Metabolism of flavonoids and lignans by lactobacilli and bifidobacteria strains improves the nutritional properties of flaxseed-enriched beverages
Ana Ruiz de la Bastida, Ángela Peirotén, Susana Langa, Inmaculada Álvarez, Juan Luís Arqués, José María Landete
Topics & Concepts
Food scienceKaempferolEnterolactoneDaidzeinChemistryEriodictyolNaringeninPhytoestrogensBiologyQuercetinBiochemistryFlavonoidGenisteinGeneticsAntioxidantEstrogenEndocrinologyPhytoestrogen effects and researchProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive Peptides