Vegetables



Fermented foods and beverages: the latest trend by Jeanette Rapson, 2018Fermented foods and beverages are becoming more and more popular. You can now find kombucha on tap in some bars, sourdough bread at cafés and more varieties of yoghurt, sauerkraut and kimchi in your local supermarket. Although this may seem novel, fermented foods have been part of the human diet for centuries. They were initially produced as a way to preserve foods, improve flavour and eliminate food toxins. Now, there is rising interest in their health promoting potential ADDIN EN.CITE <EndNote><Cite><Author>Bell</Author><Year>2017</Year><RecNum>3</RecNum><DisplayText>[1, 2]</DisplayText><record><rec-number>3</rec-number><foreign-keys><key app="EN" db-id="f0v2z2ptn2dwzoeeest5e5fzxxdfapte05vv" timestamp="1527392297">3</key></foreign-keys><ref-type name="Journal Article">17</ref-type><contributors><authors><author>Bell, Victoria</author><author>Ferr?o, Jorge</author><author>Fernandes, Tito</author></authors></contributors><titles><title>Nutritional Guidelines and Fermented Food Frameworks</title><secondary-title>Foods</secondary-title></titles><periodical><full-title>Foods</full-title></periodical><pages>65</pages><volume>6</volume><number>8</number><dates><year>2017</year></dates><urls></urls></record></Cite><Cite><Author>Marco</Author><Year>2017</Year><RecNum>4</RecNum><record><rec-number>4</rec-number><foreign-keys><key app="EN" db-id="f0v2z2ptn2dwzoeeest5e5fzxxdfapte05vv" timestamp="1527392421">4</key></foreign-keys><ref-type name="Journal Article">17</ref-type><contributors><authors><author>Marco, Maria L</author><author>Heeney, Dustin</author><author>Binda, Sylvie</author><author>Cifelli, Christopher J</author><author>Cotter, Paul D</author><author>Foligne, Benoit</author><author>G?nzle, Michael</author><author>Kort, Remco</author><author>Pasin, Gonca</author><author>Pihlanto, Anne</author></authors></contributors><titles><title>Health benefits of fermented foods: microbiota and beyond</title><secondary-title>Current opinion in biotechnology</secondary-title></titles><periodical><full-title>Current opinion in biotechnology</full-title></periodical><pages>94-102</pages><volume>44</volume><dates><year>2017</year></dates><isbn>0958-1669</isbn><urls></urls></record></Cite></EndNote>[1, 2].What are fermented foods?Fermented foods can be defined as foods and beverages that have undergone controlled microbial growth and fermentation ADDIN EN.CITE <EndNote><Cite><Author>Marco</Author><Year>2017</Year><RecNum>4</RecNum><DisplayText>[1]</DisplayText><record><rec-number>4</rec-number><foreign-keys><key app="EN" db-id="f0v2z2ptn2dwzoeeest5e5fzxxdfapte05vv" timestamp="1527392421">4</key></foreign-keys><ref-type name="Journal Article">17</ref-type><contributors><authors><author>Marco, Maria L</author><author>Heeney, Dustin</author><author>Binda, Sylvie</author><author>Cifelli, Christopher J</author><author>Cotter, Paul D</author><author>Foligne, Benoit</author><author>G?nzle, Michael</author><author>Kort, Remco</author><author>Pasin, Gonca</author><author>Pihlanto, Anne</author></authors></contributors><titles><title>Health benefits of fermented foods: microbiota and beyond</title><secondary-title>Current opinion in biotechnology</secondary-title></titles><periodical><full-title>Current opinion in biotechnology</full-title></periodical><pages>94-102</pages><volume>44</volume><dates><year>2017</year></dates><isbn>0958-1669</isbn><urls></urls></record></Cite></EndNote>[1]. Fermentation is an anaerobic process in which microorganisms like yeast and bacteria break down food components (e.g. sugars such as glucose) into other products (e.g. organic acids, gases or alcohol). This gives fermented foods their unique and desirable taste, aroma, texture and appearance. There are thousands of different types of fermented foods, including: