Role of Natural Fermented Olives in Health and Disease

• Tipo: Capítulo ou Parte de Livro
• Data: 2016

Autores

F. Xavier Malcata (Autor) FEUP; C. M. Peres (Autor) Outra; C. Peres (Autor) Outra

Livro

Título: Fermented Foods in Health and Disease Prevention

Páginas: 517-542 Ch. 22

Editora: Academic Press

Indexação

ISI Web of Knowledge

ISI Web of Science

Classificação Científica

CORDIS: Ciências Tecnológicas

FOS: Ciências da engenharia e tecnologias

Projetos Associados

LEPABE - Laboratório de Engenharia de Processos, Ambiente, Biotecnologia e Energia

Outras Informações

DOI: 10.1016/B978-0-12-802309-9.00022-4

Abstract (EN): Fermented olives are an important vehicle for delivering probiotics, contributing to magnify their known health benefits, especially in view of their efficacy to prevent or ameliorate specific chronic diseases by influencing the bioavailability and activity of particular bioactive compounds. This chapter attempts to provide an overview of available information on olive fermentation phenomena, and to make a claim for health-promoting nutrients and probiotics from fermented olives, aiming at a better understanding of its potential toward improvement of health.

Idioma: Inglês

Tipo (Avaliação Docente): Científica