Eastern European Fermented Foods: Nutritional Value, Functional Potential, and Cultural Heritage

Eastern European fermented foods represent a culturally unique yet scientifically undercharacterized component of functional nutrition. Their complex microbial ecosystems and diverse substrates offer valuable models for studying diet-microbe interactions. Further omics-based and clinical research is warranted to clarify bioavailability, mechanisms of action, and their potential integration into evidence-based dietary strategies.