17 citations
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June 2022 in “Frontiers in Nutrition” This study found that fermented Flammulina velutipes polysaccharides showed higher antioxidant and anti-inflammatory capacities than non-fermented ones, suggesting potential use in functional foods and health products.
1 citations
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August 2012 in “Food Science and Biotechnology” This study found that essence containing fermented Opuntia ficus-indica var. sarboten fruits and Lactobacillus rhamnosus promoted more significant hair growth in mice than minoxidil.
June 2026 in “Korean Journal of Food Science and Technology” In this study, a 10% fermented Glycine max compound was found to promote faster hair growth and follicle formation in mice compared to 3% minoxidil, suggesting potential as a hair health supplement.
August 2026 in “International Journal of Research in Ayurveda and Pharmacy” This review discusses the Ayurvedic concept of Indralupta, resembling alopecia areata, and highlights dietary therapy's potential role in holistic prevention and management, while reporting no new clinical results.
22 citations
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February 2024 in “Heliyon” This review discusses the potential of fibrinolytic enzymes from various sources, especially fermented foods, for their therapeutic use in cardiovascular diseases and emphasizes the need for further research on those from non-Asian regions to optimize discovery and application.