N-t-k: Sulfur, Calcium 1 and Phosphorus are the three most abundant minerals in the human body2.
“Phosphorus” comes from the Greek word phosphorous which means “bringer of light.”
Anti-Covid Properties Phosphorus
A study published January 1 of 2021 stated:
“Available data show that phosphate and Mg are deficient in COVID-19, with phosphate showing a remarkable correlation with its severity.” 3
Facts Phosphorus
“Phosphorus” comes from the Greek word phosphorous, which means “bringer of light.” In drug or supplement form, it’s called phosphate4. Phosphorus plays an important role in keeping you healthy, so it’s an important part of your diet5.
This mineral is hard at work in every one of the trillions of cells in your body right now6.
Function and Health Benefits Phosphorus
Phosphorus is an essential mineral that your body uses to build healthy bones, create energy and make new cells7.You have more of this mineral in your body than any other except calcium. Sulfur, calcium 8 and phosphorus are the three most abundant minerals in the human body9.
One of its main tasks is to serve as a building block for healthy teeth and bones10.You may think that’s calcium’s job. But calcium needs phosphorus to make your teeth and bones strong11 and create healthy bones12 create energy and make new cells13.Phosphorus is a building block for healthy teeth and bones14.
Phosphorus also helps your nerves and muscles do their jobs15.
Phosphorus also helps you turn fat, carbs, and protein 16into energy.
Phosphorus aids in weight loss
Phosphorus and Calcium work together maintain a healthy blood PH.17. More Phosphorus means more alkaline blood, More Calcium means more acidic blood. The ideal calcium to phosphorus ratio is 1-2:118Phosphorus is a buffer that keeps the pH level in your blood balanced19.
According to the American Association for Clinical Chemistry, normal blood pH levels are between 7.35 and 7.45.
A blood pH above 7.45 indicate alkalosis, or too much phosphorus
A blood pH below 7.35 indicates acidosis.20, or too much calcium.
Acidosis reduces, and alkalosis increases the binding of calcium to albumin, causing increased or decreased levels of ionized calcium, respectively21.
So acidosis reduces the binding of calcium to albumin, causing increased levels of ionized calcium,
and alkalosis increases the binding of calcium to albumin, causing decreased levels of ionized calcium.
High pH levels cause low calcium levels.
Deficiency Phosphorus Symptoms: Metabolic acidosis too low blood pH
Low phosphorus status has been positively associated with increased body weight25.
Low phosphorus may cause kidney stones:
Nerve disorders
Osteomalacia , which is a marked softening of your bones,.
Rhabdomyolysis is a serious syndrome due to a direct or indirect muscle injury. It results from the death of muscle fibers and release of their contents into the bloodstream. This can lead to serious complications such as renal (kidney) failure. This means the kidneys cannot remove waste and concentrated urine. In rare cases, Rhabdomyolysis can even cause death. However, prompt treatment often brings a good outcome. Here’s what you need to know about Rhabdomyolysis.
The “classic triad” of Rhabdomyolysis symptoms are:
muscle pain in the shoulders, thighs, or lower back;
muscle weakness or trouble moving arms and legs. Half of people with the condition may have no muscle-related symptoms.
dark red or brown urine or decreased urination. Other common signs of Rhabdomyolysis include:
Peripheral neuropathy, a result of damage to the nerves located outside of the brain and spinal cord (peripheral nerves), often causes weakness, numbness and pain, usually in the hands and feet. It can also affect other areas and body functions including digestion, urination and circulation27
Some of the common symptoms of metabolic acidosis, when there is too little phosphorus and too much calcium, and the blood pH is too low, include the following:
rapid and shallow breathing
confusion
fatigue
headache
sleepiness
lack of appetite
jaundice
increased heart rate
breath that smells fruity, which is a sign of diabetic acidosis (ketoacidosis)
Without prompt treatment, acidosis may lead to the following health complications:
Antacids that contain aluminum can drain your body of phosphorus33.
