AI Article Synopsis
- Fermentation has a long history in food production and is particularly relevant for enhancing the health benefits of edible seeds like beans and grains.
- Microbes, like lactic acid bacteria, molds, and yeasts, are commonly used in fermentation and can alter the bioactive components of these seeds, leading to new beneficial properties.
- Fermented edible seeds show increased levels of important compounds, like γ-aminobutyric acid and natural phenolics, offering health benefits such as antioxidant and anti-cancer effects, making them valuable for our diets and potential functional foods.
Article Abstract
There is a long history of using fermentation in food production. Edible seeds, such as certain beans and cereal grains, are important in the human diet and provide many health benefits. Various microbes, such as lactic acid bacteria, molds, and yeasts, considered as generally recognized as safe (GRAS) microbes, are commonly used to ferment edible seeds and their products. Fermentation can change bioactive components and produce new bioactivities. In order to highlight the importance of fermentation on bioactive components and bioactivities in edible seeds, this review, therefore, summarizes recent relevant studies and discusses fermentation procedures and influences of fermentation on their bioactive components and bioactivities. Overall, fermented edible seeds and their products contain enhanced bioactive components, especially γ-aminobutyric acid and natural phenolics, and they possess versatile bioactivities, such as antioxidant and anti-cancer effects, and, therefore, can be recommended as an important part of the human diet, or they can be developed into functional foods to help in the prevention of certain chronic diseases.
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| http://dx.doi.org/10.1111/1541-4337.12257 | DOI Listing |
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