HEALTH-PROMOTING PROPERTIES OF PROBIOTICS IN FERMENTED DRINKS

Mazllami, Valbona (2023) HEALTH-PROMOTING PROPERTIES OF PROBIOTICS IN FERMENTED DRINKS. Journal of Food Technology & Nutrition, 6 (11-12). pp. 89-95. ISSN 2671-3071

Text IJFTN 2023, FINAL-89-95.pdf Download (325kB)

Abstract

Consumers’ interest in maintaining and improving health through food is increasing, which leads to the design of functional food that, in addition to basic nutrients, contains ingredients that are considered to promote health and reduce the risk of disease. Fermented foods and beverages play an important role in the human diet, and have a long history of safe use. The functional properties of fermented products are often attributed to the presence of probiotics, defined as “live microorganisms that when administered in adequate amounts confer a beneficial health effect on the host,” including therapeutic effects, metabolic effects and immunomodulation. Probiotics restore the natural intestinal microflora and inhibit the development of pathogenic bacteria. Fermented foods are ideal for delivering probiotics to the gastrointestinal tract and providing an optimal environment for their growth. Consuming fermented foods that contain sustainable microorganisms is an important strategy for improving the overall health and well-being of the body. The paper provides an overview of the characteristics and health effects of probiotics present in different fermented foods.

Item Type:	Article
Uncontrolled Keywords:	functional foods, probiotics, fermented foods, health benefits
Subjects:	S Agriculture > S Agriculture (General)
Divisions:	Faculty of Medicine, Health and Life Sciences > School of Biological Sciences
Depositing User:	Unnamed user with email zshi@unite.edu.mk
Date Deposited:	19 Sep 2023 10:00
Last Modified:	19 Sep 2023 10:00
URI:	http://eprints.unite.edu.mk/id/eprint/1176

Actions (login required)

View Item