Vinegar-processed <i>Curcuma phaeocaulis</i> promotes anti-angiogenic activity and reduces toxicity in zebrafish and rat models

Abstract

The study indicated that processing using vinegar could decrease toxicity and increase anti-angiogenic activity of <i>C. phaeocaulis</i>, which could be applied for clinical treatment. Further in-depth study on the synergism and detoxification mechanism of vinegar processing technology is needed.