Fermentation Enhances the Anti-Inflammatory and Anti-Platelet Properties of Both Bovine Dairy and Plant-Derived Dairy Alternatives

Fermentation Enhances the Anti-Inflammatory and Anti-Platelet Properties of Both Bovine Dairy and Plant-Derived Dairy Alternatives

Within the present study, the effects of fermentation on the anti-inflammatory and anti-platelet properties of both homemade and commercially purchased bovine dairy and almond, coconut, and rice-based dairy alternatives were evaluated. The extracted total lipids (TL) from homemade and commercially p...

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Bibliographic Details
Main Authors: Kyeesha Glenn-Davi, Alison Hurley, Eireann Brennan, Jack Coughlan, Katie Shiels, Donal Moran, Sushanta Kumar Saha, Ioannis Zabetakis, Alexandros Tsoupras
Format: Article
Language:English
Published: MDPI AG 2022-06-01
Series:Fermentation
Subjects:
fermentation
bovine
dairy alternatives
yogurt
anti-inflammatory
anti-platelet
Online Access:https://www.mdpi.com/2311-5637/8/7/292

Internet

https://www.mdpi.com/2311-5637/8/7/292

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