Are Fermented Foods Effective against Inflammatory Diseases?

• Main Authors: Alok K. Paul, Chooi, Ling Lim, Md. Aminul Islam Apu, Karma G. Dolma, Madhu Gupta, Maria de Lourdes Pereira, Polrat Wilairatana, Mohammed Rahmatullah, Christophe Patrice Andie Wiart, Veeranoot Nissapatorn
• Format: Article
• Language: English; English
• Published: MDPI 2023
• Subjects: QP1-345 General Including influence of the environment; RC925-935 Diseases of the musculoskeletal system; TP1-1185 Chemical technology
• Online Access: https://eprints.ums.edu.my/id/eprint/35778/1/ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/35778/2/FULL%20TEXT.pdf; https://eprints.ums.edu.my/id/eprint/35778/; https://doi.org/10.3390/ijerph20032481

Fermented foods have been used over the centuries in various parts of the world. These foods are rich in nutrients and are produced naturally using various biological tools like bacteria and fungi. Fermentation of edible foods has been rooted in ancient cultures to keep food for preservation and sto...