ReviewFrontiers in public health2026
Probiotic-fermented herbal residues in obesity management: a review.
Review in Frontiers in public health, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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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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0 citing papers in PubMed.
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Authors and funding
10 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The global prevalence of has reached epidemic proportions, largely driven by dietary shifts toward high-calorie, processed foods, and sedentary lifestyles. Obesity is a complex polygenic disorder characterized by excessive adipose tissue accumulation and adipocyte hypertrophy, leading to various metabolic dysfunctions. The gut microbiota plays a pivotal role in regulating host energy metabolism, and dysbiosis, an imbalance in its composition and function, is strongly linked to obesity development and progression, Traditional Chinese medicine (TCM) has long been utilized for weight management, yet "efficiency limitations" and "resource waste" remain significant concerns. This comprehensive review explores the emerging approach of using probiotic-fermented herbal residues for obesity management. We examine how fermentation technologies transform herbal byproducts into high-value anti-obesity preparations through biological processes that enhance bioactive compounds, improve bioavailability, and modulate the gut-liver axis. The integration of herbal medicine with modern biotechnology impossible represents a promising frontier in sustainable healthcare and precision medicine for metabolic disorders.
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