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Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review
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 f...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6567126/ https://www.ncbi.nlm.nih.gov/pubmed/31137859 http://dx.doi.org/10.3390/nu11051189 |
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author | Melini, Francesca Melini, Valentina Luziatelli, Francesca Ficca, Anna Grazia Ruzzi, Maurizio |
author_facet | Melini, Francesca Melini, Valentina Luziatelli, Francesca Ficca, Anna Grazia Ruzzi, Maurizio |
author_sort | Melini, Francesca |
collection | PubMed |
description | 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. |
format | Online Article Text |
id | pubmed-6567126 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-65671262019-06-17 Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review Melini, Francesca Melini, Valentina Luziatelli, Francesca Ficca, Anna Grazia Ruzzi, Maurizio Nutrients Review 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. MDPI 2019-05-27 /pmc/articles/PMC6567126/ /pubmed/31137859 http://dx.doi.org/10.3390/nu11051189 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Review Melini, Francesca Melini, Valentina Luziatelli, Francesca Ficca, Anna Grazia Ruzzi, Maurizio Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review |
title | Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review |
title_full | Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review |
title_fullStr | Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review |
title_full_unstemmed | Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review |
title_short | Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review |
title_sort | health-promoting components in fermented foods: an up-to-date systematic review |
topic | Review |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6567126/ https://www.ncbi.nlm.nih.gov/pubmed/31137859 http://dx.doi.org/10.3390/nu11051189 |
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