Effects of Fermentation on Bioactivity and the Composition of Polyphenols Contained in Polyphenol-Rich Foods: A Review

Polyphenols, as common components with various functional activities in plants, have become a research hotspot. However, researchers have found that the bioavailability and bioactivity of plant polyphenols is generally low because they are usually in the form of tannins, anthocyanins and glycosides....

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Detalles Bibliográficos
Autores principales: Yang, Fan, Chen, Chao, Ni, Derang, Yang, Yubo, Tian, Jinhu, Li, Yuanyi, Chen, Shiguo, Ye, Xingqian, Wang, Li
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10486714/
https://www.ncbi.nlm.nih.gov/pubmed/37685247
http://dx.doi.org/10.3390/foods12173315

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10486714/
https://www.ncbi.nlm.nih.gov/pubmed/37685247
http://dx.doi.org/10.3390/foods12173315

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