Literature Review: The Effect of Fermented Food Consumption (Kombucha, Kimchi, Yogurt) on Antioxidant Status and Gastric Tract Health
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Abstract
Gut health and redox balance play an important role in the prevention of various chronic diseases associated with oxidative stress and gut microbiota dysbiosis. The consumption of fermented foods such as kombucha, kimchi, and yogurt has gained increasing attention due to their potential benefits in improving antioxidant status and gastrointestinal health. This study aimed to review the effects of kombucha, kimchi, and yogurt consumption on antioxidant status and gut health. This study was conducted as a literature review using a systematic narrative review approach. Article searches were performed through PubMed/MEDLINE, ScienceDirect, the Directory of Open Access Journals (DOAJ), and Google Scholar. Included articles were published within the last ten years, available in full text, and relevant to the research topic. Article selection involved duplicate removal, title and abstract screening, and full-text assessment based on predefined inclusion and exclusion criteria. The synthesis results indicate that fermented food consumption is consistently associated with increased antioxidant capacity, reduced oxidative stress markers, and improved gut health through modulation of gut microbiota and increased production of fermentation-derived metabolites. Kombucha, kimchi, and yogurt exhibit complementary benefits in supporting microbiota balance and antioxidant status. In conclusion, the consumption of fermented foods has the potential to serve as a safe functional dietary intervention to support gut health and antioxidant balance.
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