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Impact of Fermented Foods on Human Cognitive Function—A Review of Outcome of Clinical Trials

Innovation Center for Holistic Health, Nutraceuticals, and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
Authors to whom correspondence should be addressed.
Sci. Pharm. 2018, 86(2), 22;
Received: 17 April 2018 / Revised: 21 May 2018 / Accepted: 26 May 2018 / Published: 31 May 2018
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Food is an essential need for all living creatures which provides the energy to maintain life and grow further. Fermentation is a process used to preserve and advance the quality of foods, and those foods are known as fermented foods. Some foods offer health benefits to consumers apart from nutrition, and such foods are called as functional foods. Most functional foods are fermented foods, and the fermenting microorganism plays a precious role in the functional property of the food. Cognitive decline is closely associated with the productivity of an individual and the society. Even though cognitive decline is connected to aging, dietary pattern influences memory, anxiety and other social behaviors. Many scientific studies have explained the link between food habits and cognitive functions by in vitro and in vivo models. The present review compiled the clinical data on the impact of fermented foods on human cognitive function. View Full-Text
Keywords: fermented food; functional food; cognition; memory; anxiety fermented food; functional food; cognition; memory; anxiety
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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Sivamaruthi, B.S.; Kesika, P.; Chaiyasut, C. Impact of Fermented Foods on Human Cognitive Function—A Review of Outcome of Clinical Trials. Sci. Pharm. 2018, 86, 22.

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