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This review discusses the role of fermented foods as complex ecosystems that influence gut health through their microbial communities and metabolites. It highlights how fermentation enhances nutrient bioavailability, produces bioactive compounds, and modulates the gut microbiome, thereby improving various health outcomes such as immune regulation and metabolic homeostasis. The document emphasizes the need for personalized nutrition strategies based on individual responses to fermented foods, supported by ad

Author

79nx5hkb8g

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EN