The role of fermented foods in healthy longevity: A review of potential anti-aging mechanisms

The progressive aging of the global population has prompted considerable interest in the development of safe and effective strategies to promote healthy longevity. Diet constitutes a substantial modifiable factor, with fermented foods emerging as a pivotal domain of research. The health benefits of these foods are largely attributed to viable microorganisms and a rich array of bioactive compounds, such as organic acids, phenolics, and peptides, which are generated during fermentation. This review methodically synthesizes recent advances regarding the anti-aging potential of fermented foods, emphasizing the pivotal molecular and cellular mechanisms involved. Specifically, we elucidate major pathways, including the scavenging of reactive oxygen species, the mitigation of oxidative stress, and the regulation of critical signal transduction networks. Furthermore, this review analyzes the multifaceted benefits of fermented foods, which encompass gut microbiota modulation, immune system regulation, anti-inflammatory responses, and the enhancement of host antioxidant defense systems. By integrating current evidence, this work establishes a theoretical framework to guide the development of innovative fermented food products and strategies targeting healthy aging. • Fermented foods exhibit anti-aging potential through both shared mechanisms (e.g., redox regulation and inflammation control) and product-specific effects shaped by microbial consortia and food matrices. • Fermentation-derived bioactive compounds, rather than nutrients alone, play a central role in modulating key aging-related pathways, including Nrf2, AMPK, sirtuin signaling, and NF-κB. • Gut microbiota remodeling emerges as a critical integrative node linking oxidative stress, immune regulation, and metabolic homeostasis during aging. • Evidence from cellular and animal models highlights mechanistic diversity across fermented dairy, soy, grains, vegetables, and teas, underscoring context-dependent rather than universal effects. • Translational application of fermented foods for healthy aging requires improved mechanistic resolution, standardized fermentation strategies, and rigorous clinical validation.