Advertisement
Grab your lab coat. Let's get started
Welcome!
Welcome!
Create an account below to get 6 C&EN articles per month, receive newsletters and more - all free.
It seems this is your first time logging in online. Please enter the following information to continue.
As an ACS member you automatically get access to this site. All we need is few more details to create your reading experience.
Not you? Sign in with a different account.
Not you? Sign in with a different account.
ERROR 1
ERROR 1
ERROR 2
ERROR 2
ERROR 2
ERROR 2
ERROR 2
Password and Confirm password must match.
If you have an ACS member number, please enter it here so we can link this account to your membership. (optional)
ERROR 2
ACS values your privacy. By submitting your information, you are gaining access to C&EN and subscribing to our weekly newsletter. We use the information you provide to make your reading experience better, and we will never sell your data to third party members.
Biobased Chemicals
Conagen makes antioxidant kaempferol by fermentation
by Matt Blois
January 23, 2022
| A version of this story appeared in
Volume 100, Issue 3
Conagen is using fermentation to produce the antioxidant kaempferol for nutrition, beauty, and personal care products. The flavonoid is normally found in tea, fruits, and green, leafy vegetables like spinach and kale. Conagen already uses fermentation to produce other antioxidants, such as DHQ, p-coumaric acid, hydroxytyrosol, and rosmarinic acid. The biotech firm says fermentation is more efficient than chemical synthesis or botanical sourcing for producing flavonoids.
Chemical & Engineering News
ISSN 0009-2347
Copyright © 2024 American Chemical Society
You might also like...
The power is now in your (nitrile gloved) hands
Sign up for a free account to get more articles. Or choose the ACS option that’s right for you.
Already have an ACS ID? Log in
Join the conversation
Contact the reporter
Submit a Letter to the Editor for publication
Engage with us on Twitter