Influencia de los compuestos bioactivos de betarraga (Beta vulgaris L) sobre el efecto cardio-protector: Una revisión narrativa

The biochemical process of fermentation (zymology) is widely practical for foods and beverages. This metabolic process involves microorganisms (bacteria) and their enzymes in the preparation and preservation of foods. Many studies have shown that fermented foods and beverages have various documented health benefits to humans, such as being high in vitamin b, and, among other benefits, having atherogenic and anticarcinogenic properties. This communication discusses the significance of fermentation in Haitian cuisine by focusing on pikliz—a spicy fermented meal garnishment that is widely popular among Haitian dishes. This analysis provides relevant information on Haitian cuisine while examining the underlying mechanisms, compositions, properties, nutritional values, and potential health benefits of pikliz. This spicy meal garnishment represents the regional, ethnic, and national identity of Haitians living in Haiti and abroad.

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Influencia de los compuestos bioactivos de betarraga (Beta vulgaris L) sobre el efecto cardio-protector: Una revisión narrativa

Cited by 4 publications

References 50 publications

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Valorization of pikliz: a spicy meal garnishment in Haitian cuisine

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