Aarón F. González-Córdova

TL;DR: These properties suggest that postbiotics may contribute, to the improvement of host health by improving specific physiological functions, even though the exact mechanisms have not been entirely elucidated.

TL;DR: Evidence relating to the use of dietary fiber and phenolic compounds to enhance technological and nutritional properties of foods and hypothesize some of the possible effects in the gut after their ingestion are compiled and analyzed.

TL;DR: Assessment of the anti-inflammatory, antihemolytic, antioxidant, antimutagenic, and antimicrobial activities of crude extracts and peptide fractions obtained from fermented milks with specific Lactobacillus plantarum strains provides valuable evidence of multifunctional role of peptides derived of fermented milk by the action of specific L. plantarUM strains.

TL;DR: This review provides an overview of the main bioactive components present or released during the ripening process of different types of cheese.

TL;DR: The objective of this overview was to present available information related to the evaluation of fermented milk containing antihypertensive peptides by in vitro and in vivo studies, which are required before a fermented functional dairy product may be introduced to the market.