Bioactive compounds in fermented foods: a systematic narrative review.

Area of Science:

• Nutritional Science
• Food Science
• Microbiology

Background:

• Fermented foods are increasingly recognized for their health-promoting properties.
• Bioactive compounds produced during fermentation are key to these effects.
• Understanding these compounds is crucial for food innovation and public health.

Purpose of the Study:

• To systematically review and catalogue bioactive compounds in fermented foods.
• To link these compounds to positive health outcomes observed in human clinical studies.
• To explore the mechanisms of action of identified bioactive compounds.

Main Methods:

• Systematic narrative review following the PIMENTO framework.
• Literature search across PubMed, Scopus, and Cochrane Library.
• Inclusion of 50 studies using fermented foods as dietary interventions.

Main Results:

• Identified 31 bioactive compounds and/or compound groups in fermented foods.
• Key compounds include bioactive peptides, polyphenols (epicatechin, genistein), gamma-aminobutyric acid (GABA), acetic acid, curcumin, and arabinoxylans.
• Health outcomes spanned cardiovascular health, lipid metabolism, glucose regulation, immune modulation, neuroprotection, and liver function.

Conclusions:

• Fermented foods contain numerous bioactive compounds with significant health benefits.
• This review provides a resource linking specific compounds to clinical outcomes and mechanisms.
• Findings support applications in nutritional science, fermented food innovation, and public health.