ReviewFoods (Basel, Switzerland)2023
Effects of Fermentation on Bioactivity and the Composition of Polyphenols Contained in Polyphenol-Rich Foods: A Review.
Review in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 99 papers, 1 of them a synthesis that pooled it.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
99 citing papers in PubMed, 1 synthesis or guideline pooled it, 219 citations in OpenAlex.
- Bioactive compounds in fermented foods: a systematic narrative review.Frontiers in nutrition · 2025Pooled it
- Engineering and application of a recombinant Aspergillus niger CECT 2907 tannase to enhance the antioxidant activity of black tea.Journal of the science of food and agriculture · 2026Article
- Foods as Modulators of GLP-1 Secretion.Nutrients · 2026Review
- Mixed-Culture Fermentation of Coffee Pulp Induces Metabolomic Changes and Enhances Multi-Target Bioactivity Relevant to Androgenetic Alopecia.International journal of molecular sciences · 2026Article
- Plant Flavonoid-Enriched Functional Foods for Polycystic Ovary Syndrome: Dietary Sources, Bioavailability Enhancement, and Personalized Intervention Strategies.Food science & nutrition · 2026Review
- Solid-State Fermentation byMolecules (Basel, Switzerland) · 2026Article
- Isolation of Kombucha Microorganisms for Application in Perilla Beverage Fermentation.Food science & nutrition · 2026Article
- Adipose Tissue-Central Nervous System Axis in Obesity: Molecular Mechanisms, Inflammation, and Nutritional and Technological Implications.Metabolites · 2026Review
- Mechanism-First Psychobiotics: Fermented Vegetables, Dairy, and Soy for Depression and Anxiety.International journal of molecular sciences · 2026Review
- Tibetan Tea DrivesFoods (Basel, Switzerland) · 2026Article
- Fermentation withFood chemistry: X · 2026Article
- Dietary thyme essential oil supplementation improves production performance, egg quality, antioxidant status, and intestinal health in late-phase laying hens.Poultry science · 2026Article
- Beyond Taxonomy: A Matrix-Trait-Function Framework for Predictive Selection of Non-Microorganisms · 2026Review
- The gut-bone axis: impact of diet on gut microbiome and osteoporosis.Bone research · 2026Review
- GC-MS-Based Metabolomic Insights Into Fermentation-Induced Bioactive Compounds and Metabolic Health-Related Activities of White Corn Steep Liquor.Food science & nutrition · 2026Article
- The Effect of Lactic Acid Bacteria Fermentation on the Anti-Diabetic Activity of Pumpkin Puree.Foods (Basel, Switzerland) · 2026Article
- Microbial Exopolysaccharides, Redox Modulation, and Antioxidant Activity in Fermented Foods.Antioxidants (Basel, Switzerland) · 2026Review
- Red Grape Pomace as a Quality-Modulating Ingredient in Dairy Cattle Salamis.Foods (Basel, Switzerland) · 2026Article
- Chemical Compounds and Antioxidant Activity ofMolecules (Basel, Switzerland) · 2026Article
- Grape Pomace as a Platform for Secondary Metabolite Recovery: Mechanistic Insights into Bioactivity, Processing, and Functional Valorization.Foods (Basel, Switzerland) · 2026Review
39 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
9 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Polyphenols, as common components with various functional activities in plants, have become a research hotspot. However, researchers have found that the bioavailability and bioactivity of plant polyphenols is generally low because they are usually in the form of tannins, anthocyanins and glycosides. Polyphenol-rich fermented foods (PFFs) are reported to have better bioavailability and bioactivity than polyphenol-rich foods, because polyphenols are used as substrates during food fermentation and are hydrolyzed into smaller phenolic compounds (such as quercetin, kaempferol, gallic acid, ellagic acid, etc.) with higher bioactivity and bioavailability by polyphenol-associated enzymes (PAEs, e.g., tannases, esterases, phenolic acid decarboxylases and glycosidases). Biotransformation pathways of different polyphenols by PAEs secreted by different microorganisms are different. Meanwhile, polyphenols could also promote the growth of beneficial bacteria during the fermentation process while inhibiting the growth of pathogenic bacteria. Therefore, during the fermentation of PFFs, there must be an interactive relationship between polyphenols and microorganisms. The present study is an integration and analysis of the interaction mechanism between PFFs and microorganisms and is systematically elaborated. The present study will provide some new insights to explore the bioavailability and bioactivity of polyphenol-rich foods and greater exploitation of the availability of functional components (such as polyphenols) in plant-derived foods.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.