Lactobacillus acidophilus and Increased Antioxidant Activity

• Exploring the Hypoglycemic Activity and Mechanism of Polyphenols From Highland Barley Through Lactobacillus acidophilus Fermentation.

  • 2026-04
  • Journal of food science 91(4)
  • • Mengyao Zhu
    • Xu Guo
    • Yingying Chen
    • Shutao Sun
    • Qidong Ren
    • Muxuan Wang
    • Mengqi Zhang
    • Chao Liu
    • Ningyang Li

  • PubMed: 41972482
  • DOI: 10.1111/1750-3841.71061

  4 Insights on

  • Increased Antioxidant Activity

  • Low evidence
  • Rigorous Journal

  Polyphenolic antioxidant activity in highland barley ... were increased after LAC fermentation.

  Effect

  Beneficial

  Effect size

  Moderate