Zeitschrift für Bioverarbeitung und Biotechnik

The Antioxidant Deeds of Broccoli through Lactic Fermentation

Abstract

Adrica Flores

Broccoli, a member of the cruciferous vegetable family, has long been hailed for its numerous health benefits. Rich in vitamins, minerals, and dietary fiber, broccoli possesses antioxidant properties that help combat oxidative stress and protect the body against chronic diseases. While broccoli is already a nutritional powerhouse, recent research has uncovered an innovative method to enhance its antioxidant content through lactic fermentation. This process involves the use of lactic acid bacteria to convert sugars in broccoli into lactic acid, leading to increased antioxidant activity. In this article, we will delve into the antioxidant deeds of broccoli and explore how lactic fermentation can further augment its healthpromoting effects.