Health Benefits of Nutraceuticals from Novel Fermented Foods

2015 ◽  
pp. 582-605
Keyword(s):  
Health Benefits ◽  
Fermented Foods

scholarly journals Valorization of pikliz: a spicy meal garnishment in Haitian cuisine

2021 ◽  
Vol 8 (1) ◽  
Author(s):  
James Louis-Jean ◽  
Debbie Sanon ◽  
Kevin Louis-Jean ◽  
Nicole Sanon ◽  
Ruthonce Stvil Louis-Jean ◽  
...  
Keyword(s):  
National Identity ◽  
Health Benefits ◽  
Relevant Information ◽  
Metabolic Process ◽  
Vitamin B ◽  
Fermented Foods ◽  
Biochemical Process ◽  
Potential Health ◽  
Nutritional Values ◽  
Underlying Mechanisms

AbstractThe biochemical process of fermentation (zymology) is widely practical for foods and beverages. This metabolic process involves microorganisms (bacteria) and their enzymes in the preparation and preservation of foods. Many studies have shown that fermented foods and beverages have various documented health benefits to humans, such as being high in vitamin b, and, among other benefits, having atherogenic and anticarcinogenic properties. This communication discusses the significance of fermentation in Haitian cuisine by focusing on pikliz—a spicy fermented meal garnishment that is widely popular among Haitian dishes. This analysis provides relevant information on Haitian cuisine while examining the underlying mechanisms, compositions, properties, nutritional values, and potential health benefits of pikliz. This spicy meal garnishment represents the regional, ethnic, and national identity of Haitians living in Haiti and abroad.

scholarly journals Fermented Foods: Definitions and Characteristics, Impact on the Gut Microbiota and Effects on Gastrointestinal Health and Disease

Nutrients ◽  
2019 ◽  
Vol 11 (8) ◽  
pp. 1806 ◽  
Author(s):  
Eirini Dimidi ◽  
Selina Rose Cox ◽  
Megan Rossi ◽  
Kevin Whelan
Keyword(s):  
Controlled Trial ◽  
Health Benefits ◽  
Biologically Active ◽  
Fermented Foods ◽  
Lactose Malabsorption ◽  
Gastrointestinal Health ◽  
Sourdough Bread ◽  
Health And Disease ◽  
The Impact

Fermented foods are defined as foods or beverages produced through controlled microbial growth, and the conversion of food components through enzymatic action. In recent years, fermented foods have undergone a surge in popularity, mainly due to their proposed health benefits. The aim of this review is to define and characterise common fermented foods (kefir, kombucha, sauerkraut, tempeh, natto, miso, kimchi, sourdough bread), their mechanisms of action (including impact on the microbiota), and the evidence for effects on gastrointestinal health and disease in humans. Putative mechanisms for the impact of fermented foods on health include the potential probiotic effect of their constituent microorganisms, the fermentation-derived production of bioactive peptides, biogenic amines, and conversion of phenolic compounds to biologically active compounds, as well as the reduction of anti-nutrients. Fermented foods that have been tested in at least one randomised controlled trial (RCT) for their gastrointestinal effects were kefir, sauerkraut, natto, and sourdough bread. Despite extensive in vitro studies, there are no RCTs investigating the impact of kombucha, miso, kimchi or tempeh in gastrointestinal health. The most widely investigated fermented food is kefir, with evidence from at least one RCT suggesting beneficial effects in both lactose malabsorption and Helicobacter pylori eradication. In summary, there is very limited clinical evidence for the effectiveness of most fermented foods in gastrointestinal health and disease. Given the convincing in vitro findings, clinical high-quality trials investigating the health benefits of fermented foods are warranted.

