Fermentation as a strategy to improve the bioactive and antioxidant properties of walnuts and their derived products

Oxidative stress is a significant factor in the development of many chronic illnesses, and antioxidants play a vital role in mitigating its effects. The walnut (Juglans regia L.) is widely recognized for its diverse range of bioactive compounds, particularly polyphenols, flavonoids, and tocopherols, which exhibit notable antioxidant properties. These beneficial compounds are found in various […]