cultured milk and yoghurt, wine and beer, cider, tempeh, miso, kimchi and sauerkraut, and fermented sausage. In fact, most foods can be fermented from whole foods like vegetables, fruits, cereals, dairy, meat, fish, eggs, legumes, nuts and seeds. While these foods are nutritious in their original form, through fermentation, they can potentially carry additional health benefits – especially when they contain probiotics and prebiotics. What are probiotics?Many people know probiotics as ‘good’ or ‘friendly’ bacteria for the gut, with Lactobacillus and Bifidobacterium being the most well-known (especially in yoghurt). The World Health Organization define probiotics as “live microorganisms that, when administered in adequate amounts, confer a health benefit on the host” ADDIN EN.CITE <EndNote><Cite><Author>Hill</Author><Year>2014</Year><RecNum>18</RecNum><DisplayText>[4, 5]</DisplayText><record><rec-number>18</rec-number><foreign-keys><key app="EN" db-id="f0v2z2ptn2dwzoeeest5e5fzxxdfapte05vv" timestamp="1528003897">18</key></foreign-keys><ref-type name="Journal Article">17</ref-type><contributors><authors><author>Hill, Colin</author><author>Guarner, Francisco</author><author>Reid, Gregor</author><author>Gibson, Glenn R</author><author>Merenstein, Daniel J</author><author>Pot, Bruno</author><author>Morelli, Lorenzo</author><author>Canani, Roberto Berni</author><author>Flint, Harry J</author><author>Salminen, Seppo</author></authors></contributors><titles><title>Expert consensus document: The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic</title><secondary-title>Nature Reviews Gastroenterology and Hepatology</secondary-title></titles><periodical><full-title>Nature Reviews Gastroenterology and Hepatology</full-title></periodical><pages>506</pages><volume>11</volume><number>8</number><dates><year>2014</year></dates><isbn>1759-5053</isbn><urls></urls></record></Cite><Cite><Author>Hotel</Author><Year>2001</Year><RecNum>17</RecNum><record><rec-number>17</rec-number><foreign-keys><key app="EN" db-id="f0v2z2ptn2dwzoeeest5e5fzxxdfapte05vv" timestamp="1528003550">17</key></foreign-keys><ref-type name="Journal Article">17</ref-type><contributors><authors><author>Hotel, Amerian Córdoba Park</author><author>Cordoba, A</author></authors></contributors><titles><title>Health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria</title><secondary-title>Prevention</secondary-title></titles><periodical><full-title>Prevention</full-title></periodical><pages>1-34</pages><volume>5</volume><number>1</number><dates><year>2001</year></dates><urls></urls></record></Cite></EndNote>[4,5]. Probiotics are most commonly associated with supporting a healthy gut and a healthy immune system. The International Scientific Association for Probiotics and Prebiotics (ISAPP) Expert panel met in 2013 to review probiotics. They concluded that most strains from commonly studied species (e.g. Lactobacillus and Bifidobacterium) benefit the gut by creating a more favourable gut environment ADDIN EN.CITE <EndNote><Cite><Author>Hill</Author><Year>2014</Year><RecNum>18</RecNum><DisplayText>[4]</DisplayText><record><rec-number>18</rec-number><foreign-keys><key app="EN" db-id="f0v2z2ptn2dwzoeeest5e5fzxxdfapte05vv" timestamp="1528003897">18</key></foreign-keys><ref-type name="Journal Article">17</ref-type><contributors><authors><author>Hill, Colin</author><author>Guarner, Francisco</author><author>Reid, Gregor</author><author>Gibson, Glenn R</author><author>Merenstein, Daniel J</author><author>Pot, Bruno</author><author>Morelli, Lorenzo</author><author>Canani, Roberto Berni</author><author>Flint, Harry J</author><author>Salminen, Seppo</author></authors></contributors><titles><title>Expert consensus document: The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic</title><secondary-title>Nature Reviews Gastroenterology and