Thermosonication of traditional poppy vinegar: modulation of biomolecules, phenolic profile, and antidiabetic potential in a functional fermented food

Traditional poppy vinegar is a functional fermented food matrix enriched with diverse biomolecules that may contribute to metabolic health. In this study, the effects of thermosonication on the biomolecular profile, antioxidant characteristics, and antidiabetic potential of traditionally produced po...

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Xehetasun bibliografikoak

Egile Nagusiak:	Meryem Akhan, Melikenur Türkol, Enes Açıkgözoğlu, Şeyma Varınca Yıldız, Mehmet Ali Şimşek, Remzi Gürfidan, Nazan Tokatlı Demirok, Seydi Yıkmış, Emad Karrar, Moneera O. Aljobair, Isam A. Mohamed Ahmed
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	Frontiers Media S.A. 2026-04-01
Saila:	Frontiers in Nutrition
Gaiak:	antidiabetic potential biomolecules functional fermented food molecular docking phenolic profile thermosonication
Sarrera elektronikoa:	https://www.frontiersin.org/articles/10.3389/fnut.2026.1828372/full
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