The Book Entitled Bioactive Compounds In Fermented Foods: Health Aspects Discusses The Recent Advances In Health Benefits Of The Different Types Of Bioactive Components Produced During Food Fermentation. In Recent Years A Lot Of Attention Has Been Given On Characterization Of Bioactive Compounds And Their Impact On Human Health To Develop Functional Foods Against Different Metabolic Disorders. The Bioactive Compounds Are Produced Either During Biotransformation Of Food Metabolites Or Directly Produced By Microorganisms. The Book Discusses Different Types Of Bioactive Compounds And Concludes With The Impact Of Gut Fermentation On Production Of Bioactive Compounds With Specific Human Health-- Provided By Publisher.