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Food Res Int. 2018 Feb;104:86-99. doi: 10.1016/j.foodres.2017.09.031. Epub 2017 Sep 14.

Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation.

Author information

1
UMR QualiSud, Université de La Réunion, CIRAD, Université Montpellier, Montpellier SupAgro, Université d'Avignon et des Pays de Vaucluse, Sainte Clotilde, France. Electronic address: axelle.malaterre-septembre@univ-reunion.fr.
2
UMR QualiSud, Université de La Réunion, CIRAD, Université Montpellier, Montpellier SupAgro, Université d'Avignon et des Pays de Vaucluse, Sainte Clotilde, France.
3
Laboratoire de Pharmacologie et Physiopathologie Expérimentale, UMR 95 Qualisud, Université de Montpellier, France.

Abstract

Nutritional recommendations emphasize fruit and vegetable consumption. This is related to health-benefits associated with bioactive nutritive molecules (nutrients, vitamins, minerals, fibers, …) as well as non-nutritive phytochemicals (phenolic compounds, flavonoids, bioactive peptides, …) content of these types of foods. Fermented fruit or vegetable products are part of various diets worldwide. Lactic acid bacteria (LAB) fermentation is common among the various fermentation processes used. It produces changes in both profile and types of bioactive compounds. Molecules such as bioactive peptides, short chain fatty acids or polysaccharides are generated while sugar content or anti-nutritional compounds are decreased and phenolic compounds are converted to molecules with added biological value. These transformations, associated with prebiotic and/or probiotic potential supply as well as improvement of food components bioaccessibility and bioavailability, result in modifications of health-related properties. Lastly, interactions between ingested fermented food, intestinal microbiota and their correlations to metabolomics profiles and health represent an important perspective deserving to be further explored.

KEYWORDS:

Fruits; Health benefits; Lactic fermentation; Phytonutrients; Polyphenols; Vegetables

PMID:
29433787
DOI:
10.1016/j.foodres.2017.09.031
[Indexed for MEDLINE]

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