Details

Autor(en) / Beteiligte

• Negrete-Romero, Berenice
• Valencia-Olivares, Claudia
• Baños-Dossetti, Gloria Andrea
• Pérez-Armendáriz, Beatriz
• Cardoso-Ugarte, Gabriel Abraham

Titel

Nutritional Contributions and Health Associations of Traditional Fermented Foods

Ist Teil von

• Fermentation (Basel), 2021-12, Vol.7 (4), p.289

Ort / Verlag

Basel: MDPI AG

Erscheinungsjahr

2021

Quelle

EZB-FREE-00999 freely available EZB journals

Beschreibungen/Notizen

• The growing interest in the consumption and study of traditionally fermented food worldwide has led to the development of numerous scientific investigations that have focused on analyzing the microbial and nutritional composition and the health effects derived from the consumption of these foods. Traditionally fermented foods and beverages are a significant source of nutrients, including proteins, essential fatty acids, soluble fiber, minerals, vitamins, and some essential amino acids. Additionally, fermented foods have been considered functional due to their prebiotic content, and the presence of specific lactic acid bacterial strains (LAB), which have shown positive effects on the balance of the intestinal microbiota, providing a beneficial impact in the treatment of diseases. This review presents a bibliographic compilation of scientific studies assessing the effect of the nutritional content and LAB profile of traditional fermented foods on different conditions such as obesity, diabetes, and gastrointestinal disorders.