The Mechanisms of the Potential Probiotic against Cardiovascular Disease and the Recent Developments in its Fermented Foods.

Cardiovascular disease (CVD) has become the leading cause of death worldwide. Many recent studies have pointed out that ( has great potential in reducing the risk of CVD. is a kind of lactic acid bacteria (LAB) widely distributed in fermented food and the human intestinal tract, some strains of which have important effects on human health and the potential to be developed into probiotics. In this review, we summarize the mechanism of potential probiotic strains of against CVD. It could regulate the body's metabolism at the molecular, cellular, and population levels, thereby lowering blood glucose and blood lipids, regulating blood pressure, and ultimately reducing the incidence of CVD. Furthermore, since is widely utilized in food industry, we highlight some of the most important new developments in fermented food for combating CVD; providing an insight into these fermented foods can assist scientists in improving the quality of these foods as well as alleviating patients' CVD symptoms. We hope that in the future functional foods fermented by can be developed and incorporated into the daily diet to assist medication in alleviating CVD to some extent, and maintaining good health.