Review
Open access
Oct 2026
The Potential for Fermented Plant-Based Foods to Aid in the Prevention and Management of Sarcopenia.
Evidence suggests that fermentation reduces antinutritional factors, alters amino acid profiles, and improves protein digestibility, leading to increased bioavailability of essential amino acids, notably leucine.
Stephen Keenan, Mark Bradbury, D. Camera
· Nutrition reviews · 0 citations