An insight into the anticancer effects of fermented foods: A review

Table Olives More than a Fermented Food

(2020) Giorgia Perpetuini et al.   Foods

Oral administration of milk fermented by Lactobacillus casei CRL431 was able to decrease metastasis from breast cancer in a murine model by modulating immune response locally in the lungs

(2019) Virginia Emilce Mendez Utz et al.   Journal of Functional Foods

Immunomodulatory effects of exopolysaccharides produced by Bacillus licheniformis and Leuconostoc mesenteroides isolated from Korean kimchi

(2019) Sun-Young Kook et al.   Journal of Functional Foods

Importance of probiotics in the prevention and treatment of colorectal cancer

(2019) Majid Eslami et al.   JOURNAL OF CELLULAR PHYSIOLOGY

Efficacy and Long-Term Safety of H. pylori Eradication for Gastric Cancer Prevention

(2019) Jyh-Ming Liou et al.   Cancers

Laxative effects of triple fermented barley extracts (FBe) on loperamide (LP)-induced constipation in rats

(2019) Jong-Min Lim et al.   BMC Complementary and Alternative Medicine

Dietary total antioxidant capacity and risk of cancer: a systematic review and meta-analysis on observational studies

(2019) Mohammad Parohan et al.   CRITICAL REVIEWS IN ONCOLOGY HEMATOLOGY

Signaling pathways associated with macrophage-activating polysaccharides purified from fermented barley

(2019) Han Wool Kim et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Culture fermentation of Lactobacillus in traditional pickled gherkins: Microbial development, chemical, biogenic amine and metabolite analysis

(2019) Yusuf Alan   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Milk-derived bioactive peptides exhibit antioxidant activity through the Keap1-Nrf2 signaling pathway

(2019) Federica Tonolo et al.   Journal of Functional Foods

Donkey milk kefir induces apoptosis and suppresses proliferation of Ehrlich ascites carcinoma by decreasing iNOS in mice

(2018) OBB Esener et al.   BIOTECHNIC & HISTOCHEMISTRY

Administration of antioxidants in cancer: debate of the decade

(2018) Rajneet Kaur Khurana et al.   DRUG DISCOVERY TODAY

Ethyl carbamate: An emerging food and environmental toxicant

(2018) Vemana Gowd et al.   FOOD CHEMISTRY

Comparative study of the synbiotic effect of inulin and fructooligosaccharide with probiotics with regard to the various properties of fermented soy milk

(2018) Shalini Mishra et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Molecular mechanisms of the preventable causes of cancer in the United States

(2018) Erica A. Golemis et al.   GENES & DEVELOPMENT

Accumulation of Citrulline by Microbial Arginine Metabolism during Alcoholic Fermentation of Soy Sauce

(2018) Fang Fang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Exploring the influence of culture conditions on kefir's anticancer properties

(2018) Ma'mon M. Hatmal et al.   JOURNAL OF DAIRY SCIENCE

Invited review: Bioactive compounds produced during cheese ripening and health effects associated with aged cheese consumption

(2018) Lourdes Santiago-López et al.   JOURNAL OF DAIRY SCIENCE

Beneficial Effects of Kimchi, a Korean Fermented Vegetable Food, on Pathophysiological Factors Related to Atherosclerosis

(2018) Hyun Ju Kim et al.   JOURNAL OF MEDICINAL FOOD

Probiotic characterization and antioxidant properties of Weissella confusa KR780676, isolated from an Indian fermented food

(2018) Shivangi Sharma et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microbiota modification by probiotic supplementation reduces colitis associated colon cancer in mice

(2018) Maria Carolina S Mendes et al.   WORLD JOURNAL OF GASTROENTEROLOGY

In vitro anti-inflammatory activity among probiotic Lactobacillus species isolated from fermented foods

(2018) Sundru Manjulata Devi et al.   Journal of Functional Foods

Fermented Food and Non-Communicable Chronic Diseases: A Review

(2018) Doreen Gille et al.   Nutrients

Kefir microorganisms: their role in grain assembly and health properties of fermented milk

(2018) Ana A Bengoa et al.   JOURNAL OF APPLIED MICROBIOLOGY

Chemopreventive effects of some popular phytochemicals on human colon cancer: a review

(2018) Yueliang Zhao et al.   Food & Function

An insight into the health benefits of fermented soy products

(2018) Muthukumaran Jayachandran et al.   FOOD CHEMISTRY

Fermented dairy foods intake and risk of cancer

(2018) Kui Zhang et al.   INTERNATIONAL JOURNAL OF CANCER

Characterization and antioxidant activity of an acidic exopolysaccharide from Lactobacillus plantarum JLAU103

