Melatonin Synthesis in Fermented Foods

M. A. Martín-Cabrejas, Y. Aguilera, V. Benítez, Russel J Reiter

Research output: Chapter in Book/Report/Conference proceedingChapter

7 Scopus citations

Abstract

Melatonin (MEL) is a natural powerful antioxidant that may provide beneficial human health effects. Given that MEL is absorbed when melatonin-containing foods are eaten, the intake of these foods could maintain plasma melatonin concentration, which diminishes with age. Fermentation increases the MEL levels in foods and is considered a promising technological process by different sectors (consumers, industry, etc.). The formation of MEL and its isomers (IMs) occurs during controlled alcoholic fermentation of different foods. This is due to the action of microorganisms (yeasts and bacteria) and environmental stressors as elevated alcohol levels or lactic-acid production may naturally increase in these bioactive compounds. The possible enhancement of MEL and IMs in the fermented foods could improve their health benefits by increasing their blood levels in humans, thereby improving antioxidative defense mechanisms.

Original languageEnglish (US)
Title of host publicationFermented Foods in Health and Disease Prevention
PublisherElsevier Inc.
Pages105-129
Number of pages25
ISBN (Print)9780128023099
DOIs
StatePublished - Sep 23 2016

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Keywords

  • Fermentation
  • Food
  • MEL
  • Melatonin
  • Microorganisms
  • Synthesis

ASJC Scopus subject areas

  • Immunology and Microbiology(all)

Cite this

Martín-Cabrejas, M. A., Aguilera, Y., Benítez, V., & Reiter, R. J. (2016). Melatonin Synthesis in Fermented Foods. In Fermented Foods in Health and Disease Prevention (pp. 105-129). Elsevier Inc.. https://doi.org/10.1016/B978-0-12-802309-9.00006-6