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Fermented foods and beverages inhuman diet and their influence on gut microbiota and health

2018Journal article Open access
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dc.contributor.authorCarvalho, Nelson Mota de
dc.contributor.authorCosta, Eduardo M.
dc.contributor.authorSilva, Sara
dc.contributor.authorPimentel, Lígia
dc.contributor.authorFernandes, Tito H.
dc.contributor.authorPintado, Manuela Estevez
dc.date.accessioned2018-11-05T17:14:19Z
dc.date.available2018-11-05T17:14:19Z
dc.date.issued2018
dc.description.abstractDietary changes have accompanied the evolution of humanity and is proven to be fundamental in human evolution and well-being. Nutrition is essential for survival and as a matter of health and equilibrium of the human body. About 1/3 of the human diet is composed by fermented foods and beverages, which are widely distributed and consumed in different societies around the world, no matter the culture and lifestyle. Fermented foods are derived from the fermentation process of different substrates by microorganisms, and more importantly to humans, by those with beneficial characteristics, due to the positive impact on health. Food is transformed in the gut, gaining new proprieties, and increasing its value to the organism. The effects of fermented foods and beverages can be assessed by its influence at the gut microbiota level. Recent studies show the major importance of the gut microbiota role in modulating the organism homeostasis and homeorhesis. More crosslinks between health, gut microbiota and diet are being established especially in the gut–brain axis field. Therefore, the benefits of diet, in particularly of fermented foods and beverages, should be studied and pursued in order to promote a good health status.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationCarvalho, N. M., Costa, E. M., Silva, S., Pimentel, L., Fernandes, T. H., Pintado, M. E. (2018). Fermented Foods and Beverages in Human Diet and Their Influence on Gut Microbiota and Health. Fermentation, 4(4), art.n.º 90pt_PT
dc.identifier.doi10.3390/fermentation4040090pt_PT
dc.identifier.eid85062207902
dc.identifier.eissn2311-5637
dc.identifier.urihttp://hdl.handle.net/10400.14/25963
dc.identifier.wos000455378100010
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationTextile staining: Toward a greener and functional solution
dc.relationImpact of microbial produced bioactive CLA and CLnA on acquired and genetic obesity and on gut microbiota in a murine model
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectFermented foodspt_PT
dc.subjectProbioticspt_PT
dc.subjectGut microbiotapt_PT
dc.subjectGut-brain axispt_PT
dc.titleFermented foods and beverages inhuman diet and their influence on gut microbiota and healthpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleTextile staining: Toward a greener and functional solution
oaire.awardTitleImpact of microbial produced bioactive CLA and CLnA on acquired and genetic obesity and on gut microbiota in a murine model
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FMulti%2F50016%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBDE%2F103957%2F2014/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F119785%2F2016/PT
oaire.citation.issue4
oaire.citation.titleFermentationpt_PT
oaire.citation.volume4
oaire.fundingStream5876
person.familyNameMota de Carvalho
person.familyNameCosta
person.familyNameSilva
person.familyNamePimentel
person.familyNameFernandes
person.familyNamePintado
person.givenNameNelson
person.givenNameEduardo
person.givenNameSara
person.givenNameLígia
person.givenNameProf Dr Tito
person.givenNameMaria Manuela
person.identifier1888852
person.identifier534450
person.identifier456608
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person.identifier.ciencia-id931F-1E74-93CC
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0002-8691-8255
person.identifier.orcid0000-0003-3121-4514
person.identifier.orcid0000-0001-8268-2137
person.identifier.orcid0000-0002-6656-017X
person.identifier.orcid0000-0002-6841-386X
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridK-3254-2014
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id57208901256
person.identifier.scopus-author-id55249865700
person.identifier.scopus-author-id55158300800
person.identifier.scopus-author-id22035944100
person.identifier.scopus-author-id7004483898
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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