“…Compared with the DW group, the free phenolic content of the seven seaweeds (UP, ST, SF, LJ, GL, SS, SK), respectively, increased by 51.4, 4.4, 1.8, 12.1, 11.1, 11.5 and 4.5 times. Previous studies have shown similar results in lychee (Zeng et al, 2019) and lotus leaf (Su et al, 2018), of which the total phenolic content and total flavonoid content increased dramatically after SIF digestion.…”