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Fermented Vegetable Juices and Health Attributes
- Nutritional Quality of Vegetables
- Chemical Components in Vegetables and Their Health Effects
- Primary Metabolites
- Secondary Metabolites
- Carotenoids
- Betalains
- Glucosinolates
- Phenolics
- Oligoelements, Vitamins, and Fatty Acids
- Vitamin C
- Vitamin B Complex
- Vitamin E
- Fatty Acids
- Antioxidant Capacity of Fresh, Stored, and Processed Vegetables
- Probiotic Fermented Vegetable Juices
- Development of the Probiotic Concept
- Criteria for Selection of Probiotic Microorganisms
- Origin of Strains, Importance of Their Correct Identification, and Safety
- Survival within the GI Tract
- Adhesion to Intestinal Cells
- Production of Antimicrobial Compound during Growth of Probiotics
- Antioxidative Activity of Probiotic Strains
- Important Characteristics of Fermented Vegetable Products
- References
Abstract
In recent years, increasing attention has been paid to the role of diet in human health. Fruits and vegetables are important components of a healthy diet, but the intake in most countries is well below the recommended five servings a day (400 g).
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