Are Fermented Foods Effective against Inflammatory Diseases?
Issued Date
2023-02-01
Resource Type
ISSN
16617827
eISSN
16604601
Scopus ID
2-s2.0-85147823665
Pubmed ID
36767847
Journal Title
International Journal of Environmental Research and Public Health
Volume
20
Issue
3
Rights Holder(s)
SCOPUS
Bibliographic Citation
International Journal of Environmental Research and Public Health Vol.20 No.3 (2023)
Suggested Citation
Paul A.K., Lim C.L., Apu M.A.I., Dolma K.G., Gupta M., de Lourdes Pereira M., Wilairatana P., Rahmatullah M., Wiart C., Nissapatorn V. Are Fermented Foods Effective against Inflammatory Diseases?. International Journal of Environmental Research and Public Health Vol.20 No.3 (2023). doi:10.3390/ijerph20032481 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/81880
Title
Are Fermented Foods Effective against Inflammatory Diseases?
Author's Affiliation
Faculty of Tropical Medicine, Mahidol University
Sikkim Manipal Institute of Medical Sciences
Walailak University
Universiti Malaysia Sabah
University of Tasmania
CICECO – Instituto de Materiais de Aveiro
University of Mississippi
International Medical University
University of Development Alternative
Delhi Pharmaceutical Sciences and Research University
Sikkim Manipal Institute of Medical Sciences
Walailak University
Universiti Malaysia Sabah
University of Tasmania
CICECO – Instituto de Materiais de Aveiro
University of Mississippi
International Medical University
University of Development Alternative
Delhi Pharmaceutical Sciences and Research University
Other Contributor(s)
Abstract
Fermented foods have been used over the centuries in various parts of the world. These foods are rich in nutrients and are produced naturally using various biological tools like bacteria and fungi. Fermentation of edible foods has been rooted in ancient cultures to keep food for preservation and storage for a long period of time with desired or enhanced nutritional values. Inflammatory diseases like rheumatoid arthritis, osteoarthritis, and chronic inflammatory pain are chronic disorders that are difficult to treat, and current treatments for these disorders fail due to various adverse effects of prescribed medications over a long period of time. Fermented foods containing probiotic bacteria and fungi can enhance the immune system, improve gastrointestinal health, and lower the risk of developing various inflammatory diseases. Foods prepared from vegetables by fermentation, like kimchi, sauerkraut, soy-based foods, or turmeric, lack proper clinical and translational experimental studies. The current review has focused on the effectiveness of various fermented foods or drinks used over centuries against inflammation, arthritis, and oxidative stress. We also described potential limitations on the efficacies or usages of these fermented products to provide an overarching picture of the research field.