Vitamins formed by microorganisms in fermented foods: effects on human vitamin status—a systematic narrative review

IntroductionVitamin deficiencies remain a global health issue, particularly among vulnerable populations. As microorganisms also produce vitamins, this has led to considering Fermented Foods (FF) as potential vehicles for improving vitamin intake. This systematic narrative review, which exclusively...

Descripció completa

Dades bibliogràfiques

Autors principals:	Erhan Keyvan, Elizabeth Adesemoye, Marie-Christine Champomier-Vergès, Emilie Chanséaume-Bussiere, Julie Mardon, Daniela Nikolovska Nedelkoska, Recep Palamutoglu, Pasquale Russo, Inga Sarand, Laurencia Songre-Ouattara, Biljana Trajkovska, Sibel Karakaya, Michail Syrpas, Christophe Chassard, Smilja Pracer, Guy Vergères, Daniel Heine, Christèle Humblot
Format:	Artigo
Idioma:	Inglês
Publicat:	Frontiers Media S.A. 2025-10-01
Col·lecció:	Frontiers in Nutrition
Matèries:	B vitamins fermented foods human intervention studies microbial vitamin formation vitamin bioavailability vitamin K2
Accés en línia:	https://www.frontiersin.org/articles/10.3389/fnut.2025.1653666/full
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!