摘要
Fermented foods have played a pivotal role in human nutrition and culture for thousands of years. The human gut microbiota plays a crucial role in maintaining overall health, and recent research has highlighted the potential benefits of fermented foods in modulating gut health. This chapter aims to provide a comprehensive introduction to the world of fermented foods, exploring their historical significance, diverse types, nutritional benefits, and the intricate microbial processes that drive fermentation along with the impact of fermented foods on the gut microbiome, the mechanisms behind their effects, and the implications for human health. Additionally, we discuss the contemporary resurgence of interest in fermented foods due to their potential health advantages and culinary appeal, and the potential therapeutic applications of fermented foods in promoting digestive health, immune function, and disease prevention.
摘要译文
几千年来，发酵食品在人类的营养和文化中起着举足轻重的作用。 人类肠道菌群在维持整体健康方面起着至关重要的作用，最近的研究强调了发酵食品在调节肠道健康方面的潜在益处。 本章旨在全面介绍发酵食品的世界，探讨发酵食品的历史意义、种类、营养益处、驱动发酵的复杂微生物过程以及发酵食品对肠道微生物群的影响、其作用背后的机制以及对人类健康的影响。 此外，我们还讨论了由于发酵食品的潜在健康优势和烹饪吸引力，以及发酵食品在促进消化健康、免疫功能和疾病预防方面的潜在治疗应用而引起人们对发酵食品的兴趣。
Elsa Cherian, Lakshmi Mohan & Rosamma[1];Swarnendu Roy [2];Prakasan Nisha [3];Rakhi Chakraborty [4]. Fermented Foods and Their Impact on Gut Health. Traditional Foods: The Reinvented Superfoods [M].DE: Springer, 2024: 405-425