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April 9, 2024MoleculesOpen Access

Phytochemical Profile and Bioactivity of Bound Polyphenols Released from Rosa roxburghii Fruit Pomace Dietary Fiber by Solid-State Fermentation with Aspergillus niger

Qing Chen Juan Su Yue Zhang Chao Li Siming Zhu

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Abstract

This study aimed to investigate the phytochemical profile, bioactivity, and release mechanism of bound polyphenols (BPs) released from

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Cite This Study

Chen et al. (2024) studied this question.

synapsesocial.com/papers/68e6fca8b6db643587676704 https://doi.org/10.3390/molecules29081689

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Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

1Mechanism and Functional Activities of Dietary Fiber-Bound Polyphenol Released from Pomegranate Pomace in Mixed Solid-State Fermentation with <i>Aspergillus niger</i> and <i>Rhizopus oryzae</i>2025 · 12 citations
2Bound polyphenols contribute to the microbiota-linked metabolic effects of Rosa roxburghii dietary fiber in ratsOriginal Research · 2026
3Enhancing Antioxidant Bioaccessibility in Rosa rugosa through Lactobacillus plantarum Fermentation2024 · 5 citations
4Purification, Characterization, and Anti-Inflammatory Potential of Free and Bound Polyphenols Extracted from Rosa roxburghii Tratt Pomace2024 · 13 citations
5Effects of Fermentation on Bioactivity and the Composition of Polyphenols Contained in Polyphenol-Rich Foods: A ReviewReview · 2023 · 312 citations

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Research on Phenolic Content and Its Antioxidant Activities in Fermented Rosa rugosa ‘Dianhong’ Petals with Brown Sugar2024

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