Almond milk fermented with different potentially probiotic bacteria improves iron uptake by intestinal epithelial (Caco-2) cells

Almond milk fermented with different potentially probiotic bacteria improves iron uptake by intestinal epithelial (Caco-2) cells

<p>New fermented almond <em>milks </em>were developed, using different potentially probiotic bacteria, in order to meet the current demand for healthy, versatile non-dairy products. An <em>in vitro</em> digestion/Caco-2 cell model was used to evaluate the effect of both...

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Bibliographic Details
Main Authors: Neus Bernat, Maite Cháfer, Amparo Chiralt, Jose Moisés Laparra, Chelo González-Martínez
Format: Article
Language:English
Published: ISEKI_Food Association (IFA) 2015-04-01
Series:International Journal of Food Studies
Subjects:
almond milk
fermentation
probiotics
iron availability
inflammation
Online Access:https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/232

Internet

https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/232

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