Impact of Lactic Acid Bacteria Fermentation on (Poly)Phenolic Profile and In Vitro Antioxidant and Anti-Inflammatory Properties of Herbal Infusions

• Auteurs principaux: Tarik Ozturk (Auteur), María Ángeles Ávila-Gálvez (Auteur), Sylvie Mercier (Auteur), Fernando Vallejo (Auteur), Alexis Bred (Auteur), Didier Fraisse (Auteur), Christine Morand (Auteur), Ebru Pelvan (Auteur), Laurent-Emmanuel Monfoulet (Auteur), Antonio González-Sarrías (Auteur)
• Format: Livre
• Publié: MDPI AG, 2024-05-01T00:00:00Z.
• Sujets: article
• Accès en ligne: Connect to this object online.

Recently, the development of functional beverages has been enhanced to promote health and nutritional well-being. Thus, the fermentation of plant foods with lactic acid bacteria can enhance their antioxidant capacity and others like anti-inflammatory activity, which may depend on the variations in t...