Preferences help
enabled [disable] Abstract
Number of results
2005 | 52 | 3 | 665-671
Article title

Probiotics, prebiotics and antioxidants as functional foods

Title variants
Languages of publication
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.
Physical description
  • Department of Biotechnology and Food Microbiology, August Cieszkowski Agricultural University of Poznan, Poznań, Poland
  • Department of Biotechnology and Food Microbiology, August Cieszkowski Agricultural University of Poznan, Poznań, Poland
  • Department of Biotechnology and Food Microbiology, August Cieszkowski Agricultural University of Poznan, Poznań, Poland
  • An YH, Friedman RJ (1997) Laboratory methods for studies of bacterial adhesion. J Microbiol Methods 30: 141-152.
  • Berner LA, O'Donnell JA (1998) Functional foods and health claims legislation: applications to dairy foods. Int Dairy J 8: 355-362.
  • Crittenden RG, Playne MJ (1996) Production, properties and applications of food-grade oligosaccharides. Trends Food Sci Technol 7: 353-360.
  • Desmond C, Santon C, Fitzgerald GF, Collins K, Ross RP (2001) Environmental adaptation of probiotic lactobacilli towards improvement of performance during spray drying. Dairy J 11: 801-808.
  • Dimer C, Gibson GR (1998) An overview of probiotics, prebiotics and synbiotics in the functional food concept: perspectives and future strategies. Int Dairy J 8: 473-479.
  • Diplock AT, Aggett PJ, Ashwell M, Bornet F, Fern EB, Roberfroid MB (1999) Scientific concepts of functional foods in Europe: consensus document. Brit J Nutr 81: 11-27.
  • Einspahr JG, Alberts DS, Gapstur SM (1997) Surrogate end-point biomarkers as measure of colon risk and their use in cancer chemoprevention trials. Cancer Epidemiol Biomarkers Prev 6: 37-48.
  • FAO/WHO (2001) Health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria. Cordoba, Argentina, 1-4 October 2001. .
  • FAO/WHO (2002) Guidelines for the evaluation of probiotics in food. London, Ontario, Canada, April 30 and May 1, 2002.
  • Ferguson LR (2001) Role of plant polyphenols in genomic stability. Mutat Res 475: 89-111.
  • Ferrari CKB, Torres EAFS (2003) Biochemical pharmacology of functional foods and preventing of chronic diseases of aging. Biomed Pharmacother 57: 251-260.
  • Fuller R (1991) Probiotics in human medicine. Gut 32: 439-442.
  • Gey KF (1995) Ten-years retrospective on the antioxidant hypothesis of arteriosclerosis: threshold plasma levels of antioxidant micronutrients related to minimum cardiovascular risk. J Nutr Biochem 6: 206-236.
  • Grajek W, Olejnik A (2004) Epithelial cell cultures in vitro as a model to study functional properties of food. Pol J Food Nutr Sci 13/54, SI 1: 5-24.
  • Griffith HR, Moller L, Bartosz G, Bast A, Bertoni-Freddari C, Collins A, Cooke M, Coolen S, Haenen G, Hoberg AM, Loft S, Lunec J, Oliński R, Parry J, Pompella A, Poulsen H, Verhagen H, Astley SB (2002) Biomarkers. Mol Aspects Med 23: 101-208.
  • Gulewicz P, Ciesiołka D, Frias J, Vidal-Valverde C, Frejnagel S, Trojanowska K, Gulewicz K (2003) Simple method of isolation and purification of α-galactosides from legumes. J Agric Food Chem 48: 3120-3123.
  • Holzapfel WH, Schillinger U (2002) Introduction to pre- and probiotics. Food Res Int 35: 109-116.
  • King A, Young G (1999) Characteristics and occurrance of phenolic phytochemicals. J Am Diet Assoc 99: 213-219.
  • Knorr D (1998) Technology aspects related to microorganisms in functional foods. Trends Food Sci Technol 9: 295-306.
  • Kris-Etherton PM, Hecker KD, Bonanome A, Coval SM, Binkoski AE, Hilpert K, Griel AE, Etherton TD (2002) Bioactive compounds in foods: their role in the prevention of cardiovascular disease and cancer. Am J Med 113 (Suppl 9B): 71S-88S.
