Antioxidant and Anti-Inflammatory Activities of the Crude Extracts of Raw and Fermented Tomato Pomace and Their Correlations with Aglycate-Polyphenols

Two tomato pomace (TP) were studied as feedstocks to obtain extracts that are rich in polyphenols. TPs prompt degradation impairs biomass safety, thus naturally present microflora were tested to perform conservation, and own lactic bacteria became predominant after 60 days of treatment. The extracts...

Descripción completa

Detalles Bibliográficos
Autores principales: Abbasi-Parizad, Parisa, De Nisi, Patrizia, Adani, Fabrizio, Pepé Sciarria, Tommy, Squillace, Pietro, Scarafoni, Alessio, Iametti, Stefania, Scaglia, Barbara
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7070286/
https://www.ncbi.nlm.nih.gov/pubmed/32098217
http://dx.doi.org/10.3390/antiox9020179

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7070286/
https://www.ncbi.nlm.nih.gov/pubmed/32098217
http://dx.doi.org/10.3390/antiox9020179

Ejemplares similares