This article discusses the nutritional benefits of fermented vegetable compositions, highlighting their antioxidant and antimicrobial properties.
The article reveals the issues concerning the biotechnological potential of fermented (salted, sour) vegetable compositions as foods of the daily diet, containing essential nutritional components with anti-allergic, anti-inflammatory, antimicrobial, antioxidant, anticancer, antiatherogenic, antithrombic, vasodilating, hepatoprotective properties and exhibiting antidiabetic, hypolipidemic, hypotensive, antitumor, antimutagenic, anti-aging, antimicrobial, immunostimulant activity.
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Купчак et al. (2025) studied this question.
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