Probiotics, prebiotics and antioxidants as functional foods. | Zendy

W. Grajek | Zendy; Anna Olejnik | Zendy; Anna Sip | Zendy

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Probiotics, prebiotics and antioxidants as functional foods.

Author(s) -

W. Grajek,

Anna Olejnik,

Anna Sip

Publication year - 2005

Publication title -

acta biochimica polonica

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.452

H-Index - 78

eISSN - 1734-154X

pISSN - 0001-527X

DOI - 10.18388/abp.2005_3428

Subject(s) - functional food , food science , human health , biology , health benefits , prebiotic , probiotic , chemistry , microbiology and biotechnology , traditional medicine , medicine , bacteria , environmental health , genetics

The term "functional foods" comprises some bacterial strains and products of plant and animal origin containing physiologically active compounds beneficial for human health and reducing the risk of chronic diseases. Among the best known functional compounds probiotics, prebiotics and natural antioxidants should be given as examples. These substances can be obtained by biotechnological methods and by extraction from plant or animal tissues.

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