The Role of Fermented Vegetables as a Sustainable and Health-Promoting Nutritional Resource

Borrego Ruiz, Alejandro; González Domenech, Carmen María; Borrego, Juan J.

Publicación:
The Role of Fermented Vegetables as a Sustainable and Health-Promoting Nutritional Resource

dc.contributor.author	Borrego Ruiz, Alejandro
dc.contributor.author	González Domenech, Carmen María
dc.contributor.author	Borrego, Juan J.
dc.date.accessioned	2025-06-17T08:26:35Z
dc.date.available	2025-06-17T08:26:35Z
dc.date.issued	2024-11-23
dc.description	The registered version of this article, first published in “Applied Sciences, 14, 2024", is available online at the publisher's website: MDPI, https://doi.org/10.3390/app142310853 La versión registrada de este artículo, publicado por primera vez en “Applied Sciences, 14, 2024", está disponible en línea en el sitio web del editor: MDPI, https://doi.org/10.3390/app142310853
dc.description.abstract	The increasing global burden of morbidity and mortality from chronic diseases related to poor diet quality, coupled with the unsustainable depletion of vital planetary resources by current food production systems, threatens future food security and highlights the urgent need to transition to high-quality plant-based diets as a viable solution to mitigate economic, health, and environmental challenges. Taking into consideration the significant role that fermented vegetables may play as a sustainable, healthy, long-lasting, and plant-based nutritional resource, this narrative review analyzes their production and benefits. For this purpose, the mechanisms of the fermentation process are explored, along with the importance of probiotic cultures in plant-based fermented foods, and with the implications of fermentation on food safety within the broader framework of low-impact, organic, plant-derived nutrition. Additionally, the health benefits of fermented vegetables and probiotics are examined, including their effects on mental health. Vegetable fermentation is a versatile method for enhancing food preservation, nutritional quality, and safety. This ancient practice prolongs the shelf life of perishable items, reduces the toxicity of raw ingredients, and improves digestibility. Specific starter cultures, particularly lactic acid bacteria, are essential for controlling fermentation, ensuring safety, and maximizing health benefits. Fermented vegetables, rich in probiotics, support gut health and immune function. Emerging research indicates their potential to alleviate adverse mental health symptoms such as stress and anxiety, highlighting their significance in modern dietary guidelines and chronic health management.	en
dc.description.version	versión publicada
dc.identifier.citation	Borrego-Ruiz, A., González-Domenech, C. M., & Borrego, J. J. (2024). The Role of Fermented Vegetables as a Sustainable and Health-Promoting Nutritional Resource. Applied Sciences, 14(23), 10853. https://doi.org/10.3390/app142310853
dc.identifier.doi	https://doi.org/10.3390/app142310853
dc.identifier.issn	2076-3417
dc.identifier.uri	https://hdl.handle.net/20.500.14468/26893
dc.journal.issue	23
dc.journal.title	Applied Sciences
dc.journal.volume	14
dc.language.iso	en
dc.page.initial	10853
dc.publisher	MDPI
dc.relation.center	Facultad de Psicología
dc.relation.department	Psicología Social y de las Organizaciones
dc.rights	info:eu-repo/semantics/openAccess
dc.rights.license	Atribución 4.0 Internacional
dc.subject	61 Psicología
dc.subject.keywords	fermented vegetable foods	en
dc.subject.keywords	sustainability	en
dc.subject.keywords	food safety	en
dc.subject.keywords	human health	en
dc.subject.keywords	plant-based diets	en
dc.title	The Role of Fermented Vegetables as a Sustainable and Health-Promoting Nutritional Resource	en
dc.type	artículo	es
dc.type	journal article	en
dspace.entity.type	Publication
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relation.isAuthorOfPublication.latestForDiscovery	4056d333-e1b2-4759-8b5a-af6f4e202fd8