Preventive and therapeutic aspects of fermented foods.

Rwivoo, Baruah and Mousumi, Ray and Prakash, M. Halami (2022) Preventive and therapeutic aspects of fermented foods. Journal of Applied Microbiology, 132. pp. 3476-3489.

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Abstract

In recent times, the status of some fermented foods which are considered as func�tional 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 in�volved 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.

Item Type:	Article
Uncontrolled Keywords:	bioactive peptides, fermentation, fermented foods, prebiotics, probiotics
Subjects:	600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods
Divisions:	Food Microbiology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	13 Sep 2022 09:35
Last Modified:	13 Sep 2022 09:35
URI:	http://ir.cftri.res.in/id/eprint/15746

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