Development and Evaluation of <i>Piper sarmentosum</i>-Based Kombucha: Fermentation, Bioactivity, and Sensory Acceptance

Polish Journal of Food and Nutrition Sciences, Год журнала: 2025, Номер unknown

Опубликована: Янв. 28, 2025

Язык: Английский

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Microbial community and organic compounds composition analysis and the edible security of common buckwheat fermented via Kombucha consortium

Food Chemistry Molecular Sciences, Год журнала: 2025, Номер 10, С. 100247 - 100247

Опубликована: Фев. 16, 2025

This study investigates the microbial community and organic compound composition of common buckwheat fermented with a traditional Kombucha consortium. Twenty-five fungal species, nine bacterial five acids, six phenolic compounds were identified in Common Buckwheat (CBK). The fermentation process enriched CBK bioactive that enhanced its functional properties, including antioxidant activity antibacterial efficacy, inhibiting pathogenic bacteria by over 81.1 %. Further research is encouraged to explore similar applications other cereal crops.

Язык: Английский

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Recent progress in chemistry and bioactivity of novel enzyme inhibitors from natural products: a comprehensive review

European Journal of Medicinal Chemistry, Год журнала: 2025, Номер 289, С. 117481 - 117481

Опубликована: Март 7, 2025

Язык: Английский

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Aging, age-related diseases, oxidative stress and plant polyphenols: Is this a true relationship?

Mediterranean Journal of Nutrition and Metabolism, Год журнала: 2024, Номер 17(3), С. 255 - 259

Опубликована: Авг. 27, 2024

Язык: Английский

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