Une étude de Stanford Medicine a dressé le portrait moléculaire de 322 personnes issues de plusieurs continents. Résultat : notre biologie est façonnée à la fois par nos origines et l’endroit où nous vivons.
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Grâce à leurs propriétés antioxydantes, anti-inflammatoires ou encore immunostimulantes, les aliments fermentés possèdent des vertus anti-âge. Détails.
La fermentation est une méthode de transformation et de stockage des aliments appliquée depuis plusieurs siècles. C’est un processus biochimique au cours duquel des bactéries ou des champignons microscopiques utilisent des glucides pour produire de l’énergie et de nouvelles molécules. La fermentation améliore la...
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- Version actuelle le 11/12/2025
- le 31/01/2022
- le 14/08/2020
- le 30/07/2020
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