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Current Nutrition & Food Science

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ISSN (Print): 1573-4013
ISSN (Online): 2212-3881

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Review Article

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

Author(s): Christine Kurian, Anandi Mathur and KuppusamyAlagesan Paari*

Volume 18, Issue 2, 2022

Published on: 21 January, 2022

Page: [144 - 165] Pages: 22

DOI: 10.2174/1573401318666220118144750

Price: $65

Abstract

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.

Keywords: Fermented foods, nutrients, fermentative microbes, functional foods, cardiovascular disease, inflammatory bowel disease.

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