Bioactive compounds in fermented foods: a systematic narrative review.

ABSTRACT: This systematic narrative review aims to catalogue bioactive compounds that are formed during the fermentation process and identified as contributors to positive health outcomes in human clinical studies where fermented foods were used as dietary interventions. Under "The European Cooperation in Science and Technology" (COST) Action CA20128 - "Promoting Innovation of Fermented Foods" PIMENTO framework, a systematic literature search was conducted across PubMed, Scopus, and the Cochrane Library. The search initially identified 2,411 studies, of which 50 met the predefined inclusion criteria. In all included studies, fermented foods were used as nutritional interventions, and the bioactive compounds they contained were either hypothesised or directly analysed in relation to statistically sig

SUBMITTER: Kunili IE 

PROVIDER: S-EPMC12282486 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature