Wydanie 320(35)3 2015

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https://oa.zut.edu.pl/handle/20.500.12539/714

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Przeglądaj Wydanie 320(35)3 2015 wg Autor "Bogucki, Mariusz"

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    Use of Probiotics and Prebiotics in Milk Products
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2015) Neja, Wojciech; Bogucki, Mariusz; Ziółkowska, Joanna A.; Jankowska, Małgorzata; Krężel-Czopek, Sylwia; Department of Cattle Breeding and Animal Feeding, University of Science and Technology in Bydgoszcz, Poland; Department of Cattle Breeding and Animal Feeding, University of Science and Technology in Bydgoszcz, Poland; Department of Cattle Breeding and Animal Feeding, University of Science and Technology in Bydgoszcz, Poland; Department of Cattle Breeding and Animal Feeding, University of Science and Technology in Bydgoszcz, Poland; Department of Cattle Breeding and Animal Feeding, University of Science and Technology in Bydgoszcz, Poland
    Probiotics and prebiotics found in milk products can have many beneficial health- promoting effects. Probiotics are live organisms added to the diet and their consumption confers a positive effect on the host by improving the intestinal microflora balance. The health benefits of probiotics for the gastrointestinal tract include restoring normal intestinal microflora, preventing carcinogenesis and cancers from developing, and reducing lactose intolerance. Prebiotics are compounds that pass undigested by the enzymes of the gastrointestinal tract and have the ability to stimulate the growth of probiotic bacteria. Prebiotics improve intestinal function, exhibit antidiabetic and antiatherogenic effects, and influence nutrient bioavailability. Products that contain probiotics and prebiotics are classified as functional foods, dietary supplements, or medicines.