Preventive and therapeutic aspects of fermented foods.

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.