Non-pathogenic organisms (yeast or bacteria, particularly lactic acid bacteria) found in foods can have a beneficial effect on the host's health. Live microorganisms in food or as a supplement are thought to improve the microbial balance of the digestive tract. Fermented dairy products like yoghurt and buttermilk are the most prevalent sources of probiotics. Probiotic therapy isn't a new concept; it's been around for almost a century.
Prebiotics are a type of nutrition that the gut bacteria degrade. In recent years, their association with human overall health has piqued people's interest. They can support the intestinal flora, and their breakdown products are short-chain fatty acids that are discharged into the bloodstream, impacting not just the GI tracts but also distant organs. Beneficial intestine microorganisms ferment non-digestible dietary compounds known as prebiotics and get their energy by decomposing indigestible prebiotic bonds. As a result, prebiotics have the ability to impact the gut microbiota selectively.
Title : Medicinal plants with special reference to flavanoids and their role in nutrition and obesity prevention
Mohammad Kamil, Lotus Holistic Healthcare Institute, United Arab Emirates
Title : Dietary fiber, physical, physico-chemical studies of paddy varieties before and after inducing retrogradation; Sedimentation value, starch content, in-vitro starch digestibility of rice products
Vasudeva Singh, Gauhati University, India
Title : Nutrition and genetics as key determinants of phenotypic variation and molecular evolution
Sena Ardicli, Bursa Uludag University, Turkey
Title : Food technology innovations for ensuring nutrition and health security
Hari Niwas Mishra, Indian Institute of Technology Kharagpur, India
Title : In terms of nutritional value: Safe and sustainable beekeeping from the hive to the table
Yasin Ozdemir, Ataturk Horticultural Central Research Institute, Turkey
Title : The determination of irradiation on total biophenol quantity during storage of natural black table olives
Sahnur Irmak, Department of Food Technologies, Turkey