  • Lewandowska M, Olejnik AM, Neumann M, Krępulec A, Piotrowska J, Teresiak A, Grajek W (2005) Comparative in vitro study on the adhesion of probiotic and pathogenic bacteria to different human intestinal cell lines. Biotechnologia 2: 215-233.
  • Manning TS, Gibson GR (2004) Prebiotics. Best Pract Res Clin Gastroenterol 18: 287-298.
  • MacPhee DG (1998) Time-dependent mutagenesis and cancer: a new role for antimutagenesis in cancer prevention? Mutat Res 402: 29-39.
  • Mattila-Sandholm T, Myllarinen P, Crittenden R, Mogensem G, Fonden R, Saarela M (2002) Technological challenges for future probiotic foods. Int Dairy J 12: 173-182.
  • Olejnik A, Lewandowska M, Grajek W, Czaczyk K (2003) New rapid method of Caco-2 cell differentiation. In: Methodology of the Novel Food Evaluation. Pol J Food Nutr Sci 12/53 SI 1: 60-64.
  • Ommen van B, Stierum R (2002) Nutrigenomics: exploiting systems biology in the nutrition and health arena. Curr Opin Biotechnol 13: 517-521.
  • Ouwehand AC, Kirjavainen PV, Shortt C, Salminen S (1999) Probiotics: mechanisms and established effects. Int Dairy J 9: 43-52.
  • Peterson J, Dwyer MS (1998) Flavonoids: dietary occurrence and biochemical activity. Nutrit Res 18: 1995-2018.
  • Pisulewski P, Kostogrys RB (2003) Functional properties of foods of animal origin and the methods of their assessment. Pol J Food Nutr Sci 12/53, SI 1: 65-73.
  • Pokorny J, Schmidt S (2001) Natural antioxidant functionality during food processing. In Antioxidants in Food. Practical applications. Pokorny J, Yanishlieva N, Gordon M, eds, pp 331-354. CRC Press Woodhead Publishing Ltd, Cambridge.
  • Puupponen-Pimia R, Aura A-M, Oksman-Caldentey K-M, Myllaerinen P, Saarela M, Mattila-Sandholm T, Poutanen K (2002) Development of functional ingredients for gut heath. Trends Food Sci Technol 13: 3-11.
  • Roberts M-A, Mutch DM, German JB (2001) Genomics: food and nutrition. Curr Opin Biotechnol 12: 516-522.
  • Sanders ME (1998) Overview of functional foods: emphasis on probiotic bacteria. Int Dairy J 8: 341-347.
  • Saarela M, Mogensen G, Fonden R, Mättö J, Mattila-Sandholm T (2000) Probiotic bacteria: safety, functional and technological properties. J Biotechnol 84: 197-215.
  • Schieber A, Stintzing FC, Carle R (2001) By-products of plant food processing as a source of functional compounds - recent developments. Trends Food Sci Technol. 12: 401-413.
  • Shklar G (1998) Mechanisms of cancer inhibition by anti-oxidant nutrients. Oral Oncol 34: 24-29.
  • Stahl W, van den Berg H, Arthur J, Bast A, Dainty J, Faulks RM, Gaertner Ch, Haenen G, Hollman P, Holst B, Kelly FJ, Polidori MC, Rice-Evans C, Southon S, van Vliet T, Vina-Ribes J, Williamson G (2002) Bioavailability and metabolism. Mol Aspects Med 23: 39-100.
  • Surh Y-J (1999) Molecular mechanisms of chemopreventive effects of selected dietary and medicinal phenolic substances. Mutat Res 428: 305-327.
  • Tomas-Barberan FA, Espin JC (2001) Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables. J Sci Food Agric 81: 853-876.
  • Vaughan EE, Mollet B, de Vos WM (1999) Functionality of probiotics and intestinal lactobacilli: light in the intestinal tract tunnel. Curr Opin Biotechnol 10: 505-510.
  • Zimmer CJ, Gibson GR (1998) An overview of probiotics, prebiotics and synbiotics in the functional food concept: perspectives and future strategies. Int Dairy J 8: 473-479.
  • Zubillaga M, Weil R, Postaire E, Goldman C, Caro R, Boccio J (2001) Effect of probiotics and functional foods and their use in different diseases. Nutr Res 21: 569-579.
Document Type
Publication order reference
YADDA identifier
JavaScript is turned off in your web browser. Turn it on to take full advantage of this site, then refresh the page.