Bifidobacterium plantarum and Increased Total Polyphenol Content

• Fermentation of Fruit By-Products as a Tool for Nutritional and Environmental Sustainability.

  • 2026-02-05
  • Review
  • Foods (Basel, Switzerland) 15(3)
  • • Doheon Kim
    • Uyory Choe
    • Young-Jin Park

  • PubMed: 41683164
  • DOI: 10.3390/foods15030578

  7 Insights on

  • Increased Total Polyphenol Content

  • Low evidence

  microbial fermentation consistently increases TPC and enhances antioxidant activity

  Effect

  Beneficial

  Effect size

  Moderate