Effect of artichoke fermentation by probiotic strain Lactobacillus paracasei LMG P-22043 and of digestion process on polyphenols and antioxidant activity

Effect of artichoke fermentation by probiotic strain Lactobacillus paracasei LMG P-22043 and of digestion process on polyphenols and antioxidant activity

This investigation shows the influence of the fermentation process started with the probiotic Lactobacillus paracasei LMG P-22043 (PF) on the fate of health promoting polyphenols in artichoke in comparison with not started fermented artichokes (NSF). The fermentation process did not influence signif...

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Bibliographic Details
Main Authors: Antonella Garbetta, Isabella D'Antuono, Angelo Sisto, Fiorenza Minervini, Angela Cardinali, Paola Lavermicocca
Format: Article
Language:English
Published: Elsevier 2018-06-01
Series:Journal of Functional Foods
Subjects:
Artichoke
Probiotic strain
Polyphenol
In vitro digestion
Antioxidant activity
Fermentation
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464618300653

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http://www.sciencedirect.com/science/article/pii/S1756464618300653

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