Improvement of the antioxidant and hypolipidaemic effects of cowpea flours (<i>Vigna unguiculata</i>) by fermentation: results of <i>in vitro</i> and <i>in vivo</i> experiments

Abstract

V. unguiculata has demonstrated its potential as a functional food with interesting antioxidant and lipid lowering properties, which can be further augmented by fermentation processes associated or not to thermal processing.