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

• Päätekijät: Tarik Ozturk (Tekijä), María Ángeles Ávila-Gálvez (Tekijä), Sylvie Mercier (Tekijä), Fernando Vallejo (Tekijä), Alexis Bred (Tekijä), Didier Fraisse (Tekijä), Christine Morand (Tekijä), Ebru Pelvan (Tekijä), Laurent-Emmanuel Monfoulet (Tekijä), Antonio González-Sarrías (Tekijä)
• Aineistotyyppi: Kirja
• Julkaistu: MDPI AG, 2024-05-01T00:00:00Z.
• Aiheet: article
• Linkit: 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...