What is it about?

This review article summarises how prominent fermented foods used in Chinese medicine (CM), such as certain preserved vegetables, fermented soybean products, and traditional lactic-fermented foods, are understood in classical CM theory, and evaluates recent, peer-reviewed research on their effects on gut microbiota and health outcomes

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Why is it important?

Bridging tradition and modern research: It connects ancient CM dietary practices with contemporary biomedical research, highlighting possible mechanisms through which fermented foods may influence gut health, such as modulating gut flora. Gut health relevance: With increasing scientific interest in the microbiome's role in digestion, immunity, mood, and metabolic health, the article compiles evidence linking CM-fermented foods to these areas. Clinical implications: The review discusses potential benefits for conditions like digestive disorders, metabolic issues, or immune regulation based on recent clinical and observational studies.

Perspectives

Supporting views: The paper maps the known classical functions of specific fermented foods in CM (e.g., aiding digestion, detoxification, and balancing “qi”). It cites modern trials and observational studies that suggest these foods can positively influence gut microbiota composition and clinical markers (e.g. inflammatory markers, symptoms in functional gut disorders). Critical perspectives: Evidence gaps: Much of the modern evidence remains limited, often consisting of small-scale trials, pilot studies, or animal research, so broad clinical efficacy remains hypothetical in some cases. Complex individuality: CM emphasises tailored application based on individual constitution; standardised clinical studies often can’t replicate this customisation. Food composition variability: Traditional fermentation methods vary widely by region and recipe, making it hard to generalize results across different fermented foods.

Professor Chi Eung Danforn Lim
University of Technology Sydney

Read the Original

This page is a summary of: Integrative gut health: How fermented foods bridge ancient Eastern wisdom and modern microbiome science, Journal of Traditional Chinese Medical Sciences, October 2025, Tsinghua University Press,
DOI: 10.1016/j.jtcms.2025.07.002.
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