Clinical and preclinical studies of fermented foods and their effects on Alzheimer’s disease
The focus on managing Alzheimer’s disease (AD) is shifting towards prevention through lifestyle modification instead of treatments since the currently available treatment options are only capable of providing symptomatic relief marginally and result in various side effects. Numerous studies have rep...
| Main Authors: | , , , , , , , , , |
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| Format: | Article |
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MDPI
2022
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| Online Access: | http://psasir.upm.edu.my/id/eprint/100707/ |
| _version_ | 1848863394469249024 |
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| author | Kumar, Muganti Rajah Azizi, Nor Farahin Swee, Keong Yeap Ong Abdullah, Janna Khalid, Melati Omar, Abdul Rahman Osman, Mohd. Azuraidi Thean, Adam Chor Leow Syed Mortadza, Sharifah Alawieyah Alitheen, Noorjahan Banu |
| author_facet | Kumar, Muganti Rajah Azizi, Nor Farahin Swee, Keong Yeap Ong Abdullah, Janna Khalid, Melati Omar, Abdul Rahman Osman, Mohd. Azuraidi Thean, Adam Chor Leow Syed Mortadza, Sharifah Alawieyah Alitheen, Noorjahan Banu |
| author_sort | Kumar, Muganti Rajah |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The focus on managing Alzheimer’s disease (AD) is shifting towards prevention through lifestyle modification instead of treatments since the currently available treatment options are only capable of providing symptomatic relief marginally and result in various side effects. Numerous studies have reported that the intake of fermented foods resulted in the successful management of AD. Food fermentation is a biochemical process where the microorganisms metabolize the constituents of raw food materials, giving vastly different organoleptic properties and additional nutritional value, and improved biosafety effects in the final products. The consumption of fermented foods is associated with a wide array of nutraceutical benefits, including anti-oxidative, anti-inflammatory, neuroprotective, anti-apoptotic, anti-cancer, anti-fungal, anti-bacterial, immunomodulatory, and hypocholesterolemic properties. Due to their promising health benefits, fermented food products have a great prospect for commercialization in the food industry. This paper reviews the memory and cognitive enhancement and neuroprotective potential of fermented food products on AD, the recently commercialized fermented food products in the health and food industries, and their limitations. The literature reviewed here demonstrates a growing demand for fermented food products as alternative therapeutic options for the prevention and management of AD. |
| first_indexed | 2025-11-15T13:32:13Z |
| format | Article |
| id | upm-100707 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T13:32:13Z |
| publishDate | 2022 |
| publisher | MDPI |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1007072023-09-15T07:58:51Z http://psasir.upm.edu.my/id/eprint/100707/ Clinical and preclinical studies of fermented foods and their effects on Alzheimer’s disease Kumar, Muganti Rajah Azizi, Nor Farahin Swee, Keong Yeap Ong Abdullah, Janna Khalid, Melati Omar, Abdul Rahman Osman, Mohd. Azuraidi Thean, Adam Chor Leow Syed Mortadza, Sharifah Alawieyah Alitheen, Noorjahan Banu The focus on managing Alzheimer’s disease (AD) is shifting towards prevention through lifestyle modification instead of treatments since the currently available treatment options are only capable of providing symptomatic relief marginally and result in various side effects. Numerous studies have reported that the intake of fermented foods resulted in the successful management of AD. Food fermentation is a biochemical process where the microorganisms metabolize the constituents of raw food materials, giving vastly different organoleptic properties and additional nutritional value, and improved biosafety effects in the final products. The consumption of fermented foods is associated with a wide array of nutraceutical benefits, including anti-oxidative, anti-inflammatory, neuroprotective, anti-apoptotic, anti-cancer, anti-fungal, anti-bacterial, immunomodulatory, and hypocholesterolemic properties. Due to their promising health benefits, fermented food products have a great prospect for commercialization in the food industry. This paper reviews the memory and cognitive enhancement and neuroprotective potential of fermented food products on AD, the recently commercialized fermented food products in the health and food industries, and their limitations. The literature reviewed here demonstrates a growing demand for fermented food products as alternative therapeutic options for the prevention and management of AD. MDPI 2022-04-29 Article PeerReviewed Kumar, Muganti Rajah and Azizi, Nor Farahin and Swee, Keong Yeap and Ong Abdullah, Janna and Khalid, Melati and Omar, Abdul Rahman and Osman, Mohd. Azuraidi and Thean, Adam Chor Leow and Syed Mortadza, Sharifah Alawieyah and Alitheen, Noorjahan Banu (2022) Clinical and preclinical studies of fermented foods and their effects on Alzheimer’s disease. Antioxidants, 11 (5). art. no. 883. pp. 1-46. ISSN 2076-3921 https://www.mdpi.com/2076-3921/11/5/883 10.3390/antiox11050883 |
| spellingShingle | Kumar, Muganti Rajah Azizi, Nor Farahin Swee, Keong Yeap Ong Abdullah, Janna Khalid, Melati Omar, Abdul Rahman Osman, Mohd. Azuraidi Thean, Adam Chor Leow Syed Mortadza, Sharifah Alawieyah Alitheen, Noorjahan Banu Clinical and preclinical studies of fermented foods and their effects on Alzheimer’s disease |
| title | Clinical and preclinical studies of fermented foods and their effects on Alzheimer’s disease |
| title_full | Clinical and preclinical studies of fermented foods and their effects on Alzheimer’s disease |
| title_fullStr | Clinical and preclinical studies of fermented foods and their effects on Alzheimer’s disease |
| title_full_unstemmed | Clinical and preclinical studies of fermented foods and their effects on Alzheimer’s disease |
| title_short | Clinical and preclinical studies of fermented foods and their effects on Alzheimer’s disease |
| title_sort | clinical and preclinical studies of fermented foods and their effects on alzheimer’s disease |
| url | http://psasir.upm.edu.my/id/eprint/100707/ http://psasir.upm.edu.my/id/eprint/100707/ http://psasir.upm.edu.my/id/eprint/100707/ |