Advances in probiotics research: mechanisms of action, health benefits, and limitations in applications
Author:
Publisher
Springer Science and Business Media LLC
Subject
Microbiology,Applied Microbiology and Biotechnology,Biochemistry, Genetics and Molecular Biology (miscellaneous),Food Science
Link
https://link.springer.com/content/pdf/10.1007/s43393-023-00208-w.pdf
Reference142 articles.
1. Zendeboodi F, Khorshidian N, Mortazavian AM, da Cruz AG. Probiotic: conceptualization from a new approach. Curr Opin Food Sci. 2020;32:103–23. https://doi.org/10.1016/j.cofs.2020.03.009.
2. Gasbarrini G, Bonvicini F, Gramenzi A. Probiotics history. J Clin Gastroenterol. 2016;50:S116–9.
3. Harvard Health Publishing. Should you take probiotics? Boston: Harvard Medical School; 2019. p. 1–7.
4. Fijan S. Microorganisms with claimed probiotic properties: an overview of recent literature. Int J Environ Res Public Health. 2014;11:4745–67.
5. Javanshir N, Hosseini GNG, Sadeghi M, Esmaeili R, Satarikia F, Ahmadian G, et al. Evaluation of the function of probiotics, emphasizing the role of their binding to the intestinal epithelium in the stability and their effects on the immune system. Biol Proced Online. 2021;23:23.
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