probiotics


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probiotics

(ˌprəʊbaɪˈɒtɪks)
n
a therapeutic treatment involving the ingestion of harmless bacteria
References in periodicals archive ?
Probiotics are particularly sensitive to their environment.
Probiotics are defined as nonpathogenic living microorganisms, including some commensal bacterial flora, which have beneficial effects on host health and disease prevention and/or treatment.
New tactics for combating acute pancreatitis, including probiotics, are being considered as possible preventive measures.
Even though prebiotics, probiotics or synbiotics might be added to ice cream, the end product can still retain good nutritional and sensory properties.
The food industry's probiotics sector has complained that EFSA uses excessively rigorous scientific standards, similar to those used in the pharmaceutical industry, to assess claims.
Many patients take daily supplements called probiotics that contain healthy bacteria to support and enhance life and are purported to help ease digestive and gastrointestinal disorders.
Probiotics lie at the centre of the increased interest in functional foods.
Pierre's Ice Cream Company has announced the launch of Yovation, a new premium, probiotic frozen yogurt which was inspired by the growing consumer interest and popularity of probiotic products and the recognition by the medical community of the benefits of probiotics.
Using good bacteria to obstruct bad ones--a strategy known as bacterial interference--is one application of so-called probiotics, a field with growing medical promise.
Emerging studies are showing promise in children and will continue to help determine how we can be using probiotics practically for such serious conditions.
It was not fong ago that I read an article in a popular press magazine suggesting that probiotics may reduce the risk and severity of periodontal disease.
A range scientific views on the role of probiotics in nutrition and health is provided by contributors mostly from Europe, but also Brazil, China, the US, and Japan for the benefit of food developers and scientists.