Fermented foods in the management of obesity: Mechanisms of action and future challenges

Publikation: Bidrag til tidsskriftReviewfagfællebedømt

Standard

Fermented foods in the management of obesity: Mechanisms of action and future challenges. / Jalili, Mahsa; Magkos, Faidon; Nazari, Maryam.

I: International Journal of Molecular Sciences (Online), Bind 24, Nr. 3, 2665, 2023.

Publikation: Bidrag til tidsskriftReviewfagfællebedømt

Harvard

Jalili, M, Magkos, F & Nazari, M 2023, 'Fermented foods in the management of obesity: Mechanisms of action and future challenges', International Journal of Molecular Sciences (Online), bind 24, nr. 3, 2665. https://doi.org/10.3390/ijms24032665

APA

Jalili, M., Magkos, F., & Nazari, M. (2023). Fermented foods in the management of obesity: Mechanisms of action and future challenges. International Journal of Molecular Sciences (Online), 24(3), [2665]. https://doi.org/10.3390/ijms24032665

Vancouver

Jalili M, Magkos F, Nazari M. Fermented foods in the management of obesity: Mechanisms of action and future challenges. International Journal of Molecular Sciences (Online). 2023;24(3). 2665. https://doi.org/10.3390/ijms24032665

Author

Jalili, Mahsa ; Magkos, Faidon ; Nazari, Maryam. / Fermented foods in the management of obesity: Mechanisms of action and future challenges. I: International Journal of Molecular Sciences (Online). 2023 ; Bind 24, Nr. 3.

Bibtex

@article{79d9c6b57a1a4ab983f3e42bb5a2e5f5,
title = "Fermented foods in the management of obesity: Mechanisms of action and future challenges",
abstract = "Fermented foods are part of the staple diet in many different countries and populations and contain various probiotic microorganisms and non-digestible prebiotics. Fermentation is the process of breaking down sugars by bacteria and yeast species; it not only enhances food preservation but can also increase the number of beneficial gut bacteria. Regular consumption of fermented foods has been associated with a variety of health benefits (although some health risks also exist), including improved digestion, enhanced immunity, and greater weight loss, suggesting that fermented foods have the potential to help in the design of effective nutritional therapeutic approaches for obesity. In this article, we provide a comprehensive overview of the health effects of fermented foods and the corresponding mechanisms of action in obesity and obesity-related metabolic abnormalities.",
keywords = "Faculty of Science, Obesity, Fermented foods, Immunity, Metabolism, Gastrointestinal microbiome",
author = "Mahsa Jalili and Faidon Magkos and Maryam Nazari",
note = "CURIS 2023 NEXS 038",
year = "2023",
doi = "10.3390/ijms24032665",
language = "English",
volume = "24",
journal = "International Journal of Molecular Sciences (Online)",
issn = "1661-6596",
publisher = "MDPI AG",
number = "3",

}

RIS

TY - JOUR

T1 - Fermented foods in the management of obesity: Mechanisms of action and future challenges

AU - Jalili, Mahsa

AU - Magkos, Faidon

AU - Nazari, Maryam

N1 - CURIS 2023 NEXS 038

PY - 2023

Y1 - 2023

N2 - Fermented foods are part of the staple diet in many different countries and populations and contain various probiotic microorganisms and non-digestible prebiotics. Fermentation is the process of breaking down sugars by bacteria and yeast species; it not only enhances food preservation but can also increase the number of beneficial gut bacteria. Regular consumption of fermented foods has been associated with a variety of health benefits (although some health risks also exist), including improved digestion, enhanced immunity, and greater weight loss, suggesting that fermented foods have the potential to help in the design of effective nutritional therapeutic approaches for obesity. In this article, we provide a comprehensive overview of the health effects of fermented foods and the corresponding mechanisms of action in obesity and obesity-related metabolic abnormalities.

AB - Fermented foods are part of the staple diet in many different countries and populations and contain various probiotic microorganisms and non-digestible prebiotics. Fermentation is the process of breaking down sugars by bacteria and yeast species; it not only enhances food preservation but can also increase the number of beneficial gut bacteria. Regular consumption of fermented foods has been associated with a variety of health benefits (although some health risks also exist), including improved digestion, enhanced immunity, and greater weight loss, suggesting that fermented foods have the potential to help in the design of effective nutritional therapeutic approaches for obesity. In this article, we provide a comprehensive overview of the health effects of fermented foods and the corresponding mechanisms of action in obesity and obesity-related metabolic abnormalities.

KW - Faculty of Science

KW - Obesity

KW - Fermented foods

KW - Immunity

KW - Metabolism

KW - Gastrointestinal microbiome

U2 - 10.3390/ijms24032665

DO - 10.3390/ijms24032665

M3 - Review

C2 - 36768984

VL - 24

JO - International Journal of Molecular Sciences (Online)

JF - International Journal of Molecular Sciences (Online)

SN - 1661-6596

IS - 3

M1 - 2665

ER -

ID: 334397729