Overload Phosphorus Symptoms : Alkalosis, too high blood pH
When blood pH levels become too high, and thus the blood too alkaline it is called Alkalosis. Metabolic Alkalosis. can have central nervous system manifestations ranging from confusion to coma, peripheral neuropathic symptoms of tremor, tingling and numbness, muscle weakness and twitching, and arrhythmia’s, particularly when associated with hypokalemia and hypocalcemia.
Overload Phosphorus Early symptoms Alkalosis (Phosphorus overload)
Symptoms of Alkalosis. can vary. In the early stages of the condition, you may have:
Respiratory Alkalosis. occurs when there isn’t enough carbon dioxide in your bloodstream. It’s often caused by:
Low Calcium, which can come from low Vitamin D, which can come from low cholesterol, which can come from statins or low vitamin B5 and low Vitamin D can also come from Vitamin D blockers: excess alcohol, smoking and high fructose corn syrup.
hyperventilation, which commonly occurs with anxiety
high fever
lack of oxygen
Salicylate poisoning
being in high altitudes
liver disease
lung disease
Metabolic Alkalosis. develops when your body loses too much acid or gains too much base. This can be attributed to:
excess vomiting, which causes electrolyte loss
overuse of diuretics
adrenal disease
a large loss of potassium or sodium in a short amount of time
antacids
accidental ingestion of bicarbonate, which can be found in baking soda
laxatives
alcohol abuse
Upper Limit Phosphorus
With phosphorus , it’s not only the amount that counts, but also the balance with Calcium.
The ideal calcium to phosphorus ratio is 1-2:141, so that needs to be taken into account as well when assessing the upper limit for phosphorus.
The recommended daily intake (RDI) for adults is 700 mg, but growing teens and pregnant women need more. The daily value (DV) was estimated to be 1,000 mg, but was recently updated to 1,250 mg to cover the needs of these groups44.
How much phosphorus you need depends on your age. (Women who are pregnant or breastfeeding need the same amount as other adults.)
If you have a health issue that keeps you from getting enough phosphorus from food, your doctor can prescribe a supplement. Phosphate also treats some types of urinary tract infections and prevents calcium stones in the urinary tract46.
The stability of phosphorus depends on the form it is in. As riboflavin Vitamin B2, (dairy products, nuts, seeds, mushrooms) Riboflavin it is heat stable but light sensitive. Thermal decomposition of Vitamin B2 in air atmosphere occurs at 296 °C. 64If Vitamin B2 is exposed to too much light it can be deactivated from its usable form. UV light can destroy a percentage65 of Vitamin B2, Riboflavin66So heat it any way you like, but store it in the dark. And if you heat it, use the fluids you used to cook or fry it in for soups or sauce, since the vitamins and minerals leech into them. As Vitamin B6 (nuts, seeds, vegetables) Thermal decomposition in air atmosphere occurs at 212 °C. 67 As with all B Vitamins, use the fluids you boiled, cooked or fried them in, because the Vitamins leech in them.
