A systematic review to identify biomarkers of intake for fermented food products

ConclusionsFermented foods comprise a heterogeneous group of foods. While many of the candidate FIBs identified were found to be non-specific, greater specificity may be observed when considering a combination of compounds identified for individual fermented foods, food groups, and from fermentation processes. Future studies that focus on how fermentation impacts the composition and nutritional quality of food substrates could help to identify novel biomarkers of fermented food intake.
Source: Genes and Nutrition - Category: Nutrition Source Type: research