Health benefits of fermented olives, olive pomace and their polyphenols: a focus on the role of lactic acid bacteria.

Fermented foods have regained popularity in Western diets for their health-promoting potential, mainly related to the role of lactic acid bacteria (LAB) during the fermentation process. Nowadays, there is an increasing demand for vegetable-based fermented foods, representing an environmentally sustainable options to overcome the limitations of lactose intolerance, vegetarian, or cholesterol-restricted diets. Among them, table olives and their co-products (i.

Improving the Antioxidant and Anti-Inflammatory Activity of Fermented Milks with Exopolysaccharides-Producing Strains.

Exopolysaccharides (EPSs) producing lactic acid bacteria have been claimed to confer various health benefits to the host, including the ability to face oxidative and inflammatory-related stress. This study investigated the ability of food-borne () to improve the antioxidant activity of fermented milks by producing EPSs. Two strains, selected as lower and higher EPSs producers, have been applied in lab-scale fermented milk production, in combination with conventional starters.