TY - JOUR
T1 - Functional Foods, Nutraceuticals and Probiotics
T2 - A Focus on Human Health
AU - Damián, Morayma Ramírez
AU - Cortes-Perez, Naima G.
AU - Quintana, Erika T.
AU - Ortiz-Moreno, Alicia
AU - Noguez, Cynthia Garfias
AU - Cruceño-Casarrubias, Carlos Eugenio
AU - Pardo, María Elena Sánchez
AU - Bermúdez-Humarán, Luis G.
N1 - Publisher Copyright:
© 2022 by the authors. Licensee MDPI, Basel, Switzerland.
PY - 2022/5
Y1 - 2022/5
N2 - Functional foods are classified as traditional or staple foods that provide an essential nutritional level and share potentially positive effects on host health, including the reduction of disease by optimizing the immune system’s ability to prevent and control infections by pathogens, as well as pathologies that cause functional alterations in the host. This chapter reviews the most recent research and advances in this area and discusses some perspectives on what the future holds in this area.
AB - Functional foods are classified as traditional or staple foods that provide an essential nutritional level and share potentially positive effects on host health, including the reduction of disease by optimizing the immune system’s ability to prevent and control infections by pathogens, as well as pathologies that cause functional alterations in the host. This chapter reviews the most recent research and advances in this area and discusses some perspectives on what the future holds in this area.
KW - functional foods
KW - lactic acid bacteria
KW - microbiota
KW - nutraceuticals
KW - probiotics
UR - http://www.scopus.com/inward/record.url?scp=85130225825&partnerID=8YFLogxK
U2 - 10.3390/microorganisms10051065
DO - 10.3390/microorganisms10051065
M3 - Artículo de revisión
C2 - 35630507
AN - SCOPUS:85130225825
SN - 2076-2607
VL - 10
JO - Microorganisms
JF - Microorganisms
IS - 5
M1 - 1065
ER -
