Lactobacillus acidophilus and Increased Bioavailability of Phenolics

• 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 Bioavailability of Phenolics

  • Low evidence
  • Rigorous Journal

  fermentation by LAC biotransformed highland barley polyphenols into smaller molecules with improved hypoglycemic activities, thereby enhancing their bioavailability.

  Effect

  Beneficial

  Effect size

  Moderate