{"id":3959,"date":"2025-07-25T13:19:57","date_gmt":"2025-07-25T11:19:57","guid":{"rendered":"https:\/\/www.woresan.com\/blog\/why-fermentation-increases-bioavailability\/"},"modified":"2025-09-22T13:34:24","modified_gmt":"2025-09-22T11:34:24","slug":"why-fermentation-increases-bioavailability","status":"publish","type":"blog","link":"https:\/\/www.woresan.com\/en\/blog\/why-fermentation-increases-bioavailability\/","title":{"rendered":"Why fermentation increases bioavailability"},"featured_media":3954,"template":"","class_list":["post-3959","blog","type-blog","status-publish","has-post-thumbnail","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.2 (Yoast SEO v28.2) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Why fermentation increases bioavailability - woresan GmbH<\/title>\n<meta name=\"description\" content=\"Fermentation increases the bioavailability of plant-based active ingredients: more antioxidants, stronger effect, optimal absorption for natural cosmetics.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.woresan.com\/en\/blog\/why-fermentation-increases-bioavailability\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Why fermentation increases bioavailability\" \/>\n<meta property=\"og:description\" content=\"Fermentation increases the bioavailability of plant-based active ingredients: more antioxidants, stronger effect, optimal absorption for natural cosmetics.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.woresan.com\/en\/blog\/why-fermentation-increases-bioavailability\/\" \/>\n<meta property=\"og:site_name\" content=\"woresan GmbH\" \/>\n<meta property=\"article:modified_time\" content=\"2025-09-22T11:34:24+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.woresan.com\/wp-content\/uploads\/2025\/09\/AdobeStock_233074921-web.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"500\" \/>\n\t<meta property=\"og:image:height\" content=\"510\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.woresan.com\\\/en\\\/blog\\\/why-fermentation-increases-bioavailability\\\/\",\"url\":\"https:\\\/\\\/www.woresan.com\\\/en\\\/blog\\\/why-fermentation-increases-bioavailability\\\/\",\"name\":\"Why fermentation increases bioavailability - 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But how can its potential be maximized? Fermentation opens up new avenues - and makes ingredients more available than ever before.","teaserbild":{"ID":"3957","post_author":"3","post_date":"2025-09-22 13:06:52","post_date_gmt":"2025-09-22 11:06:52","post_content":"","post_title":"AdobeStock_1484409511-web","post_excerpt":"","post_status":"inherit","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"adobestock_1484409511-web-2","to_ping":"","pinged":"","post_modified":"2025-09-22 13:26:47","post_modified_gmt":"2025-09-22 11:26:47","post_content_filtered":"","post_parent":"3959","guid":"https:\/\/www.woresan.com\/wp-content\/uploads\/2025\/09\/AdobeStock_1484409511-web.jpg","menu_order":"0","post_type":"attachment","post_mime_type":"image\/jpeg","comment_count":"0","pod_item_id":"3957"},"blog_subhead":"","blogheadline":"Bioavailability - the key to greater efficacy","blogtext":"<p style=\"font-weight: 400\">In modern natural cosmetics, one topic is becoming increasingly important: <strong>bioavailability<\/strong>. After all, it is not just the content of valuable ingredients that determines the effectiveness of a formulation - the decisive factor is how well the skin can absorb and utilize these substances.<\/p><p style=\"font-weight: 400\">This is where fermentation comes in. Numerous studies show that microbial processes convert complex plant substances into smaller, more easily bioavailable molecules. In mallow<em>(Malva sylvestris<\/em>), for example, a <strong>threefold increase in phenol content<\/strong> and significantly higher antioxidant activity was measured after lactic acid fermentation (Wiktor et al., 2025). Researchers have reported similar effects in fermented New Zealand spinach<em>(Tetragonia tetragonioides<\/em>), where both phenol and flavonoid content increased significantly (Jung et al., 2025).<\/p><p style=\"font-weight: 400\">Fermentation also led to a measurable increase in antioxidant capacity in quinoa and amaranth (Arriola et al., 2024). And in the case of peppermint<em>(Mentha arvensis<\/em>), it was shown that fermentation not only increases the amount of bioactive metabolites, but also enhances their <strong>anti-inflammatory effect<\/strong> (Kim et al., 2023).<\/p><p style=\"font-weight: 400\">These findings are impressive proof that fermentation is not just a traditional process, but an innovative tool for making plant substances more effective for cosmetic applications - and thus setting new standards in terms of effectiveness and naturalness.<\/p><p style=\"font-weight: 400\">\u00a0<\/p><p style=\"font-weight: 400\">Sources:<\/p><ul><li>Arriola, N.D.A.; Chavira, G.; Vel\u00e1zquez, J. &amp; Paredes-L\u00f3pez, O. (2024): Effect of germination and fermentation on the phenolic compounds and antioxidant activity of quinoa and amaranth seeds. <em>International Journal of Molecular Sciences<\/em>, 25(20), 10972. DOI: <a href=\"https:\/\/doi.org\/10.3390\/ijms252010972\">https:\/\/doi.org\/10.3390\/ijms252010972<\/a><\/li><li>Calhelha, R.C.; Abreu, R.M.V.; Pinela, J.; Prieto, M.A.; Pereira, C.; Barreiro, M.F. et al. (2022): Fermentation as a tool for bioavailability enhancement of plant-based compounds in cosmetics. <em>Fermentation<\/em>, 8(5), 463. DOI: <a href=\"https:\/\/doi.org\/10.3390\/fermentation8050463\">https:\/\/doi.org\/10.3390\/fermentation8050463<\/a><\/li><li>Jung, E.J.; Jang, J.H.; Choi, J.H. &amp; Lee, H.Y. (2025): Fermentation of Tetragonia tetragonioides enhances antioxidant activity and bioactive compound content. <em>Fermentation<\/em>, 11(1), 25. DOI: <a href=\"https:\/\/doi.org\/10.3390\/fermentation11010025\">https:\/\/doi.org\/10.3390\/fermentation11010025<\/a><\/li><li>Kim, H.J.; Takahashi, H. &amp; Fukuda, S. (2023): Biotransformation of phenolic acids by <em>Lactobacillus plantarum<\/em> enhances antioxidant and anti-inflammatory activity in <em>Mentha arvensis<\/em>. <em>Probiotics and Antimicrobial Proteins<\/em>, 15, 10103. DOI: <a href=\"https:\/\/doi.org\/10.1007\/s12602-023-10103-4\">https:\/\/doi.org\/10.1007\/s12602-023-10103-4<\/a><\/li><li>Wiktor, A. et al. (2025): Lactic acid fermentation of <em>Malva sylvestris<\/em> extracts increases phenolic content and antioxidant capacity. <em>Food Production, Processing and Nutrition<\/em>, 7(1), 315. DOI: <a href=\"https:\/\/doi.org\/10.1186\/s43014-025-00315-2\">https:\/\/doi.org\/10.1186\/s43014-025-00315-2<\/a><\/li><\/ul>","link_url":false,"link_url_webseite":"","linktext_fur_button":"","buttonfarbe":"","_links":{"self":[{"href":"https:\/\/www.woresan.com\/en\/wp-json\/wp\/v2\/blog\/3959","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.woresan.com\/en\/wp-json\/wp\/v2\/blog"}],"about":[{"href":"https:\/\/www.woresan.com\/en\/wp-json\/wp\/v2\/types\/blog"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.woresan.com\/en\/wp-json\/wp\/v2\/media\/3954"}],"wp:attachment":[{"href":"https:\/\/www.woresan.com\/en\/wp-json\/wp\/v2\/media?parent=3959"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}