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

• Main Authors: Tarik Ozturk (Author), María Ángeles Ávila-Gálvez (Author), Sylvie Mercier (Author), Fernando Vallejo (Author), Alexis Bred (Author), Didier Fraisse (Author), Christine Morand (Author), Ebru Pelvan (Author), Laurent-Emmanuel Monfoulet (Author), Antonio González-Sarrías (Author)
• Format: Book
• Published: MDPI AG, 2024-05-01T00:00:00Z.
• Subjects: article
• Online Access: 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...