Nutritional and health promoting properties of traditional regional foods: Harnessing omics techniques for microbial and metabolite identification

Traditional food is an integral part of cultural heritage and identity for indigenous peoples' worldwide. It reflects a rich tapestry of flavours, textures, and nutritional benefits that resonate both locally and globally. Traditional foods encapsulate centuries-old culinary practices and embody a profound connection to local ecosystems, climates, and cultural heritage. Asia, with its vast geographical area and cultural diversity, boasts a particularly diverse regional cuisine. Historically, citizens were unaware of the health benefits of their traditional regional foods, but scientific advancements have illuminated these advantages, leading to global promotion of local cuisines, for example, toddy and shalgam or India origin delivered anti-tumor properties and were heart-friendly foods; various pickles (through the globe) contributed to reducing serum cholesterol, were heart-nurturing and improved digestion; jamu kunir asem (Indonesia) aided in curing respiratory disorders and shown antiviral activities; gilaburu juice (Turkey) relieved renal disorders, respiratory disorders, and hypertension; and kimchi (Korea) prohibited tumor formation and possessed anti-hyperglycemic activity. From fermented pickles to probiotic-rich dairy products, traditional foods were shown provide an array of bioactive compounds and nutrients contributing to overall well-being. Furthermore, the integration of meta-omics tools enables researchers to unravel the secrets of traditional fermentation processes, ensuring both safety and authenticity while navigating the delicate balance between cultural authenticity and contemporary dietary needs. This article explores various traditional foods from different regions across the globe, their metabolites, and associated health benefits