1 - Fermented Beverages and Their Health Benefits

Abstract

Fermented foods and beverages were among the first processed food products consumed by humans. Now, fermentation process is in use for processing a vast array of dairy, meats and fish, cereal grains, legumes, fruits, and vegetables along with by-products of each of these categories. Improved shelf life, safety, and organoleptic properties of fermented foods such as yogurt and cultured milk, wine and beer, sauerkraut and kimchi added to their value. These foods are in focus globally because of their nutritional and functional utility for health improvng benefits. These are generally categorized as the foods or beverages prepared through controlled microbial growth and enzymatic conversions of food components. Investigations have shown strong associations between consumption of fermented foods and diseases. In humans, further understanding is needed for details regarding the consumption level of a fermented food or beverage. An accurate assessment of fermented food bioavailability of the bioactive compounds is also required for stronger linkages to health promotion or disease prevention actions.