Bioactive Compounds in Fermented Foods: Health Aspects

The book "Bioactive Components and Health Benefits of Fermented Foods" explores the diverse bioactive components produced during food fermentation and their potential health benefits. It discusses the role of microorganisms in biotransformation of food constituents and the production of compounds such as polyphenols, bioactive peptides, fibrinolytic enzymes, GABA exopolysaccharides, probiotics, prebiotics, symbiotics, and antinutritional factors. These compounds are associated with various health benefits, including antioxidant, antihypertension, antimicrobial, cholesterol-lowering, anticancer, obesity, and antithrombotic properties. The book highlights the traditional fermented foods consumed worldwide and their associated health benefits. It also discusses recent advances in microbial transformation during gut fermentation and their impact on human health.

Format: Paperback / softback
Length: 404 pages
Publication date: 29 January 2024
Publisher: Taylor & Francis Ltd

The book delves into the realm of bioactive components derived from food fermentation and their profound impact on human health. It explores the diverse array of microorganisms involved in the production of various fermented foods and beverages, including bacteria, yeasts, and fungi. During the fermentation process, these microorganisms undergo biotransformation, transforming food constituents into specific bioactive compounds that offer a wide range of health benefits.

The bioactive compounds discussed in this comprehensive volume include polyphenols, bioactive peptides, fibrinolytic enzymes, gama-amino butyric acids (GABA) exopolysaccharides, probiotics, prebiotics, symbiotic factors, and antinutritional factors. These compounds possess remarkable properties, such as antioxidant activity, antihypertension, antimicrobial properties, cholesterol-lowering effects, anticancer capabilities, obesity management, and antithrombotic effects.

Advanced research in the field of food fermentation has led to the commercialization of some fermented foods as functional foods. The book provides detailed insights into traditional fermented foods consumed worldwide and their associated health benefits. It also highlights recent advancements in microbial transformation during gut fermentation and their profound impact on human health.

Over the past decade, there has been a growing interest in the topic, and this book serves as a valuable resource for researchers seeking to explore the latest research and advancements in the field of bioactive compounds in fermented foods. It offers updated information on the diverse health benefits exhibited by these compounds, spanning a wide range of fermented foods.

Weight: 696g
Dimension: 157 x 232 x 22 (mm)
ISBN-13: 9781032025254