Food phenolics and lactic acid bacteria
Héctor Rodríguez,José Antonio Curiel,José María Landete,Blanca de las Rivas,Félix López de Felipe,Carmen Gómez-Cordovés,José M. Mancheño,Rosario Muñoz +7 more
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TLDR
A complete and updated overview of the current knowledge among LAB and food phenolics interaction, which could facilitate the possible application of selected bacteria or their enzymes in the elaboration of food products with improved characteristics is given.About:
This article is published in International Journal of Food Microbiology.The article was published on 2009-06-30 and is currently open access. It has received 501 citations till now. The article focuses on the topics: Phenolic acid & Food microbiology.read more
Citations
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Antimicrobial herb and spice compounds in food.
TL;DR: This paper aims to review recent in-food applications of EOs and plant-origin natural antimicrobials and recent techniques for screening such compounds.
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Effect of fermentation on the antioxidant activity in plant-based foods
TL;DR: The ability of fermentation to improve antioxidant activity is primarily due to an increase in the amount of phenolic compounds and flavonoids during fermentation, which is the result of a microbial hydrolysis reaction.
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Exploitation of vegetables and fruits through lactic acid fermentation
TL;DR: The main features of the protocols used for the manufacture of traditional, emerging and innovative fermented vegetables and fruits were reviewed and several evidences were described in favour of the use of selected autochthonous starters, which are tailored for the specific plant matrix.
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Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation.
TL;DR: Interactions between ingested fermented food, intestinal microbiota and their correlations to metabolomics profiles and health represent an important perspective deserving to be further explored.
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Updated Knowledge about Polyphenols: Functions, Bioavailability, Metabolism, and Health
TL;DR: The anti-nutrient properties of polyphenols are also discussed in this article, where the presence of phenolic compounds in the diet is beneficial to health due to their antioxidant, anti-inflammatory, vasodilating, and anti-vascular properties.
References
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Polyphenols: food sources and bioavailability
TL;DR: The nature and contents of the various polyphenols present in food sources and the influence of agricultural practices and industrial processes are reviewed, and bioavailability appears to differ greatly between the variousPolyphenols, and the most abundantpolyphenols in the authors' diet are not necessarily those that have the best bioavailability profile.
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Molecular characterization of the
M. A. S. H. Kersten,Y. Müller,H.J.M. op den Camp,Godfried D. Vogels,L.J.L.D. van Griensven,Jantien Visser,Petrus Johannes Schaap +6 more
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Evaluation of certain food additives and contaminants.
TL;DR: This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives and contaminants, with a view to recommending Acceptable Daily Intakes (ADIs) and tolerable intakes, respectively, and to prepare specifications for the identity and purity of food additives.
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Complete genome sequence of Lactobacillus plantarum WCFS1
Michiel Kleerebezem,Jos Boekhorst,Richard van Kranenburg,Douwe Molenaar,Oscar P. Kuipers,R.J. Leer,Renato Tarchini,Sander Peters,Hans Sandbrink,Mark Fiers,Willem J. Stiekema,René Klein Lankhorst,Peter A. Bron,Sally M. Hoffer,Masja Nierop Groot,Robert Kerkhoven,Maaike C. de Vries,Björn M. Ursing,Willem M. de Vos,Roland J. Siezen +19 more
TL;DR: The 3,308,274-bp sequence of the chromosome of Lactobacillus plantarum strain WCFS1, a single colony isolate of strain NCIMB8826 that was originally isolated from human saliva, has been determined, and contains 3,052 predicted protein-encoding genes, suggesting that these genes form a lifestyle adaptation region in the chromosome.
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Antioxidants in fruits and vegetables – the millennium’s health
Charanjit Kaur,H. C. Kapoor +1 more
TL;DR: The potential of fruits and vegetables rich in antioxidants, their health benefits and the eAect of processing on the bioavailability of these nutrients have been highlighted in this article, where some of the important methods used to determine the antioxidant activity.