ReviewAntioxidants (Basel, Switzerland)2021
Fermentation Affects the Antioxidant Activity of Plant-Based Food Material through the Release and Production of Bioactive Components.
Review in Antioxidants (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 83 papers.
What it found
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The trial behind it
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Who cites it
83 citing papers in PubMed.
- Trial
- Trial
- Enhancement of biological activity and volatile organic compounds of sunflower bee pollen via mixed Lactobacillus fermentation.Journal of the science of food and agriculture · 2026Article
- Mixed-Culture Fermentation of Coffee Pulp Induces Metabolomic Changes and Enhances Multi-Target Bioactivity Relevant to Androgenetic Alopecia.International journal of molecular sciences · 2026Article
- Evolution of fermentation-assisted modification in the microstructural and functional properties of macromolecules and bioactive compounds of pearl millet grains during storage.Journal of the science of food and agriculture · 2026Article
- Multi-omics profiling and correlation analysis of microbial succession and dynamic flavor formation in Zhejiang rosy vinegar.Food chemistry: X · 2026Article
- Augmented Skin Beneficial Effects of Thermus Thermophilus and Bacillus Subtilis Mixed-Culture Ferment Extract by Tripeptide GHK-Cu.Skin research and technology : official journal of International Society for Bioengineering and the Skin (ISBS) [and] International Society for Digital Imaging of Skin (ISDIS) [and] International Society for Skin Imaging (ISSI) · 2026Article
- Updated Insights into Probiotic Nut-Based Dairy Alternatives: Microbiological, Antioxidant, and Sensory Aspects.Foods (Basel, Switzerland) · 2026Review
- Comparative Effects of Bacterial and Yeast Fermentation on Nutritional & Bioactive Properties in Chickpea Protein Isolate.Food science & nutrition · 2026Article
- Storage Stability of a Multifunctional Fermented Blend Based on Sacha Inchi (Foods (Basel, Switzerland) · 2026Article
- Valorization of Lemon Processing By-Products Through Multi-Strain Fermentation: Strain-Specific Changes in Flavonoids, Limonoids, and Antioxidant Capacity.Antioxidants (Basel, Switzerland) · 2026Article
- Modulation of Biofunctional and Structural Properties in Stevia-Sweetened Ice Cream by Lactic Fermentation.Food science & nutrition · 2026Article
- The Effect of Lactic Acid Bacteria Fermentation on the Anti-Diabetic Activity of Pumpkin Puree.Foods (Basel, Switzerland) · 2026Article
- Article
- Innovative Iron-Fortified Synbiotic Drink From Yellow Spondias Dulcis L.: A Functional Beverage with Enhanced Nutritional and Antioxidant Properties.Probiotics and antimicrobial proteins · 2026Article
- Valorization and Functional Enhancement of Mature Assam Tea Leaves Through Indigenous Filamentous Fungi-Based Fermentation for Functional Drink Development.Foods (Basel, Switzerland) · 2026Article
- Preclinical Safety Evaluation ofJournal of microbiology and biotechnology · 2026Article
- Fermented Soybean Meal and Its Application in Animal Husbandry: A Review.Microorganisms · 2026Review
- Enhancing the Antioxidant Properties of Carrot Wastes Through Lactic Acid Fermentation and Thermophysical Treatments.Foods (Basel, Switzerland) · 2026Article
- Evaluation of the antioxidant and anti-inflammatory efficacy of fermentedBiochemistry and biophysics reports · 2026Article
23 more citing papers are in PubMed but not listed here.
Corrections and comments
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Authors and funding
8 authors.
Funding
Abstract
This review reports on the effects of fermentation on the chemical constituents and antioxidant activity of plant-based food materials. Fermentation involves a series of reactions that modify the chemical components of the substrate. It could be considered a tool to increase the bioactive compounds and functional properties of food plant materials. Oxidative damage is key to the progression of many human diseases, and the production of antioxidant compounds by fermentation will be helpful to reduce the risk of these diseases. Fermentation also can improve antioxidant activity given its association with increased phytochemicals, antioxidant polysaccharides, and antioxidant peptides produced by microbial hydrolysis or biotransformation. Additionally, fermentation can encourage the breakdown of plant cell walls, which helps to liberate or produce various antioxidant compounds. Overall, results indicated that fermentation in many cases contributed to enhancing antioxidants' content and antioxidant capacity, supporting the fermentation use in the production of value-added functional food. This review provides an overview of the factors that impact the effects of fermentation on bioactive compound composition and antioxidant activity. The impacts of fermentation are summarized as a reference to its effects on food plant material.
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Registered trials
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