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What is Selenium-Enriched Brassica Fermentation Benefits about?

This study investigates the fermentation of selenium-enriched Brassica napus L. using Lactobacillus plantarum, resulting in significant increases in nutritional constituents such as total sugars, proteins, and phenolic content. The fermented product exhibited enhanced antioxidant activity and bioaccessibility of phenolic compounds, with a favorable safety profile indicated by ADMET analysis. These findings suggest the potential for utilizing fermented selenium-enriched Brassica napus L. as a functional food

Author

davidsanter310

Language

EN