P154: Fermented Foods and Microbiota: New Approaches for Mental Health Promotion

p154: fermented foods and microbiota: new approaches for mental health promotion

fermentation may amplify the specific nutrient or phytonutrient content of foods, the ultimate value of which is associated with mental health furthermore, the microbes associated with fermented foods may also influence brain health via direct and indirect pathways. this review is intended to guide the development of fermented foods for enhanced human mental health benefits. we searched databas...

Health benefits of fermented foods: microbiota and beyond.

Fermented foods and beverages were among the first processed food products consumed by humans. The production of foods such as yogurt and cultured milk, wine and beer, sauerkraut and kimchi, and fermented sausage were initially valued because of their improved shelf life, safety, and organoleptic properties. It is increasingly understood that fermented foods can also have enhanced nutritional a...

Fermented Foods, Lactobacillus, and Health

The earliest development of fermented foods, among the most ancient agricultural products, coincided with the rise of civilizations around the world. According to archeological records, wine was produced during the Neolithic Period from 8500 to 4000BC,while beer andbreadweremassproduced shortly thereafter. These foods, as well as others such as cheese, yogurt, and miso, are mentioned in ancient...

Health Promotion and Aging "mental Health"

Intgoduction: The emphasis in this paper is on the direction that health promotion efforts might take to enhance the mental health of the elderly by building on the established effectiveness of primary, secondary and tertiary health care interventions. This approach accepts that health promotion strategies should invoke the capacity of elderly persons to take responsibility for their health sty...

Integrating primary mental health care and mental health promotion.

13 Indigenous Fermented Foods