Underlying evidence for the health benefits of fermented foods in humans-Reference-Cited by-同舟云学术

Underlying evidence for the health benefits of fermented foods in humans

Published:2022 Issue:9 Volume:13 Page:4804-4824
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Rul F.¹,Béra-Maillet C.¹^ORCID,Champomier-Vergès M. C.¹,El-Mecherfi K. E.²,Foligné B.³,Michalski M. C.⁴,Milenkovic D.⁵⁶,Savary-Auzeloux I.⁵^ORCID

Affiliation:

1. Université Paris-Saclay, INRAE, AgroParisTech, Micalis Institute, Jouy-en-Josas, France

2. INRAE, UR1268 Biopolymères Interactions Assemblages, 44300 Nantes, France

3. Univ. Lille, Inserm, CHU Lille, U1286 – INFINITE – Institute for Translational Research in Inflammation, F-59000 Lille, France

4. Univ-Lyon, CarMeN Laboratory, Inserm, U1060, INRAE, UMR1397, Université Claude Bernard Lyon 1, 69310 Pierre Bénite, France

5. Université Clermont Auvergne, INRAE, UMR1019, Unité Nutrition Humaine, Clermont-Ferrand, France

6. Department of Nutrition, University of California, Davis, Davis, CA, USA

Abstract

Fermented foods (FFs) have been a part of our diets for millennia and comprise highly diverse products obtained from plants and animals all over the world: Mechanisms of action and impact of health status.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2022/FO/D1FO03989J

Reference241 articles.

1. Fermented foods in a global age: East meets West

2. Maintaining gut ecosystems for health: Are transitory food bugs stowaways or part of the crew?

3. The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods

4. Diet rapidly and reproducibly alters the human gut microbiome

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