Fermentation Affects the Antioxidant Activity of Plant-Based Food Material through the Release and Production of Bioactive Components

• Main Authors: Yan-Sheng Zhao (Author), Aya Samy Eweys (Author), Jia-Yan Zhang (Author), Ying Zhu (Author), Juan Bai (Author), Osama M. Darwesh (Author), Hai-Bo Zhang (Author), Xiang Xiao (Author)
• Format: Book
• Published: MDPI AG, 2021-12-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

This review reports on the effects of fermentation on the chemical constituents and antioxidant activity of plant-based food materials. Fermentation involves a series of reactions that modify the chemical components of the substrate. It could be considered a tool to increase the bioactive compounds...