Food Science and Technology

Combined acid hydrolysis and fermentation improves bioactivity of citrus flavonoids in vitro and in vivo

A. König, N. Sadova, et al.

This groundbreaking research by Alice König, Nadiia Sadova, and colleagues explores an innovative method combining acid hydrolysis and fermentation to enhance the bioactivity of citrus flavonoids. By transforming less active glycosides into potent aglycones, the team has significantly improved antioxidant and anti-inflammatory properties, showcasing promising effects in both laboratory and *Drosophila melanogaster* models.

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