Relationships Phosphorus: Seesaw with Calcium to regulate blood pH: Low Phosphorus, low pH Acidosis, High Phosphorus, high pH, Alkalosis
Alkalosis(Too much phosphorus, too little calcium) and Acidosis (too little phosphorus, too much calcium)
2Are we getting enough sulfur in our diet? PubMed, November 6, 2007, Nimni ME, Han B, Cordoba F. Are we getting enough sulfur in our diet? Nutr Metab (Lond). 2007 Nov 6;4:24. doi: 10.1186/1743-7075-4-24 PMID: 17986345 PMCID: PMC2198910, Marcel E Nimni, 1 Bo Han,1 and Fabiola Cordoba2 , 1Departments of Surgery and Biochemistry and Molecular Biology, Keck School of Medicine, University of Southern California, Los Angeles, CA. 90032, USA2Pediatrics Medical Group, San Juan, 00907, Puerto Rico,corresponding authorCorresponding author.,Marcel E Nimni: moc.loa@700inmin; Bo Han: ude.csu@nahob; Fabiola Cordoba: moc.loa@abodrocaloibaf https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2198910/
3SARS-CoV-2: influence of phosphate and magnesium, moderated by vitamin D, on energy (ATP) metabolism and on severity of COVID-19, PubMed,January 1, 2021, van Kempen TATG, Deixler E. SARS-CoV-2: influence of phosphate and magnesium, moderated by vitamin D, on energy (ATP) metabolism and on severity of COVID-19. Am J Physiol Endocrinol Metab. 2021 Jan 1;320(1):E2-E6. doi: 10.1152/ajpendo.00474.2020. Epub 2020 Nov 11. PMID: 33174766; PMCID: PMC7816430.Theo A T G van Kempen 1, Elisabeth Deixler 2,1North Carolina State University, Raleigh, North Carolina.2München, Germany., https://pubmed.ncbi.nlm.nih.gov/33174766/
9Are we getting enough sulfur in our diet? PubMed, November 6, 2007, Nimni ME, Han B, Cordoba F. Are we getting enough sulfur in our diet? Nutr Metab (Lond). 2007 Nov 6;4:24. doi: 10.1186/1743-7075-4-24 PMID: 17986345 PMCID: PMC2198910, Marcel E Nimni, 1 Bo Han,1 and Fabiola Cordoba2 , 1Departments of Surgery and Biochemistry and Molecular Biology, Keck School of Medicine, University of Southern California, Los Angeles, CA. 90032, USA2Pediatrics Medical Group, San Juan, 00907, Puerto Rico,corresponding authorCorresponding author.,Marcel E Nimni: moc.loa@700inmin; Bo Han: ude.csu@nahob; Fabiola Cordoba: moc.loa@abodrocaloibaf https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2198910/
12What is next for the Dietary Reference Intakes for bone metabolism related nutrients beyond calcium: phosphorus, magnesium, vitamin D, and fluoride?PubMed,February 2009, Bergman C, Gray-Scott D, Chen JJ, Meacham S. What is next for the Dietary Reference Intakes for bone metabolism related nutrients beyond calcium: phosphorus, magnesium, vitamin D, and fluoride? Crit Rev Food Sci Nutr. 2009 Feb;49(2):136-44. doi: 10.1080/10408390701764468. PMID: 18989832.,https://pubmed.ncbi.nlm.nih.gov/18989832/
13What is next for the Dietary Reference Intakes for bone metabolism related nutrients beyond calcium: phosphorus, magnesium, vitamin D, and fluoride?PubMed,February 2009, Bergman C, Gray-Scott D, Chen JJ, Meacham S. What is next for the Dietary Reference Intakes for bone metabolism related nutrients beyond calcium: phosphorus, magnesium, vitamin D, and fluoride? Crit Rev Food Sci Nutr. 2009 Feb;49(2):136-44. doi: 10.1080/10408390701764468. PMID: 18989832.,https://pubmed.ncbi.nlm.nih.gov/18989832/
18Calcium to phosphorus ratio, essential elements and vitamin D content of infant foods in the UK: Possible implications for bone health, PMC, July 13, 2017, Loughrill E, Wray D, Christides T, Zand N. Calcium to phosphorus ratio, essential elements and vitamin D content of infant foods in the UK: Possible implications for bone health. Matern Child Nutr. 2017 Jul;13(3):e12368. doi: 10.1111/mcn.12368, Epub 2016 Sep 9. PMID: 27612307; PMCID: PMC6865864, Emma Loughrill 1, David Wray 1, Tatiana Christides 1, Nazanin Zand 1 , Faculty of Engineering and Science, University of Greenwich, Medway Campus, Chatham Maritime, Kent, ME4 4TB, UK., https://pubmed.ncbi.nlm.nih.gov/27612307/
