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Fermenting Legumes Enhances Antioxidant and Antidiabetic Benefits

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Source: Phys.org
Fermenting Legumes Enhances Antioxidant and Antidiabetic Benefits
Photo: Phys.org
TL;DR

A study from the University of Illinois found that fermenting legume pulses with Lactiplantibacillus plantarum 299v enhances their antioxidant and antidiabetic properties, increases soluble protein content, and could support healthier plant-based diets and sustainable food production.

Topics:healthscience#antidiabetic#antioxidants#fermentation#legumes#plant-based-diet#science
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  1. Fermenting legume pulses increases antioxidant and antidiabetic properties, study finds  Phys.org
  2. Study finds fermented legumes improve health benefits and protein absorption  indica News
  3. Fermenting legume pulses boosts their antidiabetic, antioxidant properties  University of Illinois Urbana-Champaign
  4. Fermenting legumes, pulses can boost antioxidant, antidiabetic properties: Study  INDIA New England News
  5. Fermenting legumes boosts antioxidant, antidiabetic benefits: Study  Daijiworld

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