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.