(2018) Wei-Hong Min et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Degradation kinetics of anthocyanin and physicochemical changes in fermented turnip juice exposed to pulsed UV light

(2018) Hatice Aybuke Karaoglan et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Single probiotic supplement suppresses colitis-associated colorectal tumorigenesis by modulating inflammatory development and microbial homeostasis

(2018) Jingjing Rong et al.   JOURNAL OF GASTROENTEROLOGY AND HEPATOLOGY

Yogurt and other fermented foods as sources of health-promoting bacteria

(2018) Car Reen Kok et al.   NUTRITION REVIEWS

Kefir reduces the incidence of pre-neoplastic lesions in an animal model for colorectal cancer

(2018) Sandra Aparecida dos Reis et al.   Journal of Functional Foods

In vitro investigation of bioactivities of solid-state fermented lupin, quinoa and wheat using Lactobacillus spp.

(2018) Mutamed Ayyash et al.   FOOD CHEMISTRY

Probiotic properties of intrinsic bacteria isolated from fermented polyherbal preparations of Indian Ayurveda

(2018) Annadurai Vinothkanna et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Probabilistic dietary exposure to ethyl carbamate from fermented foods and alcoholic beverages in the Korean population

(2017) B. Choi et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Probiotics as an adjuvant treatment in Helicobacter pylori eradication therapy

(2017) Xin Yan Zhu et al.   Journal of Digestive Diseases

Apoptotic Activity of Lactobacillus plantarum DGK-17-Fermented Soybean Seed Extract in Human Colon Cancer Cells via ROS-JNK Signaling Pathway

(2017) Imran Khan et al.   JOURNAL OF FOOD SCIENCE

Evaluation of bioactive compounds in black table olives fermented with selected microbial starters

(2017) Miriana Durante et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Kefir: a powerful probiotics with anticancer properties

(2017) Mohammadreza Sharifi et al.   MEDICAL ONCOLOGY

Chemopreventive potential of in vitro fermented nuts in LT97 colon adenoma and primary epithelial colon cells

(2017) Wiebke Schlörmann et al.   MOLECULAR CARCINOGENESIS

Dietary Consumption of Phenolic Acids and Prostate Cancer: A Case-Control Study in Sicily, Southern Italy

(2017) Giorgio Russo et al.   MOLECULES

Review of the mechanisms of probiotic actions in the prevention of colorectal cancer

(2017) Sandra A. dos Reis et al.   NUTRITION RESEARCH

Milk kefir: nutritional, microbiological and health benefits

(2017) Damiana D. Rosa et al.   NUTRITION RESEARCH REVIEWS

Possible role of diet in cancer: systematic review and multiple meta-analyses of dietary patterns, lifestyle factors, and cancer risk

(2017) Giuseppe Grosso et al.   NUTRITION REVIEWS

High- and low-Molecular Weight oat Beta-Glucan Reveals Antitumor Activity in Human Epithelial Lung Cancer

(2017) Anna Choromanska et al.   PATHOLOGY & ONCOLOGY RESEARCH

The anti-obesity effect of fermented barley extracts with Lactobacillus plantarum dy-1 and Saccharomyces cerevisiae in diet-induced obese rats

(2017) Jiayan Zhang et al.   Food & Function

Proteins in Soy Might Have a Higher Role in Cancer Prevention than Previously Expected: Soybean Protein Fractions Are More Effective MMP-9 Inhibitors Than Non-Protein Fractions, Even in Cooked Seeds

(2017) Ana Lima et al.   Nutrients

2-Dodecyl-6-methoxycyclohexa-2,5-diene-1,4-dione inhibits the growth and metastasis of breast carcinoma in mice

(2017) Chunxia Chen et al.   Scientific Reports

Potentially probiotic Lactobacillus strains with anti-proliferative activity induce cytokine/chemokine production and neutrophil recruitment in mice

(2017) G. Saxami et al.   Beneficial Microbes

Fermented Brown Rice Extract Causes Apoptotic Death of Human Acute Lymphoblastic Leukemia Cells via Death Receptor Pathway

(2016) Yukiko Horie et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Probiotics, prebiotics and colorectal cancer prevention

(2016) Padma Ambalam et al.   BEST PRACTICE & RESEARCH IN CLINICAL GASTROENTEROLOGY

