Better fermented food: cognitive support and wellbeing.

公众对能够产生健康益处的天然食品和饮料产品(功能食品)的兴趣显著增加。功能食品可以改善肠道健康--这是一个学术和商业上都非常关注的领域--有助于缓解各种慢性病，促进身心健康，增进福祉。开发和生产此类食品和饮料还可以减少健康不平等，使更多的人能够获得健康和营养的食品。越来越多的人开始选择曾经被认为是“时尚”或“时尚”的饮食选择--但现在正在成为既定的生活方式，特别是在环境和食物供应问题的背景下。这些不断变化的、在英国未被充分研究的饮食趋势，包括转向植物性饮食、弹性饮食和其他，将受益于我们在这里给予他们的关注。一种非常传统的功能食品是发酵茶(康普茶)。茶的植物性意味着它可以成为所有饮食的关键部分，了解这如何有助于个人的饮食选择和健康是很重要的。康威康普茶有限公司是一家高质量有机康普茶的生产商和制造商，遵循自然的生产方法，天然碳酸，提供发酵过程中产生的抗氧化剂、多酚和其他有益的生物活性化合物。这种方法与大多数竞争对手不同，后者使用人工碳化和速溶混合物，而不是自然、正宗的发酵。该项目将开发和改进创新的“家庭制造”康普茶套装和康维康普茶有限公司的健康增强产品，康普茶有限公司是唯一家生产NOVA1(最低限度加工)康普茶的英国生产商。我们将评估茶、高抗氧化性浆果混合物和由此产生的康普茶的健康促进标记物，包括酶活性、生物活性、抗氧化剂、多酚和氨基酸。该项目的一个关键部分旨在通过探索饮用后对身体或情感健康的好处来研究康普茶可能直接和间接的抗炎特性。使用家庭酿造系统生产康普茶的可行性也将得到测试。该项目还将探索消费者的偏好和消费障碍，为包括康普茶饮料在内的功能饮料的开发和营销提供信息。总体而言，该项目将提供来自科学和市场的有价值的创新数据，这些数据将有助于为市场开发世界领先的、改变游戏规则的创新产品。

Public interest in naturally derived food and drink products that can generate health benefits (functional foods) has grown significantly.Functional foods can improve the gut health -- an area of significant focus both academically and commercially - helping mitigate against various chronic illnesses and promoting physical and mental health, and improved well-being.The development and production of such foods and beverages can also reduce health inequalities allowing more people to access healthy and nutritious foods. More people are starting to choose dietary options that once were considered 'fads', or 'trendy' - but are now becoming established lifestyles, especially in the context of environmental and food supply concerns. These changing, and understudied dietary trends within the UK, including shifts to plant-based diets, flexitarianism and others, will benefit from the focus we give them here.One very traditional functional food is fermented tea (kombucha). The plant-based credentials of tea mean it can be a key part of all diets and it is important to understand how this might help compliment individuals' dietary choices and health.The main commercial partner, Conwy Kombucha Ltd is a producer and manufacturer of high-quality organic kombucha that follows a natural method of production and naturally carbonated, providing antioxidants, polyphenols and other beneficial bioactive compounds produced during the fermentation process. This method is unlike the majority of competitors that use artificial carbonation and instant mixes instead of natural, authentic fermentation. This project will develop and refine the innovative "Make at Home" Kombucha kits and wellness enhanced products from Conwy Kombucha Ltd, the only U.K. producer to manufacture a NOVA1 (minimally processed) Kombucha. We will assess tea, high antioxidant berry blends and resultant Kombucha for health-promoting markers including enzyme activity, bioactives, antioxidants, polyphenols, and amino acids.A key part of the project aims to investigate possible direct and indirect anti-inflammatory properties of kombucha by exploring physical or emotional health benefits after consumption. The feasibility of using a home brewing system to produce kombucha will also be tested. The project will also explore consumer preferences and barriers to consumption to inform the development and marketing of functional beverages including Kombucha beverages. Overall, the project will provide valuable and innovative data both from science and from the marketplace that will, in partnership, help develop world-leading and game-changing, innovative products for the market.