Lactobacillus helveticus LH76 and Increased Antioxidant Capacity

• Fermentation of kiwifruit juice from two cultivars by probiotic bacteria: Bioactive phenolics, antioxidant activities and flavor volatiles.

  • 2022-03
  • Food chemistry 373
  • • Zining Wang
    • Yunzi Feng
    • Nana Yang
    • Tian Jiang
    • Huaide Xu
    • Hongjie Lei

  • PubMed: 34731808
  • DOI: 10.1016/j.foodchem.2021.131455

  2 Insights on

  • Increased Antioxidant Capacity

  • Low evidence

  antioxidant capacities based on DPPH, ABTS and FRAP methods were improved significantly and positively correlated with protocatechuic acid and catechin contents

  Effect

  Beneficial

  Effect size

  Moderate

  Significant

  Yes