Biotransformation and resulting biological properties of green tea polyphenols produced by probiotic bacteria

LWT

Volumn 58, Issue 2, 2014, Pages 633-638

  López de Lacey, Ana M ^a   Pérez Santín, Efrén ^a   López Caballero, M Elvira ^a   Montero, Pilar ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

Author keywords

ACE inhibition; Antioxidant properties; Polyphenols; Probiotic bacteria; Survival

Indexed keywords

ANTIOXIDANTS; BACTERIA; BIOACTIVITY; PHENOLS;

ACE INHIBITION; ANTIOXIDANT PROPERTIES; BIFIDOBACTERIUM ANIMALIS; BIOLOGICAL PROPERTIES; FLAVONOID; FOOD CANS; GREEN TEA POLYPHENOLS; POLYPHENOLS; PROBIOTIC BACTERIA; SURVIVAL;

FLAVONOIDS;

EID: 84901195933     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.03.040     Document Type: Article

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