Fermented beverages in prehispanic Chile: a comprehensive review of their phytochemistry, traditional medicinal uses, bioactivity, and social aspects DOI Creative Commons
Christina Mitsi, Javier Echeverría

Frontiers in Pharmacology, Journal Year: 2024, Volume and Issue: 15

Published: Nov. 21, 2024

Archaeological, ethnohistorical, and ethnographic evidence supports the ubiquitous use of fermented beverages in prehispanic Chile. Made from a variety plant raw materials, these have been special importance regarding many nutritional, medicinal, social, ritual, religious aspects.

Language: Английский

Transforming Food for the Future: Precision Fermentation as a Key to Sustainability, Nutrition, and Health DOI
Titilayo Adenike Ajayeoba, Oluwatosin Ademola Ijabadeniyi

Published: Jan. 1, 2025

Language: Английский

Citations

1
A review on the microbiology of Ethiopian traditional fermented beverage products DOI Creative Commons
Guesh Mulaw,

Trhas Gebregziabher,

Teklemichael Tesfay

et al.

Frontiers in Nutrition, Journal Year: 2025, Volume and Issue: 12

Published: Jan. 29, 2025

Traditional fermented beverages are drinks produced locally on the basis of ethnic knowledge and consumed nearby locality production. Ethiopia is a country where wide variety traditional prepared consumed. Tella , borde shamita korefe cheka tej booka grawa areki keribo among in Ethiopia. This review paper highlights fermentation process nutritional value beverages, microorganisms involved traditionally ferreted shelf-life as well bioavailability safety by collecting recent research articles. These significantly enhance health due to presence bioactive compounds their relatively greater than those nonfermented beverages. The byproducts yeast Lactic Acid Bacteria (LAB) increase acidity crucial for maintaining quality characteristics It also helps reduce amount toxins pathogens food. Similarly, foods contain probiotics, which beneficial bacteria that help body digest food absorb nutrients. important preventing non-communicable diseases such cardiovascular diseases, gastrointestinal tissues, immune disorders, cancer. Overall, provides comprehensive overview current tradition Ethiopian

Language: Английский

Citations

0
Alcoholic fermentation enhances in vitro and cellular antioxidant capacity and in vitro antihypertensive potential of native Chilean fruits algarrobo (Neltuma chilensis) and chañar (Geoffroea decorticans) DOI
Christina Mitsi, César Echeverría, Francisco A. Cubillos

et al.

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 106852 - 106852

Published: May 1, 2025

Language: Английский

Citations

0
Fermented beverages in prehispanic Chile: a comprehensive review of their phytochemistry, traditional medicinal uses, bioactivity, and social aspects DOI Creative Commons
Christina Mitsi, Javier Echeverría

Frontiers in Pharmacology, Journal Year: 2024, Volume and Issue: 15

Published: Nov. 21, 2024

Archaeological, ethnohistorical, and ethnographic evidence supports the ubiquitous use of fermented beverages in prehispanic Chile. Made from a variety plant raw materials, these have been special importance regarding many nutritional, medicinal, social, ritual, religious aspects.

Language: Английский

Citations

1