Hepatology</secondary-title></titles><periodical><full-title>Nature Reviews Gastroenterology and Hepatology</full-title></periodical><pages>506</pages><volume>11</volume><number>8</number><dates><year>2014</year></dates><isbn>1759-5053</isbn><urls></urls></record></Cite></EndNote>[4]. They also agreed that probiotics support a healthy immune system, however, some strains may be more effective than others. Several other benefits such as supporting organ health (e.g. lungs, skin) and mood are promising, but there is not enough evidence yet to say that all probiotics have these effects ADDIN EN.CITE <EndNote><Cite><Author>Hill</Author><Year>2014</Year><RecNum>18</RecNum><DisplayText>[4]</DisplayText><record><rec-number>18</rec-number><foreign-keys><key app="EN" db-id="f0v2z2ptn2dwzoeeest5e5fzxxdfapte05vv" timestamp="1528003897">18</key></foreign-keys><ref-type name="Journal Article">17</ref-type><contributors><authors><author>Hill, Colin</author><author>Guarner, Francisco</author><author>Reid, Gregor</author><author>Gibson, Glenn R</author><author>Merenstein, Daniel J</author><author>Pot, Bruno</author><author>Morelli, Lorenzo</author><author>Canani, Roberto Berni</author><author>Flint, Harry J</author><author>Salminen, Seppo</author></authors></contributors><titles><title>Expert consensus document: The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic</title><secondary-title>Nature Reviews Gastroenterology and Hepatology</secondary-title></titles><periodical><full-title>Nature Reviews Gastroenterology and Hepatology</full-title></periodical><pages>506</pages><volume>11</volume><number>8</number><dates><year>2014</year></dates><isbn>1759-5053</isbn><urls></urls></record></Cite></EndNote>[4]. Many fermented foods contain probiotics because they are added or they naturally occur in the food. For example, Lactobacilli is a probiotic strain that is commonly found in yoghurt and naturally lives on the surface of some foods such as vegetables and fruit. This means that not all fermented foods contain probiotics, especially many commercially produced foods that are pasteurised which kills any bacteria (and their associated health benefits). What are prebiotics? Prebiotics are ‘a substrate that is selectively utilised by host microorganisms conferring a health benefit’ ADDIN EN.CITE <EndNote><Cite><Author>Gibson</Author><Year>2017</Year><RecNum>1</RecNum><DisplayText>[6]</DisplayText><record><rec-number>1</rec-number><foreign-keys><key app="EN" db-id="f0v2z2ptn2dwzoeeest5e5fzxxdfapte05vv" timestamp="1527392172">1</key></foreign-keys><ref-type name="Journal Article">17</ref-type><contributors><authors><author>Gibson, Glenn R</author><author>Hutkins, Robert</author><author>Sanders, Mary Ellen</author><author>Prescott, Susan L</author><author>Reimer, Raylene A</author><author>Salminen, Seppo J</author><author>Scott, Karen</author><author>Stanton, Catherine</author><author>Swanson, Kelly S</author><author>Cani, Patrice D</author></authors></contributors><titles><title>Expert consensus document: The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics</title><secondary-title>Nature Reviews Gastroenterology and Hepatology</secondary-title></titles><periodical><full-title>Nature Reviews Gastroenterology and Hepatology</full-title></periodical><pages>491</pages><volume>14</volume><number>8</number><dates><year>2017</year></dates><isbn>1759-5053</isbn><urls></urls></record></Cite></EndNote>[6]. In other words, prebiotics ‘feed’ your gut bacteria, encouraging their growth and survival. The most reported and researched prebiotics to have documented health benefits in humans are the non-digestible oligosaccharides fructans and galactans ADDIN EN.CITE <EndNote><Cite><Author>Gibson</Author><Year>2017</Year><RecNum>1</RecNum><DisplayText>[6]</DisplayText><record><rec-number>1</rec-number><foreign-keys><key