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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| Định dạng: | Online |
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| Ngôn ngữ: | Tiếng Anh |
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MDPI - Multidisciplinary Digital Publishing Institute
2025
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| Những chủ đề: | |
| Truy cập trực tuyến: | ONIX_20250220_9783725828449_459 |
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| _version_ | 1869517953062404096 |
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| collection | Directory of Open Access Books |
| description | 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, amino acids, and vitamins are among the most common antioxidant compounds naturally present in foods. Nevertheless, enabling further improvements in food antioxidant activity in vitro, which could potentially reflect that in vivo, is a topic of utmost significance. The bioconversion elicited by the use of microbial enzymes and/or fermentation with selected starters can be considered as a tool to enhance the activity of bioactive compounds by facilitating their release or changing their structural conformation. Yet, the elucidation of new bioconversion pathways, the study of antioxidant bioavailability and bioaccessibility, and their efficacy during in vivo digestion is an area that still needs exploring. In this framework, this Special Issue is aimed at covering the most recent advances in the use of fermentation as a means to enhance food antioxidant potential. |
| format | Online |
| id | doab-20.500.12854ir-153095 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-1530952025-02-20T13:33:04Z The Antioxidant Potential of Fermented Foods Verni, Michela Rizzello, Carlo Giuseppe 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 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, amino acids, and vitamins are among the most common antioxidant compounds naturally present in foods. Nevertheless, enabling further improvements in food antioxidant activity in vitro, which could potentially reflect that in vivo, is a topic of utmost significance. The bioconversion elicited by the use of microbial enzymes and/or fermentation with selected starters can be considered as a tool to enhance the activity of bioactive compounds by facilitating their release or changing their structural conformation. Yet, the elucidation of new bioconversion pathways, the study of antioxidant bioavailability and bioaccessibility, and their efficacy during in vivo digestion is an area that still needs exploring. In this framework, this Special Issue is aimed at covering the most recent advances in the use of fermentation as a means to enhance food antioxidant potential. 2025-02-20T13:33:01Z 2025-02-20T13:33:01Z 2024 book ONIX_20250220_9783725828449_459 9783725828449 9783725828432 https://directory.doabooks.org/handle/20.500.12854/153095 eng application/octet-stream Attribution 4.0 International https://mdpi.com/books/pdfview/book/10315 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-7258-2843-2 10.3390/books978-3-7258-2843-2 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783725828449 9783725828432 232 Basel open access |
| spellingShingle | 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 The Antioxidant Potential of Fermented Foods |
| title | The Antioxidant Potential of Fermented Foods |
| title_full | The Antioxidant Potential of Fermented Foods |
| title_fullStr | The Antioxidant Potential of Fermented Foods |
| title_full_unstemmed | The Antioxidant Potential of Fermented Foods |
| title_short | The Antioxidant Potential of Fermented Foods |
| title_sort | antioxidant potential of fermented foods |
| topic | 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 |
| topic_facet | 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 |
| url | ONIX_20250220_9783725828449_459 |