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Fermented foods “appeared” thousands of years ago and are considered the first functional foods. Ancient traditional physicians and scholars already understood the concept of “food as medicine”. With the evolvement of nutritional sciences, we are now aware that foods can provide biological properties, modulate the intestinal microbiota, microbiome, and metabolome, and influence the development, maturation, and regulation of organs systems such as the neurological and immune systems. As such, nutrition can be regarded as a key therapeutic factor in the treatment of chronic diseases…
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