Studies on the Effects of Fermentation on the Phenolic Profile and Biological Activity of Three Cultivars of Kale

Studies on the Effects of Fermentation on the Phenolic Profile and Biological Activity of Three Cultivars of Kale

Fermentation is used not only to preserve food but also to enhance its beneficial effects on human health and achieve functional foods. This study aimed to investigate how different treatments (spontaneous fermentation or fermentation with the use of starter culture) affect phenolic content, antioxi...

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Bibliographic Details
Main Authors: Magdalena Michalak-Tomczyk, Anna Rymuszka, Wirginia Kukula-Koch, Dominik Szwajgier, Ewa Baranowska-Wójcik, Jacek Jachuła, Agnieszka Welman-Styk, Kinga Kędzierska
Format: Article
Language:English
Published: MDPI AG 2024-04-01
Series:Molecules
Subjects:
kale
lactic acid fermentation
HPLC-MS fingerprinting
antioxidant activity
cholinesterase inhibition
Caco-2 cell line
Online Access:https://www.mdpi.com/1420-3049/29/8/1727

Internet

https://www.mdpi.com/1420-3049/29/8/1727

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