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The latest insights into the health benefits of various fermented teas, including dark tea, oolong tea, and black tea, underscore the significant role of polyphenols in promoting wellness. The fermentation process in these teas not only enriches their overall polyphenol content but also enhances level of specific polyphenols, improving their health-promoting effects. Dark tea, such as Pu-erh, undergoes microbial fermentation, resulting in unique polyphenol profiles particularly theabrownins that offer potent antioxidant properties. Oolong tea, which is partially oxidized contains catechins and theasinensins, contributing to its potential to enhance weight management and correct metabolic disorders. Black tea, a fully oxidized tea, has a high levels of theaflavins and thearubigins, polyphenols linked to reduced inflammation, decreased incidences of cancer, and enhanced neuroprotection. However, despite these benefits, the emerging understanding of the health risks has associated fermented teas with the presence of potentially harmful compounds formed during fermentation or processing. In dark tea, prolonged microbial fermentation may lead to the production of mycotoxins, such as aflatoxins, which have been linked to carcinogenic effects. Black tea may accumulate heavy metals from soil and processing, posing risks to human health if consumed in excessive amounts. Similarly, oolong tea, while partially fermented, can still contain heavy metals contributing to impaired health. While these risks are generally low and depend on factors such as brewing conditions and consumption frequency, they highlight the importance of conducting future studies to devise preventive measures to mitigate these risks. [ABSTRACT FROM AUTHOR]

Perilla frutescens is a food and medicinal plant that is grown in many East Asian nations and has a variety of health benefits. However, there is limited knowledge regarding the metabolic changes of P. frutescens after fermentation. The present study was to determine how probiotic fermentation (25 probiotic strains) affected the metabolites and functional activities of P. frutescens. The total phenol and flavonoid contents and functional properties were evaluated. Untargeted metabolites identified by UHPLC-Q-TOF-MS2. The results showed that the highest TPC (64.55 ± 0.77 mg), TFC (38.5 ± 0.70 mg) and ABTS scavenging ability (34.68 ± 0.97 mg) in the L. sakei fermented (F19) sample. DPPH scavenging ability (37.85 ± 1.21 mg) was reported in L. fermentum (F15). The potential anticancer and immunomodulatory properties were reported in P. pentosaceus (F1) , L. fermentum (F24) and P. acidilactici (F25) fermented samples. The current study confirmed numerous phenolic compounds Apigenin, p -coumaric acid, Rosmarinic acid, Caffeic acid, Pollygallic acid, phenprobamate, hydroxy acetophenone, allopurinol, homovanillic acid, danshensu and N -malayamycin were increased after the fermentation, which has been already reported to potent anticancer properties. This research offers a solid scientific foundation for investigating metabolite changes and their correlation with the functional properties of fermented P. frutescens. [Display omitted] • P. frutescens leaves were fermented using 25 probiotic strains and functional properties were enhanced after fermentation. • The potential anticancer and immunomodulatory properties were reported in P. pentosaceus (F1) , L. fermentum (F24) and P. acidilactici (F25) fermented samples. • Phenolic compounds Apigenin, p -coumaric acid, Rosmarinic acid, Caffeic acid and Pollygallic acid, were increased after the fermentation. • According to the metabolic profiles, it is possible to assume that Fermented P. frutescens Leaves Extract have a high potential for preventing cancer and antioxidant damage. [ABSTRACT FROM AUTHOR]