Fermented foods in the management of obesity: Mechanisms of action and future challenges

Mahsa Jalili, Faidon Magkos*, Maryam Nazari

*Corresponding author af dette arbejde

Publikation: Bidrag til tidsskriftReviewForskningpeer review

9 Citationer (Scopus)
59 Downloads (Pure)

Abstract

Fermented foods are part of the staple diet in many different countries and populations and contain various probiotic microorganisms and non-digestible prebiotics. Fermentation is the process of breaking down sugars by bacteria and yeast species; it not only enhances food preservation but can also increase the number of beneficial gut bacteria. Regular consumption of fermented foods has been associated with a variety of health benefits (although some health risks also exist), including improved digestion, enhanced immunity, and greater weight loss, suggesting that fermented foods have the potential to help in the design of effective nutritional therapeutic approaches for obesity. In this article, we provide a comprehensive overview of the health effects of fermented foods and the corresponding mechanisms of action in obesity and obesity-related metabolic abnormalities.
OriginalsprogEngelsk
Artikelnummer2665
TidsskriftInternational Journal of Molecular Sciences (Online)
Vol/bind24
Udgave nummer3
Antal sider23
ISSN1661-6596
DOI
StatusUdgivet - 2023

Bibliografisk note

CURIS 2023 NEXS 038

Emneord

  • Det Natur- og Biovidenskabelige Fakultet

Citationsformater