Submitted by Dr. Patricia Moura from the Portuguese INETI Biotechnology Center
Probiotics from corn cobs.
In the recent years, fructo-oligosaccharides and inulin have been the main sources
of prebiotic ingredients used in the food industry. However, some other classes
of functional oligosaccharides, such as ...
Read more
Submitted By Cleo Libonati, RN, BSN
Probiotics and Prebiotics can Improve Health of Celiacs.
Celiac disease is a complex inherited digestive disorder that affects I
in 100 persons worldwide. This condition involves a unique immune response within
the digestive tract to gluten, a protein ...
Read more
Submitted by Dr. Piotr Cochan of the Jagiellonian University
Medical College on behalf of the Polish Society of Pre and Probiotics
The past, the present and the perspectives for the use of probiotics.
Bacteria are studied for their beneficial influence for many years now. In the 21st century, the researchers are ...
Read more