Health benefits of fermented foods

In the past, the beneficial effects of fermented foods on health were unknown, and so people primarily used fermentation to preserve foods, enhance shelf life, and improve flavour. Fermented foods became an important part of the diet in many cultures, and over time fermentation has been associated w...

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Vydáno v:	Critical reviews in food science and nutrition Ročník 59; číslo 3; s. 506 - 527
Hlavní autoři:	Şanlier, Nevin, Gökcen, Büşra Başar, Sezgin, Aybüke Ceyhun
Médium:	Journal Article
Jazyk:	angličtina
Vydáno:	United States Taylor & Francis 04.02.2019 Taylor & Francis Ltd
Témata:	anti-carcinogenic Anti-Infective Agents - analysis Anti-Inflammatory Agents - analysis Antifungal Agents - analysis antihypertensive effect Antiinfectives and antibacterials antimicrobial properties Antioxidants Antioxidants - analysis Arteriosclerosis Atherosclerosis Atherosclerosis - prevention & control Bacteria Bacteriocins Beer bioactive peptides Biological activity Blood pressure Carcinogens cardiovascular disease conjugated linoleic acid Cultured Milk Products - analysis Diabetes mellitus Diet Exopolysaccharides Fermentation Fermented food fermented foods Fermented Foods - analysis flavor Flavors Food Food allergies Food processing industry Fruit Fungicides Health health effects assessments Health Promotion Humans Hypoglycemic Agents - analysis Inflammation Lactic acid Lactic acid bacteria Lactobacillales - metabolism Meat Products Microorganisms Minerals Minerals - metabolism Nutrients Opioids Oxidizing agents Peptidase Peptides prebiotics Pressure effects Probiotics protective effect Proteinase proteinases Shelf life Sphingolipids Vegetables Vitamins Vitamins - biosynthesis Wine anti-carcinogenic bioactive peptides cardiovascular disease lactic acid bacteria Fermented food
ISSN:	1040-8398, 1549-7852, 1549-7852
On-line přístup:	Získat plný text
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!

Popis
Shrnutí:	In the past, the beneficial effects of fermented foods on health were unknown, and so people primarily used fermentation to preserve foods, enhance shelf life, and improve flavour. Fermented foods became an important part of the diet in many cultures, and over time fermentation has been associated with many health benefits. Because of this, the fermentation process and the resulting fermented products have recently attracted scientific interest. In addition, microorganisms contributing to the fermentation process have recently been associated with many health benefits, and so these microorganisms have become another focus of attention. Lactic acid bacteria (LAB) have been some of the most studied microorganisms. During fermentation, these bacteria synthesize vitamins and minerals, produce biologically active peptides with enzymes such as proteinase and peptidase, and remove some non-nutrients. Compounds known as biologically active peptides, which are produced by the bacteria responsible for fermentation, are also well known for their health benefits. Among these peptides, conjugated linoleic acids (CLA) have a blood pressure lowering effect, exopolysaccharides exhibit prebiotic properties, bacteriocins show anti-microbial effects, sphingolipids have anti-carcinogenic and anti-microbial properties, and bioactive peptides exhibit anti-oxidant, anti-microbial, opioid antagonist, anti-allergenic, and blood pressure lowering effects. As a result, fermented foods provide many health benefits such as anti-oxidant, anti-microbial, anti-fungal, anti-inflammatory, anti-diabetic and anti-atherosclerotic activity. However, some studies have shown no relationship between fermented foods and health benefits. Therefore, this paper aims to investigate the health effects of fermented foods.
Bibliografie:	ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 14 ObjectType-Review-3 content type line 23
ISSN:	1040-8398 1549-7852 1549-7852
DOI:	10.1080/10408398.2017.1383355