Sivamaruthi Bhagavathi Sundaram, Kesika Periyanaina, Chaiyasut Chaiyavat
Innovation Center for Holistic Health, Nutraceuticals, and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand.
Sci Pharm. 2018 May 31;86(2):22. doi: 10.3390/scipharm86020022.
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.
食物是所有生物的基本需求，它提供维持生命和进一步生长的能量。发酵是一种用于保存和提升食物品质的过程，这些经过发酵的食物被称为发酵食品。除了营养之外，一些食物还对消费者的健康有益，这类食物被称为功能性食品。大多数功能性食品都是发酵食品，而发酵微生物在食品的功能特性中起着重要作用。认知能力下降与个人和社会的生产力密切相关。尽管认知能力下降与衰老有关，但饮食习惯会影响记忆、焦虑和其他社会行为。许多科学研究通过体外和体内模型解释了饮食习惯与认知功能之间的联系。本综述汇编了关于发酵食品对人类认知功能影响的临床数据。
