Fermentation of Murta (Ugni molinae) Juice: Effect on Antioxidant Activity and Control of Enzymes Associated with Glucose Assimilation

Berries are rich in bioactive compounds, including antioxidants and especially polyphenols, known inhibitors of starch metabolism enzymes. Lactic acid fermentation of fruits has received considerable attention due to its ability to enhance bioactivity. This study investigated the effect of fermentat...

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Veröffentlicht in:	International journal of molecular sciences 2023-10, Vol.24 (20), p.15197
Hauptverfasser:	Escobar-Beiza, Natalia, Pérez-Correa, José R, Franco, Wendy
Format:	Artikel
Sprache:	eng
Schlagworte:	Acids Amylases Antidiabetics Antioxidants Berries Biological activity Carbohydrate metabolism Citrus Citrus fruits Dextrose Diabetes Enzymes Fermentation Food Free radicals Fruit juices Glucose Physiological aspects Phytochemicals Polyphenols Type 2 diabetes
Online-Zugang:	Volltext
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