Table 1.

Clinical outcome of fermented food (FF) supplementation on cognitive function.

S. No	Fermented Food	Experimental Subjects	The Geographical Region of the Study	Assessments	Result	Ref.
1	Tofu, tempeh, or tahoe and other genistein-containing foods	115 elderly people (Age: 52–98 years old)	Indonesia (Borobudur)	Psychiatric assessment, depression scale based on the Cambridge Mental Disorder of the Elderly Examination	The consumption of soy-based FF improved the memory and cognitive function of middle-aged people but not the elderly people. There was no negative impact on the brain cells and cognitive function.	[30]
2	Lactobacillus helveticus IDCC3801 mediated fermented milk	Elderly people (Age: 60–75 years old)	Korea	Self-rating scales, Cognitive tests, and Biomarker analysis	The consumption of fermented milk improved the cognitive function of the elderly people.	[31]
3	L. helveticus CM4 mediated fermented milk	Healthy adults (middle age)	Japan	Neuropsychological assessment (repeatable battery for the assessment of neuropsychological status (RBANS) test)	The consumption of fermented milk improved the cognitive function of middle-aged healthy adults.	[32]
4	Probiotic milk (Bifidobacterium bifidum, L. casei, L. fermentum, L. acidophilus)	60 Alzheimer’s disease patients (Age: 60–95 years old)	Iran	Cognitive assessment (mini-mental state examination (MMSE) test)	The consumption of probiotic milk improved the cognitive function of the Alzheimer’s disease patients.	[33]