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A Review of Fermented Foods with Beneficial Effects on Brain and Cognitive Function

  • Kim, Binna (Interdisciplinary Program in Neuroscience, College of Natural Sciences, Seoul National University) ;
  • Hong, Veronica Minsu (Ewha Brain Institute) ;
  • Yang, Jeongwon (Ewha Brain Institute) ;
  • Hyun, Heejung (Ewha Brain Institute) ;
  • Im, Jooyeon Jamie (Interdisciplinary Program in Neuroscience, College of Natural Sciences, Seoul National University) ;
  • Hwang, Jaeuk (Department of Psychiatry, Soon Chun Hyang University Hospital) ;
  • Yoon, Sujung (Ewha Brain Institute) ;
  • Kim, Jieun E. (Ewha Brain Institute)
  • Received : 2016.09.21
  • Accepted : 2016.11.13
  • Published : 2016.12.31

Abstract

Around the world, fermentation of foods has been adopted over many generations, primarily due to their commercial significance with enriched flavors and high-profile nutrients. The increasing application of fermented foods is further promoted by recent evidence on their health benefits, beyond the traditionally recognized effects on the digestive system. With recent advances in the understanding of gut-brain interactions, there have also been reports suggesting the fermented food's efficacy, particularly for cognitive function improvements. These results are strengthened by the proposed biological effects of fermented foods, including neuroprotection against neurotoxicity and reactive oxygen species. This paper reviews the beneficial health effects of fermented foods with particular emphasis on cognitive enhancement and neuroprotective effects. With an extensive review of fermented foods and their potential cognitive benefits, this paper may promote commercially feasible applications of fermented foods as natural remedies to cognitive problems.

Acknowledgement

Supported by : Small and Medium Business Administration (SMBA), Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries (IPET), Ministry of Public Safety and Security

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