Antioxidant and Immunomodulatory Activities of Polysaccharides from Fermented Wheat Products of Grifola frondosa: In Vitro Methods

This research investigated how fermenting wheat with medicinal mushrooms (Grifola frondosa) could create a healthy functional food product. The scientists found that the fermented wheat contained beneficial compounds that could boost immune function and act as antioxidants. This has important implications for everyday life: • The fermented wheat product could be easily incorporated into regular diets as a health-promoting food • It provides a cost-effective way to get the health benefits of medicinal mushrooms • The production method is suitable for large-scale manufacturing of functional foods • It offers a new way to enhance the nutritional value of common wheat-based foods • The antioxidant properties could help protect cells from damage and support overall health