SynthesisFrontiers in nutrition2025
Bioactive compounds in fermented foods: a systematic narrative review.
Synthesis in Frontiers in nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers, 3 of them syntheses that pooled it.
What it found
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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.
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Who cites it
19 citing papers in PubMed, 3 syntheses or guidelines pooled it.
- Fermented foods consumption, all-cause, and cause-specific mortality: a meta-analysis of prospective cohort studies.Frontiers in nutrition · 2026Pooled it
- The effects ofFrontiers in nutrition · 2025Pooled it
- Impact of fermented foods consumption on gastrointestinal wellbeing in healthy adults: a systematic review and meta-analysis.Frontiers in nutrition · 2025Pooled it
- Bioactive Peptides in Probiotic Fermented Foods: Structure-Activity Relationships and Cardiometabolic Protective Effects.Physiological research · 2026Review
- Mechanism-First Psychobiotics: Fermented Vegetables, Dairy, and Soy for Depression and Anxiety.International journal of molecular sciences · 2026Review
- Biotechnological Modulation of Legumes via Fermentation: Impacts on Nutrient Bioaccessibility, Glycemic Index, and Antinutrients-A Scoping Review.Foods (Basel, Switzerland) · 2026Review
- Kombucha-Mediated Fermentation Enhances Antioxidant, Anti-Inflammatory, Anti-Ageing and Antimicrobial Properties of Fruit Tree Leaf Agro-Waste Extracts fromInternational journal of molecular sciences · 2026Article
- Gut microbiome-mediated bioactive ingredients and health benefits of medicinal and edible fermented products: A comprehensive review.Folia microbiologica · 2026Review
- The Association Between Fermented Food Intake and Hs-CRP Across Age Groups in Korean Adults: Effect Modification by Sodium Intake.Nutrients · 2026Article
- Are fermented foods safe for human health? A systematic analysis of the literature.Frontiers in nutrition · 2026Review
- Health benefits of fermented foods: a strategic roadmap from the PIMENTO initiative.Frontiers in nutrition · 2026Review
- Polyphenol metabolites in fermented foods: biotransformation, bioavailability, and functional roles.Frontiers in nutrition · 2026Review
- Dairy consumption and cardiovascular disease risk: a multi-level analysis with inflammatory biomarker mediation.Nutrition & metabolism · 2025Article
- Eastern European Fermented Foods: Nutritional Value, Functional Potential, and Cultural Heritage.Foods (Basel, Switzerland) · 2025Review
- Time-Dependent Modulation of Phenolics, Polysaccharides, and Bioactivities inFoods (Basel, Switzerland) · 2025Article
- Integrating metabolomics and microbiomics reveals the microbial and metabolic profiles of fermented Lentinus polychrous Lév sausages.Metabolomics : Official journal of the Metabolomic Society · 2025Article
- Fermented Foods: Raw Materials, Microorganisms, Emerging Technologies, and Novel Products.Foods (Basel, Switzerland) · 2025Article
- Effect of Combination Therapy with Probiotic Bulgarian Goat Yoghurt Enriched withPharmaceuticals (Basel, Switzerland) · 2025Article
- Editorial: The role of bioactive compounds and nutrients in intestinal mucosal immunity, liver and vascular inflammation.Frontiers in immunology · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
16 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This systematic narrative review aims to catalogue bioactive compounds that are formed during the fermentation process and identified as contributors to positive health outcomes in human clinical studies where fermented foods were used as dietary interventions. Under "The European Cooperation in Science and Technology" (COST) Action CA20128 - "Promoting Innovation of Fermented Foods" PIMENTO framework, a systematic literature search was conducted across PubMed, Scopus, and the Cochrane Library. The search initially identified 2,411 studies, of which 50 met the predefined inclusion criteria. In all included studies, fermented foods were used as nutritional interventions, and the bioactive compounds they contained were either hypothesised or directly analysed in relation to statistically significant health effects observed in humans. Findings were summarised in "Population, Intervention, Comparator, Outcome" (PICO)-structured tables and classified by health domain. The reported effects were grouped under the following categories: cardiovascular health, lipid metabolism, glucose regulation, immune modulation, neuroprotection, liver function, and other health outcomes. Across the included studies, a total of 31 bioactive compounds and/or compound groups were identified in fermented foods, including bioactive peptides, polyphenols (epicatechin, genistein), Systematic review registration: https://osf.io/jn8pf/.
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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.