10.1016/j.jnutbio.2025.109952 Summary Keywords phenolic acids, fermentation, health benefits, microbial biotransformation, antioxidants, functional foods Citation Kumar A, Saranyadevi S, Thirumalaisamy SK, Dapana Durage TT, Jaiswal SG, Kavitake D and Wei S (2025) Phenolic acids in fermented foods: microbial biotransformation, antioxidant mechanisms, and functional health implications
That it is the body's master antioxidant, that it is built from cysteine, glutamic acid, and glycine, that it supports detoxification and white-cell function these are textbook
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Supplementary Table 1 (download XLSX Quantitative MS-based lipidomics of liposomes in the presence of iron(II) and Fento-1