Cardiovascular benefits of fermented foods and beverages: still up for debate
Author:
Publisher
Springer Science and Business Media LLC
Subject
Cardiology and Cardiovascular Medicine
Link
https://www.nature.com/articles/s41569-023-00938-3.pdf
Reference9 articles.
1. Hemler, E. C. & Hu, F. B. Plant-based diets for personal, population, and planetary health. Adv. Nutr. 10 (Suppl. 4), S275–S283 (2019).
2. Marco, M. L. et al. The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods. Nat. Rev. Gastroenterol. Hepatol. 18, 196–208 (2021).
3. Li, K. J., Burton-Pimentel, K. J., Vergères, G., Feskens, E. J. M. & Brouwer-Brolsma, E. M. Fermented foods and cardiometabolic health: definitions, current evidence, and future perspectives. Front. Nutr. 9, 976020 (2022).
4. Şanlier, N., Gökcen, B. B. & Sezgin, A. C. Health benefits of fermented foods. Crit. Rev. Food Sci. Nutr. 59, 506–527 (2019).
5. Gille, D., Schmid, A., Walther, B. & Vergères, G. Fermented food and non-communicable chronic diseases: a review. Nutrients 10, 448 (2018).
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