ReviewFoods (Basel, Switzerland)2019
How Fermentation Affects the Antioxidant Properties of Cereals and Legumes.
Review in Foods (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 60 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.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
60 citing papers in PubMed.
- Unlocking Antioxidant Potential in Wheat By-Products Through Microbial Bioprocessing: An Integrated Extraction-QUENCHER Assessment.Molecules (Basel, Switzerland) · 2026Article
- Mechanism-First Psychobiotics: Fermented Vegetables, Dairy, and Soy for Depression and Anxiety.International journal of molecular sciences · 2026Review
- Effects of Crayfish Shell Meal Processing Methods on Growth Performance, Antioxidant Capacity, Intestinal Function and Gut Microbiota of Largemouth Bass (Animals : an open access journal from MDPI · 2026Article
- Microbial Exopolysaccharides, Redox Modulation, and Antioxidant Activity in Fermented Foods.Antioxidants (Basel, Switzerland) · 2026Review
- Enhancing bioactivity of Chlorella vulgaris through enzymatic pretreatment and lactic acid fermentation.Bioresources and bioprocessing · 2026Article
- Fermentation-Driven Valorization of a Carrot Juice By-Product into an Exopolysaccharide-Enriched Beverage.Foods (Basel, Switzerland) · 2026Article
- Unlocking the Antioxidant Potential of Pigeon Peas (Foods (Basel, Switzerland) · 2026Article
- Changes in nutritional composition and bioactivity of fermented cereals underFrontiers in nutrition · 2026Article
- Upcycling Grape Pomace in a Plant-Based Yogurt Alternative: Starter Selection, Phenolic Profiling, and Antioxidant Efficacy on Human Keratinocytes.Foods (Basel, Switzerland) · 2025Article
- Fermented Fruits, Vegetables, and Legumes in Metabolic Syndrome: From Traditional Use to Functional Foods and Medical Applications.Nutrients · 2025Review
- Revitalising Brewers' Spent Grains and Enriching With Biogenic Compounds Through the Fermentation of Fructophilic Lactic Acid Bacteria and Yeasts.Microbial biotechnology · 2025Article
- Antioxidant Activity and Chemical Alterations of Honeybee Brood Bio-Peptides Interacting with Honey Under Moist-Dried Thermal Aging.Antioxidants (Basel, Switzerland) · 2025Article
- Germinated/fermented legume flours as functional ingredients in wheat-based bread: A review.Journal of food science · 2025Review
- Fermentation of Whole-Wheat Using Different Combinations of Lactic Acid Bacteria and Yeast: Impact on In Vitro and Ex Vivo Antioxidant Activity.Foods (Basel, Switzerland) · 2025Article
- Antioxidant content following fermentation of lemongrass for herbal beverage development.Journal of food science and technology · 2024Article
- Metabolome and Metagenome Integration Unveiled Synthesis Pathways of Novel Antioxidant Peptides in Fermented Lignocellulosic Biomass of Palm Kernel Meal.Antioxidants (Basel, Switzerland) · 2024Article
- Effect of Sprouting, Fermentation and Cooking on Antioxidant Content and Total Antioxidant Activity in Quinoa and Amaranth.International journal of molecular sciences · 2024Article
- Fermentation of Rice, Oat, and Wheat Flour by Pure Cultures of Common Starter Lactic Acid Bacteria: Growth Dynamics, Sensory Evaluation, and Functional Properties.Foods (Basel, Switzerland) · 2024Article
- Integrated Metabolomics and Metagenomics Unveiled Biomarkers of Antioxidant Potential in Fermented Brewer's Grains.Antioxidants (Basel, Switzerland) · 2024Article
- Exploring the Nutritional Impact of Sourdough Fermentation: Its Mechanisms and Functional Potential.Foods (Basel, Switzerland) · 2024Review
Corrections and comments
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Authors and funding
3 authors.
Funding
Abstract
The major role of antioxidant compounds in preserving food shelf life, as well as providing health promoting benefits, combined with the increasing concern towards synthetic antioxidants, has led the scientific community to focus on natural antioxidants present in food matrices or resulting from microbial metabolism during fermentation. This review aims at providing a comprehensive overview of the effect of fermentation on the antioxidant compounds of vegetables, with emphasis on cereals- and legumes- derived foods. Polyphenols are the main natural antioxidants in food. However, they are often bound to cell wall, glycosylated, or in polymeric forms, which affect their bioaccessibility, yet several metabolic activities are involved in their release or conversion in more active forms. In some cases, the antioxidant properties in vitro, were also confirmed during in vivo studies. Similarly, bioactive peptides resulted from bacterial and fungal proteolysis, were also found to have ex vivo protective effect against oxidation. Fermentation also influenced the bioaccessibility of other compounds, such as vitamins and exopolysaccharides, enabling a further improvement of antioxidant activity in vitro and in vivo. The ability of fermentation to improve food antioxidant properties strictly relies on the metabolic activities of the starter used, and to further demonstrate its potential, more in vivo studies should be carried out.
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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 OpenQuestion graph.