Fermentation Alters the Anticancer Properties of Dietary Polyphenols in Pulses

Pulses are a rich dietary source of polyphenols, compounds increasingly known for their role in disease prevention and overall health. Recent advances show that fermentation can not only improve the bioavailability of pulse polyphenols but can also generate new metabolites. This review explores how these fermentation-driven molecular transformations enhance the anticancer effect of pulse polyphenol, highlighting newly identified microbial metabolite pathways. We also describe how fermented polyphenols interact with the gut microbiome, influencing pathways linked to cancer. Looking ahead, precision fermentation and multiomics profiling promise to accelerate the development of next-generation functional foods and support cancer therapeutics, bridging the gap between laboratory innovation and clinical application.