Fermented Foods: Their Health-Promoting Components and Potential Effects on Gut Microbiota

Fermented foods play a significant role in the diets of many cultures, and fermentation has been recognized for its health benefits. During fermentation, physical biochemical changes due to microorganisms are crucial long-term stability fermented foods. Recently, have attracted attention scientists all over world. Some putative mechanisms that explain how affect potential probiotic effects foods, bioactive peptides biogenic amines produced as result phenolic compounds transformed substances, decreased antinutrients. In addition, increased vitamin content, antioxidant, antihypertensive, antidiabetic activities associated with products. The purpose this paper is present various types health-promoting components emerge during major food matrices, well on gut microbiome once they ingested.