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K., Khan, M

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Visibly improves skin firmness and elasticity and supports reduction of the fat tissue

Thus, despite the increased bioavailability of polyphenolic compounds derived from legumes during fermentation, variations may occur with different legumes that exhibit high antioxidant activity and bioaccessibility, as seen in the case of kidney beans, which can be optimized during the fermentation process

In legumes, common phenolic acids (e.g., ferulic, caffeic, p-coumaric) may be absorbed in the small intestine when present in free form, but a substantial portion of these acids is often esterified to cell wall polysaccharides and therefore reaches the colon for microbial processing (Zhu et al., 2020a, b)