Journal Pre-proofs Review Traditional fermented foods with anti-aging effect: A concentric review Gitishree Das, Spiros Paramithiotis, Bhagavathi Sundaram Sivamaruthi, C Hanny Wijaya, Sigit Suharta, Nevin Sanlier, Han-Seung Shin, Jayanta Kumar Patra PII: S0963-9969(20)30294-5 DOI: https://doi.org/10.1016/j.foodres.2020.109269 Reference: FRIN 109269 To appear in: Food Research International Received Date: 15 October 2019 Revised Date: 8 April 2020 Accepted Date: 20 April 2020 Please cite this article as: Das, G., Paramithiotis, S., Sundaram Sivamaruthi, B., Hanny Wijaya, C., Suharta, S., Sanlier, N., Shin, H-S., Kumar Patra, J., Traditional fermented foods with anti-aging effect: A concentric review, Food Research International (2020), doi: https://doi.org/10.1016/j.foodres.2020.109269 This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. © 2020 Published by Elsevier Ltd.