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Abstract Aglycones, the bioactive metabolites of C–glycosides, can be obtained through the deglycosylation of naturally abundant C–glycosides. However, C–glycosides are more resistant to enzymatic and chemical degradation. Gut microbiota and its enzymes are known to cleave the C–C glycosidic bond, but only a limited number of active strains and functional enzymes have been identified.
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