Neutraceuticals Potential of Fermented Foods: A Global and Ethnic Perspective on Health and Wellness

Fermented foods hold a significant place in global culinary traditions, particularly in ethnic and traditional diets. These foods are widely consumed in different regions due to their unique flavours, textures, and potential health benefits. Despite the abundance of literature on fermented foods, a comprehensive review of their nutraceutical potential remains scarce. This review article discussed on the key fermented products available and commonly consumed both in the north-eastern region of India and various parts of the world such as natto, chongkukjang, miso, kefir, tempeh, kimchi, kombucha, sauerkraut, and others. These fermented foods are found to be contained beneficial probiotic microorganisms and bioactive compounds alongside essential nutrients and vitamins. In addition to this, antioxidants, phenolic compounds and metabolites present in these fermented foods contributed to the health benefits of fermented foods. Research indicates that consistently consuming these foods may help to prevent and manage a range of health conditions including diabetes, cardiovascular diseases, obesity, gastrointestinal issues, and neurodegenerative disorders. Despite these benefits, gaps in research remain, particularly in understanding the precise mechanisms of action of bioactive compounds and probiotics in these foods. This review focuses on the therapeutic potential of fermented foods and encourages future research to develop health-promoting formulations and support their inclusion in daily diets for disease prevention and overall well-being.