21Hypocalcemia, NIH, August 8, 2021. Abhinav Goyal; Catherine Anastasopoulou; Michael Ngu; Shikha Singh. 1 Einstein Medical Center, 2 Einstein Medical Center, 3 University of Heidelberg Medical School Germany, 4 Wyckoff Heights Medical Center https://www.ncbi.nlm.nih.gov/books/NBK430912/
24Dangers of very low blood pH,PMC, July, 2011, Rosival V. Dangers of very low blood pH. Indian J Crit Care Med. 2011 Jul;15(3):194. doi: 10.4103/0972-5229.84887 ,PMID: 22013317; PMCID: PMC3190476. Viktor Rosival, Department of Laboratory Medicine, SYNLAB, Dérer’s Hospital, Bratislava, Slovakia, Correspondence: Dr. Viktor Rosival, Department of Laboratory Medicine, SYNLAB, Dérer’s Hospital, Limbová 5, SK-833 05 Bratislava, Slovakia, Europe. E-mail: moc.liamtoh@vlavisor https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3190476/
25Effect of phosphorus supplementation on weight gain and waist circumference of overweight/obese adults: a randomized clinical trial,PMC, December 21, 2015, Ayoub JJ, Samra MJ, Hlais SA, Bassil MS, Obeid OA. Effect of phosphorus supplementation on weight gain and waist circumference of overweight/obese adults: a randomized clinical trial. Nutr Diabetes. 2015 Dec 21;5(12):e189. doi: 10.1038/nutd.2015.38 PMID: 26690287 PMCID: PMC4735052, J J Ayoub,1,4 M J A Samra,1,4 S A Hlais,2 M S Bassil,3 and O A Obeid1,* 1Department of Nutrition and Food Science, Faculty of Agricultural and Food Sciences, American University of Beirut, Beirut, Lebanon 2Department of Family Medicine, Faculty of Medicine, American University of Beirut Medical Center, Beirut, Lebanon 3Department of Natural Sciences, Faculty of Arts and Sciences, Lebanese American University, Beirut, Lebanon *Department of Nutrition and Food Science, Faculty of Agricultural and Food Sciences, American University of Beirut, PO Box 11-0236, Beirut 1107 2020, Lebanon. E-mail: bl.ude.bua@diebo.ramohttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC4735052/
41Calcium to phosphorus ratio, essential elements and vitamin D content of infant foods in the UK: Possible implications for bone health, PMC, July 13, 2017, Loughrill E, Wray D, Christides T, Zand N. Calcium to phosphorus ratio, essential elements and vitamin D content of infant foods in the UK: Possible implications for bone health. Matern Child Nutr. 2017 Jul;13(3):e12368. doi: 10.1111/mcn.12368, Epub 2016 Sep 9. PMID: 27612307; PMCID: PMC6865864, Emma Loughrill 1, David Wray 1, Tatiana Christides 1, Nazanin Zand 1 , Faculty of Engineering and Science, University of Greenwich, Medway Campus, Chatham Maritime, Kent, ME4 4TB, UK., https://pubmed.ncbi.nlm.nih.gov/27612307/
43Calcium to phosphorus ratio, essential elements and vitamin D content of infant foods in the UK: Possible implications for bone health, PMC, July 13, 2017, Loughrill E, Wray D, Christides T, Zand N. Calcium to phosphorus ratio, essential elements and vitamin D content of infant foods in the UK: Possible implications for bone health. Matern Child Nutr. 2017 Jul;13(3):e12368. doi: 10.1111/mcn.12368, Epub 2016 Sep 9. PMID: 27612307; PMCID: PMC6865864, Emma Loughrill 1, David Wray 1, Tatiana Christides 1, Nazanin Zand 1 , Faculty of Engineering and Science, University of Greenwich, Medway Campus, Chatham Maritime, Kent, ME4 4TB, UK., https://pubmed.ncbi.nlm.nih.gov/27612307/
44Food Labeling: Revision of the Nutrition and Supplement Facts Labels. Final rule,Food and Drug Administration, HHS. Food Labeling: Revision of the Nutrition and Supplement Facts Labels. Final rule. Fed Regist. 2016 May 27;81(103):33741-999. PMID: 27236870.https://pubmed.ncbi.nlm.nih.gov/27236870/
60Phytate in foods and significance for humans: food sources, intake, processing, bioavailability, protective role and analysis,PubMed, September 2009, Schlemmer U, Frølich W, Prieto RM, Grases F. Phytate in foods and significance for humans: food sources, intake, processing, bioavailability, protective roleand analysis. Mol Nutr Food Res. 2009 Sep;53 Suppl 2:S330-75. doi: 10.1002/mnfr.200900099, PMID: 19774556, Ulrich Schlemmer 1, Wenche Frølich, Rafel M Prieto, Felix Grases https://pubmed.ncbi.nlm.nih.gov/19774556/
