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
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Sci. Pharm. 2018, 86(2), 22; https://doi.org/10.3390/scipharm86020022
Received: 17 April 2018
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Revised: 21 May 2018
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Accepted: 26 May 2018
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Published: 31 May 2018
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.
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Keywords:
fermented food; functional food; cognition; memory; anxiety
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MDPI and ACS Style
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. https://doi.org/10.3390/scipharm86020022
AMA Style
Sivamaruthi BS, Kesika P, Chaiyasut C. Impact of Fermented Foods on Human Cognitive Function—A Review of Outcome of Clinical Trials. Scientia Pharmaceutica. 2018; 86(2):22. https://doi.org/10.3390/scipharm86020022
Chicago/Turabian StyleSivamaruthi, Bhagavathi S., Periyanaina Kesika, and Chaiyavat Chaiyasut. 2018. "Impact of Fermented Foods on Human Cognitive Function—A Review of Outcome of Clinical Trials" Scientia Pharmaceutica 86, no. 2: 22. https://doi.org/10.3390/scipharm86020022
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