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A Review on the Role of Fermented Foods as Health Promoters

Authors(5) :-Fatima Asghar, Sikander Ali, Anum Goraya, Ifrah Javaid, Zahid Hussain

Food is a word that lures the taste buds. But when fermentation comes in between then it is not the case for taste only as the health gets involved too. Different microbial cultures are used in fermenting process that renders different tastes, different textures and even different characteristics to fermented foods. Fermented foods have been in use since prehistoric times. They are easily produced and commercially available as well. They not only have nutritional effect but have health promoting characteristics as well. Kefir, Soy, Cheese, Kimchi are some of the most notable fermented foods. Their consumption can modulate the immune system, prevent allergies, detoxify body and can battle pathogenic microorganism. They have been reported to lower cancers risk and lower the damaging cholesterol level. High cholesterol content is found to be associated with coronary diseases. Chemical medications to heal wounds leave certain side effects such as hyperpigmentation. Fermented foods can be used as an alternative in healing the wounds. Their role in increasing proper brain functioning (cognitive functions) is also significant. More research and analysis is required to understand the fermented foods well.
Fatima Asghar, Sikander Ali, Anum Goraya, Ifrah Javaid, Zahid Hussain
Immunomodulation, Kefir, Kimchi, Kombucha, LDL, Detoxification
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Publication Details
  Published in : Volume 3 | Issue 4 | May-June 2017
  Date of Publication : 2017-06-30
License:  This work is licensed under a Creative Commons Attribution 4.0 International License.
Page(s) : 141-148
Manuscript Number : IJSRST173415
Publisher : Technoscience Academy
PRINT ISSN : 2395-6011
ONLINE ISSN : 2395-602X
Cite This Article :
Fatima Asghar, Sikander Ali, Anum Goraya, Ifrah Javaid, Zahid Hussain, "A Review on the Role of Fermented Foods as Health Promoters", International Journal of Scientific Research in Science and Technology(IJSRST), Print ISSN : 2395-6011, Online ISSN : 2395-602X, Volume 3, Issue 4, pp.141-148, May-June-2017
URL : http://ijsrst.com/IJSRST173415