Fermented foods in the management of obesity: Mechanisms of action and future challenges
Publikation: Bidrag til tidsskrift › Review › Forskning › fagfællebedømt
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Fermented foods in the management of obesity: Mechanisms of action and future challenges. / Jalili, Mahsa; Magkos, Faidon; Nazari, Maryam.
I: International Journal of Molecular Sciences (Online), Bind 24, Nr. 3, 2665, 2023.Publikation: Bidrag til tidsskrift › Review › Forskning › fagfællebedømt
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TY - JOUR
T1 - Fermented foods in the management of obesity: Mechanisms of action and future challenges
AU - Jalili, Mahsa
AU - Magkos, Faidon
AU - Nazari, Maryam
N1 - CURIS 2023 NEXS 038
PY - 2023
Y1 - 2023
N2 - Fermented foods are part of the staple diet in many different countries and populations and contain various probiotic microorganisms and non-digestible prebiotics. Fermentation is the process of breaking down sugars by bacteria and yeast species; it not only enhances food preservation but can also increase the number of beneficial gut bacteria. Regular consumption of fermented foods has been associated with a variety of health benefits (although some health risks also exist), including improved digestion, enhanced immunity, and greater weight loss, suggesting that fermented foods have the potential to help in the design of effective nutritional therapeutic approaches for obesity. In this article, we provide a comprehensive overview of the health effects of fermented foods and the corresponding mechanisms of action in obesity and obesity-related metabolic abnormalities.
AB - Fermented foods are part of the staple diet in many different countries and populations and contain various probiotic microorganisms and non-digestible prebiotics. Fermentation is the process of breaking down sugars by bacteria and yeast species; it not only enhances food preservation but can also increase the number of beneficial gut bacteria. Regular consumption of fermented foods has been associated with a variety of health benefits (although some health risks also exist), including improved digestion, enhanced immunity, and greater weight loss, suggesting that fermented foods have the potential to help in the design of effective nutritional therapeutic approaches for obesity. In this article, we provide a comprehensive overview of the health effects of fermented foods and the corresponding mechanisms of action in obesity and obesity-related metabolic abnormalities.
KW - Faculty of Science
KW - Obesity
KW - Fermented foods
KW - Immunity
KW - Metabolism
KW - Gastrointestinal microbiome
U2 - 10.3390/ijms24032665
DO - 10.3390/ijms24032665
M3 - Review
C2 - 36768984
VL - 24
JO - International Journal of Molecular Sciences (Online)
JF - International Journal of Molecular Sciences (Online)
SN - 1661-6596
IS - 3
M1 - 2665
ER -
ID: 334397729