فهرست نشریات علمی دسترسی آزاد ایران

As the global population ages, ensuring optimal nutrition for the elderly has become a pressing public health priority. Age-related physiological changes; including diminished salivary secretion, impaired mastication, gastrointestinal dysfunction, and altered glucose metabolism, necessitate the development of food products that are not only nutritionally adequate but also texturally suitable and metabolically gentle. Sourdough bread, produced through the natural fermentation of flour by lactic acid bacteria (LAB) and yeasts, has emerged as a promising functional food for older adults. The fermentation process improves mineral bioavailability by degrading phytic acid, reduces glycemic response, enhances the digestibility of gluten and complex carbohydrates as well. Additionally, sourdough fermentation leads to the production of organic acids and exopolysaccharides (EPS), which contribute to improved shelf-life, softness, and moisture retention-crucial factors for elderly individuals with chewing or swallowing difficulties. This review highlights recent scientific evidence on the nutritional and physiological benefits of sourdough bread for the elderly, focusing on its potential to mitigate micronutrient deficiencies, support gut microbiota balance, and enhance glycemic control. The incorporation of whole grains, dietary fibers, and functional bioactive compounds within sourdough matrices further strengthens its role as a valuable dietary component for promoting healthy aging. Tailoring sourdough bread to meet the sensory, metabolic, and therapeutic needs of the elderly represents an innovative strategy in the field of geriatric nutrition and food design.