61Changes in phytates and HCl extractability of calcium, phosphorus, and iron of soaked, dehulled, cooked, and sprouted pigeon pea cultivar (UPAS-120), PubMed, September 2009, Schlemmer U, Frølich W, Prieto RM, Grases F. Phytate in foods and significance for humans: food sources, intake, processing, bioavailability, protective role and analysis. Mol Nutr Food Res. 2009 Sep;53 Suppl 2:S330-75. doi: 10.1002/mnfr.200900099, PMID: 19774556, Ulrich Schlemmer 1, Wenche Frølich, Rafel M Prieto, Felix Grases , Department of Physiology and Biochemistry of Nutrition, Max Rubner-Institut, Federal Research Instituteof Nutrition and Food, Karlsruhe, Germany, ulrich.schlemmer@mri.bund.de, https://pubmed.ncbi.nlm.nih.gov/19774556/
The “M” in Motherhat, the acronym for getting healthy naturally through diet and care, stands for microbiome. n-t-k is need to know:
n-t-k: “M”: Microbiome, the “M” in Motherhat, where you can find all the Covid fighting properties of probiotics and prebiotics: and the research that backs it. All you need to know to get healthy: drink your natural probiotic of choice, like Kombucha or kefir daily, or use it to make your muesli for breakfast. Eat fruits and vegetables whole rather than juiced. See d.1.3.5.b. You need the fibers and the chewing because of the beneficial microbes in saliva which convert nitrate, which is harmful, into nitric oxide, which is helpful. Don’t use synthetic antibiotic mouthwashes, since they kill the microbes in your saliva that convert nitrate into nitric oxide. See in d.1.2.b.2.2. what you can use instead. Eat your salads with some apple cider vinegar for the Lactobacillus lactis, a guest microbe we need to consume daily, to convert Vitamin K1 into Vitamin K2, So of course, you need to eat Vitamin K1 to, which is in kale and many other vegetables, that are listed in d.1.3.4.b. Clean and take care of your skin in a way that protects your skin’s healthy microbes. See how in d.1.2.. Starting with the microbiome is smart, since it not only helps you digest healthy foods better, it also makes you crave healthy foods. See.d.1.3.5.a.. And you need a healthy Microbiome for digesting the Omega’s properly, you need the Omega’s for your immune system and for proper cell membrane function, so there really is no other place to start than with the Microbiome.
Contents Chapter d.1. Microbiome
The symphony of life
Try to imagine:
In our bodies we have 30 trillion cells1. That’s a 30 with 12 zeroes!
Appreciate what a large number that is. A million seconds is 11 days. A billion seconds is 32 years. A trillion seconds is 32000 years. 30 trillion seconds is 960000 years. 2
Each one of those 30 trillion cells is much smarter than we are.3
There are 1.2. trillion ways to hook together glucose.
Just one mistake in the carbohydrate arrangement and the cell does not function properly 4
Humanly speaking it’s impossible to reach that level of precision, speed and perfection
But our cells do it all the time.
The more we learn about the cell, the more complex it becomes.
Scientists can modify life, but they can’t create it, not even close.5
If you can change the tires of a car, it doesn’t mean you can build a car.
Our body makes 3.8 million cells every second. Most of them are blood cells.6
In 1 minute, an average human heart contracts about 75 times, pumping 4–5 liters of blood through vessels ranging in thickness from the size of a forefinger to the width of a single hair. 7
In just 1 minute, 35 000 billion red blood cells, 50 billion white blood cells and 1500 billion platelets, travel through 40 000 million individual arteries, veins and capillaries whose combined length is 96 000 km, reaching every part of the body multiple times.