Yoghurt and probiotic bacteria in dietary guidelines of the member states of the European Union

2014 ◽  
Vol 5 (1) ◽  
pp. 61-66 ◽  
Author(s):  
L.N. Smug ◽  
S. Salminen ◽  
M.E. Sanders ◽  
S. Ebner
Keyword(s):  
European Union ◽  
Health Benefits ◽  
Health Claims ◽  
Fermented Foods ◽  
The European Union ◽  
Member States ◽  
Beneficial Microbes ◽  
Eu Member States ◽  
Nutrition Guidelines ◽  
Geographical Regions

Beneficial microbes enter the food supply primarily through fermented foods (largely milks) and addition of probiotics. Fermented milks are a significant component of the diet of some geographical regions, including Europe. The fermentation process serves to preserve safety, nutritional quality and palatability of milk. In addition, the microbes associated with fermented milks and probiotics are associated with human health benefits. However, in the area of health claims only one claim for beneficial microbes has been approved in the European Union, that is for yoghurt to improve lactose tolerance. We searched for health messages that include probiotics or fermented milks in nutrition guidelines and recommendations in thirteen countries of the EU plus Switzerland. Such messages are allowed when they are made by non-commercial government bodies. Our analysis revealed that five EU member states have national nutrition guidelines or recommendations that include either probiotics or fermented milks with live bacteria. This supports that some EU member states recognise health benefits associated with consumption of live microbes, even if commercial marketing claims are not authorised. Harmonisation between recommendations and approved health-claims would benefit consumers and public health.

Probiotics in dairy foods: a review

2014 ◽  
Vol 44 (1) ◽  
pp. 71-88 ◽  
Author(s):  
Shahnawaz Umer Khan
Keyword(s):  
Health Effects ◽  
Competitive Inhibition ◽  
Health Benefits ◽  
Fermented Food ◽  
Fermented Foods ◽  
Active Compounds ◽  
Content Type ◽  
Probiotic Strains

Purpose – There is need for exhaustive studies to be undertaken to identify various probiotic strains and to understand the actual mechanism of action by which these probiotics exert their health benefits in order to exploit its fullest health benefits expressed by various kinds of the probiotic strains. The paper aims to discuss these issues. Design/methodology/approach – The health effects of the probiotics can be accessed by in vivo as well as the in vitro studies of live microorganisms and their biological active compounds on various disease-causing organisms and their harmful metabolites. Findings – The paper is a brief review of recent findings about the health benefits of probiotic strains of microorganisms. The health effects of fermented food items were known since the time immemorial, but the actual cause of this was a mystery. Recent discoveries led to the author's knowledge about the mechanism through which they exert these curative effects which is either by competitive inhibition of harmful microbes in gut or by production of biological active compounds against disease-causing organisms and their harmful metabolites. Originality/value – Probiotics are commonly consumed as part of fermented foods which are produced with active live cultures, so various new types of these probiotic cultures can be introduced which can act as food as well as curative agents for treating and preventing various types of diseases at nominal costs.

scholarly journals Akdeniz Diyeti, Melatonin ve Sağlık

2018 ◽  
Vol 6 (9) ◽  
pp. 1258
Author(s):  
Merve Eda Eker ◽  
Sibel Karakaya
Keyword(s):  
Mediterranean Diet ◽  
Synergistic Effects ◽  
Health Effect ◽  
Health Benefits ◽  
The Body ◽  
Fermented Foods ◽  
Phytochemical Content ◽  
Anticancer Properties ◽  
The Mediterranean ◽  
The Rich

The Mediterranean diet is defined as the way of eating based on the traditional foods and drinks of the countries surrounding the Mediterranean Sea. The beneficial health effect of the Mediterranean diet is generally attributed to the rich phytochemical content, high amount of dietary fiber and fermented foods of this diet. In addition to all these bio actives, the Mediterranean diet is also prominent with the presence of melatonin. An essential amino acid, tryptophan, is the precursor of melatonin. Melatonin has a positive effect on health due to its antioxidant, anti-inflammatory, anticancer properties as well as the healing effect on cardiovascular diseases and responsibility for the circadian rhythm in the body. Consumption of foods containing melatonin significantly increases the serum melatonin concentration. Therefore, maximum health benefits are expected with the consumption of foods in the Mediterranean diet, not only their polyphenols and bioactive compounds but also synergistic effects among the polyphenols, bio actives and melatonin. This article will review foods in the Mediterranean diet, their melatonin contents and their expected health benefits.

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