Biochemistry & Pharmacology: Open Access

Biochemistry & Pharmacology: Open Access
Open Access

ISSN: 2167-0501


Mortazavian AM

Mortazavian AM
Department of Food Science and Technology, Faculty of Nutrition Sciences, Food Science and Technology/National Nutrition and Food Technology Research Institute,
West Indies

  • Review Article
    Probiotic Supplements and Food Products: A Comparative Approach
    Author(s): Meybodi NM and Mortazavian AMMeybodi NM and Mortazavian AM

    Probiotics have a long overall history of traditional application. Currently they are mainly used as processed foods or nutritional supplements due to customers’awareness about the linkage of diet and health. The live bacteria exist in the probiotic products are mainly lactic acid bacteria, including lactobacilli, bifidobacteriaand Enterococci. Nowadays, the probiotic markets have a considerable markets share either in food or drug industry. However, the impact of ingesting probiotics via food products or drug supplements is not actually the same from consumer point of view as well as from efficacy. In this article, drug supplements and food products containing probiotic microorganisms are considered in a comparative approach from different aspects including functional and efficacy, hedonistic and economical standpoints. .. View More»
    DOI: 10.4172/2167-0501.1000227

    Abstract PDF

Relevant Topics