A systematic review on the health effects of fermented wheat germ extract with emphasis on cancer.

ABSTRACT: Fermented wheat germ extract (FWGE) is one of the few fermented food products listed in the EFSA novel food Catalogue. It is derived from wheat germ, a by-product of wheat processing, through fermentation with Sacchoromyces cerevisiae. The most widely studied and patented form of FWGE is marketed as Avemar (also referred to as MSC), standardized to contain methoxy-substituted benzoquinones. Given its predominant use in research, this systematic narrative review focused primarily on FWGE use within the medical application. The objective of this review was to systematically evaluate the functionality and potential health benefits of FWGE, following the Study Protocol-S8 developed under COST Action CA20128 - PIMENTO and registered on the Open Science Framework (https://osf.io/fq53j/).

SUBMITTER: Berkel Kasikci M 

PROVIDER: S-EPMC12649713 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature