Post Graduation Program in Medical Sciences, Federal Fluminense University, Niterói-Rio de Janeiro, Brazil.
Graduate Program in Biological Sciences, Physiology, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil.
Crit Rev Food Sci Nutr. 2023;63(29):10173-10196. doi: 10.1080/10408398.2022.2077300. Epub 2022 May 20.
Fermentation has been used since the Early Neolithic period to preserve foods. It has inherent organoleptic and nutritive properties that bestow health benefits, including reducing inflammation and oxidative stress, supporting the growth of salutogenic microbiota, enhancing intestinal mucosal protection and promoting beneficial immunometabolic health effects. The fermentation of food with specific microbiota increases the production salutogenic bioactive compounds that can activate Nrf2 mediated cytoprotective responses and mitigate the effects of the 'diseasome of aging' and its associated inflammageing, which presents as a prominent feature of obesity, type-2 diabetes, cardiovascular and chronic kidney disease. This review discusses the importance of fermented food in improving health span, with special reference to cardiometabolic diseases.
发酵技术自新石器时代早期就已被用于保存食物。它具有独特的感官和营养特性，可带来健康益处，包括减轻炎症和氧化应激，支持有益微生物的生长，增强肠道黏膜保护，促进有益的免疫代谢健康效应。特定微生物群发酵食物会增加有益生物活性化合物的产生，这些化合物可以激活 Nrf2 介导的细胞保护反应，并减轻“衰老疾病组”及其相关炎症的影响，这是肥胖、2 型糖尿病、心血管疾病和慢性肾病的一个显著特征。本文讨论了发酵食品在改善健康寿命方面的重要性，特别提到了与心脏代谢疾病相关的内容。
