The impact of fermented foods and microbiota modulation on colorectal cancer

SARIKAYA D., Comert T. K.

Gülhane Tıp Dergisi, cilt.67, sa.3, ss.137-144, 2025 (Scopus, TRDizin) identifier identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 67 Sayı: 3
  • Basım Tarihi: 2025
  • Doi Numarası: 10.4274/gulhane.galenos.2025.59672
  • Dergi Adı: Gülhane Tıp Dergisi
  • Derginin Tarandığı İndeksler: Scopus, EMBASE, TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.137-144
  • Gazi Üniversitesi Adresli: Evet

Özet

Colorectal cancer (CRC) is one of the leading causes of cancer-related mortality worldwide. Chemotherapy, immunotherapy, and surgical interventions are the available CRC treatment options. Nevertheless, they have limited effects on overall survival while causing serious side effects. Therefore, alternative interventions that complement the available treatment options are required. Fermented foods contain bioactive components that exhibit antioxidant and anti-inflammatory effects. They are also effective in modulating the microbiota and regulating the immune system, with living/non-living microorganisms and metabolites such as short-chain fatty acids produced by these microorganisms. This review article outlines the potential of using fermented foods in CRC.