Emerging roles of nutraceuticals from selected fermented foods in lifestyle-related disease prevention

研究成果: Chapter

1 被引用数 (Scopus)

抄録

Recently, with rapid progress in scientific research, increasing health-care costs, changing food habits, aging population, and elevated risk of toxicity or side effects of drugs consumers are interested to intake food supplements to improve or maintain good health. Nutraceuticals are natural active compounds that can be defined as a food/or part of a food that offer medical or health benefits, including the prevention and/or treatment of a disease. Fermented foods, notably soy products, barley, and rice bran are enriched with nutraceuticals like phytochemicals, dietary fibers, and antioxidant compounds (polyphenols). Lactic acid bacteria and yeast are the major microorganisms that are used for the fermentation process which may confer the bioavailability of nutrients and enrich the food with bioactive compounds. Nutraceutical products have chemoprotective, antioxidative, anti-inflammatory, and immune-modulatory properties. Thus, nutraceuticals are of special interest in research, since many studies in vitro as well as in vivo show evidence on the prevention of lifestyle-related diseases like cardiovascular disease, type 2 diabetes, metabolic syndrome, obesity, cancer, and neurodegeneration disease. Finally, this review summarizes the recent studies regarding nutraceuticals consumption from several fermented foods and their health benefits.

本文言語English
ホスト出版物のタイトルHerbal Medicine in India
ホスト出版物のサブタイトルIndigenous Knowledge, Practice, Innovation and its Value
出版社Springer Singapore
ページ479-488
ページ数10
ISBN(電子版)9789811372483
ISBN(印刷版)9789811372476
DOI
出版ステータスPublished - 2019 1 1

ASJC Scopus subject areas

  • 医学(全般)
  • 薬理学、毒性学および薬学(全般)

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