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...

Πλήρης περιγραφή

Λεπτομέρειες βιβλιογραφικής εγγραφής

Κύριοι συγγραφείς:	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
Μορφή:	Artigo
Γλώσσα:	Inglês
Έκδοση:	Frontiers Media S.A. 2026-04-01
Σειρά:	Frontiers in Nutrition
Θέματα:	antidiabetic potential biomolecules functional fermented food molecular docking phenolic profile thermosonication
Διαθέσιμο Online:	https://www.frontiersin.org/articles/10.3389/fnut.2026.1828372/full
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