ReviewFrontiers in nutrition2025
Dietary melanoidins as emerging functional components: interactions with gut microbiota and implications for nutritional modulation of intestinal health.
Review in Frontiers in nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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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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Who cites it
1 citing paper in PubMed.
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Melanoidins, complex brown polymers formed during the Maillard reaction in thermally processed or fermented foods, are increasingly recognized for their nutritional relevance beyond sensory contributions. Emerging evidence suggests that they may act as prebiotic-like compounds that resist human digestion and undergo microbial fermentation in the colon, producing metabolites such as short-chain fatty acids (SCFAs). These metabolites are proposed to support intestinal barrier function, inflammation, and host metabolism. This review summarizes current knowledge on the gastrointestinal fate, microbial fermentation, and putative bioactivities of dietary melanoidins, with a focus on their interactions with gut microbiota. We compare the structural diversity among food sources and discuss potential health implications. However, most evidence to date derives from
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