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As a bacterial community proliferates, the increasing concentration of these autoinducers serves as a metric for cell density, ultimately triggering a coordinated shift in gene expression that regulates community-wide behaviors (Federle and Bassler, 2003)

doi: 10.1016/j.tox.2025.154046

These compounds are poorly absorbed and rapidly ferment, and due to their osmotic properties cause increased water content in the intestinal lumen [130,131,132]

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A helpful rule of thumb is to reference the color: When the color saturation fades during cooking, its possible that the antioxidants may be as well, Phillips says

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