Fermented foods have been a part of human diet for almost 10,000 years, and their level of
diversity in the 21st century is substantial. The health benefits of fermented foods have been …

Atherosclerosis, chronic non-communicable diseases, and metabolic syndrome are highly
interconnected and collectively contribute to global health concerns that reduce life …

Polyphenols (PPs) are the naturally occurring bioactive components in fruits and vegetables,
and they are the most abundant antioxidant in the human diet. Studies are suggesting that …

Curcumin is a polyphenolic natural compound with diverse and attractive biological
properties, which may prevent or ameliorate pathological processes underlying age-related …

Polyphenols are a group of secondary plant metabolites widely present in diets and have
antagonistic effects on some chronic metabolic diseases, like type 2 diabetes (T2D) and …

Grape pomace (GP) is a low-value by-product that contains a significant amount of high
value-added products. The huge amount of non-edible residues of GP wastes (seeds, skins …

Yeast plays a key role in the production of fermented foods and beverages, such as bread,
wine, and other alcoholic beverages. They are able to produce and release from the …

Abstract Short-Chain Fatty Acids are one of the vital metabolites generated by the
fermentation of dietary fiber in the gastrointestinal tract through bacterial fermentation and …

Fermented foods (FFs) have been a part of our diets for millennia and comprise highly
diverse products obtained from plants and animals all over the world. Historically …

The ever greater understanding of the composition and function of the gut microbiome has
provided new opportunities with respect to understanding and treating human disease …