Bioactive Compounds in Fermented Foods: Health Aspects (Food Biology Series)

The volume reviews different types of bioactive components associated with food fermentation and their impact on human health. The diversity of microorganism responsible for the production of different types of fermented foods and beverages includes bacteria, yeasts, and fungi. Biotransformation of food constituent by microorganisms occurs during fermentation processes for the production of fermented food and in the gastrointestinal tract by gut microorganisms. These biotransformation results in production of specific bioactive compounds that are responsible for a wide range of health benefits. The bioactive compounds discussed in this book includes polyphenols, bioactive peptides, fibrinolytic enzymes, gama-amino butyric acids (GABA) exopolysaccharides, probiotic, prebiotic, symbiotic and antinutritional factors. These bioactive compounds are responsible for health benefits such as antioxidant, antihypertension, antimicrobial, cholesterol lowering, anticancer, obesity and antithrombotic properties. Advanced research in the field of food fermentation and their health benefits have resulted in commercialization of some of the fermented foods as functional foods. The traditional fermented foods consumed in different parts of the world and their health benefits are discussed in detail and the book concludes with recent advances in microbial transformation during gut fermentation and their impact on human health. There has been increasing interest among researchers on the proposed title in last one decade and the book brings the updated information on research and advances in different types of health benefits exhibited by bioactive compounds in wide range of fermented foods. The volume reviews different types of bioactive components associated with food fermentation and their impact on human health. The diversity of microorganism responsible for the production of different types of fermented foods and beverages includes bacteria, yeasts, and fungi. Biotransformation of food constituent by microorganisms occurs during fermentation processes for the production of fermented food and in the gastrointestinal tract by gut microorganisms. This biotransformation results in production of specific bioactive compounds that are responsible for a wide range of health benefits. The bioactive compounds discussed in this book includes polyphenols, bioactive peptides, fibrinolytic enzymes, gama-amino butyric acids (GABA) exopolysaccharides, probiotic, prebiotic, symbiotic and antinutritional factors. These bioactive compounds are responsible for health benefits such as antioxidant, antihypertension, antimicrobial, cholesterol lowering, anticancer, obesity and antithrombotic properties. Advanced research in the field of food fermentation and their health benefits have resulted in commercialization of some of the fermented foods as functional foods. The traditional fermented foods consumed in different parts of the world and their health benefits are discussed in detail and the book concludes with recent advances in microbial transformation during gut fermentation and their impact on human health. There has been increasing interest among researchers on the proposed title in the last decade and the book brings updated information on research and advances in different types of health benefits exhibited by bioactive compounds in a wide range of fermented foods. The bioactive compounds are produced either during biotransformation of food metabolites or directly produced by microorganisms. The book discusses different types of bioactive compounds and concludes with the impact of gut fermentation on production of bioactive compounds with specific human he Cover 1 Half Title 2 Title Page 4 Copyright Page 5 Preface to the Series 6 Preface 8 Table of Contents 10 Part I: Introduction 12 1. Microorganisms Associated with Food Fermentation 14 2. Bioactive Compounds in Fermented Foods 59 Part II: Health Promoting Components in Fermented Foods 82 3. Polyphenols in Fermented Foods and Their Potential Health Benefits 84 4. Bioactive Peptides in Fermented Food Products: Production and Functionality 106 5. Fibrinolytic Enzymes in Fermented Food Products 131 6. Production of Antihypertensive Peptides during Food Fermentation 152 7. Exopolysaccharides in Fermented Foods and Their Potential Health Benefits 170 8. Impact of Fermentation on Antinutritional Factors 196 9. Prebiotics, Probiotics and Synbiotics: A New Integrated Approach in Functional Foods 218 Part III: Traditional Fermented Products and Health Benefits 240 10. Fermented Soybean Products and Their Health Benefits 242 11. Health Benefits of Fermented Alcoholic Beverages 276 12. Fermented Milk Products and Their Potential Health Benefits 311 13 Bioactive Compounds in Fermented Fish and Meat Products: Health Aspects 336 Part IV: Recent Advances in Food Fermentation 374 14. Microbial Transformation during Gut Fermentation 376 Index 414 Fermented,foods,and,health,benefits;,Bioactive,compounds,in,fermented,foods;,Fermented,foods,as,Superfoods Fermented foods and health benefits,Bioactive compounds in fermented foods,Fermented foods as Superfoods "The book entitled "Bioactive compounds in fermented foods: health aspects" discusses the recent advances in health benefits of the different types of bioactive components produced during food fermentation. In recent years a lot of attention has been given on characterization of bioactive compounds and their impact on human health to develop functional foods against different metabolic disorders. The bioactive compounds are produced either during biotransformation of food metabolites or directly produced by microorganisms. The book discusses different types of bioactive compounds and concludes with the impact of gut fermentation on production of bioactive compounds with specific human health"-- Provided by publisher Bioactive Compounds In Fermented Foods: Health Aspects Discusses The Recent Advances In Health Benefits Of The Various Types Of Bioactive Components Produced During Food Fermentation. In Recent Years, A Lot Of Attention Has Been Given To Characterisation Of Bioactive Compounds And Their Impact On Human Health To Develop Functional Foods Against Different Metabolic Disorders. The Bioactive Compounds Are Produced Either During Biotransformation Of Food Metabolites Or Directly Produced By Microorganisms. This Book Discusses The Different Types Of Bioactive Compounds And Concludes With The Impact Of Gut Fermentation On Production Of Bioactive Compounds With Specific Human Health.