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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Hōputu:	Online
Reo:	Ingarihi
I whakaputaina:	MDPI - Multidisciplinary Digital Publishing Institute 2025
Ngā marau:	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
Urunga tuihono:	ONIX_20250220_9783725828449_459
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The Antioxidant Potential of Fermented Foods

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