Table 2.

Some bioactive compounds in fermented foods and their health benefits.

Bioactive compounds	Synthesized in fermented foods	Health benefits	Reference
Genistein	Doenjang	Facilitates the β-oxidation of fatty acid, reducing body weight	Kwak et al., 2012
Lipoteichoic acid from L. rhamnosus GG	Fermented milk	Oral photoprotective agent against UV-induced carcinogenesis	Weill et al., 2013
Isocyanate and sulphide indole-3-carbinol	Kimchi	Prevention of cancer, detoxification of heavy metals in liver, kidney, and small intestine	Kwak et al., 2014
Ornithine		Anti-obesity efficacy	Park et al., 2012
Vitamin A, Vitamin C, fibers		Suppression of cancer cells	Han et al., 2015
Capsaicin, Allicin		Prevention of cancer, suppression of Helicobacter pylori	Lim and Im, 2009
Chlorophyll		Helps in prevention of absorbing carcinogen	Ferruzzi and Blakeslee, 2007
S-adenosyl-L-methionine (SAM)		Treatment of depression	Lee and Lee, 2009
HDMPPA (an antioxidant)		Therapeutic application in human atherosclerosis	Kim et al., 2007
Nattokinase, antibiotics, Vitamin K	Natto	Antitumor, immunomodulating	Nagai, 2015
Vitamin C	Sauerkraut	Scurvy	Peñas et al., 2013
Glucosinolates		Activation of natural antioxidant enzymes	Martinez-Villaluenga et al., 2012
Antioxidant genestein, daidzein, tocopherol, superoxide dismutase	Tempe	Prevents oxidative stress causing non-communicable disease such as hyperlipidemia, diabetes, cancer (breast and colon), prevents the damage of pancreatic beta cell	Astuti, 2015
Phenolics- resveratrol	Wine (red)	Anti inflammatory	Jeong et al., 2010
Phenolics, succinic acid		Digestive aid	Jackson, 2008
Phenolics, resveratrol, flavonoids – quercitin, Vitamins C and E, mineral selenium		Prevent cardiovascular diseases, reduce incidence of heart attacks and mortality rate	Walker, 2014
Melatonin, resveratrol		Antioxidant and anti-aging property	Fernández-Mar et al., 2012
Resveratol		Anti-diabetic	Ramadori et al., 2009