Impact of Fermented Foods on Human Cognitive Function-A Review of Outcome of Clinical Trials - PubMed (original) (raw)

Review

Impact of Fermented Foods on Human Cognitive Function-A Review of Outcome of Clinical Trials

Bhagavathi Sundaram Sivamaruthi et al. Sci Pharm. 2018.

Abstract

Food is an essential need for all living creatures which provides the energy to maintain life and grow further. Fermentation is a process used to preserve and advance the quality of foods, and those foods are known as fermented foods. Some foods offer health benefits to consumers apart from nutrition, and such foods are called as functional foods. Most functional foods are fermented foods, and the fermenting microorganism plays a precious role in the functional property of the food. Cognitive decline is closely associated with the productivity of an individual and the society. Even though cognitive decline is connected to aging, dietary pattern influences memory, anxiety and other social behaviors. Many scientific studies have explained the link between food habits and cognitive functions by in vitro and in vivo models. The present review compiled the clinical data on the impact of fermented foods on human cognitive function.

Keywords: anxiety; cognition; fermented food; functional food; memory.

PubMed Disclaimer

Conflict of interest statement

The authors declare no conflict of interest.

Similar articles

• Fermented food in the context of a healthy diet: how to produce novel functional foods?
  Leroy F, De Vuyst L. Leroy F, et al. Curr Opin Clin Nutr Metab Care. 2014 Nov;17(6):574-81. doi: 10.1097/MCO.0000000000000108. Curr Opin Clin Nutr Metab Care. 2014. PMID: 25115795 Review.
• Fermented cereal beverages: from probiotic, prebiotic and synbiotic towards Nanoscience designed healthy drinks.
  Salmerón I. Salmerón I. Lett Appl Microbiol. 2017 Aug;65(2):114-124. doi: 10.1111/lam.12740. Epub 2017 Jun 7. Lett Appl Microbiol. 2017. PMID: 28378421 Review.
• A Review of Fermented Foods with Beneficial Effects on Brain and Cognitive Function.
  Kim B, Hong VM, Yang J, Hyun H, Im JJ, Hwang J, Yoon S, Kim JE. Kim B, et al. Prev Nutr Food Sci. 2016 Dec;21(4):297-309. doi: 10.3746/pnf.2016.21.4.297. Epub 2016 Dec 31. Prev Nutr Food Sci. 2016. PMID: 28078251 Free PMC article. Review.
• Molecular techniques reveal more secrets of fermented foods.
  El Sheikha AF, Hu DM. El Sheikha AF, et al. Crit Rev Food Sci Nutr. 2020;60(1):11-32. doi: 10.1080/10408398.2018.1506906. Epub 2018 Oct 8. Crit Rev Food Sci Nutr. 2020. PMID: 30296166 Review.
• Thai Fermented Foods as a Versatile Source of Bioactive Microorganisms-A Comprehensive Review.
  Sivamaruthi BS, Kesika P, Chaiyasut C. Sivamaruthi BS, et al. Sci Pharm. 2018 Sep 11;86(3):E37. doi: 10.3390/scipharm86030037. Sci Pharm. 2018. PMID: 30208667 Review.

Cited by

• Detecting SARS-CoV-2 at point of care: preliminary data comparing loop-mediated isothermal amplification (LAMP) to polymerase chain reaction (PCR).
  Österdahl MF, Lee KA, Lochlainn MN, Wilson S, Douthwaite S, Horsfall R, Sheedy A, Goldenberg SD, Stanley CJ, Spector TD, Steves CJ. Österdahl MF, et al. BMC Infect Dis. 2020 Oct 20;20(1):783. doi: 10.1186/s12879-020-05484-8. BMC Infect Dis. 2020. PMID: 33081710 Free PMC article.
• Fermented Dairy Foods: Impact on Intestinal Microbiota and Health-Linked Biomarkers.
  González S, Fernández-Navarro T, Arboleya S, de Los Reyes-Gavilán CG, Salazar N, Gueimonde M. González S, et al. Front Microbiol. 2019 May 24;10:1046. doi: 10.3389/fmicb.2019.01046. eCollection 2019. Front Microbiol. 2019. PMID: 31191465 Free PMC article.
• Fermented foods: a perspective on their role in delivering biotics.
  Vinderola G, Cotter PD, Freitas M, Gueimonde M, Holscher HD, Ruas-Madiedo P, Salminen S, Swanson KS, Sanders ME, Cifelli CJ. Vinderola G, et al. Front Microbiol. 2023 May 12;14:1196239. doi: 10.3389/fmicb.2023.1196239. eCollection 2023. Front Microbiol. 2023. PMID: 37250040 Free PMC article.
• Physicochemical Properties and Sensory Acceptability of a Next-Generation Functional Chocolate Added with Omega-3 Polyunsaturated Fatty Acids and Probiotics.
  Faccinetto-Beltrán P, Gómez-Fernández AR, Orozco-Sánchez NE, Pérez-Carrillo E, Marín-Obispo LM, Hernández-Brenes C, Santacruz A, Jacobo-Velázquez DA. Faccinetto-Beltrán P, et al. Foods. 2021 Feb 4;10(2):333. doi: 10.3390/foods10020333. Foods. 2021. PMID: 33557241 Free PMC article.
• One Health, Fermented Foods, and Gut Microbiota.
  Bell V, Ferrão J, Pimentel L, Pintado M, Fernandes T. Bell V, et al. Foods. 2018 Dec 3;7(12):195. doi: 10.3390/foods7120195. Foods. 2018. PMID: 30513869 Free PMC article. Review.

References

1. 1. Nilsson L.G. Memory function in normal aging. Acta Neurol. Scand. 2003;107:7–13. doi: 10.1034/j.1600-0404.107.s179.5.x. - DOI - PubMed
2. 1. Ronnlund M., Nyberg L., Backman L., Nilsson L.G. Stability, growth, and decline in adult life span development of declarative memory: Cross-sectional and longitudinal data from a population-based study. Psychol. Aging. 2005;20:3–18. doi: 10.1037/0882-7974.20.1.3. - DOI - PubMed
3. 1. Swain M.R., Anandharaj M., Ray R.C., Rani R.P. Fermented fruits and vegetables of Asia: A potential source of probiotics. Biotechnol. Res. Int. 2014;2014:250424. doi: 10.1155/2014/250424. - DOI - PMC - PubMed
4. 1. Tamang J.P., editor. Himalayan Fermented Foods: Microbiology, Nutrition and Ethnic Values. 1st ed. CRC Press; New Delhi, India: 2009. pp. 1–216.
5. 1. Yan P.M., Xue W.T., Tan S.S., Zhang H., Chang X.H. Effect of inoculating lactic acid bacteria starter cultures on the nitrite concentration of fermenting Chinese Paocai. Food Control. 2008;19:50–55. doi: 10.1016/j.foodcont.2007.02.008. - DOI

Publication types

LinkOut - more resources

• Full Text Sources

  • Europe PubMed Central
  • PubMed Central

• Other Literature Sources

  • scite Smart Citations