AUTHOR=Tamang Jyoti Prakash , Agahi Fojan , Yilmaz Birsen , Künili İbrahim Ender , Mardon Julie , Bulmus-Tuccar Tuğçe , Torbica Aleksandra , Nikolovska Nedelkoska Daniela , Kütt Mary-Liis , Malagón-Rojas Jeadran , Parada Mayra Alejandra , Mayo Baltasar , Frias Juana 

TITLE=Characterization of fermented foods: bone health

JOURNAL=Frontiers in Nutrition

VOLUME=Volume 12 - 2025

YEAR=2025

URL=https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2025.1648775

DOI=10.3389/fnut.2025.1648775

ISSN=2296-861X

ABSTRACT=Fermented foods are increasingly recognized for their potential benefits in supporting bone health, attributed to their rich content of bioactive compounds including vitamins K and B, polyphenols, peptides, and fermentation-modified phytates. This review examines how these components, enhanced in bioavailability through fermentation, may modulate bone metabolism via multiple mechanisms: improving mineral absorption, reducing inflammation, regulating oxidative stress, and influencing osteoblast and osteoclast activity. Special attention is given to the gut-bone axis, where fermented foods interact with gut microbiota to produce metabolites such as short-chain fatty acids and immunomodulatory compounds that may further support skeletal health. While preclinical and population-level studies show promising associations, clinical evidence remains limited and heterogeneous. Future research should focus on human trials, strain-specific effects, and long-term outcomes to fully establish the role of fermented foods in osteoporosis prevention and bone health maintenance.