Please use this identifier to cite or link to this item: http://cmuir.cmu.ac.th/jspui/handle/6653943832/59095
Title: Impact of fermented foods on human cognitive function—A review of outcome of clinical trials
Authors: Bhagavathi Sundaram Sivamaruthi
Periyanaina Kesika
Chaiyavat Chaiyasut
Keywords: Pharmacology, Toxicology and Pharmaceutics
Issue Date: 1-Jun-2018
Abstract: © 2018 by the authors. Licensee MDPI, Basel, Switzerland. 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.
URI: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85048226006&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/59095
ISSN: 22180532
00368709
Appears in Collections:CMUL: Journal Articles

Files in This Item:
There are no files associated with this item.


Items in CMUIR are protected by copyright, with all rights reserved, unless otherwise indicated.