Tamang, Jyoti PrakashAgahi, FojanYilmaz, BirsenKünili, İbrahim EnderMardon, JulieBulmus-Tuccar, TuğçeTorbica, Aleksandra M.2026-02-032026-02-032025https://doi.org/10.3389/fnut.2025.1648775https://hdl.handle.net/20.500.12428/34256Fermented foods are increasingly recognized for their potential benefits in supporting bone health, attributed to their rich content of bioactive compounds including vitamins K and B, polyphenols, peptides, and fermentation-modified phytates. This review examines how these components, enhanced in bioavailability through fermentation, may modulate bone metabolism via multiple mechanisms: improving mineral absorption, reducing inflammation, regulating oxidative stress, and influencing osteoblast and osteoclast activity. Special attention is given to the gut-bone axis, where fermented foods interact with gut microbiota to produce metabolites such as short-chain fatty acids and immunomodulatory compounds that may further support skeletal health. While preclinical and population-level studies show promising associations, clinical evidence remains limited and heterogeneous. Future research should focus on human trials, strain-specific effects, and long-term outcomes to fully establish the role of fermented foods in osteoporosis prevention and bone health maintenance. © © 2025 Tamang, Agahi, Yilmaz, Künili, Mardon, Bulmus-Tuccar, Torbica, Nikolovska Nedelkoska, Kütt, Malagón-Rojas, Parada, Mayo and Frias.eninfo:eu-repo/semantics/openAccessbio-peptidebone healthfermented foodsgut-bonephytasevitamin KReview1210.3389/fnut.2025.16487752-s2.0-105021491497Q1