Probiotic potential of fermented foods and their role in non-communicable diseases management: An understanding through recent clinical evidences
Non-communicable diseases (NCDs) are significant threats faced by the global population. The root cause of NCDs is related to food consumption and diet pattern. Fermented foods are ingrained as part of traditions in many countries and serve as a carrier for probiotics. Recent research has correlated...
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| Format: | Article |
| Language: | English |
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Elsevier
2023-12-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X23002034 |
| _version_ | 1797382863305310208 |
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| author | A. Nithya Sourav Misra Chirasmita Panigrahi Chandrakant Genu Dalbhagat Hari Niwas Mishra |
| author_facet | A. Nithya Sourav Misra Chirasmita Panigrahi Chandrakant Genu Dalbhagat Hari Niwas Mishra |
| author_sort | A. Nithya |
| collection | DOAJ |
| description | Non-communicable diseases (NCDs) are significant threats faced by the global population. The root cause of NCDs is related to food consumption and diet pattern. Fermented foods are ingrained as part of traditions in many countries and serve as a carrier for probiotics. Recent research has correlated the quality of gut microbiota and the functioning and overall well-being of the body. Thus, the addition of fermented foods as a significant part of the diet can manage and prevent the development of many NCDs. This review aims to cumulate the current research and development carried out on fermented foods, probiotic potential, and their mechanism in managing selected NCDs. |
| first_indexed | 2024-03-08T21:11:32Z |
| format | Article |
| id | doaj.art-83e6ed0010ac4839aeb71e02491c888e |
| institution | Directory Open Access Journal |
| issn | 2772-753X |
| language | English |
| last_indexed | 2024-03-08T21:11:32Z |
| publishDate | 2023-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry Advances |
| spelling | doaj.art-83e6ed0010ac4839aeb71e02491c888e2023-12-22T05:34:46ZengElsevierFood Chemistry Advances2772-753X2023-12-013100381Probiotic potential of fermented foods and their role in non-communicable diseases management: An understanding through recent clinical evidencesA. Nithya0Sourav Misra1Chirasmita Panigrahi2Chandrakant Genu Dalbhagat3Hari Niwas Mishra4Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal 721302, IndiaAgricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal 721302, India; Mechanical Processing Division, ICAR-National Institute of Natural Fibre Engineering & Technology, Kolkata, West Bengal 700040, India; Corresponding author at: Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal 721302, India.Chemical Engineering Department, Indian Institute of Technology Madras, Chennai, Tamil Nadu 600036, IndiaDepartment of Food Process Engineering, National Institute of Technology, Rourkela, Odisha 769008, IndiaAgricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal 721302, IndiaNon-communicable diseases (NCDs) are significant threats faced by the global population. The root cause of NCDs is related to food consumption and diet pattern. Fermented foods are ingrained as part of traditions in many countries and serve as a carrier for probiotics. Recent research has correlated the quality of gut microbiota and the functioning and overall well-being of the body. Thus, the addition of fermented foods as a significant part of the diet can manage and prevent the development of many NCDs. This review aims to cumulate the current research and development carried out on fermented foods, probiotic potential, and their mechanism in managing selected NCDs.http://www.sciencedirect.com/science/article/pii/S2772753X23002034Fermented foodsHealth foodsProbioticsGut-microbiotaNon-communicable diseases |
| spellingShingle | A. Nithya Sourav Misra Chirasmita Panigrahi Chandrakant Genu Dalbhagat Hari Niwas Mishra Probiotic potential of fermented foods and their role in non-communicable diseases management: An understanding through recent clinical evidences Food Chemistry Advances Fermented foods Health foods Probiotics Gut-microbiota Non-communicable diseases |
| title | Probiotic potential of fermented foods and their role in non-communicable diseases management: An understanding through recent clinical evidences |
| title_full | Probiotic potential of fermented foods and their role in non-communicable diseases management: An understanding through recent clinical evidences |
| title_fullStr | Probiotic potential of fermented foods and their role in non-communicable diseases management: An understanding through recent clinical evidences |
| title_full_unstemmed | Probiotic potential of fermented foods and their role in non-communicable diseases management: An understanding through recent clinical evidences |
| title_short | Probiotic potential of fermented foods and their role in non-communicable diseases management: An understanding through recent clinical evidences |
| title_sort | probiotic potential of fermented foods and their role in non communicable diseases management an understanding through recent clinical evidences |
| topic | Fermented foods Health foods Probiotics Gut-microbiota Non-communicable diseases |
| url | http://www.sciencedirect.com/science/article/pii/S2772753X23002034 |
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