Probiotics: Health benefits-An update
Probiotics have always been a vital component and commercial target for providing potential health benefits. The health benefits of probiotics are associated with preventing and reducing many diseases, i.e., allergic diseases, cancer, vaginal infections, hypercholesterolemia, lactose intolerance, inflammatory bowel disease, diarrhea, and irritable bowel syndrome. The gut microbiome is a viable therapeutic target for managing allergic diseases, as they modulate the immunological and inflammatory response that consequently affects the development of sensitization and allergy. The advantages of probiotics are related to the modulation of gut microbiota, mitigation of nutritional intolerances (lactose intolerance), increase in bioavailability of macro and micronutrients, and alleviation of allergic incidences in susceptible individuals. Probiotics can be used as an effective tool for lowering blood cholesterol levels. They can act directly or indirectly to decrease cholesterol levels in the body. The gut plays a pivotal role in the digestion and absorption of nutrients and maintains mucosal barrier integrity. The application of probiotics is a safe, effective, and natural way to support women's health. There is many microbial colonization in the vagina of healthy women, among which Lactobacillus plays a major role (95%). Overall, Lactobacilli and Bifidobacteria are indicators of a healthy vaginal microbiome. Probiotics have been widely used in the treatment of intestinal diseases, but the effect of probiotics on female reproductive tract health (vaginal infections) is still controversial.
Authors
- Ravindra B. Malabadi (ORCID: https://orcid.org/0000-0003-3338-8630)
- Kiran P. Kolkar
- Raju K. Chalannavar (ORCID: https://orcid.org/0000-0001-6682-4537)
- Antônia Neidilê Ribeiro Munhoz (ORCID: https://orcid.org/0000-0002-2706-1028)
- N. Nandini
- Divakar MS
- Kishore S. Karamchand
- Swathi
Publication Details
- Journal
- World Journal of Advanced Engineering Technology and Sciences
- Published
- 2025-06-29
- DOI
- https://doi.org/10.30574/wjaets.2025.15.3.1035
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 0.00