Research Progress on the Effects of Bioactive Substances in Common Fermented Foods on Cardiac Function
As the main organ of the human body,the heart can promote blood circulation and assist the body to metabolize wastes.With the aging of the population,the morbidity rate and mortality rate of heart diseases,such as myocarditis,stroke and ischemic cardiomyopathy are increasing year by year,endangering human health.In recent years,the number of studies related to the effect of fermented foods on cardiac function has increased.These studies have found that red wine polyphenols,flavonoids and other antioxidant bioactive substances can prevent the damage of cardiomyocytes,showing unique health benefits.Therefore,this paper summarized the research progress of fermented food in the field of cardiac function in the past three years,provides a reference for the research on the new mechanism of action between fermented foods and body health,and explores the"health potential"of common fermented foods.
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