Bioactive compounds in fermented foods: a systematic narrative review

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dc.authorid0000-0003-2830-6979
dc.authorid0000-0001-6053-2250
dc.authorid0000-0002-2981-437X
dc.authorid0000-0002-4750-7488
dc.authorid0000-0001-7155-4914
dc.authorid0000-0003-0837-1183
dc.authorid0000-0002-9797-1625
dc.contributor.authorKunili, Ibrahim Ender
dc.contributor.authorAkdeniz, Vildan
dc.contributor.authorAkpinar, Asli
dc.contributor.authorBudak, Sebnem Ozturkoglu
dc.contributor.authorCuriel, Jose Antonio
dc.contributor.authorGuzel, Mustafa
dc.contributor.authorKaragozlu, Cem
dc.date.accessioned2026-02-03T12:00:04Z
dc.date.available2026-02-03T12:00:04Z
dc.date.issued2025
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThis systematic narrative review aims to catalogue bioactive compounds that are formed during the fermentation process and identified as contributors to positive health outcomes in human clinical studies where fermented foods were used as dietary interventions. Under The European Cooperation in Science and Technology (COST) Action CA20128 - Promoting Innovation of Fermented Foods PIMENTO framework, a systematic literature search was conducted across PubMed, Scopus, and the Cochrane Library. The search initially identified 2,411 studies, of which 50 met the predefined inclusion criteria. In all included studies, fermented foods were used as nutritional interventions, and the bioactive compounds they contained were either hypothesised or directly analysed in relation to statistically significant health effects observed in humans. Findings were summarised in Population, Intervention, Comparator, Outcome (PICO)-structured tables and classified by health domain. The reported effects were grouped under the following categories: cardiovascular health, lipid metabolism, glucose regulation, immune modulation, neuroprotection, liver function, and other health outcomes. Across the included studies, a total of 31 bioactive compounds and/or compound groups were identified in fermented foods, including bioactive peptides, polyphenols (epicatechin, genistein), gamma-aminobutyric acid (GABA), acetic acid, curcumin, and arabinoxylans. The mechanisms of action associated with these compounds were explored in the non-systematic section of the review, supported by findings from in vitro, animal and human studies. By linking individual bioactive compounds derived from fermented foods to clinical outcomes and underlying mechanisms, this review provides a comprehensive and functional resource for nutritional science, fermented food innovation, and public health applications.Systematic review registration https://osf.io/jn8pf/.
dc.description.sponsorshipCOST (European Cooperation in Science and Technology)
dc.description.sponsorshipThe author(s) declare that financial support was received for the research and/or publication of this article. PIMENTO CA20128 was supported by COST (European Cooperation in Science and Technology; www.cost.eu).
dc.identifier.doi10.3389/fnut.2025.1625816
dc.identifier.issn2296-861X
dc.identifier.pmid40697548
dc.identifier.scopus2-s2.0-105011993943
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.3389/fnut.2025.1625816
dc.identifier.urihttps://hdl.handle.net/20.500.12428/34505
dc.identifier.volume12
dc.identifier.wosWOS:001533686200001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherFrontiers Media Sa
dc.relation.ispartofFrontiers in Nutrition
dc.relation.publicationcategoryDiğer
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20260130
dc.subjectfermented foods
dc.subjectbioactive compounds
dc.subjectfermentation
dc.subjecthealth benefits
dc.subjectclinical effects
dc.subjectclinical trials
dc.titleBioactive compounds in fermented foods: a systematic narrative review
dc.typeReview

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