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A review of fermented foods with beneficial effects on brain and cognitive function

Title
A review of fermented foods with beneficial effects on brain and cognitive function
Authors
Kim B.Hong V.M.Yang J.Hyun H.Im J.J.Hwang J.Yoon S.Kim J.E.
Ewha Authors
김지은윤수정
SCOPUS Author ID
김지은scopus; 윤수정scopus
Issue Date
2016
Journal Title
Preventive Nutrition and Food Science
ISSN
2287-1098JCR Link
Citation
vol. 21, no. 4, pp. 297 - 309
Keywords
CognitionFermentationFunctional foodGut-brain axisNeuroprotection
Publisher
Korean Society of Food Science and Nutrition
Indexed
SCOPUS; KCI scopus
Abstract
Around the world, fermentation of foods has been adopted over many generations, primarily due to their commercial significance with enriched flavors and high-profile nutrients. The increasing application of fermented foods is further promoted by recent evidence on their health benefits, beyond the traditionally recognized effects on the digestive system. With recent advances in the understanding of gut-brain interactions, there have also been reports suggesting the fermented food's efficacy, particularly for cognitive function improvements. These results are strengthened by the proposed biological effects of fermented foods, including neuroprotection against neurotoxicity and reactive oxygen species. This paper reviews the beneficial health effects of fermented foods with particular emphasis on cognitive enhancement and neuroprotective effects. With an extensive review of fermented foods and their potential cognitive benefits, this paper may promote commercially feasible applications of fermented foods as natural remedies to cognitive problems. Copyright © 2016 by The Korean Society of Food Science and Nutrition. All rights Reserved.
DOI
10.3746/pnf.2016.21.4.297
Appears in Collections:
일반대학원 > 뇌·인지과학과 > Journal papers
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