Probiotic potential of fermented foods and their role in non-communicable diseases management: An understanding through recent clinical evidences

Abstract

Non-communicable diseases (NCDs) are significant threats faced by the global population. The root cause of NCDs is related to food consumption and diet pattern. Fermented foods are ingrained as part of traditions in many countries and serve as a carrier for probiotics. Recent research has correlated the quality of gut microbiota and the functioning and overall well-being of the body. Thus, the addition of fermented foods as a significant part of the diet can manage and prevent the development of many NCDs. This review aims to cumulate the current research and development carried out on fermented foods, probiotic potential, and their mechanism in managing selected NCDs.

Keywords

• Fermented foods
• Health foods
• Probiotics
• Gut-microbiota
• Non-communicable diseases