Lactic Acid Fermentation of Cactus Cladodes (Opuntia ficus-indica L.) Generates Flavonoid Derivatives with Antioxidant and Anti-Inflammatory Properties
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Summary
Fermentation enhanced the antioxidant and immune-modulation features of cladode pulp, especially with L. plantarum strains and L. brevis POM4, and the highest functional effect was found using ethyl acetate extracts.
- Type
- article
- Published
- 2016-03-29
- Cited by
- 73
- References
- 70
- Access
- Open access
- OpenAlex
- https://openalex.org/W27023062
- Semantic Scholar
- https://api.semanticscholar.org/CorpusID:14812445
Keywords
Infinity, Computer graphics (images), Computer science, Calculus (dental), Mathematics
References
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- Spectrophotometric Assay Using o-Phthaldialdehyde for Determination of Proteolysis in Milk and Isolated Milk Proteins
- Vitamin retention during blanching of vegetables
- ANTIOXIDANT POTENTIAL OF 5-n-PENTADECYLRESORCINOL
- Blood-pressure-lowering effect of a novel fermented milk containing γ-aminobutyric acid (GABA) in mild hypertensives
- Novel probiotic candidates for humans isolated from raw fruits and vegetables.
- Analysis of nitrate, nitrite, and [15N]nitrate in biological fluids.
- Nopal Cactus (Opuntia ficus-indica) as a Source of Bioactive Compounds for Nutrition, Health and Disease
- Phytochemicals and antioxidant activity of different fruit fractions (peel, pulp, aril and seed) of Thai gac (Momordica cochinchinensis Spreng).
- Detection of picomole levels of hydroperoxides using a fluorescent dichlorofluorescein assay.
Cited by
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- Bioprocessing technology to exploit organic palm date (Phoenix dactylifera L. cultivar Siwi) fruit as a functional dietary supplement
- Acute Toxicity and Cytotoxicity of Pereskia aculeata, a Highly Nutritious Cactaceae Plant
- Metabolic and functional paths of lactic acid bacteria in plant foods: get out of the labyrinth.
- Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation.
- Nature is the best source of anti-inflammatory drugs: indexing natural products for their anti-inflammatory bioactivity
- Lactic acid fermentation enriches the profile of biogenic compounds and enhances the functional features of common purslane (Portulaca oleracea L.)
- Effect of Lactic Acid Fermentation on Total Phenolic Content and Antioxidant Activity of Fig Fruit Juice (Ficus carica)
- Opuntia (Cactaceae) plant compounds, biological activities and prospects - A comprehensive review.
- Enhanced Antioxidant Activity for Apple Juice Fermented with Lactobacillus plantarum ATCC14917
- Impact of lactic acid fermentation on acids, sugars, and phenolic compounds in black chokeberry and sea buckthorn juices.
- Digestion and Colonic Fermentation of Raw and Cooked Opuntia ficus-indica Cladodes Impacts Bioaccessibility and Bioactivity.
- Inhibitory potential of prickly pears and their isolated bioactives against digestive enzymes linked to type 2 diabetes and inflammatory response.
- Fermentation-enabled wellness foods: A fresh perspective
- Fermentation of onion (Allium cepa L.) peel by lactic acid bacteria for production of functional food
- Lactic Acid Fermentation to Re-cycle Apple By-Products for Wheat Bread Fortification
- Do We Build Similar Molecules for Comorbid Diseases? Tevarud in Drug Design, an Analysis for Depression and Inflammation.
- Enhancement of the Anti-Inflammatory Effect of Mustard Kimchi on RAW 264.7 Macrophages by the Lactobacillus plantarum Fermentation-Mediated Generation of Phenolic Compound Derivatives
- Effects of Lactobacillus spp. on the phytochemical composition of juices from two varieties of Citrus sinensis L. Osbeck: ‘Tarocco’ and ‘Washington navel’
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