Fermenting Legumes Enhances Antioxidant and Antidiabetic Benefits
TL;DR Summary
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.
- Fermenting legume pulses increases antioxidant and antidiabetic properties, study finds Phys.org
- Study finds fermented legumes improve health benefits and protein absorption indica News
- Fermenting legume pulses boosts their antidiabetic, antioxidant properties University of Illinois Urbana-Champaign
- Fermenting legumes, pulses can boost antioxidant, antidiabetic properties: Study INDIA New England News
- Fermenting legumes boosts antioxidant, antidiabetic benefits: Study Daijiworld
Reading Insights
Total Reads
0
Unique Readers
1
Time Saved
5 min
vs 6 min read
Condensed
96%
1,013 → 36 words
Want the full story? Read the original article
Read on Phys.org