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ǂThe ǂeffects of Lactobacillus and/or Bifidobacterium in fermented foods on cognitive health
Hayriye Şebnem Harsa, Carmen María González Domenech, Milica Prvulović, Zeynep Agirbasli, Erfan Bagherzadehsurbagh, Valentina Simeunović, Eleni Naziri, Elizabeth Adesemoye, Aycan Yigit Cinar, Arghya Mukherjee, Marta Laranjo, Bojana Vidović, Emilia Alves, Anđela Vukojević, Sine Özmen Toğay, Gamze Düven, Helen Saar, Seppo Salminen, Antonia-Leda Matalas, Diana Paveljšek, Else Schneider, Timur Liwinski, Christophe Chassard, Guy Vergères, Cornelia Bär, Smilja Pracer
Pregledni znanstveni članek
Oznake: prehrana ljudi;fermentirana živila;Lactobacillus;Bifidobacterium;kognitivno zdravje;fermented food;episodic memory;EFSA;functional food;bioactive metabolites;psychobiotics;gut-brain axis;microbiota;
Background: Psychobiotics are microorganisms that modulate brain function via the gut–brain axis and are increasingly studied for their cognitive benefits. Lactobacillus and Bifidobacterium species, widely present in fermented foods, are considered safe and may influence cognition by modulating neur ...
Leto: 2025 Vir: Biotehniška fakulteta (UL BF)
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