app="EN" db-id="f0v2z2ptn2dwzoeeest5e5fzxxdfapte05vv" timestamp="1527392172">1</key></foreign-keys><ref-type name="Journal Article">17</ref-type><contributors><authors><author>Gibson, Glenn R</author><author>Hutkins, Robert</author><author>Sanders, Mary Ellen</author><author>Prescott, Susan L</author><author>Reimer, Raylene A</author><author>Salminen, Seppo J</author><author>Scott, Karen</author><author>Stanton, Catherine</author><author>Swanson, Kelly S</author><author>Cani, Patrice D</author></authors></contributors><titles><title>Expert consensus document: The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics</title><secondary-title>Nature Reviews Gastroenterology and Hepatology</secondary-title></titles><periodical><full-title>Nature Reviews Gastroenterology and Hepatology</full-title></periodical><pages>491</pages><volume>14</volume><number>8</number><dates><year>2017</year></dates><isbn>1759-5053</isbn><urls></urls></record></Cite></EndNote>[6]. Good sources of these include: asparagus, garlic, onions, wheat, chicory, Jerusalem artichokes, tomato, barley, honey, rye and milk (human and cow’s milk). However, most fruits and vegetables, and legumes contain some type of prebiotic ADDIN EN.CITE <EndNote><Cite><Author>Al-Sheraji</Author><Year>2013</Year><RecNum>20</RecNum><DisplayText>[7]</DisplayText><record><rec-number>20</rec-number><foreign-keys><key app="EN" db-id="f0v2z2ptn2dwzoeeest5e5fzxxdfapte05vv" timestamp="1528081240">20</key></foreign-keys><ref-type name="Journal Article">17</ref-type><contributors><authors><author>Al-Sheraji, Sadeq Hasan</author><author>Ismail, Amin</author><author>Manap, Mohd Yazid</author><author>Mustafa, Shuhaimi</author><author>Yusof, Rokiah Mohd</author><author>Hassan, Fouad Abdulrahman</author></authors></contributors><titles><title>Prebiotics as functional foods: a review</title><secondary-title>Journal of Functional Foods</secondary-title></titles><periodical><full-title>Journal of Functional Foods</full-title></periodical><pages>1542-1553</pages><volume>5</volume><number>4</number><dates><year>2013</year></dates><isbn>1756-4646</isbn><urls></urls></record></Cite></EndNote>[7]. As with probiotics, prebiotics have primarily been associated with improving the gut environment ADDIN EN.CITE <EndNote><Cite><Author>Gibson</Author><Year>2017</Year><RecNum>1</RecNum><DisplayText>[6]</DisplayText><record><rec-number>1</rec-number><foreign-keys><key app="EN" db-id="f0v2z2ptn2dwzoeeest5e5fzxxdfapte05vv" timestamp="1527392172">1</key></foreign-keys><ref-type name="Journal Article">17</ref-type><contributors><authors><author>Gibson, Glenn R</author><author>Hutkins, Robert</author><author>Sanders, Mary Ellen</author><author>Prescott, Susan L</author><author>Reimer, Raylene A</author><author>Salminen, Seppo J</author><author>Scott, Karen</author><author>Stanton, Catherine</author><author>Swanson, Kelly S</author><author>Cani, Patrice D</author></authors></contributors><titles><title>Expert consensus document: The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics</title><secondary-title>Nature Reviews Gastroenterology and Hepatology</secondary-title></titles><periodical><full-title>Nature Reviews Gastroenterology and Hepatology</full-title></periodical><pages>491</pages><volume>14</volume><number>8</number><dates><year>2017</year></dates><isbn>1759-5053</isbn><urls></urls></record></Cite></EndNote>[6]. What are the benefits of fermented foods?Fermented foods have historically been valued for their improved shelf life and unique taste, aroma, texture and appearance. They also allow us to consume otherwise inedible foods. For example, table olives must be fermented in order to remove their bitter-tasting phenolic compounds. Many health benefits have been associated with fermented foods, including reduced risk of cardiovascular disease (CVD), hypertension (blood pressure), diabetes, obesity, inflammation and oxidative