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Therapeutic Properties of Fermented Foods and Beverages
Published in Megh R. Goyal, Preeti Birwal, Durgesh Nandini Chauhan, Herbs, Spices, and Medicinal Plants for Human Gastrointestinal Disorders, 2023
The fermented food market is estimated to increase due to inclination of consumers towards the use of fermented foods with increase in health awareness. As fermented food plays an important role to maintain gastrointestinal health, to increase immunity and several health benefits, it is explored by consumers as prevention of several diseases related to digestive system, cardiovascular and defense mechanism.
Naturopathic Medicine and the Prevention and Treatment of Cardiovascular Disease
Published in Stephen T. Sinatra, Mark C. Houston, Nutritional and Integrative Strategies in Cardiovascular Medicine, 2022
Other foods that you should try to implement into your diet to support the liver and gastrointestinal tract include fermented foods and drinks. Fermented foods and drinks include kimchi, sauerkraut, pickled ginger, beet kvass, kombucha, miso, tempeh, natto, yogurt, raw cheese, and kefir. There are many other foods and drinks including high-quality beers and wines that are considered fermented. Fermented foods and drinks supply a natural source of probiotics to the gastrointestinal tract, which help digest foods, improve immune function, and prevent “bad” microorganisms (Escherichia coli) from causing infection. Many cultures around the world consume fermented foods and drinks with every meal. When looking for a high-quality fermented food or drink, check to see if excess heating has been used, which destroys the natural fermentation process. We highly recommend making these foods and drinks at home, as quality is increased with smaller production. Check out the book, Wild Fermentation, by Sandor Ellix Katz for more information and home recipes.
Fungi and Water
Published in Chuong Pham-Huy, Bruno Pham Huy, Food and Lifestyle in Health and Disease, 2022
Chuong Pham-Huy, Bruno Pham Huy
Occasional candidiasis can occur in a majority of people and can be treated by local antiseptic, antifungal drugs, or by foods rich in terpenoids, and antiseptic phenolic or sulfur compounds such as galangal, ginger, turmeric, garlic, onion, and more. Fermented foods such as milk probiotic, yogurt, and kefir stimulate the immune system and may prevent the development of Candida. Except Candida, white tongue may be caused by other factors such as bacterial infection, poor buccal hygiene, oral steroid treatment, dry mouth, smoking, and alcoholism. However, if Candida albicans pass through blood into internal organs such as the lungs and uterus, an emergency treatment is needed.
Maternal consumption of a fermented diet protects offspring against intestinal inflammation by regulating the gut microbiota
Published in Gut Microbes, 2022
Cheng Wang, Siyu Wei, Bojing Liu, Fengqin Wang, Zeqing Lu, Mingliang Jin, Yizhen Wang
Dietary variables can dramatically and rapidly affect the gut microbiome.11 Fermented foods, such as kombucha, yogurt, and kimchi, constitute one type of gut microbiota–targeting diet, containing not only foundational nutrients (carbohydrates, proteins, and fats) but also probiotics, prebiotics, and microbial metabolites.12 Large cohort studies and limited interventional studies have correlated fermented food consumption with weight maintenance and reduced risk of diabetes, cancer and cardiovascular disease.13,14 A recent study found differences in gut microbial structure and metabolome between consumers of fermented and non-fermented foods.15 The benefits of a fermented diet on gut and host health have been reported,16 while the effects of a maternal fermented diet (MFD) on gut health in offspring remain undetermined.
Dry eye disease: an (in)convenient truth
Published in Clinical and Experimental Optometry, 2022
Azadeh Tavakoli, Judith Louise Flanagan
Fermented foods have formed part of traditional diets around the world for centuries, and are one of the oldest forms of food preservation, improving safety, flavour, and shelf-life.80,81 These foods have increased the bioavailability nutrients, conferring bioactive compounds and probiotic functions, and imparting bio-preservative antioxidant and antimicrobial compounds.81 As an example, fermented milk products harbour lactic acid bacteria that serve to increase integrity of tight junctions in the gut epithelium and inhibit potentially harmful enzymes produced by the resident bacteria while a diet lacking in fermented products is associated with reduced innate immunity that can be repaired through reintroduction of lactic acid bacteria.35 In addition, fermentation leads to metabolism of anti-inflammatory phenolic compounds to increase their bioavailability and natural anti-oxidant activity.81 Fermented Cordyceps cicadae mycelia extracts ameliorated dry eye in a mouse model.82 Mainstay foods such as coffee, tea, chocolate, sourdough bread soybean products, yoghurt, kimchi, kombucha, beer, and wine variously make use of fermentation either in preparation or in the final product,83 indicating that an anti-inflammatory diet is not so far removed from everyday experience that there is no return.
Limosilactobacillus fermentum JL-3 isolated from “Jiangshui” ameliorates hyperuricemia by degrading uric acid
Published in Gut Microbes, 2021
Ying Wu, Ze Ye, Pengya Feng, Rong Li, Xiao Chen, Xiaozhu Tian, Rong Han, Apurva Kakade, Pu Liu, Xiangkai Li
Fermented foods are rich in lactic acid bacteria, and can produce organic acids to control decaying microorganisms and pathogens.28,29 Research has shown that fermented foods such as yogurt are beneficial for type 2 diabetes patients, because of its richness in lactic acid bacteria.30 Probiotics have also been reported to be effective in degrading UA, so we hypothesized that the activity of human intestinal flora can be enhanced by probiotics.10,31 “Jiangshui” is a traditional fermented food in Northwestern China, which is made with vegetables, such as celery and cabbage. Lactic acid bacteria, acetic acid bacteria and yeast are the main microbes in the Jiangshui fermentation process, especially the facultative anaerobic lactic acid bacteria.32 Thus, the present study is aimed at screening microbial strains from fermented Jiangshui with UA degradation ability to evaluate the effects of these strains on UA-induced hyperuricemia in a mouse model.