Cellular and molecular effects of yeast probiotics on cancer

(2016) Amir Saber et al.   CRITICAL REVIEWS IN MICROBIOLOGY

The Antimetastatic and Antiangiogenesis Effects of Kefir Water on Murine Breast Cancer Cells

(2016) Nur Rizi Zamberi et al.   INTEGRATIVE CANCER THERAPIES

Anti-colon cancer and antioxidant activities of bovine skim milk fermented by selected Lactobacillus helveticus strains

(2016) K.R. Elfahri et al.   JOURNAL OF DAIRY SCIENCE

Invited review: Fermented milk as antihypertensive functional food

(2016) L.M. Beltrán-Barrientos et al.   JOURNAL OF DAIRY SCIENCE

Characterization of Macrophage-Activating Polysaccharide Isolated from Fermented Brown Rice

(2016) Dae-Young Lee et al.   JOURNAL OF MEDICINAL FOOD

Diet, microorganisms and their metabolites and colon cancer

(2016) Stephen J. D. O'Keefe   Nature Reviews Gastroenterology & Hepatology

Fermented food intake is associated with a reduced likelihood of atopic dermatitis in an adult population (Korean National Health and Nutrition Examination Survey 2012-2013)

(2016) Sunmin Park et al.   NUTRITION RESEARCH

Preventive Effects of Fermented Brown Rice and Rice Bran against Prostate Carcinogenesis in TRAP Rats

(2016) Toshiya Kuno et al.   Nutrients

Kimchi and Other Widely Consumed Traditional Fermented Foods of Korea: A Review

(2016) Jayanta Kumar Patra et al.   Frontiers in Microbiology

In VivoAntioxidant and Hypolipidemic Effects of Fermented Mung Bean on Hypercholesterolemic Mice

(2015) Swee Keong Yeap et al.   Evidence-based Complementary and Alternative Medicine

Possibility of Breast Cancer Prevention: Use of Soy Isoflavones and Fermented Soy Beverage Produced Using Probiotics

(2015) Akimitsu Takagi et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Poly-γ-Glutamic Acid Induces Apoptosis via Reduction of COX-2 Expression in TPA-Induced HT-29 Human Colorectal Cancer Cells

(2015) Eun Shin et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Effect of Fermented Wheat Germ Extract with Lactobacillus plantarum dy-1 on HT-29 Cell Proliferation and Apoptosis

(2015) Jia-yan Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Latifolicinin A from a Fermented Soymilk Product and the Structure–Activity Relationship of Synthetic Analogues as Inhibitors of Breast Cancer Cell Growth

(2015) Yi-Yu Ke et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Inhibition of Growth and Metastasis of Breast Cancer in Mice by Milk Fermented With Lactobacillus casei CRL 431

(2015) Félix Aragón et al.   JOURNAL OF IMMUNOTHERAPY

Comparison of free amino acids, antioxidants, soluble phenolic acids, cytotoxicity and immunomodulation of fermented mung bean and soybean

(2015) Norlaily Mohd Ali et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Kefir induces apoptosis and inhibits cell proliferation in human acute erythroleukemia

(2015) Fatemeh Jalali et al.   MEDICAL ONCOLOGY

Cyclooxygenase as a Target in Chemoprevention by Probiotics During 1,2-Dimethylhydrazine Induced Colon Carcinogenesis in Rats

(2015) Sohini Walia et al.   NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL

Selective induction of apoptosis in human gastric cancer cells by Lactobacillus kefiri (PFT), a novel kefir product

(2015) MAMDOOH GHONEUM et al.   ONCOLOGY REPORTS

Preventive effects of fermented brown rice and rice bran against N-nitrosobis (2-oxopropyl) amine-induced pancreatic tumorigenesis in male hamsters

(2015) TOSHIYA KUNO et al.   Oncology Letters

Fermented Brown Rice and Rice Bran with Aspergillus oryzae (FBRA) Prevents Inflammation-Related Carcinogenesis in Mice, through Inhibition of Inflammatory Cell Infiltration

(2015) Kunishige Onuma et al.   Nutrients

Inclusion of Fermented Foods in Food Guides around the World

(2015) Stephanie Chilton et al.   Nutrients

Phenolic Compounds of Cereals and Their Antioxidant Capacity

(2014) Pham Van Hung   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

The arginine deiminase pathway of koji bacteria is involved in ethyl carbamate precursor production in soy sauce

