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Št. zadetkov: 2
ǂA ǂscoping review of the health effects of fermented foods in specific human populations and their potential role in precision nutrition
Christèle Humblot, Panagiota Alvanoudi, Emilia Alves, Ricardo Assunção, Miona Belović, Tugce Bulmus-Tuccar, Christophe Chassard, Muriel Derrien, Mustafa Fevzi Karagöz, Sibel Karakaya, Marta Luranjo, Fani Th Mantzouridou, Catarina Rosado, Smilja Pracer, Helen Saar, Julien Tap, Primož Treven, Guy Vergères, Eugenia Pertziger, Isabelle Savary-Auzeloux
Pregledni znanstveni članek
Oznake: prehrana ljudi;fermentirana živila;zdravje;personalizirana prehrana;fermented food;coffee;metabolic syndrome;gut microbiota;population variability;personalized nutrition;yogurt;
Background: Diets and specific foods have a significant impact on health, and individual responses to nutritional factors vary. This variability among humans can be considered a basis for developing personalized or precision nutrition. Fermented foods (FF) contain a wide range of macro- and micronut ...
Leto: 2025 Vir: Biotehniška fakulteta (UL BF)
ǂThe ǂeffects of Lactobacillus and/or Bifidobacterium in fermented foods on cognitive health
Hayriye Şebnem Harsa, Carmen María González Domenech, Milica Prvulović, Zeynep Agirbasli, Erfan Bagherzadehsurbagh, Valentina Simeunović, Eleni Naziri, Elizabeth Adesemoye, Aycan Yigit Cinar, Arghya Mukherjee, Marta Laranjo, Bojana Vidović, Emilia Alves, Anđela Vukojević, Sine Özmen Toğay, Gamze Düven, Helen Saar, Seppo Salminen, Antonia-Leda Matalas, Diana Paveljšek, Else Schneider, Timur Liwinski, Christophe Chassard, Guy Vergères, Cornelia Bär, Smilja Pracer
Pregledni znanstveni članek
Oznake: prehrana ljudi;fermentirana živila;Lactobacillus;Bifidobacterium;kognitivno zdravje;fermented food;episodic memory;EFSA;functional food;bioactive metabolites;psychobiotics;gut-brain axis;microbiota;
Background: Psychobiotics are microorganisms that modulate brain function via the gut–brain axis and are increasingly studied for their cognitive benefits. Lactobacillus and Bifidobacterium species, widely present in fermented foods, are considered safe and may influence cognition by modulating neur ...
Leto: 2025 Vir: Biotehniška fakulteta (UL BF)
Št. zadetkov: 2
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