Table 4.

Health-promoting compounds in fermented fruit and vegetables.

Health-Promoting Activity	Health-Promoting Compounds	Raw Food Matrices	Fermenting Microorganism(s)	References
Antioxidant activity	Phenolic compounds, GABA 1, peptides, CLA 2, folates (vitamin B9)	Beverage containing apples, pears, and carrots	Two strains of Lb. plantarum	[89]
		Cashew-apple-juice	Lb. plantarum	[90]
		Apple juice	Lb. plantarum strain ATCC14917	[91]
		Pomegranate juice fermented	Lb. plantarum strain ATCC 14917	[92]
		Diospyros lotus L. fruit	Lb. plantarum strain B7	[93]
		Syzygium cumini L fruit juice	Lb. paracasei strain HII01	[94]
		Apricot juice	Mono- and mixed cultures of probiotic Lactobacillus and Bifidobacterium strains	[95]
		Apple juice	-	[96]
		Tomato	LAB	[97]
		Red cabbage	-	[98]
Vitamin content	Vitamin K (Phylloquinone)	Cashew apple juice	5 probiotic strains (Lb. acidophilus, Lb. casei, Lb. plantarum, Lb. mesenteroides and B. longum)	[90]
		Kimchi		[71]
Protein hydrolysis		Lotus (Nelumbo nucifera Gaertn.) root	-	[95]

¹ γ-Aminobutyric Acid; ² Conjugated Linoleic Acid.