ReviewAntioxidants (Basel, Switzerland)2022
Clinical and Preclinical Studies of Fermented Foods and Their Effects on Alzheimer's Disease.
Review in Antioxidants (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers, 2 of them syntheses that pooled it.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
22 citing papers in PubMed, 2 syntheses or guidelines pooled it, 46 citations in OpenAlex.
- The effects ofFrontiers in nutrition · 2025Pooled it
- A systematic review of the neuropathology and memory decline induced by monosodium glutamate in the Alzheimer's disease-like animal model.Frontiers in pharmacology · 2023Pooled it
- Trial
- Targeting microbiota-gut-brain axis with phytochemicals: a mechanistic roadmap for dementia.Metabolic brain disease · 2026Review
- Molecular mechanisms of gut microbiota dysbiosis and metabolites in Alzheimer's disease pathogenesis: implications for precision therapeutics.Molecular brain · 2025Review
- Exploring Microbial Contributions to Nutraceutical Production: From Natural to Designed Foods.Molecular biotechnology · 2025Review
- Potential benefits of kefir and its compounds on Alzheimer's disease: A systematic review.Brain behavior and immunity integrative · 2025Article
- Characterization of fermented foods: bone health.Frontiers in nutrition · 2025Review
- Comparison of the effects of mixed tempeh with soy tempeh on cognitive function in older people.Frontiers in nutrition · 2025Article
- Exploring the potential of probiotics in Alzheimer's disease and gut dysbiosis.IBRO neuroscience reports · 2024Review
- Harmful Free Radicals in Aging: A Narrative Review of Their Detrimental Effects on Health.Indian journal of clinical biochemistry : IJCB · 2024Review
- Sourdough bread as nutritional intervention tool for improvement of cognitive dysfunction in diabetic rats.BMC nutrition · 2024Article
- Fermented mixed grain ameliorates chronic stress-induced depression-like behavior and memory deficit.Food science and biotechnology · 2024Article
- Applied microbiology of the phyllosphere.Applied microbiology and biotechnology · 2024Review
- Milk-based culture ofFrontiers in nutrition · 2024Article
- Applicable Strains, Processing Techniques and Health Benefits of Fermented Oat Beverages: A Review.Foods (Basel, Switzerland) · 2023Review
- The Survival of Psychobiotics in Fermented Food and the Gastrointestinal Tract: A Review.Microorganisms · 2023Review
- Fungi as a Source of Edible Proteins and Animal Feed.Journal of fungi (Basel, Switzerland) · 2023Review
- The protective effects of sesamol and/or the probiotic,Frontiers in pharmacology · 2023Article
- Prediction of Alzheimer's Disease by a Novel Image-Based Representation of Gene Expression.Genes · 2022Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
10 authors at 2 institutions in 1 country.
Funding
Abstract
The focus on managing Alzheimer's disease (AD) is shifting towards prevention through lifestyle modification instead of treatments since the currently available treatment options are only capable of providing symptomatic relief marginally and result in various side effects. Numerous studies have reported that the intake of fermented foods resulted in the successful management of AD. Food fermentation is a biochemical process where the microorganisms metabolize the constituents of raw food materials, giving vastly different organoleptic properties and additional nutritional value, and improved biosafety effects in the final products. The consumption of fermented foods is associated with a wide array of nutraceutical benefits, including anti-oxidative, anti-inflammatory, neuroprotective, anti-apoptotic, anti-cancer, anti-fungal, anti-bacterial, immunomodulatory, and hypocholesterolemic properties. Due to their promising health benefits, fermented food products have a great prospect for commercialization in the food industry. This paper reviews the memory and cognitive enhancement and neuroprotective potential of fermented food products on AD, the recently commercialized fermented food products in the health and food industries, and their limitations. The literature reviewed here demonstrates a growing demand for fermented food products as alternative therapeutic options for the prevention and management of AD.
Indexed as
Identifiers
What OpenQuestion holds
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.