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Probiotics. Going on the natural way.
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| dc.contributor.author | Sheikh, Soheyl | es |
| dc.contributor.author | Pallagatti, Shambulingappa | es |
| dc.contributor.author | Kalucha, Aman | es |
| dc.contributor.author | Kaur, Harkamal | es |
| dc.date.accessioned | 2016-06-20T07:09:31Z | |
| dc.date.available | 2016-06-20T07:09:31Z | |
| dc.date.issued | 2011 | es |
| dc.identifier.citation | Sheikh, Soheyl ; Pallagatti, Shambulingappa ; Kalucha, Aman ; Kaur, Harkamal. Probiotics. Going on the natural way.. En: Journal of Clinical and Experimental Dentistry, 2011, Vol. 3, No. 2: 150-154 | es |
| dc.identifier.uri | http://hdl.handle.net/10550/54100 | |
| dc.description.abstract | Science is providing us the tools to diagnose and treat the infection before it causes damage. For some decades now, bacteria known as probiotics have been added to various foods because of their beneficial effects for human health. It comprises knowledge of the relationship between diet and health and the effects of food ingredients on physiological functions and health. Probiotics are commonly consumed as part of fermented foods with specially added active live cultures; such as in yogurt or as dietary supplements. The potential application of probiotics for oral health has recently been the focus of attention for various health researchers. The number of products containing probiotics entering the market is increasing. These products usually contain streptococci, lactobacilli or bifidobacteria. The application of probiotic strategies may, in near future provide an end to many infections occurring in oral cavity. This article summarizes the currently available data on the potential benefits of probiotics for oral health and potential risks associated with them. | en_US |
| dc.subject | Odontología | es |
| dc.subject | Ciencias de la salud | es |
| dc.title | Probiotics. Going on the natural way. | es |
| dc.type | journal article | es_ES |
| dc.subject.unesco | UNESCO::CIENCIAS MÉDICAS | es |
| dc.type.hasVersion | VoR | es_ES |
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