SynthesisNutrients2019
Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review.
Synthesis in Nutrients, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 116 papers.
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Who cites it
116 citing papers in PubMed.
- High association of COVID-19 severity with poor gut health score in Lebanese patients.PloS one · 2021Trial
- Mechanism-First Psychobiotics: Fermented Vegetables, Dairy, and Soy for Depression and Anxiety.International journal of molecular sciences · 2026Review
- Nonlinear association between composite dietary antioxidant index and irritable bowel syndrome: insights from UK Biobank.BMC public health · 2026Article
- Functional, Nutritional and Biological Properties of Ice Cream Produced by Yeast Inoculation.Food science & nutrition · 2026Article
- Traditional Food Systems as Nutrient Optimization Architectures: Mechanisms of Bioavailability and Dietary Resilience.Nutrients · 2026Review
- Assessing Food Safety Risks in Homemade Fermented Beverages: A Case Study with Quinoa Rejuvelac.Life (Basel, Switzerland) · 2026Article
- Effects of Sequential Fermentation withFoods (Basel, Switzerland) · 2026Article
- Clostridium dalinum: A Novel Lactic Acid Bacterium with Excellent Antioxidant and Anti-inflammatory Functions Through NF-κB, Keap1-Nrf2-ARE Signaling Pathways.Probiotics and antimicrobial proteins · 2026Article
- Traditional diyabath (fermented cooked rice) as a pre-breakfast meal versus none (breakfast only) in improving gut microbiome and nutritional, health and immune parameters of young women in Sri Lanka: study protocol for a controlled trial.BMC complementary medicine and therapies · 2026Article
- Probiotic and Bioactive Compounds in Foods: From Antioxidant Properties to Gut Microbiota Modulation.Molecules (Basel, Switzerland) · 2026Review
- Functional assessment of coffee cherry-derived non-conventional yeasts identifies promising candidates for probiotic and postbiotic applications.Frontiers in microbiology · 2026Article
- Health benefits of fermented foods: a strategic roadmap from the PIMENTO initiative.Frontiers in nutrition · 2026Review
- The role of fermented foods in healthy longevity: A review of potential anti-aging mechanisms.Current research in food science · 2026Review
- Dietary Fiber and Processing Interventions for Enhanced Batters and Final Baked Products: A Review.International journal of food science · 2026Review
- Upcycling of Adlay Bran viaJournal of microbiology and biotechnology · 2025Article
- Fermented Food Consumption Across European Regions: Protocol for the Development and Validation of the Web-Based Fermented Foods Frequency Questionnaire (3FQ).JMIR research protocols · 2025Article
- Pseudocereal-Based Functional Beverages: Main Properties and Nutritional Evaluation with an Emphasis on Amino Acid Content: A Review.Foods (Basel, Switzerland) · 2025Review
- New Perspectives in the Fight Against Multidrug-Resistant Bacteria: The Potential of Endolysin Biocomposites.Antibiotics (Basel, Switzerland) · 2025Review
- New Insight into Microbial Exploitation to Produce Bioactive Molecules from Agrifood and By-Products' Fermentation.Foods (Basel, Switzerland) · 2025Review
- Consumers' Drivers of Perception and Preference of Fermented Food Products and Beverages: A Systematic Review.Foods (Basel, Switzerland) · 2025Review
56 more citing papers are in PubMed but not listed here.
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Fermented foods have long been produced according to knowledge passed down from generation to generation and with no understanding of the potential role of the microorganism(s) involved in the process. However, the scientific and technological revolution in Western countries made fermentation turn from a household to a controlled process suitable for industrial scale production systems intended for the mass marketplace. The aim of this paper is to provide an up-to-date review of the latest studies which investigated the health-promoting components forming upon fermentation of the main food matrices, in order to contribute to understanding their important role in healthy diets and relevance in national dietary recommendations worldwide. Formation of antioxidant, bioactive, anti-hypertensive, anti-diabetic, and FODMAP-reducing components in fermented foods are mainly presented and discussed. Fermentation was found to increase antioxidant activity of milks, cereals, fruit and vegetables, meat and fish. Anti-hypertensive peptides are detected in fermented milk and cereals. Changes in vitamin content are mainly observed in fermented milk and fruits. Fermented milk and fruit juice were found to have probiotic activity. Other effects such as anti-diabetic properties, FODMAP reduction, and changes in fatty acid profile are peculiar of specific food categories.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.