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(MOL) leaf addition on Fuzhuan brick tea (FBT) for the co\u2010fermentation (MOL\u2010FBT) was an industry innovation and a new route to make full use of MOL leaf. After optimization of the extraction conditions, the best conditions for the polyphenols extraction method from MOL\u2010FBT (MFP) were 60\u00b0C for 40\u00a0min (1:80, V\/W) using response surface methodology. A total of 30 phenolics were identified and quantified. Most of the polyphenols were increased after adding MOL leaf for co\u2010fermentation compared to FBT polyphenols. In particular, caffeic acids were found only in MFP. Moreover, the MFP received high value in taste, aroma, and color. In total, 62 volatile flavor compounds, consisting of 3 acids, 5 alcohols, 15 aldehydes, 4 esters, 20 hydrocarbons, 10 ketones, and 5 others, were identified in MFP. In addition, MFP inhibited 3T3\u2010L1 preadipocyte differentiation in a dose\u2010dependent manner and decreased lipid accumulation via the peroxisome proliferator\u2010activated receptor gamma (PPAR\u03b3)\/CCAAT\/enhancer binding protein alpha (CEBP\u03b1)\/cluster of differentiation 36 (CD36) axis and induced a brown adipocyte\u2010like phenotype. In vivo experiments were further conducted to confirm the in vitro results. MFP regulated lipid accumulation, glucose\/insulin tolerance, improved liver and kidney function, and inhibited the secretion of pro\u2010inflammatory factors by the PPAR\u03b3\/CEBP\u03b1\/CD36 axis and alleviated inflammation in high fat and high fructose diet\u2010induced obese mice. In summary, MFP possesses high\u2010quality properties and anti\u2010obesity effects, as well as the great potential to be used as a novel functional food product.\n                  <\/jats:p>","DOI":"10.1111\/1750-3841.17060","type":"journal-article","created":{"date-parts":[[2024,4,18]],"date-time":"2024-04-18T02:50:05Z","timestamp":1713408605000},"page":"3094-3109","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Identification of phenolic compounds from fermented\n                    <i>Moringa oleifera<\/i>\n                    Lam. leaf supplemented with Fuzhuan brick tea and their volatile composition and anti\u2010obesity activity"],"prefix":"10.1111","volume":"89","author":[{"given":"Xin","family":"Li","sequence":"first","affiliation":[{"name":"College of Food Science and Engineering Northwest A&amp;F University  Yangling Shaanxi 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