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J Agric Food Chem. 2015 Apr 15;63(14):3615-26. doi: 10.1021/jf506326t. Epub 2015 Apr 6.

Probiotics as potential antioxidants: a systematic review.

Author information

1
†National Institute of Food Technology Entrepreneurship and Management Kundli, Sonipat, India.
2
§Dairy Microbiology Department, Anand Agricultural University, Anand, Gujarat, India.
3
#National Agri Biotechnology Institute, Mohali, India.

Abstract

Probiotics are known for their health beneficial effects and are established as dietary adjuncts. Probiotics have been known for many beneficial health effects. In this view, there is interest to find the potential probiotic strains that can exhibit antioxidant properties along with health benefits. In vitro and in vivo studies indicate that probiotics exhibit antioxidant potential. In this view, consumption of probiotics alone or foods supplemented with probiotics may reduce oxidative damage, free radical scavenging rate, and modification in activity of crucial antioxidative enzymes in human cells. Incorporation of probiotics in foods can provide a good strategy to supply dietary antioxidants, but more studies are needed to standardize methods and evaluate antioxidant properties of probiotics before they can be recommended for antioxidant potential. In this paper, the literature related to known antioxidant potential of probiotics and proposing future perspectives to conduct such studies has been reviewed.

KEYWORDS:

DPPH activity; Lactobacillus; antioxidants; bifidobacteria; oxidative stress; probiotics

PMID:
25808285
DOI:
10.1021/jf506326t
[Indexed for MEDLINE]

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