Preparation of polyfunctional fermented food products

The present invention relates to an antioxidant fermented food product obtainable by fermenting a food matrix with a high content of hydroxycinnamic acid derivatives, such as chlorogenic acid, in the presence of a microorganism of the Lactobacillus species having cinnamoyl esterase activity; in particular, the invention relates to a food product obtained from apple pulp and/or juice, milk, green tea and ascorbic acid