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...

Full description

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

Similar Items

Similar Items