期刊
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
卷 63, 期 26, 页码 8066-8082出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/10408398.2022.2053060
关键词
Microbiota; neurological diseases; fermented foods; gut
Fermented foods contain beneficial microorganisms and have positive health effects. More research is needed to understand the relationship between neurological diseases and gut microbiota.
Fermented foods are among the traditional foods consumed for centuries. In recent years, awareness of fermented foods has been increasing due to their positive health benefits. Fermented foods contain beneficial microorganisms. Fermented foods, such as kefir, kimchi, sauerkraut, and yoghurt, contain Lactic acid bacteria (LAB), such as Lactobacilli, Bifidobacteria, and their primary metabolites (lactic acid). Although studies on the effect of consumption of fermented foods on diabetes, cardiovascular, obesity, gastrointestinal diseases on chronic diseases have been conducted, more studies are needed regarding the relationship between neurological diseases and microbiota. There are still unexplored mechanisms in the relationship between the brain and intestine. In this review, we answer how the consumption of fermented foods affects the brain and behavior of Alzheimer's disease, Parkinson's disease, multiple sclerosis disease, stroke, and gut microbiota.
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