Anti-Inflammatory and Immunomodulatory Properties of Fermented Plant Foods

Nutrients

Hamed Yasavoli-Sharahi¹  Chantal Matar¹  Roghayeh Shahbazi¹  Farzaneh Sharifzad¹  Nawal Alsadi¹  Rana Bagheri² 

[1] Cellular and Molecular Medicine Department, Faculty of Medicine, University of Ottawa, Ottawa, ON K1H 8M5, Canada;College of Liberal Art and Sciences, Portland State University, Portland, OR 97201, USA;

关键词: fermented plant foods;    fermented blueberries;    fermented blackberries;    sauerkraut;    kimchi;    soybean;   

DOI  :  10.3390/nu13051516

来源: DOAJ

【 摘 要 】

Fermented plant foods are gaining wide interest worldwide as healthy foods due to their unique sensory features and their health-promoting potentials, such as antiobesity, antidiabetic, antihypertensive, and anticarcinogenic activities. Many fermented foods are a rich source of nutrients, phytochemicals, bioactive compounds, and probiotic microbes. The excellent biological activities of these functional foods, such as anti-inflammatory and immunomodulatory functions, are widely attributable to their high antioxidant content and lactic acid-producing bacteria (LAB). LAB contribute to the maintenance of a healthy gut microbiota composition and improvement of local and systemic immunity. Besides, antioxidant compounds are involved in several functional properties of fermented plant products by neutralizing free radicals, regulating antioxidant enzyme activities, reducing oxidative stress, ameliorating inflammatory responses, and enhancing immune system performance. Therefore, these products may protect against chronic inflammatory diseases, which are known as the leading cause of mortality worldwide. Given that a large body of evidence supports the role of fermented plant foods in health promotion and disease prevention, we aim to discuss the potential anti-inflammatory and immunomodulatory properties of selected fermented plant foods, including berries, cabbage, and soybean products, and their effects on gut microbiota.

【 授权许可】

Unknown