Lactic Acid Fermentation of Cactus Cladodes (Opuntia ficus-indica L.) Generates Flavonoid Derivatives with Antioxidant and Anti-Inflammatory Properties.

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Pasquale Filannino; Ivana Cavoski; Nadia Thlien; Olimpia Vincentini; Maria De Angelis; Marco Silano; Marco Gobbetti; Raffaella Di Cagno;
  • Publisher: Public Library of Science (PLoS)
  • Journal: PLoS ONE,volume 11,issue 3 (issn: 1932-6203, eissn: 1932-6203)
  • Publisher copyright policies & self-archiving
  • Related identifiers: doi: 10.1371/journal.pone.0152575, pmc: PMC4811579
  • Subject: Lactic Acid | Phenols | Research Article | Bacteria | Carotenoids | Antioxidants | Vitamin C | Gut Bacteria | Organic Pigments | Chemical Compounds | Physical Sciences | Acids | Organic chemistry | Lactobacillus | Chemistry | Biology and Life Sciences | Pigments | Materials Science | Medicine | Lactic Acid Bacteria | Q | R | Metabolic Processes | Vitamins | Biochemistry | Science | Organisms | Fermentation | Metabolism | Materials by Attribute | Organic compounds
    mesheuropmc: food and beverages

Cactus pear (Opuntia ficus-indica L.) is widely distributed in the arid and semi-arid regions throughout the world. In the last decades, the interest towards vegetative crop increased, and cladodes are exploited for nutraceutical and health-promoting properties. This st... View more
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