That is twice the circumference of the earth!
During each visit, each red blood cell carries 100 million oxygen molecules latched on to 25 million hemoglobin molecules to supply our tissues with the oxygen needed for metabolism.
A couple of trillion antibody molecules completes a highly technical surveillance of the entire system, traveling along with the cellular constituents.
In that same 1 minute, Air sweeps in and out of the 370 million alveoli present in the lungs, with a combined interior area of 80 m2, 25 times.
Each time air rushes in, it passes over the olfactory epithelium, located on the roof of the 2 nasal passages and innervated with about 10 million olfactory sensory receptors.
Meanwhile, many of the 100 million neurons of the brain orchestrate everything, coordinating all movements and thoughts by communicating with one another and with other parts of the body, using the 100 trillion synapses found in the entire brain.
Gene segments, from 25 000 protein coding genes made from 3 billion base pairs, carry out the processes of replication, transcription and translation within all cells but the mature red blood cells.
While the cells are too small for the eye to see, the DNA from each of them cells8, if stretched end to end, measures close to 2 meters in length.
During this minute about 60 million chemical reactions take place just in the ribosomes alone, assembling in the thousands around the endoplasmic reticulum and leading to the synthesis of 120 000 protein molecules
There are half a trillion machines in the entire world. 9
There are billions of trillions of proteins in our body.10
We have more “machines” in the form of proteins in the tip of our finger than there are machines in the whole world.11
If we could scale up the size of a protein to a penny, the proteins in just your body alone would fill up the whole Pacific Ocean.12
The scale of DNA is so tiny that all information of all life on earth would fit in a teaspoon and there would be room left for all the books ever written in that same teaspoon! 13
Muscle movement requires the combined action of trillions of myosin motors.14
Equipped with this many processors, the human brain might be capable of executing as many as 100 billion operations per second.15
As the earth is a planet to us, our bodies are planets to microbes, beneficial ones and harmful ones.
Our bodies are home to an estimated 38 trillion “good” bacteria, many of which reside in our gut. Not only do we live in harmony with these beneficial bacteria, but they are actually essential to our survival.
And as we prefer beneficial bacteria to pathogenic ones, we need to be beneficial to earth’s macrobiome so here you find tips for that as well.
It will take more than a minute to take in, but I think you will find it is well worth your time, and that it will save you far more time than it costs!
d.1.Microbiome: Probiotics161.for the gut, 2. respecting the skin’s microbiome and 3. Prebiotics
Introduction d.1. Microbiome
Our bodies are home to an estimated 38 trillion “good” bacteria17, many of which reside in our gut, but we also have quite a few on our skin keeping us safe.
Individual humans are about 99.9% identical to one another in terms of their host genome[, but can be 80-90% different from one another in terms of the microbiome of their hand or gut.18
The good bacteria, which live in the digestive system, mucous, and skin, sustain us. They help us digest food, they make us vitamins and amino acids, they attack pathogens, they remove waste. Without the good bacteria, essential nutrients become toxic to us, also the best foods for the Omega’s.
The good bacteria are in constant battle with the bad ones. The bad bacteria basically feed on us. They harm cells, they damage organs, they cause disease.
When the good bacteria win, our gut and skin are healthy and we feel good.
When they lose, we get ill.
We call good bacteria Probiotics or commensals. We call bad bacteria pathogens.19
Commensal bacteria
Image: Commensal bacteria 20cross talk with the host. Commensal bacteria supply the host with essential nutrients and defend the host against opportunistic pathogens. They are involved in the development of the intestinal architecture and immunomodulatory processes. On the other hand, the host provides the bacteria with nutrients and a stable environment.21
The difference between good and bad bacteria? The good ones feed and sustain us, the bad ones eat us and make us ill.
