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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...

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Main Authors:	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
Format:	Article
Published:	MDPI 2022
Online Access:	http://psasir.upm.edu.my/id/eprint/100707/ https://www.mdpi.com/2076-3921/11/5/883
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id	my.upm.eprints.100707
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spelling	my.upm.eprints.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
institution	Universiti Putra Malaysia
building	UPM Library
collection	Institutional Repository
continent	Asia
country	Malaysia
content_provider	Universiti Putra Malaysia
content_source	UPM Institutional Repository
url_provider	http://psasir.upm.edu.my/
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.
format	Article
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
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
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
title	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_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_sort	clinical and preclinical studies of fermented foods and their effects on alzheimer’s disease
publisher	MDPI
publishDate	2022
url	http://psasir.upm.edu.my/id/eprint/100707/ https://www.mdpi.com/2076-3921/11/5/883
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score	13.211869

Clinical and preclinical studies of fermented foods and their effects on Alzheimer’s disease

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