File Download

There are no files associated with this item.

  Links for fulltext
     (May Require Subscription)
Supplementary

Article: Probiotics and prebiotics: A food-based approach in the prevention of colorectal cancer

TitleProbiotics and prebiotics: A food-based approach in the prevention of colorectal cancer
Authors
KeywordsColorectal cancer (effect of probiotics/prebiotics)
Issue Date2005
Citation
Milchwissenschaft, 2005, v. 60 n. 3, p. 241-245 How to Cite?
AbstractFunctional foods including foods containing probiotics and prebiotics display numerous health benefits. They have been demonstrated to be effective in the prevention or control of several diseases and in improvement of human health in a natural way. Colorectal cancer is one of the leading causes of mortality in western societies. Although there is no direct experimental evidence for the suppression of cancer by consumption of probiotics in humans and as of yet, prevention of cancer is referred to as a proposed health effect of probiotics, there is a lot of indirect evidence based on dietary intervention studies on animal models regarding the anticancer effects of probiotics and prebiotics using different biomarkers such as oxidative DNA damage, apoptosis, and immunomodulatory properties. It is important to gain further insight into the effect of underlying mechanisms/agents in the prevention of colorectal cancer, which include formation of short chain fatty acids by bacterial fermentation of dietary fibres, formation of conjugated linoleic acid by probiotic bacteria, immunomodulation, scavenging ability and modulation by probiotics and prebiotics. Prior to the establishment of firm conclusions regarding anti-tumor effects of these functional foods, well planned, long-term human clinical studies are needed.
Persistent Identifierhttp://hdl.handle.net/10722/144446
ISSN
2014 Impact Factor: 0.247
2015 SCImago Journal Rankings: 0.200
References

 

DC FieldValueLanguage
dc.contributor.authorTelang, Jen_HK
dc.contributor.authorShah, NPen_HK
dc.contributor.authorVasiljevic, Ten_HK
dc.date.accessioned2012-01-20T09:02:07Z-
dc.date.available2012-01-20T09:02:07Z-
dc.date.issued2005en_HK
dc.identifier.citationMilchwissenschaft, 2005, v. 60 n. 3, p. 241-245en_HK
dc.identifier.issn0026-3788en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144446-
dc.description.abstractFunctional foods including foods containing probiotics and prebiotics display numerous health benefits. They have been demonstrated to be effective in the prevention or control of several diseases and in improvement of human health in a natural way. Colorectal cancer is one of the leading causes of mortality in western societies. Although there is no direct experimental evidence for the suppression of cancer by consumption of probiotics in humans and as of yet, prevention of cancer is referred to as a proposed health effect of probiotics, there is a lot of indirect evidence based on dietary intervention studies on animal models regarding the anticancer effects of probiotics and prebiotics using different biomarkers such as oxidative DNA damage, apoptosis, and immunomodulatory properties. It is important to gain further insight into the effect of underlying mechanisms/agents in the prevention of colorectal cancer, which include formation of short chain fatty acids by bacterial fermentation of dietary fibres, formation of conjugated linoleic acid by probiotic bacteria, immunomodulation, scavenging ability and modulation by probiotics and prebiotics. Prior to the establishment of firm conclusions regarding anti-tumor effects of these functional foods, well planned, long-term human clinical studies are needed.en_HK
dc.languageengen_US
dc.relation.ispartofMilchwissenschaften_HK
dc.subjectColorectal cancer (effect of probiotics/prebiotics)en_HK
dc.titleProbiotics and prebiotics: A food-based approach in the prevention of colorectal canceren_HK
dc.typeArticleen_HK
dc.identifier.emailShah, NP: npshah@hku.hken_HK
dc.identifier.authorityShah, NP=rp01571en_HK
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.scopuseid_2-s2.0-22244445472en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-22244445472&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume60en_HK
dc.identifier.issue3en_HK
dc.identifier.spage241en_HK
dc.identifier.epage245en_HK
dc.identifier.scopusauthoridTelang, J=8576782200en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK
dc.identifier.scopusauthoridVasiljevic, T=8576782100en_HK

Export via OAI-PMH Interface in XML Formats


OR


Export to Other Non-XML Formats