Some bacteria are good as long as they are kept in check and become bad when they go rampant.
Some good bacteria are permanent residents, and all we have to do is not harm them for them to be present.
Others are guests that keep having to be reintroduced with Probiotics to make us essential nutrients without which we cannot survive.
That’s why an optimal balance within our microbiome is so important.
First we will focus on the microbiome in our gut, then the microbiome on our skin.
Then on prebiotics, food for Probiotics, because with every 100 grams of prebiotics we consume, 30 grams of probiotics are formed.
d.1.1. Probiotics for the gut
N-t-k: All the B vitamins are made by probiotics in the gut. Probiotics make many other nutrients as well that help our immune system and build our bodies up. They help us digest food properly so we can get essential nutrients in. And they have anti-Covid properties as well, The best probiotics are found in natural products such as Kefir, Kombucha and yogurt. The genetically manipulated ones are harmful.
Contents d.1.1. Probiotics for the gut
The gut microbiome (GM) is the totality of microorganisms, bacteria, viruses, protozoa, and fungi, and their collective genetic material, present in the gastrointestinal tract (GIT). The GM could be applied for disease treatment/prevention because it can regulate immune responses if applied in suitable amounts. The GM has shown efficacy against influenza viruses and Streptococcus pneumoniae in animal models 22
Officially, the knowledge. that certain types of bacteria are essential to our health has been around since the early 20th century, when Nobel prize-winning Russian biologist Elie Metchnikoff proved that eating bacteria similar to those living in the body has many health benefits. Such products are called Probiotics. They have been a part of healthy diets for thousands of years. The food they eat are called prebiotics, the products they make are called postbiotics
In order for a food to be considered probiotic, it must contain at least 100.000.000. colony-forming units (CFU)/g live microorganisms).23
Function and Health Benefits Probiotics
Good bacteria help our bodies digest food and absorb nutrients, and they produce several vitamins and amino acids in the intestinal tract: Vitamin B1, B2, B3, B6, B7, B9, B12 are all made in the gut by Lactobacillus bifidus. Vitamin B5 is made with Lactaris and R. torques) (Firmicutes); Salmonella enterica and Helicobacter pylori (Proteobacteria). 24 These all live in the gut. Only Vitamin K2 is made with a guest microbe, Lactobacillus lactis, and it is made from Vitamin K1, which is why we must be sure to have both of those in our diets daily. For the rest, just eating prebiotics is enough to help our body make them, 30 grams of probiotics for every 100 grams of prebiotics we eat. See chapter d.1.3.
The amino acid s colonic bacteria make include Lysine, arginine, glycine, and the BCAA (branched chain amino acids) leucine, valine, and isoleucine, resulting in the generation of a complex mixture of metabolic end products including among others ammonia, SCFA (acetate, propionate, and butyrate), and branched-chain fatty acids (BCFA; valerate, isobutyrate, and isovalerate). Importantly, these bacterial metabolites have been shown to influence epithelial physiology by influencing signaling pathways in epithelial cells and by modulating the mucosal immune system of the host. Besides, they also modulate bacterial gene expression leading to the production of enzymes involved in amino acid metabolism.25
Next to the generation of SCFA (short chain fatty acids) and BCFA (branched-chain fatty acids), microbial metabolism of amino acids can also give rise to biogenic amines. Biogenic amines are produced by decarboxylation of amino acids. The biogenic amines mainly produced by the resident microbiota include cadaverine (a decarboxylation product of Lysine) and agmatine (a decarboxylation product of arginine). These biogenic amines can have significant physiological effects in vivo. For example, agmatine was recently shown to influence multiple physiological and metabolic functions in rats by elevating tissue cAMP levels, ultimately replicating the effects of caloric restriction with respect to metabolic reprogramming and leading to reduced diet-induced weight gain.26
Gut Bacteria also make Phytase, which neutralizes Phytic Acid, L. brevis and B. subtilis in fermented food products are capable of producing higher amount of phytase.27
Gut bacteria neutralize Oxalate as well. It’s not just O. formigenes which does this28 L. acidophilus, L. plantarum, L. brevis, S. thermophilus, and B. infantis.29
Most human gut bacteria do produce neurotransmitters, which are chemicals like dopamine and serotonin that enable communication among neurons, which are the nervous cells in the brain, but also in the enteric nervous system of the gut..31
Streptococcus, Enterococcus, and Escherichia can synthesize serotonin, dopamine, and norepinephrine.32
When helpful bacteria multiply and thrive in our bodies, they feed, build, sustain and protect us.
