Fermented foods, microbiota and human health

Abstract

Fermentation is an age-old process aided by microorganisms that, directly or by the action of bioactive components produced by them, impart several health benefits. A plethora of fermented foods have opened new avenues of scientific research for tapping their various health-promoting properties. In addition, globalization has exposed consumers to ethnic fermented products once available only in a local community. Fermented foods are found to alleviate many diseases including gastrointestinal disorders, lactose intolerance, cancer, hypertension, allergy and metabolic syndromes and maintain digestive health and immune functions. Understanding of the complex interactions of diet, gut, microbiota and host in addition to microbiome studies of ethnic populations will reveal much about the mechanisms by which microbiota are associated with human health.