Fermented Foods: The Pharmacological and Anticancer Therapeutic Potential

Abstract

Globally, dietary and environmental changes have been recognized as major causes of noncommunicable diseases such as malignancies, with ongoing research on modifiable risk factors, including eating habits, estimating that 30–40% of cancer formation can be avoided with behavioral adjustments. According to estimates from the World Health Organization (WHO), cancer is the second leading cause of death worldwide, with 9.6 million fatalities projected in 2018. Cancer accounts for nearly 1 in every 6 deaths especially in females. In a survey of year 2019 within Indian subcontinent about 20% (one in five) female suffers from one of the symptoms of ovarian disorders which further turns into tumors such as ovarian epithelial cells, endometriosis. More effective cancer treatments with lower toxicity are required. Natural foods have become increasingly popular in the treatment and prevention of cancer. Some nutrient components in fermented foods are referred to be "naturally fortified functional nutrients" because they assist to maintain a healthy gut microbiome, which protects against disease and physiology and could prove to be boon for those females by boosting metabolism because such women have lower healthy gut microflora as compared to other females as fermented foods have higher probiotic value which enhance the gut flora. The epidemiological studies suggest the evidences that lactic acid bacteria present in fermented foods plays an important role in preventing breast cancer. This review article summarizes the health benefits of fermented food to certain cancer which has been scientifically proven.