Health-promoting components in fermented foods: An up-to-date systematic review

Nutrients

Volumn 11, Issue 5, 2019, Pages

  Melini, Francesca ^a   Melini, Valentina ^a   Luziatelli, Francesca ^b   Ficca, Anna Grazia ^b   Ruzzi, Maurizio ^b  

^a Research Centre for Food and Nutrition   (Italy)

^b UNIVERSITY OF TUSCIA   (Italy)

Author keywords

Anti diabetics; Anti hypertensives; Antioxidants; Bioactive peptides; Dietary guidelines; Fermented foods; FODMAP; Health benefits; Healthy diet; Lactose intolerance

Indexed keywords

CATALASE; DIPEPTIDYL CARBOXYPEPTIDASE; GLUTATHIONE PEROXIDASE; PROBIOTIC AGENT; SUPEROXIDE DISMUTASE;

ABTS RADICAL SCAVENGING ASSAY; ANTIHYPERTENSIVE ACTIVITY; ANTIOXIDANT ACTIVITY; BIFIDOBACTERIUM; CEREAL; FERMENTATION; FERMENTED PRODUCT; FERRIC REDUCING ANTIOXIDANT POWER ASSAY; FISH; FRUIT; HEALTH PROMOTION; HEALTHY DIET; HUMAN; LACTIC ACID BACTERIUM; LACTOSE INTOLERANCE; MEAT; MICROBIAL CONSORTIUM; MILK; NONHUMAN; PEER REVIEW; REVIEW; VEGETABLE; YEAST; DIETARY REFERENCE INTAKE; FOOD CONTROL; MICROBIOLOGY; NUTRITIONAL STATUS; NUTRITIONAL VALUE; RISK REDUCTION;

DIET, HEALTHY; FERMENTATION; FERMENTED FOODS AND BEVERAGES; FOOD MICROBIOLOGY; HEALTH PROMOTION; HUMANS; NUTRITIONAL STATUS; NUTRITIVE VALUE; RECOMMENDED DIETARY ALLOWANCES; RISK REDUCTION BEHAVIOR;

EID: 85067232928     PISSN: None     EISSN: 20726643     Source Type: Journal    
DOI: 10.3390/nu11051189     Document Type: Review

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