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Anti-Inflammatory and Immunomodulatory Properties of Fermented Plant Foods

Fermented plant foods are gaining wide interest worldwide as healthy foods due to their unique sensory features and their health-promoting potentials, such as antiobesity, antidiabetic, antihypertensive, and anticarcinogenic activities. Many fermented foods are a rich source of nutrients, phytochemi...

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Autores principales: Shahbazi, Roghayeh, Sharifzad, Farzaneh, Bagheri, Rana, Alsadi, Nawal, Yasavoli-Sharahi, Hamed, Matar, Chantal
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8147091/
https://www.ncbi.nlm.nih.gov/pubmed/33946303
http://dx.doi.org/10.3390/nu13051516
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author Shahbazi, Roghayeh
Sharifzad, Farzaneh
Bagheri, Rana
Alsadi, Nawal
Yasavoli-Sharahi, Hamed
Matar, Chantal
author_facet Shahbazi, Roghayeh
Sharifzad, Farzaneh
Bagheri, Rana
Alsadi, Nawal
Yasavoli-Sharahi, Hamed
Matar, Chantal
author_sort Shahbazi, Roghayeh
collection PubMed
description Fermented plant foods are gaining wide interest worldwide as healthy foods due to their unique sensory features and their health-promoting potentials, such as antiobesity, antidiabetic, antihypertensive, and anticarcinogenic activities. Many fermented foods are a rich source of nutrients, phytochemicals, bioactive compounds, and probiotic microbes. The excellent biological activities of these functional foods, such as anti-inflammatory and immunomodulatory functions, are widely attributable to their high antioxidant content and lactic acid-producing bacteria (LAB). LAB contribute to the maintenance of a healthy gut microbiota composition and improvement of local and systemic immunity. Besides, antioxidant compounds are involved in several functional properties of fermented plant products by neutralizing free radicals, regulating antioxidant enzyme activities, reducing oxidative stress, ameliorating inflammatory responses, and enhancing immune system performance. Therefore, these products may protect against chronic inflammatory diseases, which are known as the leading cause of mortality worldwide. Given that a large body of evidence supports the role of fermented plant foods in health promotion and disease prevention, we aim to discuss the potential anti-inflammatory and immunomodulatory properties of selected fermented plant foods, including berries, cabbage, and soybean products, and their effects on gut microbiota.
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spelling pubmed-81470912021-05-26 Anti-Inflammatory and Immunomodulatory Properties of Fermented Plant Foods Shahbazi, Roghayeh Sharifzad, Farzaneh Bagheri, Rana Alsadi, Nawal Yasavoli-Sharahi, Hamed Matar, Chantal Nutrients Review Fermented plant foods are gaining wide interest worldwide as healthy foods due to their unique sensory features and their health-promoting potentials, such as antiobesity, antidiabetic, antihypertensive, and anticarcinogenic activities. Many fermented foods are a rich source of nutrients, phytochemicals, bioactive compounds, and probiotic microbes. The excellent biological activities of these functional foods, such as anti-inflammatory and immunomodulatory functions, are widely attributable to their high antioxidant content and lactic acid-producing bacteria (LAB). LAB contribute to the maintenance of a healthy gut microbiota composition and improvement of local and systemic immunity. Besides, antioxidant compounds are involved in several functional properties of fermented plant products by neutralizing free radicals, regulating antioxidant enzyme activities, reducing oxidative stress, ameliorating inflammatory responses, and enhancing immune system performance. Therefore, these products may protect against chronic inflammatory diseases, which are known as the leading cause of mortality worldwide. Given that a large body of evidence supports the role of fermented plant foods in health promotion and disease prevention, we aim to discuss the potential anti-inflammatory and immunomodulatory properties of selected fermented plant foods, including berries, cabbage, and soybean products, and their effects on gut microbiota. MDPI 2021-04-30 /pmc/articles/PMC8147091/ /pubmed/33946303 http://dx.doi.org/10.3390/nu13051516 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/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 (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Shahbazi, Roghayeh
Sharifzad, Farzaneh
Bagheri, Rana
Alsadi, Nawal
Yasavoli-Sharahi, Hamed
Matar, Chantal
Anti-Inflammatory and Immunomodulatory Properties of Fermented Plant Foods
title Anti-Inflammatory and Immunomodulatory Properties of Fermented Plant Foods
title_full Anti-Inflammatory and Immunomodulatory Properties of Fermented Plant Foods
title_fullStr Anti-Inflammatory and Immunomodulatory Properties of Fermented Plant Foods
title_full_unstemmed Anti-Inflammatory and Immunomodulatory Properties of Fermented Plant Foods
title_short Anti-Inflammatory and Immunomodulatory Properties of Fermented Plant Foods
title_sort anti-inflammatory and immunomodulatory properties of fermented plant foods
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8147091/
https://www.ncbi.nlm.nih.gov/pubmed/33946303
http://dx.doi.org/10.3390/nu13051516
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