Focal Interest
Focal Interest

Fermentation

  1. Fermentation changes polyphenols into more bioactive metabolites
    Review examining how microbial fermentation converts plant polyphenols into bioavailable metabolites that enhance gut health and systemic immune function through selective microbiota modulation.
  2. KCl replacement altered fermentation microbes and increased antioxidant measures
    Partial NaCl replacement with KCl in fermented Nabali Baladi olives enhances yeast diversity, phenolic content, and antioxidant activity while reducing sodium content.
  3. Dairy associations with metabolic syndrome differed by sex
    Sex-stratified cross-sectional analysis of dairy consumption and metabolic syndrome prevalence, demonstrating inverse associations for fermented dairy in men and cheese in women.