In a study published in the US National Library of Medicine National Institutes of Health, the impact of fermented foods on cognitive function was further investigated.
The fermented plant-based foods, such as fermented vegetables, and fruits, play a significant role in human nourishment, providing vitamins, minerals, trace elements, and other essential nutrients, noted the study.
It continued: “Fermentation of plant-based foods is a general way to preserve and expand the nutritional and sensory features of food.
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“Several scientific reports suggested that the fermented plant foods improved the cognitive function with in vitro and in vivo models.”
