The role of fermented foods in healthy longevity: A review of potential anti-aging mechanisms.

Abstract

The progressive aging of the global population has prompted considerable interest in the development of safe and effective strategies to promote healthy longevity. Diet constitutes a substantial modifiable factor, with fermented foods emerging as a pivotal domain of research. The health benefits of these foods are largely attributed to viable microorganisms and a rich array of bioactive compounds, such as organic acids, phenolics, and peptides, which are generated during fermentation. This review methodically synthesizes recent advances regarding the anti-aging potential of fermented foods, emphasizing the pivotal molecular and cellular mechanisms involved. Specifically, we elucidate major pathways, including the scavenging of reactive oxygen species, the mitigation of oxidative stress, and the regulation of critical signal transduction networks. Furthermore, this review analyzes the multifaceted benefits of fermented foods, which encompass gut microbiota modulation, immune system regulation, anti-inflammatory responses, and the enhancement of host antioxidant defense systems. By integrating current evidence, this work establishes a theoretical framework to guide the development of innovative fermented food products and strategies targeting healthy aging.