Biotransformation of Food Antioxidants by Armoracia rusticana Hairy Root Cultures

Puntos clave

• The study reveals significant biotransformation of food antioxidants into more bioactive metabolites.
• Biotransformation resulted in a notable increase in enzymatic activity, enhancing antioxidant properties.
• Assessment using hairy root cultures provides insights into metabolite production from food antioxidants.
• These findings indicate potential applications in food sciences for improving nutritional quality.