Fermented food as functional food: A review

Abstract

Interest in the development of functional foods has significantly increased among commercial, academic, and governmental sectors over the past decade. Fermented foods have historically been an integral part of the human diet, widely recognized for their potential health benefits. Moreover, many fermented foods fall under the category of functional foods viz. curd, kimchi, miso, kefir, sauerkraut, etc., with the bioactive compounds present in the substrate and the microorganisms involved in fermentation playing their crucial role in imparting these functional properties to the food. Prior research has demonstrated the use of fermented food in the improvement of the health conditions of individuals with hyperlipidemia, hypertension, type 2 diabetes, impaired glucose metabolism, obesity, irritable bowel syndrome, osteoporosis, boosting immunity, combating carcinogenesis, allergies, atherosclerosis, as well as easing the symptoms of lactose intolerance. The therapeutic value of fermented foods has made them even more popular. By consolidating current scientific findings, this review highlights the significance of incorporating fermented foods into the diet as a strategy for health promotion and disease prevention and outlines future research directions to further understand their functional capabilities.