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. 2016 Dec 31;21(4):297–309. doi: 10.3746/pnf.2016.21.4.297

Fig. 1.

Fig. 1

Potential mechanisms underlying the efficacy of fermented foods. The figure presents 3 hypotheses through which fermented foods can improve brain and cognitive function. (1) Chemical constituents modulation, (2) HPA axis inhibition, and (3) Neurochemical modulation. HPA, hypothalamic-pituitary-adrenal; BDNF, brain-derived neurotrophic factor; GABA, gamma-aminobutyric acid.