Fermented Foods and Their Role in Respiratory Health: A Mini-Review

Fermented foods (FFs) hold global attention because of their huge advantages. Their health benefits, palatability, preserved, tasteful, and aromatic properties impart potential importance in the comprehensive evaluation FFs. The bioactive components, such as minerals, vitamins, fatty acids, amino other phytochemicals synthesized during fermentation, provide consumers with several benefits. Fermentation food is an ancient process that has met many remarkable changes owing to development scientific technologies over years. Initially, fermentation relied on back-slapping. Nowadays, starter cultures strains are specifically chosen for type process. Modern biotechnological methods being implemented achieve desired product high quality. Respiratory gastrointestinal tract infections most severe issues affecting human beings all age groups, especially children older adults, this COVID-19 pandemic period. Studies suggest consumption probiotic Lactobacillus containing fermented protects subjects from common infectious diseases (CIDs, which classified upper respiratory infections, lower infections) by improving host’s immune system. Further studies obligatory develop probiotic-based functional FFs effective against CIDs. Presently, we urged find alternative, safe, cost-effective prevention measures current manuscript briefs production FFs, beneficial effects infections. It summarizes outcomes clinical trials using supplementation