Bioactive compounds in fermented foods: a systematic narrative review

Bioactive compounds in fermented foods: a systematic narrative review

This systematic narrative review aims to catalogue bioactive compounds that are formed during the fermentation process and identified as contributors to positive health outcomes in human clinical studies where fermented foods were used as dietary interventions. Under “The European Cooperation in Sci...

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Bibliographic Details
Main Authors: İbrahim Ender Künili, Vildan Akdeniz, Aslı Akpınar, Şebnem Öztürkoğlu Budak, José Antonio Curiel, Mustafa Guzel, Cem Karagözlü, Muzeyyen Berkel Kasikci, Grech Perry Mario Caruana, Małgorzata Starowicz, Christèle Humblot, Erhan Keyvan, Christophe Chassard, Smilja Pracer, Guy Vergères, Harun Kesenkaş
Format: Article
Language:English
Published: Frontiers Media S.A. 2025-07-01
Series:Frontiers in Nutrition
Subjects:
fermented foods
bioactive compounds
fermentation
health benefits
clinical effects
clinical trials
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2025.1625816/full
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https://www.frontiersin.org/articles/10.3389/fnut.2025.1625816/full

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