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Lactic acid fermentation of Agaricus bisporus (white and brown) revealed characteristic changes including lower pH, lightness, redness, and yellowness than non-fermented ones, higher acceptability, and higher emotions induced for consumers (Bartkiene et al., 2023)

The study reveals a notable breakdown of proteins and lactose during fermentation, alongside a concurrent rise in acetate, lactate, and citrate levels

As we age, our bodys NAD levels gradually drop due to lower intrinsic production and inflammation/oxidative stress caused by environmental factors

Front Neurosci 13:728

Evidence Based Research This article has been researched and written based on scientific evidence and fact sheets that have then been crossed checked by our team of doctors and subject matter experts