PROBIOTICS

Probiotics                                                                                                                      

Probiotic comes from the Greek word pro, meaning “promoting” and biotic, meaning “life.”Probiotics is live microorganisms that, when administered in adequate amounts, confer a health benefit on the host. Lactic acid bacteria (LAB) and bifidobacteria are the most common types of microbes used as probiotics, but certain yeasts and bacilli may also be used. Probiotics are commonly consumed as part of fermented foods with specially added active live cultures, such as in yogurtsoy yogurt, or as dietary supplements.                                                                         

Lactobacillus  –

helps in treating and preventing yeast infectionsurinary tract infectionirritable bowel syndrome, diarrhea, treating lactose intolerance, skin disorders (fever blisterseczemaacne, and canker sores), and prevention of respiratory infections, reduce abdominal pain, increases immune response and reduces overgrowth of pathogens in digestive tract.

Source:  Foods that are fermented, like yogurt, curd, buttermilk

Bifidobacteria

Source:  Foods that are fermented, like yogurt, curd, buttermilk

helps in curing dental cavities, improve blood lipids, glucose tolerance improvement in the symptoms of abdominal pain, bloating, bowel dysfunction, aids in the synthesis of B-complex vitamins and vitamin K in the intestine, improves immunity and digestion, cancer prevention and alcoholic liver restoration disease caused due to excessive intake of alcohol.

Saccharomyces boulardii      

     Source: Present in lychee and mangosteen fruit, baker’s yeast, fermented products like bread

It is effective in preventing and treating diarrhoea, act as antibiotic, to treat acne and maintain and restore natural flora in the large and small intestines and treatment of IBS(Irritable bowel syndrome), urinary tract infections (UTIs), vaginal yeast infections, high cholesterol levels and fever blister.

Streptococcus Thermophillus                                          

Source: Yoghurt and other fermented dairy products, cheese

Benefits: Produces large quantities of the enzyme lactase, making it effective in the prevention of lactose intolerance, act as anti-carcinogenic, reduces risk of antibiotic associated bacteria, helps in making reduced fat cheese and reduce abdominal pain. It helps in providing gastrointestinal benefits and antioxidant properties.

                                                   

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s