Journal of Bioprocessing & Biotechniques

Department of Food Research, Morgan State University, Baltimore, USA

Publications

• Mini Review   
  The Antioxidant Deeds of Broccoli through Lactic Fermentation
  Author(s): Adrica Flores*
  
  Broccoli, a member of the cruciferous vegetable family, has long been hailed for its numerous health benefits. Rich in vitamins, minerals, and dietary fiber, broccoli possesses antioxidant properties that help combat oxidative stress and protect the body against chronic diseases. While broccoli is already a nutritional powerhouse, recent research has uncovered an innovative method to enhance its antioxidant content through lactic fermentation. This process involves the use of lactic acid bacteria to convert sugars in broccoli into lactic acid, leading to increased antioxidant activity. In this article, we will delve into the antioxidant deeds of broccoli and explore how lactic fermentation can further augment its healthpromoting effects... Read More»
  DOI: 10.37421/2155-9821.2023.13.565

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