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The Antioxidant Potential of Fermented Foods

The major role of antioxidant compounds in preserving food shelf-life and providing health-promoting benefits, combined with the increasing concern towards synthetic antioxidants, is increasingly leading the scientific community to focus on natural antioxidants. Polyphenols, bioactive peptides, amin...

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Guardado en:
Formato: Online
Lenguaje:inglés
Publicado: MDPI - Multidisciplinary Digital Publishing Institute 2025
Materias:
yogurt
Crataegus oxyacantha
total phenolic
cholesterol
triglyceride
oxidative stress
noni fruit juice
fermentation
phenolic
antioxidant activity
macrophages
atherosclerosis
pumpkin seed milk
camel milk
physicochemical
carbon tetrachloride
rats
nipa palm vinegar
nipa palm vinegar powder
Nypa fruticans Wurmb
spray-drying of nipa palm vinegar
bovine
dairy alternatives
anti-inflammatory
anti-platelet
PAF
ADP
black soy milk
daidzein
genistein
lactic acid bacteria
pickles
probiotics
Lactobacillus
probiotic property
enzymatic potentials
polyphenols
antioxidant capacity
anaerobic fermentation
fermented coffee
Hario V60
Aeropress
French press
high-fat diet
organs
anti-oxidative stress
jujube vinegar
bioactive compounds
volatile compounds
phenolic content
organic acid content
TEAC
chlorogenic acid
acetic acid
ethyl acetate
rye bran
valorisation
yeasts
functionality
GABA
antioxidant
grain
Chenopodium album L.
secondary metabolites
metabolomics
cow milk
functional food
fermented wheat bran polysaccharides
intestinal motility
intestinal barrier
intestinal health
zebrafish
n/a
thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general
thema EDItEUR::P Mathematics and Science::PS Biology, life sciences
thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSV Zoology and animal sciences
Acceso en línea:ONIX_20250220_9783725828449_459
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