Prebiotic Activity of Pequi (Caryocar brasiliense Camb.) Shell on Lactobacillus and Bifidobacterium Strains: A Medicinal Food Ingredient-Reference-Cited by-同舟云学术

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Prebiotic Activity of Pequi (Caryocar brasiliense Camb.) Shell on Lactobacillus and Bifidobacterium Strains: A Medicinal Food Ingredient

Published:2023-12-11 Issue: Volume: Page:
ISSN:1096-620X
Container-title:Journal of Medicinal Food
language:en
Short-container-title:Journal of Medicinal Food

Author:

Alves-Santos Aline M.¹,Silva Monik Mariele de A.¹,Rodrigues Camilla Alves P.²,Albuquerque Thatyane Mariano R. de³,Souza Evandro Leite de³,Naves Maria Margareth V.¹

Affiliation:

1. Laboratory of Experimental Nutrition, School of Nutrition, Federal University of Goiás (UFG), Goiânia, Brazil.

2. Laboratory of Food Hygienic-Sanitary Control, School of Nutrition, UFG, Goiânia, Brazil.

3. Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa, Brazil.

Publisher

Mary Ann Liebert Inc

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

https://www.liebertpub.com/doi/pdf/10.1089/jmf.2022.0117

Reference37 articles.

1. Potential of Whole Pequi (Caryocar spp.) Fruit—Pulp, Almond, Oil, and Shell—as a Medicinal Food

2. Physicochemical characterization, antioxidant capacity, total phenolic and proanthocyanidin content of flours prepared from pequi (Caryocar brasilense Camb.) fruit by-products

3. Profile of bioactive compounds in pequi (Caryocar brasilense Camb.) peel flours

4. Nutritional and functional potential of pumpkin (Cucurbita moschata) pulp and pequi (Caryocar brasiliense Camb.) peel flours

5. Expert consensus document: The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics

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