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Therefore, this paper aims to investigate the health effects of fermented foods.įermented food anti-carcinogenic bioactive peptides cardiovascular disease lactic acid bacteria. However, some studies have shown no relationship between fermented foods and health benefits.

As a result, fermented foods provide many health benefits such as anti-oxidant, anti-microbial, anti-fungal, anti-inflammatory, anti-diabetic and anti-atherosclerotic activity. Among these peptides, conjugated linoleic acids (CLA) have a blood pressure lowering effect, exopolysaccharides exhibit prebiotic properties, bacteriocins show anti-microbial effects, sphingolipids have anti-carcinogenic and anti-microbial properties, and bioactive peptides exhibit anti-oxidant, anti-microbial, opioid antagonist, anti-allergenic, and blood pressure lowering effects. Compounds known as biologically active peptides, which are produced by the bacteria responsible for fermentation, are also well known for their health benefits. During fermentation, these bacteria synthesize vitamins and minerals, produce biologically active peptides with enzymes such as proteinase and peptidase, and remove some non-nutrients. But for fifteen years, this purpose informed all of my brother’s life decisions: what he studied in school. My mom probably gave him the That’s nice, dear, treatment while I’m sure I was distracted by a bowl of Cheerios or something. Lactic acid bacteria (LAB) have been some of the most studied microorganisms. O ne day, when my brother was 18, he waltzed into the living room and proudly announced to my mother and me that one day he was going to be a senator. In addition, microorganisms contributing to the fermentation process have recently been associated with many health benefits, and so these microorganisms have become another focus of attention. Because of this, the fermentation process and the resulting fermented products have recently attracted scientific interest. Fermented foods became an important part of the diet in many cultures, and over time fermentation has been associated with many health benefits. In the past, the beneficial effects of fermented foods on health were unknown, and so people primarily used fermentation to preserve foods, enhance shelf life, and improve flavour.