Probiotic microorganisms are beneficial bacteria and yeast that offer numerous health advantages when consumed in adequate amounts. In the realm of nutrition research, they've garnered significant attention for their potential to improve gut health and overall well-being. Studies suggest that probiotics can aid in digestion, enhance immune function, and even alleviate symptoms of certain digestive disorders like irritable bowel syndrome (IBS) and inflammatory bowel disease (IBD). Researchers are exploring their role in modulating gut microbiota, which plays a crucial role in various physiological processes. Furthermore, emerging research indicates potential benefits beyond gut health, such as in mental health and metabolic disorders. Understanding the mechanisms by which probiotics exert their effects is a key focus, promising insights that could revolutionize dietary recommendations and healthcare strategies.
Title : Assessment of a Metabolic Map 3.0 (MM3.0) in association with Cardio Metabolic-Renal Syndrome (CMR-S)
Antonio Claudio Goulart Duarte, Federal University of Rio de Janeiro, Brazil
Title : Brain health beyond cognition: Exploring the needs of an aging brain
Dilip Ghosh, Nutriconnect, Australia
Title : Beyond the apparent: Nutrition, perception, and resilience in contexts of cognitive vulnerability a transdisciplinary proposal inspired by the Volume Oltre l’Apparente (Conversano & irace, 2026)
Raffaella Conversano, University of Bari, Italy
Title : Nutrition, physical activity, mental health, and reproductive function in adolescent and young adult women: Neuroimmunometabolic perspectives
Malgorzata Mizgier, Poznan University of Physical Education, Poland
Title : Characterization of isolated strains of microorganisms from mineral, mountain and spring waters from France, Italy, England, South Korea, Japan, Netherlands, Austria, Spain, Singapore and Bulgaria
Nedyalka Naneva Valcheva, Vocational High School, Bulgaria
Title : Climate-smart legume composting and its influence on sweet potato yield, soil health, and nutrient quality
Topas M Peter, PNG University of Technology, Papua New Guinea