ReviewFood science & nutrition2026
Folate-Containing Fermented Foods of Plant and Animal Origin: The Value of Traditional Foods to Tackle Folate Deficiency.
Review in Food science & nutrition, 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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Authors and funding
4 authors.
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Abstract
Folate is a vital micronutrient involved in many essential biosynthetic pathways in the human body. Increased requirements during pregnancy make folate deficiency a global health concern. Supplemental folic acid prescribed to prevent/correct the deficiency has its limitations, making dietary folate superior to supplementation. This review provides a comprehensive overview of traditional fermented foods worldwide, their folate concentrations, microbial strains, and potential to improve folate status in animal models. Relevant studies investigating the folate content in fermented foods were identified. This review covers a variety of traditional plant- and animal-based fermented foods. Nigerian ogi fermented with
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