stress. They have also been linked to better weight management, enhanced mood and brain activity, increasing bone health, improved glucose metabolism and reduced effects of muscle soreness after high-intensity exercise ADDIN EN.CITE <EndNote><Cite><Author>?anlier</Author><Year>2017</Year><RecNum>16</RecNum><DisplayText>[1, 3]</DisplayText><record><rec-number>16</rec-number><foreign-keys><key app="EN" db-id="f0v2z2ptn2dwzoeeest5e5fzxxdfapte05vv" timestamp="1527919893">16</key></foreign-keys><ref-type name="Journal Article">17</ref-type><contributors><authors><author>?anlier, Nevin</author><author>G?kcen, Bü?ra Ba?ar</author><author>Sezgin, Aybüke Ceyhun</author></authors></contributors><titles><title>Health benefits of fermented foods</title><secondary-title>Critical reviews in food science and nutrition</secondary-title></titles><periodical><full-title>Critical reviews in food science and nutrition</full-title></periodical><pages>1-22</pages><dates><year>2017</year></dates><isbn>1040-8398</isbn><urls></urls></record></Cite><Cite><Author>Marco</Author><Year>2017</Year><RecNum>4</RecNum><record><rec-number>4</rec-number><foreign-keys><key app="EN" db-id="f0v2z2ptn2dwzoeeest5e5fzxxdfapte05vv" timestamp="1527392421">4</key></foreign-keys><ref-type name="Journal Article">17</ref-type><contributors><authors><author>Marco, Maria L</author><author>Heeney, Dustin</author><author>Binda, Sylvie</author><author>Cifelli, Christopher J</author><author>Cotter, Paul D</author><author>Foligne, Benoit</author><author>G?nzle, Michael</author><author>Kort, Remco</author><author>Pasin, Gonca</author><author>Pihlanto, Anne</author></authors></contributors><titles><title>Health benefits of fermented foods: microbiota and beyond</title><secondary-title>Current opinion in biotechnology</secondary-title></titles><periodical><full-title>Current opinion in biotechnology</full-title></periodical><pages>94-102</pages><volume>44</volume><dates><year>2017</year></dates><isbn>0958-1669</isbn><urls></urls></record></Cite></EndNote>[1,3]. One explanation for these effects (beyond those of the probiotics/prebiotics already discussed) is the bioactive peptides, vitamins and other compounds produced by the microogranisms involved in fermentation. For example, several vitamins are produced such as riboflavin, folate, vitamin B12 and vitamin K ADDIN EN.CITE <EndNote><Cite><Author>?anlier</Author><Year>2017</Year><RecNum>16</RecNum><DisplayText>[3]</DisplayText><record><rec-number>16</rec-number><foreign-keys><key app="EN" db-id="f0v2z2ptn2dwzoeeest5e5fzxxdfapte05vv" timestamp="1527919893">16</key></foreign-keys><ref-type name="Journal Article">17</ref-type><contributors><authors><author>?anlier, Nevin</author><author>G?kcen, Bü?ra Ba?ar</author><author>Sezgin, Aybüke Ceyhun</author></authors></contributors><titles><title>Health benefits of fermented foods</title><secondary-title>Critical reviews in food science and nutrition</secondary-title></titles><periodical><full-title>Critical reviews in food science and nutrition</full-title></periodical><pages>1-22</pages><dates><year>2017</year></dates><isbn>1040-8398</isbn><urls></urls></record></Cite></EndNote>[3], which have key roles in energy, blood health, nerve function, immunity and facilitating a healthy metabolism.It’s important to remember that these health benefits are likely dependent on the type of fermented food and microorganisms involved. 