API | sauerkraut

sauerkraut Report issue

Botanical Experimental

AACT

Active Ingredient History

NOW

Sauerkraut is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves. ^Wikipedia

Chemistry

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Pharmacology

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sauerkraut

Organizations (1)

Research & Development (1)

Organization	Org Type	FDA approvals	Clinical Trials involvement	Org ID	Force Sort

Marketing (0)

Organization	Org Type	FDA approvals	Clinical Trials involvement	Org ID	Force Sort

Overview

Highest Phase: N/A
# of Trials: 2
# of Trial Organizations: 1

Trials by Phase

Trial	Phase	Start Date	Organizations	Indications

Feedback

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