Nutritional recommendations emphasize fruit and vegetable consumption. This is related to
health-benefits associated with bioactive nutritive molecules (nutrients, vitamins, minerals …

Herbal drugs, which possess immunomodulatory, anti-inflammatory, anti-diabetic, anti-
infective, and anti-allergic activities, encompass various therapeutic areas, and have been …

Lactic acid bacteria with various probiotic functions and excellent fermentation
characteristics are widely used in food production, which not only enhance flavor, but also …

The objective of this study was to evaluate the effect of fermentation on the phenolic, vitamin
C and total flavonoid contents and antioxidant properties of okra seed. The okra seeds were …

Hyperlipidemia is associated with lipid metabolic disorders, chronic inflammation, and
intestinal dysbiosis. Previous studies have shown that the metabolic improvement of high-fat …

Fermented beverages hold a long tradition and contribution to the nutrition of many societies
and cultures worldwide. Traditional fermentation has been empirically developed in ancient …

White cabbage (Brassica oleraceae var. capitata f. alba) is a cruciferous vegetable used
worldwide as a food and in traditional medicine. Due to its common availability in local …

BACKGROUND Changes in antioxidant activity of fruit during fermentation are related to
changes in the composition of phenolic acids and flavonoids. In this study, we investigated …

Fermented foods are currently experiencing a re-discovery, largely driven by numerous
health benefits claims. While fermented dairy, beer, and wine (and other alcoholic fermented …

This study aimed to investigate the effects of salt concentration on the microbial community
and flavor metabolites formed during northeast sauerkraut fermentation using a starter …