Preventive and therapeutic aspects of fermented foods
Rwivoo Baruah, Mousumi Ray, Prakash M. Halami
Journal of Applied Microbiology
Abstract
In recent times, the status of some fermented foods which are considered as functional foods that confer health benefits in certain disease conditions has grown rapidly. The health benefits of fermented foods are due to the presence of probiotic microbes and the bioactive compounds formed during fermentation. Microbes involved and metabolites produced by them are highly species specific and contribute to the authenticity of the fermented foods. Several studies pertaining to the effect of fermented foods on various disease conditions have been conducted in recent years using both animal models and clinical trials on humans. This review focuses on the impact of fermented foods on conditions such as diabetes, cardiovascular disease, obesity, gastrointestinal disorder, cancer and neurodegenerative disorders.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
fermentation produces bioactive compounds
“The health benefits of fermented foods are due to the presence of probiotic microbes and the bioactive compounds formed during fermentation.”
fermented foods impact diabetes, cardiovascular disease, obesity, gastrointestinal disorder, cancer, and neurodegenerative disorders
“This review focuses on the impact of fermented foods on conditions such as diabetes, cardiovascular disease, obesity, gastrointestinal disorder, cancer and neurodegenerative disorders.”
probiotic microbes contribute to health benefits
“The health benefits of fermented foods are due to the presence of probiotic microbes and the bioactive compounds formed during fermentation.”