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ADDIN EN.CITE.DATA [8-10], while fermented milk that contains Lactobacillus helveticus has been associated with reduced muscle soreness ADDIN EN.CITE <EndNote><Cite><Author>Iwasa</Author><Year>2013</Year><RecNum>9</RecNum><DisplayText>[11]</DisplayText><record><rec-number>9</rec-number><foreign-keys><key app="EN" db-id="f0v2z2ptn2dwzoeeest5e5fzxxdfapte05vv" timestamp="1527393002">9</key></foreign-keys><ref-type name="Journal Article">17</ref-type><contributors><authors><author>Iwasa, Masayo</author><author>Aoi, Wataru</author><author>Mune, Keitaro</author><author>Yamauchi, Haruka</author><author>Furuta, Kaori</author><author>Sasaki, Shota</author><author>Takeda, Kazuya</author><author>Harada, Kiyomi</author><author>Wada, Sayori</author><author>Nakamura, Yasushi</author></authors></contributors><titles><title>Fermented milk improves glucose metabolism in exercise-induced muscle damage in young healthy men</title><secondary-title>Nutrition journal</secondary-title></titles><periodical><full-title>Nutrition journal</full-title></periodical><pages>83</pages><volume>12</volume><number>1</number><dates><year>2013</year></dates><isbn>1475-2891</isbn><urls></urls></record></Cite></EndNote>[11]. Although, more studies are needed to know how much and what types of fermented foods we need to eat to obtain these health benefits ADDIN EN.CITE <EndNote><Cite><Author>?anlier</Author><Year>2017</Year><RecNum>16</RecNum><DisplayText>[3]</DisplayText><record><rec-number>16</rec-number><foreign-keys><key app="EN" db-id="f0v2z2ptn2dwzoeeest5e5fzxxdfapte05vv" timestamp="1527919893">16</key></foreign-keys><ref-type name="Journal Article">17</ref-type><contributors><authors><author>?anlier, Nevin</author><author>G?kcen, Bü?ra Ba?ar</author><author>Sezgin, Aybüke Ceyhun</author></authors></contributors><titles><title>Health benefits of fermented foods</title><secondary-title>Critical reviews in food science and nutrition</secondary-title></titles><periodical><full-title>Critical reviews in food science and nutrition</full-title></periodical><pages>1-22</pages><dates><year>2017</year></dates><isbn>1040-8398</isbn><urls></urls></record></Cite></EndNote>[3], a recent review of the inclusion of fermented foods in different nutritional guidelines around the world (including China, Switzerland, USA, Canada, Sweden, Australia, India, Japan and Portugal) found that fermented foods were generally absent as a recommended category of food. It was concluded that “knowing the general benefits of traditional and supplemented fermented foods, they should be a daily item on most national food guides” ADDIN EN.CITE <EndNote><Cite><Author>Bell</Author><Year>2017</Year><RecNum>3</RecNum><DisplayText>[2]</DisplayText><record><rec-number>3</rec-number><foreign-keys><key app="EN" db-id="f0v2z2ptn2dwzoeeest5e5fzxxdfapte05vv" timestamp="1527392297">3</key></foreign-keys><ref-type name="Journal Article">17</ref-type><contributors><authors><author>Bell, Victoria</author><author>Ferr?o, Jorge</author><author>Fernandes, Tito</author></authors></contributors><titles><title>Nutritional Guidelines and Fermented Food Frameworks</title><secondary-title>Foods</secondary-title></titles><periodical><full-title>Foods</full-title></periodical><pages>65</pages><volume>6</volume><number>8</number><dates><year>2017</year></dates><urls></urls></record></Cite></EndNote>[2]. So watch this space!Although fermented foods may sound fancy, the practice of fermentation is actually simple and affordable. It only requires a few ingredients and when done at home, can save you a lot of money, while adding variety, new flavours and interesting textures to your diet. Vegetables such as cabbage, beetroot, radish, turnip and carrots are some of the easiest foods to ferment at home, as the bacteria living on the surface does the fermenting for you. Try make your own sauerkraut, kimchi and pickled seasonal vegetables, including prebiotic-rich foods such as onion and garlic to add flavour and extra health benefits. This is a great way to experience the benefits of fermented foods while including more vegetables in your diet.Summary of the benefits of fermented foods:Potential health benefits such as improving gut health, immunity, cardiovascular disease risk, diabetes, weight