Fig. 4
From: Probiotic fermentation of polyphenols: potential sources of novel functional foods
Different strategies based on polyphenolic and probiotic amalgamation for the development of novel functional foods. 1. Combinations of probiotic bacteria and polyphenols can act as synbiotics with improved functional response 2. Different sources of polyphenols may be combined together and then fermented with specific probiotic bacteria that improves the overall phenolic profile of the combined food product while maintaining its probiotic viability 3. Fortification of foods with polyphenols and their subsequent probiotic fermentation can also enhance their bioactive potential while still preserving the sensory experience in the novel functional food