## Potential Health Benefits of Fruits and Vegetables II
Salinity, biostimulant application, and harvesting time affected the antioxidant activity, bioactive compounds (e.g., total phenols, carotenoids, and total ascorbic acid), and mineral profile in different ways. Increasing the salinity led to a decrease in nitrate content, whereas biostimulant application resulted in higher nitrate accumulation compared to untreated plants. Although biostimulant application showed potential in mitigating salinity stress, the response of _D. tenuifolia_ plants to saline conditions and biostimulant application also depended on growing conditions and successive crop cycles [2]. The study from [PERSON] et al. (2023) aimed to evaluate the proximate composition, total polyphenolic compound content, and antioxidant activity of 27 plant materials collected in West Pomeranian, Poland. The samples were analyzed using established methods for chemical composition and antioxidant activity assessment. The dry matter content varied among the plant materials, with black chokeberry having the lowest concentrations and milk thistle and black cumin having the highest concentrations. The total polyphenolic compound content ranged from 291.832 to 7565.426 mg of chlorogenic acid equivalent per 100 g of dry matter. The antioxidant activity was measured using different methods and exhibited a wide range of values across the plant materials. Milk thistle fruit extract showed the lowest antioxidant activity and total polyphenolic compound content, whereas extracts from garlic, stinging nettle, and clevers had the highest. The study suggests that certain plant parts with high antioxidant potential could be valuable sources of bioactive compounds, but further research is needed to identify any potentially harmful compounds [3]. On the topic of vegetables, the study by [PERSON] et al. (2022) examined the antioxidant compounds in two Italian broccoli cultivars ('Roya' and 'Santee') and black cabbage. Different plant portions and developmental stages were analyzed. Black cabbage seeds showed higher levels of antioxidants, phenols, and anthocyanins than the leaves. Similarly, broccoli heads had higher levels than the stems. The harvest date influenced the antioxidant capacity, with the second harvest of 'Roya' broccoli showing better results. These vegetables provide valuable antioxidants and potential health benefits [4]. Another study by [PERSON] et al. (2022) focused on betroot and red bell pepper as rich sources of active compounds and their potential health benefits. To extend their shelf life and create a new product with coloring and probiotic potential, lactic fermentation was employed as a preservation method. The impact of fermentation on the content of active compounds in pickled juices and freeze-dried powders was evaluated. _Levilactobacillus brevis_ and _Limosilactobacillus fermentum_ were used for fermentation. The research showed no differences in the pigment content in fermented juices, but color coefficients varied in raw juices. Freeze-drying reduced the pigment content while simultaneously increasing dry matter and providing good storage conditions. Fermentation combined with marinade yielded higher pigments and lactic acid bacteria content. All powders were stable and can be used as a colorant source, while higher bacteria levels are required for probiotic properties [5]. Besides the compositional analyses, the second step in evaluating the positive effects of the bioactive compounds present in fruits and vegetables is to extend the analysis to other bioactive characteristics, such as antimicrobial, bactericidal, and anticancer effects. Regarding the collection of RAs, three of them deal with these issues. [PERSON] et al. (2021) investigated potatoes, an important cultivation for global food security, and it has been reported that pigmented potato cultivars provide health benefits. However, there is limited information on their antioxidant, anticancer, and antimycobacterial activities. This study focused on the 'Salad Blue' (SB) pigmented cultivar and non-pigmented control (BP1) extracts.