase; IgE: immunoglobulin E; Th1: T helper 1; Th2: T helper 2; IL-4: interleukin-4; IL-5: interleukin-5; IL-13: interleukin-13; Treg: regulatory T cells. Cre-ated with Biorender.com.