Abstract: Fermentation product for adding to a food product, a food supplement or a diabetic food supplement. The product is obtained by fermentation of a medium containing pomegranate juice wherein the yeast Saccharomyces boulardii and Lactobacillus plantarum are used for the fermentation. The fermentation product contains 0.25% to 4% of one or more polyphenols, relative to the total weight of the ferment at the end of the fermentation process and before any optional other transformation, and the sugar content of the fermentation product, measured as percentage of glucose and of fructose, amounts to a maximum of 2% relative to the total weight of the ferment after the end of the fermentation process and before any optional other transformation.

Abstract: The invention relates to polyphenol-rich products of plants and also to a method of producing these products. In addition, the invention relates to the use of the polyphenol-containing products for producing foods, food supplements, dietetic foods and cosmetics; and also foods, food supplements, dietetic foods and cosmetics which contain such a product.