Unveiling the antioxidant capacity of fermented foods and food microorganisms: a focus on cyanobacteria

Abstract

AbstractCyanobacteria, which are photosynthetic prokaryotes, have gained attention in recent years for their potential health benefits. One notable property of cyanobacteria is their high antioxidant capacity, which has been attributed to various beneficial properties. Antioxidants are crucial in the human body as they help scavenge free radicals that can cause cellular damage and lead to diseases. The fermentation of food using cyanobacteria and other microorganisms has been a traditional practice for centuries and has been found to enhance the antioxidant capacity of food. This review paper aims to explore the potential of cyanobacteria in unlocking the antioxidant potential of fermented foods and food microorganisms. At the same time, the mechanisms of action of cyanobacteria-derived antioxidants and the potential health benefits of consuming fermented foods containing cyanobacteria are discussed.