management, mood and brain activity and bone health ADDIN EN.CITE <EndNote><Cite><Author>Marco</Author><Year>2017</Year><RecNum>4</RecNum><DisplayText>[1, 3]</DisplayText><record><rec-number>4</rec-number><foreign-keys><key app="EN" db-id="f0v2z2ptn2dwzoeeest5e5fzxxdfapte05vv" timestamp="1527392421">4</key></foreign-keys><ref-type name="Journal Article">17</ref-type><contributors><authors><author>Marco, Maria L</author><author>Heeney, Dustin</author><author>Binda, Sylvie</author><author>Cifelli, Christopher J</author><author>Cotter, Paul D</author><author>Foligne, Benoit</author><author>G?nzle, Michael</author><author>Kort, Remco</author><author>Pasin, Gonca</author><author>Pihlanto, Anne</author></authors></contributors><titles><title>Health benefits of fermented foods: microbiota and beyond</title><secondary-title>Current opinion in biotechnology</secondary-title></titles><periodical><full-title>Current opinion in biotechnology</full-title></periodical><pages>94-102</pages><volume>44</volume><dates><year>2017</year></dates><isbn>0958-1669</isbn><urls></urls></record></Cite><Cite><Author>?anlier</Author><Year>2017</Year><RecNum>16</RecNum><record><rec-number>16</rec-number><foreign-keys><key app="EN" db-id="f0v2z2ptn2dwzoeeest5e5fzxxdfapte05vv" timestamp="1527919893">16</key></foreign-keys><ref-type name="Journal Article">17</ref-type><contributors><authors><author>?anlier, Nevin</author><author>G?kcen, Bü?ra Ba?ar</author><author>Sezgin, Aybüke Ceyhun</author></authors></contributors><titles><title>Health benefits of fermented foods</title><secondary-title>Critical reviews in food science and nutrition</secondary-title></titles><periodical><full-title>Critical reviews in food science and nutrition</full-title></periodical><pages>1-22</pages><dates><year>2017</year></dates><isbn>1040-8398</isbn><urls></urls></record></Cite></EndNote>[1,3].Improves the shelf-life of foods and reduces the risk of contamination ADDIN EN.CITE <EndNote><Cite><Author>Marco</Author><Year>2017</Year><RecNum>4</RecNum><DisplayText>[1]</DisplayText><record><rec-number>4</rec-number><foreign-keys><key app="EN" db-id="f0v2z2ptn2dwzoeeest5e5fzxxdfapte05vv" timestamp="1527392421">4</key></foreign-keys><ref-type name="Journal Article">17</ref-type><contributors><authors><author>Marco, Maria L</author><author>Heeney, Dustin</author><author>Binda, Sylvie</author><author>Cifelli, Christopher J</author><author>Cotter, Paul D</author><author>Foligne, Benoit</author><author>G?nzle, Michael</author><author>Kort, Remco</author><author>Pasin, Gonca</author><author>Pihlanto, Anne</author></authors></contributors><titles><title>Health benefits of fermented foods: microbiota and beyond</title><secondary-title>Current opinion in biotechnology</secondary-title></titles><periodical><full-title>Current opinion in biotechnology</full-title></periodical><pages>94-102</pages><volume>44</volume><dates><year>2017</year></dates><isbn>0958-1669</isbn><urls></urls></record></Cite></EndNote>[1]. Makes otherwise inedible foods, edible. For example, table olives ADDIN EN.CITE <EndNote><Cite><Author>Marco</Author><Year>2017</Year><RecNum>4</RecNum><DisplayText>[1]</DisplayText><record><rec-number>4</rec-number><foreign-keys><key app="EN" db-id="f0v2z2ptn2dwzoeeest5e5fzxxdfapte05vv" timestamp="1527392421">4</key></foreign-keys><ref-type name="Journal Article">17</ref-type><contributors><authors><author>Marco, Maria L</author><author>Heeney, Dustin</author><author>Binda, Sylvie</author><author>Cifelli, Christopher J</author><author>Cotter, Paul D</author><author>Foligne, Benoit</author><author>G?nzle, Michael</author><author>Kort, Remco</author><author>Pasin, Gonca</author><author>Pihlanto, Anne</author></authors></contributors><titles><title>Health benefits of fermented foods: microbiota and beyond</title><secondary-title>Current opinion in