ReviewLife (Basel, Switzerland)2023
Effect of Fermentation on the Nutritional Quality of the Selected Vegetables and Legumes and Their Health Effects.
Review in Life (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 43 papers, 1 of them a synthesis that pooled it.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
43 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Vitamins formed by microorganisms in fermented foods: effects on human vitamin status-a systematic narrative review.Frontiers in nutrition · 2025Pooled it
- Changes in Digestive Health, Satiety and Overall Well-Being after 14 Days of a Multi-Functional GI Primer Supplement.Nutrients · 2024Trial
- Quality and Flavor Evolution ofFoods (Basel, Switzerland) · 2026Article
- Effect of fermented soybean meal supplementation and birth weight of broiler on performance, hematochemical parameters, and lactic acid bacteria composition under tropical conditions.Poultry science · 2026Article
- Rethinking Sustainability in Plant-Based Proteins: A Systems Perspective from Crop to Consumer.Foods (Basel, Switzerland) · 2026Review
- Microbiological quality and nutritional characterization of traditional fermented foods and beverages in Nekemte Town, East Wollega Zone, Ethiopia.BMC nutrition · 2026Article
- Biocontrol of Mycotoxin-Producing Fungi by Lactic Acid Bacteria.Foods (Basel, Switzerland) · 2026Review
- Fermented Foods and Beverages of Ethiopia: Substrates, Traditional Preparation Techniques, and Nutritional Quality.Food science & nutrition · 2026Review
- Fermented Oyster Extract Improves Linear Growth in Children with Idiopathic Short Stature: A Randomized, Double-Blind, Placebo-Controlled Trial.Preventive nutrition and food science · 2026Article
- Article
- From Chemistry to Functionality: HPLC-DAD/LC-MS/MS Characterization of Bee Product-EnrichedACS omega · 2026Article
- Functional fermented foods in public health nutrition: key biomolecular mechanisms, gut microbiota interactions, and implications for metabolic disease prevention.Frontiers in nutrition · 2026Review
- Microbial biofortification of fermented foods: a review of probiotic-mediated nutrient enhancement.Frontiers in nutrition · 2026Review
- Lacto-fermented vegetables as dynamic food ecosystems: emerging mechanisms along the microbiome-gut-brain axis.Frontiers in nutrition · 2026Review
- Eastern European Fermented Foods: Nutritional Value, Functional Potential, and Cultural Heritage.Foods (Basel, Switzerland) · 2025Review
- Microbiota and Quality Indexes of Commercial Sauerkraut and Fermented Cucumbers.Environmental microbiology reports · 2025Article
- Enhancing Nutritional Quality and Functionality of Legumes: Application of Solid-State Fermentation WithFood science & nutrition · 2025Article
- Probing the Effect of Ultrasonication, Probiotic Lacto-Fermentation, and Blanching on Bioactive Compounds, Antioxidants Activities, and Antinutrients of Tomato.Food science & nutrition · 2025Article
- Association Between Dietary Patterns and Lifestyle Habits with Vascular Inflammatory Responses in Individuals with Hypertension Living in PMDiseases (Basel, Switzerland) · 2025Article
- Probiotics and Food Bioactives: Unraveling Their Impact on Gut Microbiome, Inflammation, and Metabolic Health.Probiotics and antimicrobial proteins · 2025Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Vegetables are rich in many vitamins, mineral components, antioxidants, and macronutrients. However, they also contain high levels of anti-nutrients, which reduce the bioavailability of some nutritionally essential components such as zinc or iron. The processing of vegetables, including microbial fermentation, reduces or neutralizes tannins and phytates, which results in greater bioavailability of vitamins and minerals. Another effect of bacterial processing is an increased antioxidant potential, which has been linked to the release of polyphenols from complexes with anti-nutritional ingredients. Moreover, there were identified bioactive substances such as γ-aminobutyric acid or inhibitors of an angiotensin-converting enzyme in fermented vegetables. These substances may support the treatment of lifestyle diseases, such as depression or hypertension. However, there are still no data about these substances' bioavailability after the consumption of fermented vegetables. Additionally, fermented foods are rich in probiotic microorganisms, where the main group is lactic acid bacteria. The effect of fermentation on each vegetable is different. This should be a reason to expand our knowledge as more innovative and untested fermented products appear on the market.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.