Effect of fermentation on the phytochemical contents and antioxidant properties of plant foods

S.K. Yeo1,  and J.A. Ewe1,2     1Taylor’s University Lakeside Campus, Selangor Darul Ehsan, Malaysia;     2Universiti Sains Malaysia, Penang, Malaysia


Plant foods are a natural source of functional phytochemicals that can exert antioxidative effects. However, most of the phytochemicals that exist naturally in plant foods are bound and are less bioavailable than the free form. These phytochemicals and their antioxidant properties could be altered by processing, such as fermentation. The microorganisms used in fermentation are capable of modifying the bioavailability of phytochemicals in plant foods. This chapter discusses the effect of fermentation ...

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