| Probiotics | |||||
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Probiotics are mostly bacteria - small, single-celled organisms, which are categorised by genus, species and strain.
To be considered a probiotic, a bacteria (or microbe) must be alive when ingested, must have a quantifible health benefit and must be at a dose which imparts the health benefit.
Probiotics, when ingested, help to re-balance the bacterial population in the stomach and rest of the gastro-intestinal system to enable there to be more "good bacteria".
- The health effects of probiotics are strain-specific
- Probiotics are "good bacteria"
- Certain foods (such as those with a high ogliosaccharide content) enhance the effects of probiotic bacteria
- Probiotic supplements are widely sold at all health food stores
- Probiotic supplements should be refridgerated to maintain potency
Research shows that certain strains of probiotic bacteria can assist to:
- Alleviate the diarrhoea caused by certain types of diseases
- Promote and enhance immune system response
- Assist people with lactose intolerance to digest lactose more easily
- Help patients cope with side effects of antibiotic therapy
- Decrease Helicobacter pylori colonisation of the stomach
- Decrease the microbes in the mouth that cause dental caries
There is also emerging evidence that probiotics may help with the following conditions:
- Atopic eczema
- Food allergies
- Inflammatory bowel disease
- Irritable bowel syndrome
- Bowel cancer
- Bladder cancer
references
- McGuire M, Beerman KA, Nutritional Sciences: From Fundamentals to Food, 2007 Thomson Wadsworth USA
- Marieb EM, Hoehn K. Human Anatomy & Physiology. 7th edition, 2006. Benjamin Cummings Publishing
- Osiecki, Henry. The Physician's Handbook of Clinical Nutrition. 6th edition, 2001, BioConcepts Publishing
- Rolfes SR, Pinna K, Whitney E. Understanding Normal and Clinical Nutrition. 7th Edition, 2005. Brooks Cole Publishing
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