ReviewNutrients2025
Fermented Fruits, Vegetables, and Legumes in Metabolic Syndrome: From Traditional Use to Functional Foods and Medical Applications.
Review in Nutrients, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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
6 citing papers in PubMed.
- Effects of Rosa roxburghii and kiwifruit composite supplements on improving exercise performance and anti-fatigue in mice.Scientific reports · 2026Article
- The Diet-Microbiota-Polyamine Axis in Intestinal Aging: Microbial Pathways, Functional Foods, and Physiological Implications.Nutrients · 2026Review
- Functional fermented foods in public health nutrition: key biomolecular mechanisms, gut microbiota interactions, and implications for metabolic disease prevention.Frontiers in nutrition · 2026Review
- Bioavailability of dietary polyphenols and plant bioactives in functional foods: insights and limitations fromFrontiers in nutrition · 2026Review
- Multi-omics analysis reveals the mechanism underlying microbial-driven flavor formation in fermented xuecai (Frontiers in microbiology · 2026Article
- Climate Change, Air Pollution and the Global Obesity Syndemic: a Review of Current Evidence.Current obesity reports · 2025Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Fermentation has been used for centuries to preserve food and to obtain products with new, attractive sensory characteristics. Fermented products are a source of dietary fiber, vitamins, bioactive compounds, and probiotic bacteria with health-promoting properties. This review provides a comprehensive overview of the effects of fermented fruits, vegetables, and legumes on metabolic disturbances characterizing metabolic syndrome (MetS). Furthermore, the chemical composition, microbial communities, and molecular mechanisms of action of fermented plant foods are discussed. Fermented fruits and vegetables, including table olives, caper fruits, and kimchi, contain polyphenols and probiotic bacteria, which are beneficial in terms of obesity and impaired glucose and lipid metabolism. Fermented legumes are a valuable source of bioactive peptides and isoflavone aglycones. Among fermented soybean products, natto stands out due to the presence of
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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.