FUNCTIONAL FOODS IN HEALTH AND DISEASE, vol.9, no.12, pp.735-748, 2019 (ESCI)
Background: Medicinal and aromatic plants, which are rich sources of bioactive conpounds, have been used in traditional medicine for ancient times. Epidemiological studies have shown that bioactive compounds of medicinal plants possess antioxidant, anti-inflammatory, antiatherosclerotic, antitumor, antimutagenic, anticarcinogenic, antibacterial and antiviral activities. Intake of natural antioxidants derived from medicinal plants into body has been associated with reduced risks of cancer, cardiovascular disease, diabetes, and other diseases. It has also been demonstrated that the fermentation of plants is a versatile way for improvement of their functionality and bioavailability. The aim of this study was to determine the effect of probiotic fermentation and vacuum drying on the bioavailability of peppermint (Mentha piperita) and basil (Ocimum basilicum) exposed to in vitro digestion.