Probiotics and their fermented food products are beneficial for health

By S. Parvez, K. Malik, S. A. Kang, Hong-Yeoul Kim. Journal of Applied Microbiology, 2006

1,538 citations recorded by the source corpus.

Subfields: Food Science, Genetics, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/0b6fe6d662c5e3266b63151d87bf8936b0249077

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

In Genetics

In Molecular Biology

Citations in the corpus

Brain–Gut–Microbe Communication in Health and Disease (2011, background): “It is also important to note the potential benefits of a treatment option with an enviable safety record and negligible toxicity profile compared to conventional pharmacological approaches (Kopp-Hoolihan, 2001; Parvez et al., 2006).”
Alternatives to antibiotics for maximizing growth performance and feed efficiency in poultry: a review (2017, background): “Although the modes of action by which probiotics improve performance and promote gut health are not completely understood, a few have been proposed and reviewed (Edens, 2003; Parvez et al., 2006; Kabir, 2009; Ng et al., 2009; Vilà et al., 2010; Lee et al., 2010a).”
Effects of Probiotics, Prebiotics, and Synbiotics on Human Health (2017, background): “It turns out that probiotics may increase the amount of IgA antibodies, which leads to the arrest of a viral infection [84].”
Enhanced acid tolerance in Lactobacillus casei by adaptive evolution and compared stress response during acid stress (2012, background): “casei, similar to other lactic acid bacteria, encounters various stress conditions both in industrial processes and in the gastrointestinal tract, among which acid stress is one of the important challenges and acid tolerance is accepted as one of the desirable properties to select potentially probio”
Probiotic properties of lactobacilli strains isolated from raw cow milk in the Western highlands of Cameroon (2011, background): “Other physiological benefits of probiotics include removal of carcinogens, lowering of cholesterol, immunostimulating and allergy lowering effect, synthesis and enhancing the bioavailability of nutrients, alleviation of lactose intolerance (Parvez et al., 2006).”
Red meat consumption and risk of type 2 diabetes: 3 cohorts of US adults and an updated meta-analysis. (2011, background): “Probiotic bacteria have been shown to improve lipid profile and antioxidant status in T2D patients [49,50] and have beneficial effects on cholesterol levels [51].”
Starter cultures used in probiotic dairy product preparation and popular probiotic dairy drinks (2014, background): “(Foulquié Moreno et al., 2006; Parvez et al., 2006; Granato et al., 2010; Cutting, 2011; Nagpal et al., 2012).”
Fermentation of pomegranate juice by probiotic lactic acid bacteria (2011, background): “Probiotics are increasingly used as food supplements, due to mounting scientific evidences supporting the concept that the maintenance of a healthy gut microflora may provide protection against gastrointestinal disorder including infections and inflammatory syndromes of the bowel ( Parvez et al. 200”
The Potential Use of Probiotics to Improve Animal Health, Efficiency, and Meat Quality: A Review (2020, background): “Additionally, probiotics enhance resistance to intestinal pathogens via competitive colonization of intestinal adhesion sites and nutrients [50,51].”
The potential benefits of probiotics in animal production and health. (2009, methodology): “The inhibiting effect clinically documented health benefits (Parvez et al., 2006). of zinc has been used successfully in the treatment of Cell immobilizations, selections of acid and bile-resistant E. coli diarrhea in post weaning piglets strains, oxygen-impermeable containers have been…”
The reproductive biology and the histological and ultrastructural characteristics in ovaries of the female gadidae fish Merluccius merluccius from the Egyptian Mediterranean water (2010, background): “Health benefits associated with functional foods include reduction of the risk of cancer, improvement of cardiovascular health, boosting of immune system, improvement of gastrointestinal health, maintenance of urinary tract health, anti-inflammatory effects, reduction of blood pressure, antibacteria”
Cereal-Based Fermented Foods of Africa as Functional Foods (2015, background): “Some fermentation microorganisms are known to produce anti–microbial substances which lead to safe and long shelf life of food products (Corgan et al., 2007, Kalui et al., 2009; Kalui et al., 2008, Parvez et al., 2006, Steinkraus, 2002).”