biotechnology</secondary-title></titles><periodical><full-title>Current opinion in biotechnology</full-title></periodical><pages>94-102</pages><volume>44</volume><dates><year>2017</year></dates><isbn>0958-1669</isbn><urls></urls></record></Cite></EndNote>[1]. Provides your diet with unique flavours, aromas, textures and appearances ADDIN EN.CITE <EndNote><Cite><Author>Bell</Author><Year>2017</Year><RecNum>3</RecNum><DisplayText>[1, 2]</DisplayText><record><rec-number>3</rec-number><foreign-keys><key app="EN" db-id="f0v2z2ptn2dwzoeeest5e5fzxxdfapte05vv" timestamp="1527392297">3</key></foreign-keys><ref-type name="Journal Article">17</ref-type><contributors><authors><author>Bell, Victoria</author><author>Ferr?o, Jorge</author><author>Fernandes, Tito</author></authors></contributors><titles><title>Nutritional Guidelines and Fermented Food Frameworks</title><secondary-title>Foods</secondary-title></titles><periodical><full-title>Foods</full-title></periodical><pages>65</pages><volume>6</volume><number>8</number><dates><year>2017</year></dates><urls></urls></record></Cite><Cite><Author>Marco</Author><Year>2017</Year><RecNum>4</RecNum><record><rec-number>4</rec-number><foreign-keys><key app="EN" db-id="f0v2z2ptn2dwzoeeest5e5fzxxdfapte05vv" timestamp="1527392421">4</key></foreign-keys><ref-type name="Journal Article">17</ref-type><contributors><authors><author>Marco, Maria L</author><author>Heeney, Dustin</author><author>Binda, Sylvie</author><author>Cifelli, Christopher J</author><author>Cotter, Paul D</author><author>Foligne, Benoit</author><author>G?nzle, Michael</author><author>Kort, Remco</author><author>Pasin, Gonca</author><author>Pihlanto, Anne</author></authors></contributors><titles><title>Health benefits of fermented foods: microbiota and beyond</title><secondary-title>Current opinion in biotechnology</secondary-title></titles><periodical><full-title>Current opinion in biotechnology</full-title></periodical><pages>94-102</pages><volume>44</volume><dates><year>2017</year></dates><isbn>0958-1669</isbn><urls></urls></record></Cite></EndNote>[1,2].References: ADDIN EN.REFLIST 1.Marco, M.L., et al., Health benefits of fermented foods: microbiota and beyond. Current opinion in biotechnology, 2017. 44: p. 94-102.2.Bell, V., J. Ferr?o, and T. Fernandes, Nutritional Guidelines and Fermented Food Frameworks. Foods, 2017. 6(8): p. 65.3.?anlier, N., B.B. G?kcen, and A.C. Sezgin, Health benefits of fermented foods. Critical reviews in food science and nutrition, 2017: p. 1-22.4.Hill, C., et al., Expert consensus document: The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic. Nature Reviews Gastroenterology and Hepatology, 2014. 11(8): p. 506.5.Hotel, A.C.P. and A. Cordoba, Health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria. Prevention, 2001. 5(1): p. 1-34.6.Gibson, G.R., et al., Expert consensus document: The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics. Nature Reviews Gastroenterology and Hepatology, 2017. 14(8): p. 491.7.Al-Sheraji, S.H., et al., Prebiotics as functional foods: a review. Journal of Functional Foods, 2013. 5(4): p. 1542-1553.8.Chen, M., et al., Dairy consumption and risk of type 2 diabetes: 3 cohorts of US adults and an updated meta-analysis. BMC medicine, 2014. 12(1): p. 215.9.Eussen, S.J., et al., Consumption of dairy foods in relation to impaired glucose metabolism and type 2 diabetes mellitus: the Maastricht Study. British Journal of Nutrition, 2016. 115(8): p. 1453-1461.10.Soedamah-Muthu, S.S., et al., Consumption of dairy products and associations with incident diabetes, CHD and mortality in the Whitehall II study. British Journal of Nutrition, 2013. 109(4): p. 718-726.11.Iwasa, M., et al., Fermented milk improves glucose metabolism in exercise-induced muscle damage in young healthy men. Nutrition journal, 2013. 12(1): p. 83. ................
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