ReviewAntioxidants (Basel, Switzerland)2020
Enhancement of Biological Properties of Blackcurrants by Lactic Acid Fermentation and Incorporation into Yogurt: A Review.
Review in Antioxidants (Basel, Switzerland), 2020. 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.
- Valorization of Blackcurrant Pomace for the Development of Functional Stirred Yogurt with Enhanced Nutritional and Antioxidant Properties.Foods (Basel, Switzerland) · 2025Article
- Oxidative stress and type 2 diabetes: a review of lactic acid bacteria as potential prophylactic and therapeutic interventions.Food science and biotechnology · 2025Review
- Effects of derivatization and probiotic transformation on the antioxidative activity of fruit polyphenols.Food chemistry: X · 2024Review
- Shaping the Physicochemical, Functional, Microbiological and Sensory Properties of Yoghurts Using Plant Additives.Foods (Basel, Switzerland) · 2023Review
- In Vitro Evaluation of Antioxidant and Protective Potential of Kombucha-Fermented Black Berry Extracts against HInternational journal of molecular sciences · 2023Article
- Nutraceuticals for the Treatment of IBD: Current Progress and Future Directions.Frontiers in nutrition · 2022Review
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
Abstract
Blackcurrants (BC) and yogurt are known to possess several health benefits. The objective of this review was to compile the latest information on the effect of lactic acid fermentation on BC and their incorporation into yogurt, including the impact of this combination on chemical composition, sensory aspects, and health attributes of the blend. Google Scholar, Scopus, and PubMed were used to research the most recent literature on BC juice, the whole BC berry, and yogurt. Health benefits were assessed from human and animal studies within the last 5 years. The results suggest that BC have several health promoting compounds that ameliorate some neurological disorders and improve exercise recovery. Yogurt contains compounds that can be used to manage diseases such as type 2 diabetes (T2D) and irritable bowel disease (IBD). Fermenting BC with lactic acid bacteria (LAB) and its incorporation into yogurt products increases the polyphenol and antioxidant capacity of BC, creating a blend of prebiotics and probiotics compounds with enhanced benefits. More research is needed in the area of lactic acid fermentation of berries in general, especially BC.
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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.