Review on Dietary Factors in Fermented Foods and their Efficacy in Disease Management

Title

Review on Dietary Factors in Fermented Foods and their Efficacy in Disease Management

Creator

Kurian C.; Mathur A.; Paari K.

Description

The process of preservation of various food sources, over time, gave rise to fermented foods. Traditionally, each ethnic group has its distinct fermented food(s) incorporated into their diet, both as culinary enjoyment and nutrition. Fermentation increases nutrient availability and enhances the texture and flavor of the original food. The benefits of fermented food consumption and potential probiotic intake are discussed in this review. The review describes mechanism(s) of action of bioactive components from fermented foods on the human system, their role in health management, and an overview of the role of fermented foods in improving diseases, namely obesity, cardiovascular diseases (CVDs), inflammatory bowel disease (IBD), hematological cancers, and radiation-induced diarrhea in cancer patients and allergies are briefly reviewed. 2022 Bentham Science Publishers.

Source

Current Nutrition and Food Science, Vol-18, No. 2, pp. 144-165.

Date

2022-01-01

Publisher

Bentham Science Publishers

Subject

Cardiovascular disease; Fermentative microbes; Fermented foods; Functional foods; Inflammatory bowel disease; Nutrients

Coverage

Kurian C., Department of Life Sciences, CHRIST (Deemed To Be University) Bangalore, Karnataka, India; Mathur A., Department of Life Sciences, CHRIST (Deemed To Be University) Bangalore, Karnataka, India; Paari K., Department of Life Sciences, CHRIST (Deemed To Be University) Bangalore, Karnataka, India

Rights

Restricted Access

Relation

ISSN: 15734013

Format

Online

Language

English

Type

Review

Identifier

https://doi.org/10.2174/1573401318666220118144750

https://www.scopus.com/inward/record.uri?eid=2-s2.0-85129175715&doi=10.2174%2f1573401318666220118144750&partnerID=40&md5=592c1ccb430b9f9e424ab4fd4ac9a63b