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Fermentation of green and black teas with a consortium of six probiotic lactic acid bacteria (LAB) resulted in increased production of several phenolics such as pyrogallol, coumaroylquinic acid derivatives, quercetin, and kaempferol that also exhibited improved uptake by Caco-2 cells thereby indicating that fermentation could be a beneficial approach for improving phenolic bioavailability (Zhao & Shah 2016b)

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