Thermal and refining processes, not fermentation, tend to reduce lipotropic capacity of plant-based foods.
Fardet A, Martin JF, Chardigny JM.
Fardet A, et al.
Food Funct. 2011 Aug;2(8):483-504. doi: 10.1039/c1fo10041f. Epub 2011 Aug 15.
Food Funct. 2011.
PMID: 21842076
Plant-based foods (PBF) are relevant and diversified sources of lipotropes, which are compounds preventing excess hepatic fat deposits. In a first study, we defined the lipotropic capacity (LC, %) of raw PBF as the means of 8 lipotrope densities (LD, mg/100 kcal), each exp …
Plant-based foods (PBF) are relevant and diversified sources of lipotropes, which are compounds preventing excess hepatic fat deposits. In …