Functional Fermented Foods Bioactive Compounds and their Role in Health and Disease

With non-communicable diseases (NCDs), such as heart disease, cancer and diabetes, identified as the leading cause of death worldwide, it is vital to consider how different health interventions can lead to better long-term outcomes. The bioactive compounds found in many fermented foods have been recognized as modulating the key physiological and metabolic pathways that help to combat these major chronic diseases. Focusing on how fermented foods promote health beyond basic nutrition, this book draws on advances in food science, nutrition and microbiology to examine how microbial activity during fermentation enhances nutritional value, generates beneficial metabolites and contributes to the prevention and management of major NCDs, including diabetes, obesity, cardiovascular disease, cancer and irritable bowel syndrome. It also discusses current and future research trends in the development of functional fermented foods and how they can improve global health outcomes. As a comprehensive, evidence-based overview of functional fermented foods that integrates traditional and modern perspectives, this book is an essential resource for academics, researchers and professionals working in nutrition, food science, food technology, dietetics, public health, biotechnology and healthcare seeking to understand how the health-promoting potential of fermented foods can be used to address the rising global burden of lifestyle-related disease.