AbstractThe purposeful application

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.

ผลลัพธ์ (อังกฤษ) 2:

Abstract
The purposeful Application of fermentation in Food Preparation and beverage, 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)
Act upon our own intestinal microbiota Profile May. Here, we argue that the consumption of Fermented Foods May
be particularly relevant to the emerging Research Linking traditional dietary Mental Health Practices and positive. The
extent to which traditional dietary inflammation and oxidative stress items May mitigate 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 May which associated with Mental
Health; Furthermore, we also argue that the microbes (for example, Lactobacillus and Bifidobacteria species)
associated with Fermented Foods May also influence via Direct and indirect pathways Brain Health.

ผลลัพธ์ (อังกฤษ) 3:

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 in can As our knowledge
of the human microbiome EOS The increasesIncluding 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 EOS Mental health The sb EOS.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; furthermoreWe 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.