Après 100 ans, une population rare de cellules immunitaires voit sa proportion augmenter. Une équipe japonaise y voit la trace d’une lutte immunitaire active contre des menaces, en particulier cancéreuses.
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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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