Title
FERMENTED FOOD – MEANING TO HUMAN HEALTH
Autor
Joanna Wyka, Agnieszka Tajner-Czopek, Elżbieta Rytel, Marta Habanova, Ewa Malczyk, Marta Misiarz
Keywords
fermented food, health
Abstract
An alternative to eating highly processed food is fermented food, which has been used for centuries in traditional Polish cuisine, but also in the world. The probiotic microorganisms contained in this type of food determine the proper functioning of the digestive system, but also as the latest research indicated of the central nervous system. Fermented products should be more widely disseminated, not only for valuable flavors, but also because of proven health significance.
Pages
101-106
Cite
Wyka, J., Tajner-Czopek, A., Rytel, E., Habanova, M., Malczyk, E., Misiarz, M. (2017). FERMENTED FOOD – MEANING TO HUMAN HEALTH. Acta Sci. Pol. Biotechnol., 16(1-4), 101-106.
Full text
