Cited by 280Probiotics and Fermented FoodsGut microbiota and healthProtein Hydrolysis and Bioactive Peptides

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Fermented foods, microbiota, and mental health: ancient practice meets nutritional psychiatry

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Selhub, Eva M, Logan, Alan C, Bested, Alison C·2014·Journal of Physiological Anthropology

DOI 10.1186/1880-6805-33-2PMC PMC3904694

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Abstract

The purposeful application of fermentation in food and beverage preparation, as a means to provide palatability, nutritional value, preservative, and medicinal properties, is an ancient practice. Fermented foods and beverages continue to make a significant contribution to the overall patterns of traditional dietary practices. As our knowledge of the human microbiome increases, including its connection to mental health (for example, anxiety and depression), it is becoming increasingly clear that there are untold connections between our resident microbes and many aspects of physiology. Of relevance to this research are new findings concerning the ways in which fermentation alters dietary items pre-consumption, and in turn, the ways in which fermentation-enriched chemicals (for example, lactoferrin, bioactive peptides) and newly formed phytochemicals (for example, unique flavonoids) may act upon our own intestinal microbiota profile. Here, we argue that the consumption of fermented foods may be particularly relevant to the emerging research linking traditional dietary practices and positive mental health. The extent to which traditional dietary items may mitigate inflammation and oxidative stress may be controlled, at least to some degree, by microbiota. It is our contention that properly controlled fermentation may often amplify the specific nutrient and phytochemical content of foods, the ultimate value of which may associated with mental health; furthermore, we also argue that the microbes (for example, Lactobacillus and Bifidobacteria species) associated with fermented foods may also influence brain health via direct and indirect pathways.

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Authors: Selhub, E. M., Logan, A. C., & Bested, A. C.
Affiliations: Harvard University (US)
B.C. Women's Hospital & Health Centre (CA)
Corresponding author: Selhub, Eva M
ORCID: Logan, Alan C
Venue: Journal of Physiological Anthropology
Publisher: Springer Science and Business Media LLC
Published: 2014-01-15
Volume: 33
Issue: 1
Pages: 2-2
ISSN: 1880-6791 (ISSN-L)
1880-6805
DOI: 10.1186/1880-6805-33-2
PMC: PMC3904694
OpenAlex: W2101799146
Cited by: 280
References: 170
Citations by year: 2026: 14 · 2025: 37 · 2024: 12 · 2023: 31 · 2022: 31 · 2021: 29 · 2020: 22 · 2019: 20 · 2018: 27 · 2017: 19 · 2016: 18 · 2015: 17 · 2014: 3
FWCI: 2.36
Type: journal article
Language: en
Open access: gold
doi.org
Licence: cc-by
creativecommons.org/licenses/by/2.0 (tdm)
Locations: Journal of PHYSIOLOGICAL ANTHROPOLOGY (publishedVersion, cc-by)
Europe PMC (PubMed Central) (publishedVersion, cc-by)
PubMed Central (publishedVersion, cc-by)
PubMed (publishedVersion)
Digital Access to Scholarship at Harvard (DASH) (Harvard University) (submittedVersion, cc-by)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Gut microbiota and health
Life Sciences › Agricultural and Biological Sciences › Food Science › Protein Hydrolysis and Bioactive Peptides
Keywords: fermented foods, gut microbiota, mental health, nutritional psychiatry, anxiety, depression, lactoferrin, bioactive peptides, flavonoids, Lactobacillus, Bifidobacterium, inflammation, oxidative stress, brain health, fermented beverages
MeSH terms: Diet, Fermentation, Humans, Mental Health, Nutritional Physiological Phenomena, Microbiota

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Fermented foods, microbiota, and mental health: ancient practice meets nutritional psychiatry

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