@misc{10481/57484,
year = {2019},
month = {8},
url = {http://hdl.handle.net/10481/57484},
abstract = {The major role of antioxidant compounds in preserving food shelf life, as well as providing
health promoting benefits, combined with the increasing concern towards synthetic antioxidants, has
led the scientific community to focus on natural antioxidants present in food matrices or resulting
from microbial metabolism during fermentation. This review aims at providing a comprehensive
overview of the effect of fermentation on the antioxidant compounds of vegetables, with emphasis
on cereals- and legumes- derived foods. Polyphenols are the main natural antioxidants in food.
However, they are often bound to cell wall, glycosylated, or in polymeric forms, which affect their
bioaccessibility, yet several metabolic activities are involved in their release or conversion in more
active forms. In some cases, the antioxidant properties in vitro, were also confirmed during in vivo
studies. Similarly, bioactive peptides resulted from bacterial and fungal proteolysis, were also found
to have ex vivo protective effect against oxidation. Fermentation also influenced the bioaccessibility
of other compounds, such as vitamins and exopolysaccharides, enabling a further improvement of
antioxidant activity in vitro and in vivo. The ability of fermentation to improve food antioxidant
properties strictly relies on the metabolic activities of the starter used, and to further demonstrate its
potential, more in vivo studies should be carried out.},
organization = {The research was supported by the Spanish Ministry of Science, Innovation and Universities (project
RTI2018-099835-A-I00).},
publisher = {MDPI},
keywords = {Lactic acid bacteria},
keywords = {Phenolic compounds},
keywords = {Bioactive peptides},
keywords = {Fungi},
keywords = {Grains},
title = {How Fermentation Affects the Antioxidant Properties of Cereals and Legumes},
doi = {10.3390/foods8090362},
author = {Verni, Michela and Verardo, Vito and Rizzello, Carlo Giuseppe},
}