Health-promoting peptides in fermented beverages.

Since ancient times, the consumption of fermented low-alcoholic beverages has enjoyed widespread popularity in various countries, because of their distinct flavors and health benefits. Several studies have demonstrated that light to moderate alcohol consumption is associated with beneficial effects on human health, mainly in cardiovascular disease prevention. Fermented beverages have different non-ethanol components that confer beneficial health effects.

allows the increase of antihypertensive and antioxidant activities in apple cider.

This study aimed to investigate the impact of the malolactic fermentation (MLF) carried out by on antihypertensive and antioxidant activities in cider. The MLF was induced using three strains of . The modification in phenolic compounds (PCs) and nitrogen organic compounds, antioxidant, and antihypertensive activities were determined after MLF.