The effects of fermentation on the bioactive compounds and antioxidant activity in cruciferous vegetables

• المؤلفون الرئيسيون: Erica, Jerica Grey Fermin, Lim, Bianca Patrice Jimenea
• التنسيق: text
• اللغة: English
• منشور في: Animo Repository 2024
• الموضوعات: Cruciferae; Glucosinolates; Biochemistry, Biophysics, and Structural Biology
• الوصول للمادة أونلاين: https://animorepository.dlsu.edu.ph/etdb_chem/24; https://animorepository.dlsu.edu.ph/context/etdb_chem/article/1030/viewcontent/2023_Erica_Lim_The_Effects_of_Fermentation_on_the_Bioactive_Compounds_Full_text.pdf

Cruciferous vegetables have been widely recognized for their abundance in bioactive compounds that contribute to their vast pharmacological benefits. Fermentation, a traditional preservation technique, imparts various changes in these bioactive compounds. Glucosinolates (GSLs) and their hydrolysis p...