The DOI matches its Crossref record; 171 of the 171 references it cites were found in a registry or an index.
Fermented foods, microbiota, and mental health: ancient practice meets nutritional psychiatry
Open accessAbstract
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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“Fermented foods enriched with Lactobacillus sp. and Bifidobacteria sp [129] can result in specific changes in gut microbiota activity, improving stress-induced symptoms such as depression, mood disturbance as well as digestive issues [130].”
From Exercise-induced stress behavior, gut-microbiota-brain axis and diet: a systematic review for athletes (2016) · cites this paper as [162]
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Gut Microbiota’s Effect on Mental Health: The Gut-Brain Axis
Clapp, M., Aurora, N., Herrera, L., Bhatia, M., Wilen, E., & Wakefield, S. (2017) · Clinics and Practice · doi:10.4081/cp.2017.987 · Cited by 608
Clark, A., & Mach, N. (2016) · Journal of the International Society of Sports Nutrition · doi:10.1186/s12970-016-0155-6 · Cited by 583
“Additionally they might improve stress-induced symptoms such as depression, mood disturbance and other digestive issues such as inflammation [162, 163].”
BackgroundFermented Foods, Health and the Gut Microbiome
Leeuwendaal, N. K., Stanton, C., O’Toole, P. W., & Beresford, T. P. (2022) · Nutrients · doi:10.3390/nu14071527 · Cited by 496
The effects of probiotics on depressive symptoms in humans: a systematic review
Wallace, C. J. K., & Milev, R. (2017) · Annals of General Psychiatry · doi:10.1186/s12991-017-0138-2 · Cited by 471
Diet and the Microbiota–Gut–Brain Axis: Sowing the Seeds of Good Mental Health
Berding, K., Vlckova, K., Marx, W., Schellekens, H., Stanton, C., Clarke, G., Jacka, F., Dinan, T. G., & Cryan, J. F. (2021) · Advances in Nutrition · doi:10.1093/advances/nmaa181 · Cited by 451
Metadata
- 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
- Published
- 2014-01-15
- Volume
- 33
- Issue
- 1
- Pages
- 2-2
- ISSN
- 1880-6791 (ISSN-L)
- 1880-6805
- 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
- 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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