Polyphenol metabolites in fermented foods: biotransformation, bioavailability, and functional roles
Nouf Abdullah Alharbi · 2026 · Frontiers in Nutrition
WASTE classifies this as Negative / Null Result Report · AI classification, approximate
The study found no significant effect — useful as a negative control or null benchmark for your own design.
Abstract
Polyphenols, plant-derived bioactive compounds, are known for their antioxidant, anti-inflammatory, and antimicrobial properties, benefiting plant-based foods. Fermentation, driven by microbial enzymes like glycosidases, esterases, and decarboxylases, alters the chemical structure of polyphenols, enhancing their bioavailability and bioactivity. This review explores the transformation of polyphenols, particularly flavonoids and phenolic acids, during fermentation, resulting in bioactive metabolites with increased solubility, stability, and antioxidant activity, improving gastrointestinal absorp
Abstract by Nouf Abdullah Alharbi, Frontiers in Nutrition (2026) — licensed CC BY 4.0.
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Metadata source: OpenAlex · DOI 10.3389/fnut.2026.1767453