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  1. Home
  3. Medicinal Plants Fermentation: Current Knowledge And Perspectives.
  1. Home
  3. Medicinal Plants Fermentation: Current Knowledge And Perspectives.

Related Experiment Video

Application of DNA Barcoding to Identify Medicinal Plants
08:55

Application of DNA Barcoding to Identify Medicinal Plants

Published on: November 1, 2024

Medicinal plants fermentation: current knowledge and perspectives.

Zhuoran Zhang1, Chenhan Geng1, Sherilyn Xin Ying Ho1

  • 1Department of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore.

Current Opinion in Biotechnology
|June 24, 2026

View abstract on PubMed

Summary
This summary is machine-generated.

Fermentation enhances medicinal plants for functional foods by improving bioactive compound bioavailability and sensory qualities. This process optimizes plant-based products by reducing toxins and enhancing overall safety and efficacy.

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Published on: March 31, 2021

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08:20

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Published on: March 31, 2021

Area of Science:

  • Food Science
  • Biotechnology
  • Phytochemistry

Background:

  • Medicinal plants contain valuable bioactive compounds often limited by poor bioavailability, toxins, and undesirable sensory attributes.
  • Fermentation offers a transformative approach to overcome these limitations in plant-based materials.

Purpose of the Study:

  • To explore how fermentation enhances the value of medicinal plants for functional foods, nutraceuticals, and phytomedicine.
  • To detail the mechanisms by which fermentation improves bioactivity, safety, and sensory profiles of plant matrices.

Main Methods:

  • Review of recent studies on microbial biotransformation of plant materials like moringa, noni, and chaga.
  • Analysis of fermentation-induced changes including phytochemical release, metabolite production, detoxification, and sensory modification.

Main Results:

  • Fermentation significantly enhances plant value by modulating bioactivity, detoxifying compounds, and optimizing taste and aroma.
  • Microbial action releases bound phytochemicals, transforms polyphenols, generates novel metabolites, and reduces anti-nutritional factors.

Conclusions:

  • Fermentation presents a powerful strategy for developing advanced functional products with superior bioactivity, safety, and sensory appeal.
  • Future research should focus on standardization, mechanistic studies using multi-omics, and regulatory considerations for wider application.