Table 2.

Health-promoting components in fermented foods.

Fermented Food Compounds	Health-Promoting Activity	References
Microorganisms	Probiotic activity	[16,20,24]
Bacteriocin, nisin, organic acids	Antimicrobial activity	[23]
ACE-inhibitory peptides	Anti-hypertensive activity	[33]
γ -aminobutyric acid (GABA)	Anti-hypertensive activity Antioxidant activity	[34]
Folate (vitamin B9), B12, riboflavin, pyridoxine, nicotinamide Vitamin K	Increase of vitamin content Antioxidant activity	[5,35]
Conjugated linoleic acid (CLA)	Antioxidant, anti-obesogenic, anti-carcinogenic, anti-atherosclerotic activity	[36,37,38]
Phenolic compounds phenolic acids, flavonoids, saponins	Immunomodulation, anti-hypertensive, antioxidant, anti-diabetic, anti-allergic activity	[39,40,41,42,43]
Ferulic acid	Anti-inflammatory activity Immunomodulation	[44,45]
Cordycepin	Antioxidant activity	[46]
Phenolic, resveratrol	Anti-inflammatory activity	[47,48]
Ginsenoside	Anti-inflammatory activity	[49,50,51]
Isoflavones: genistein, daidzein, glycitein	Antioxidant activity Anti-inflammatory activity Immunomodulation	[52,53,54,55]
Aglycones, poly-gamma-glutamic acid ( γ -PGA)	Anti-inflammatory activity Immunomodulation	[56]