Noni juice-fortified yogurt mitigates dextran sodium sulfate-induced colitis in mice through the modulation of inflammatory cytokines

This study investigated the effect of noni juice (NJ) addition on physico-chemical, sensory, and bioactive properties of yogurt. NJ addition increased the acidity, yogurt starter count, total phenolics, total flavonoids, antioxidant activity, and flavor of yogurt. However, it reduced the viscosity, syneresis, and color parameters. Furthermore, whether feeding yogurt with or without NJ (7%, v/v) (NY or Y) (20 g/kg of diet) could alter the...