Fermented foods have unique functional properties imparting some health benefits to
consumers due to presence of functional microorganisms, which possess probiotics …

The purpose of this review is to discuss the potential mechanisms of probiotics action in
colorectal cancer prevention. In this regard, the composition of the intestinal microbiota is …

Colorectal cancer (CRC) is one of the most common cancerous diseases worldwide and
causes leading cancer‐associated deaths. Several factors are related to the incidence of …

Fermented foods were likely to have been the first among all types of processed foods
consumed by human beings. The role that fermented food plays is not only related to the …

Context Recent evidence suggests that modulation of the gut microbiota may help prevent
colorectal cancer. Objective The aim of this systematic review was to investigate the role of …

Colorectal cancer is a public health problem, with dysbiosis being one of the risk factors due
to its role in intestinal inflammation. Probiotics and synbiotics have been used in order to …

The objective of the present study was to evaluate the effect of probiotic VSL# 3 isolated or
associated with a yacon‐based product (synbiotic) on oxidative stress modulation and …

The complexity of coronavirus disease 2019 (COVID-19)'s pathophysiology is such that
microbial dysbiosis in the lung and gastrointestinal (GI) microbiota may be involved in its …

Colorectal cancer (CRC) is one of the most common forms of cancer. Its onset from chronic
inflammation is widely accepted. Moreover, dysbiosis plays an undeniable role, thus the use …

Microorganisms transform the chemical constituents of raw materials of plant/animal sources
during fermentation thereby enhancing the nutrition value of foods, enriching them with …