Fermentation Enhances Cardioprotective Potential of Oat- and Soy-Based Dairy Alternatives

Fermentation may significantly improve the cardioprotective potential of plant-based dairy alternatives, according to new research evaluating oat- and soy-based fermented products. The study found that fermentation enhanced antioxidant, antiplatelet, and anti-inflammatory activities, with fermented samples demonstrating greater bioactivity than non-fermented counterparts. Among the tested products, fermented soy showed stronger anti-inflammatory and antiplatelet effects, while fermented oat exhibited superior antioxidant capacity, particularly in amphiphilic lipid fractions rich in bioactive polar lipids. Researchers linked these benefits to fermentation-driven structural changes in lipid composition, including improved n-6/n-3 fatty acid balance and the presence of functional phospho- and glycolipids. These findings highlight fermented oat- and soy-based dairy alternatives as promising functional foods with potential cardiovascular benefits.

Source : https://www.mdpi.com/2072-6643/18/8/1260