Fermented foods have been historically a part of our diets. In addition to preserving food and to making certain foods edible, fermentation also generates transformed and new bioactives compounds posing advantageous functional properties. Existing observational studies link regular consumption of fermented foods with a wide range of health-promoting attributes, raising public interest towards these products containing probiotics. In agreement with the consumers' demand and given the trend to evolve towards more sustainability, fermented plant beverages represent one of the best opportunities. However, the beneficial value of such functional fermented plant beverages needs to more documented through scientific data.

Lactobacillus-fermented beverages exhibit antiinflammatory activity as shown by the decrease of PGE2, IL6 and IL8 secretion by intestinal (CCD18-Co) cells stimulated by interleukin 1-b .

CCD18-Co cells were incubated in culture media supplemented with 2.5% fermented products +/-1 ng/ml Il-1b for 18 hours.  p <0.05 compared to unstimulated cells; $ p < 0.05 compared to Il-1bstimulated cells (t-student)