Lactobacillus amylovorus and Increased Antioxidant Capacity

• Traditional Fermented Foods and Their Physicochemical, Sensory, Flavor, and Microbial Characteristics.

  • 2025-10-19
  • Review
  • Foods (Basel, Switzerland) 14(20)
  • • Anjun Chen

  • PubMed: 41154095
  • DOI: 10.3390/foods14203559

  4 Insights on

  • Increased Antioxidant Capacity

  • Low evidence

  Lactobacillus amylovorus has been reported to exert beneficial effects in humans and animals, including... enhancing antioxidant capacity.

  Effect

  Beneficial

  Effect size

  Small

• Gut microbiota-driven IL-17/PPAR axis mediates epigallocatechin-induced intestinal repair in weaned lambs.

  • 2026-04-04
  • Journal of animal science and biotechnology 17(1)
  • • Yuwei Zhao
    • Zhuo Wang
    • Dingkun Fan
    • Jixian Zhang
    • Yan Tu
    • Qiyu Diao
    • Kai Cui

  • PubMed: 41933424
  • DOI: 10.1186/s40104-026-01371-5

  5 Insights on

  • Increased Antioxidant Capacity

  • Low evidence

  Supplementation with 12.5 mg/kg EGC (LE) significantly improved growth performance, reduced diarrhea incidence (P < 0.05), enhanced mucosal antioxidant capacity (P < 0.001), and strengthened anti-inflammatory ability (P < 0.001).

  Effect

  Beneficial

  Effect size

  Moderate

  Significant

  Yes