(2014) Jiran Zhang et al.   FEMS MICROBIOLOGY LETTERS

Dairy products and risk of hepatocellular carcinoma: The European Prospective Investigation into Cancer and Nutrition

(2014) Talita Duarte-Salles et al.   INTERNATIONAL JOURNAL OF CANCER

Oleocanthal, a Phenolic Derived from Virgin Olive Oil: A Review of the Beneficial Effects on Inflammatory Disease

(2014) Lisa Parkinson et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Health Benefits of Kimchi (Korean Fermented Vegetables) as a Probiotic Food

(2014) Kun-Young Park et al.   JOURNAL OF MEDICINAL FOOD

The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic

(2014) Colin Hill et al.   Nature Reviews Gastroenterology & Hepatology

Antimutagenic and Anticancer Effects of Lactic Acid Bacteria Isolated From Tarhana Through Ames Test and Phylogenetic Analysis By 16S rDNA

(2014) Maryam Abbas Ahmadi et al.   NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL

Milk, Yogurt, and Lactose Intake and Ovarian Cancer Risk: A Meta-Analysis

(2014) Jing Liu et al.   NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL

Microbiological, technological and therapeutic properties of kefir: a natural probiotic beverage

(2013) Analy Machado de Oliveira Leite et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

Novel dextran from Pediococcus pentosaceus CRAG3 isolated from fermented cucumber with anti-cancer properties

(2013) Rishikesh Shukla et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of lactic fermentation on the total phenolic, saponin and phytic acid contents as well as anti-colon cancer cell proliferation activity of soymilk

(2013) Li-Ru Lai et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Synthesis of 2-methoxy benzoquinone and 2,6-dimethoxybenzoquinone by selected lactic acid bacteria during sourdough fermentation of wheat germ

(2013) Carlo Giuseppe Rizzello et al.   Microbial Cell Factories

Microbes and Inflammation in Colorectal Cancer

(2013) A. D. Kostic et al.   Cancer Immunology Research

A soy-based product fermented by Enterococcus faecium and Lactobacillus helveticus inhibits the development of murine breast adenocarcinoma

(2012) Fernanda Lopes Kinouchi et al.   FOOD AND CHEMICAL TOXICOLOGY

Fermentation Product of Soybean, Black Bean, and Green Bean Mixture Induces Apoptosis in a Wide Variety of Cancer Cells

(2012) Jean-San Chia et al.   INTEGRATIVE CANCER THERAPIES

Antioxidant activity of an exopolysaccharide isolated from Lactobacillus plantarum C88

(2012) Li Zhang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

A bacterial driver–passenger model for colorectal cancer: beyond the usual suspects

(2012) Harold Tjalsma et al.   NATURE REVIEWS MICROBIOLOGY

Evaluation of shalgam juice antiproliferative activity against a colon cancer cell line

(2012) E. Ozcan et al.   New Biotechnology

Milk Fermented by Propionibacterium freudenreichii Induces Apoptosis of HGT-1 Human Gastric Cancer Cells

(2012) Fabien J. Cousin et al.   PLoS One

Antioxidant and Hepatoprotective Effect of Aqueous Extract of Germinated and Fermented Mung Bean on Ethanol-Mediated Liver Damage

(2012) Norlaily Mohd Ali et al.   Biomed Research International

Probiotic Fermentation of Plant Based Products: Possibilities and Opportunities

(2011) Shilpi Gupta et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Food fermentations: Microorganisms with technological beneficial use

(2011) François Bourdichon et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Fermented and non-fermented soy food consumption and gastric cancer in Japanese and Korean populations: A meta-analysis of observational studies

(2010) Jeongseon Kim et al.   CANCER SCIENCE

In vitro screening of lactobacilli with antagonistic activity against Helicobacter pylori from traditionally fermented foods

(2010) X. Chen et al.   JOURNAL OF DAIRY SCIENCE

Fermented milk of Lactobacillus helveticus IDCC3801 reduces beta-amyloid and attenuates memory deficit

(2010) Seung-Woo Yeon et al.   Journal of Functional Foods

Identification of Bacillus cereus in a Chungkukjang That Showed High Anticancer Effects Against AGS Human Gastric Adenocarcinoma Cells

(2009) Hae-Ree Seo et al.   JOURNAL OF MEDICINAL FOOD

Isoflavone consumption and subsequent risk of hepatocellular carcinoma in a population-based prospective cohort of Japanese men and women

(2008) Norie Kurahashi et al.   INTERNATIONAL JOURNAL OF CANCER