RT Journal Article
T1 Traditional Fermented Foods and Beverages from around the World and Their Health Benefits.
A1 Cuamatzin-García, Leonel
A1 Rodríguez-Rugarcía, Paola
A1 El-Kassis, Elie Girgis
A1 Galicia, Georgina
A1 Meza-Jiménez, María de Lourdes
A1 Baños-Lara, Ma Del Rocío
A1 Zaragoza-Maldonado, Diego Salatiel
A1 Pérez-Armendáriz, Beatriz
K1 functional food
K1 gut microbiota
K1 prebiotics
K1 probiotics
K1 traditional fermented foods and beverages
AB Traditional fermented foods and beverages play an important role in a range of human diets, and several experimental studies have shown their potential positive effects on human health. Studies from different continents have revealed strong associations between the microorganisms present in certain fermented foods (e.g., agave fructans, kefir, yeats, kombucha, chungkookjang, cheeses and vegetables, among others) and weight maintenance, reductions in the risk of cardiovascular disease, antidiabetic and constipation benefits, improvement of glucose and lipids levels, stimulation of the immunological system, anticarcinogenic effects and, most importantly, reduced mortality. Accordingly, the aim of this review is to corroborate information reported in experimental studies that comprised interventions involving the consumption of traditional fermented foods or beverages and their association with human health. This work focuses on studies that used fermented food from 2014 to the present. In conclusion, traditional fermented foods or beverages could be important in the promotion of human health. Further studies are needed to understand the mechanisms involved in inflammatory, immune, chronic and gastrointestinal diseases and the roles of fermented traditional foods and beverages in terms of preventing or managing those diseases.
SN 2076-2607
YR 2022
FD 2022-06-02
LK http://hdl.handle.net/10668/21437
UL http://hdl.handle.net/10668/21437
LA en
DS RISalud
RD Apr 20, 2025