ReviewFrontiers in nutrition2024
Health benefits of fermented olives, olive pomace and their polyphenols: a focus on the role of lactic acid bacteria.
Review in Frontiers in nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 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.
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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
9 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Health benefits of ethnic fermented foods.Frontiers in nutrition · 2025Pooled it
- Bioactive Silages from Agro-Industrial By-Products Based on Grape Pomace or Olive Mill Wastewater for Ruminants: Evolution of Phenolic Profiles, Antioxidant Activity, and Fatty Acid Composition.Antioxidants (Basel, Switzerland) · 2026Article
- Genomic characterization ofApplied and environmental microbiology · 2026Article
- Metagenomic analysis reveals functional potential and storage-driven dynamics of the Kalamata olive microbiome.Frontiers in microbiology · 2026Article
- Effect of Olive Fruit Paste on the Physicochemical Characteristics, Antioxidant Potential, Shelf Stability, and Sensorial Quality of Cheddar-Type Cheese.International journal of food science · 2026Article
- Effects of Olive Pomace Powder Incorporation on Physicochemical, Textural, and Rheological Properties of Sheep Milk Yogurt.Foods (Basel, Switzerland) · 2025Article
- Autism Spectrum Disorder: From Experimental Models to Probiotic Application with a Special Focus onNutrients · 2025Review
- Enrichment of γ-aminobutyric acid (GABA) in a legume-based beverage through the fermentation byCurrent research in food science · 2025Article
- Synergistic benefits of olive pomace and multi-enzyme supplementation on fattening rabbit health and performance.Frontiers in veterinary science · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Fermented foods have regained popularity in Western diets for their health-promoting potential, mainly related to the role of lactic acid bacteria (LAB) during the fermentation process. Nowadays, there is an increasing demand for vegetable-based fermented foods, representing an environmentally sustainable options to overcome the limitations of lactose intolerance, vegetarian, or cholesterol-restricted diets. Among them, table olives and their co-products (i.e., olive pomace) represent important plant-origin matrices, whose exploitation is still limited. Olives are an important source of fiber and bioactive molecules such as phenolic compounds with recognized health-promoting effects. Based on that, this minireview offer a brief overview about the potential beneficial role of fermented table olives/olive pomace, with a particular focus on the role of LAB to obtain healthy and/or probiotic-enriched fermented foods.
Indexed as
Identifiers
What Socratic holds
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.