They even influence our appetite! Healthy microbes give us healthy cravings, unhealthy microbes give us unhealthy cravings. 33 Change your microbiome, change your cravings, and you can change your microbiome just by drinking some kefir every morning combined with some probiotics, like oatmeal. It goes very quickly, usually within days!34 So you reach your ideal weight while eating anything you crave, since you only crave healthy foods. 35How perfect is that!
A study called “Effect of probiotics on blood pressure: a systematic review and meta-analysis of randomized, controlled trials,” published on July 21, 2014, summarizes the effects of probiotics the following way:
1. Metabolic role
Salvages calories
Produces short-chain fatty acids
Produces arginine and glutamine
Synthesizes vitamin K and folate
Participates in drug metabolism (eg, activates 5-aminosalicylic acid from sulfasalazine)
2. Deconjugation of bile acids
3. Prevention of colonization by pathogens
4. Immunologic effects
Stimulates immunoglobulin A production
Promotes anti-inflammatory cytokines and down-regulates proinflammatory cytokines
“Probiotics also protect us against Covid -19” is the conclusion of a study called “Lost microbes of COVID-19: Bifidobacterium, Faecalibacterium depletion and decreased microbiome diversity associated with SARS-CoV-2 infection severity,” published on PubMed in April of 2022.38
As of January 22, 2022, 84 papers had already been written about the Anti-Covid Properties of Probiotics. 39
The following graph from the study called “Evidences and perspectives of the use of probiotics, prebiotics, synbiotics, and postbiotics as adjuvants for prevention and treatment of COVID-19: A bibliometric analysis and systematic review,” published on PMC, January 2, 2022, 40summarizes their conclusions:
Pre-, Pro- and Postbiotics as Anti-Covid measures
Image: Pre-, Pro- and Postbiotics as Anti-Covid measures41
What are Postbiotics?
This term refers to the products probiotics make from prebiotics. Healthy postbiotics include nutrients such as all the B-vitamins and Vitamin K2 from Vitamin K1 with the help of guest Microbe Lactobacillus lactis,, amino acids, and substances called antimicrobial peptides that help to slow down the growth of harmful bacteria. Other postbiotic substances are called short-chain fatty acids (SCFAs).42
Synbiotics are mixtures of probiotics (helpful gut bacteria) and prebiotics (non-digestible fibers that help these bacteria grow).43
Health Benefits Probiotics
A study called “The role of short-chain fatty acids in health and disease,” published on PubMed in 2014 says:
“SCFAs have been shown to alter chemotaxis and phagocytosis; induce reactive oxygen species (ROS); change cell proliferation and function; have anti-inflammatory, antitumorigenic, and antimicrobial effects; and alter gut integrity. (SCFAs) play an important role in the maintenance of health and the development of disease SCFAs are a major player in maintenance of gut and immune homeostasis.” 44
Chemotaxis is a fundamental biological process in which a cell migrates following the direction of a spatial cue. This spatial cue is provided in a form of a gradient of chemoattractants.45
Chemoattractants are small soluble molecules that bind to receptors on leukocytes causing their stimulation, polarization, and locomotion, in part through the activation of the integrin adhesion molecules.46
Phagocytosis is the process by which a phagocyte (a type of white blood cell) surrounds and destroys foreign substances (such as bacteria) and removes dead cells.47Reactive oxygen species is a type of unstable molecule that contains oxygen and that easily reacts with other molecules in a cell. A build up of reactive oxygen species in cells may cause damage to DNA, RNA, and proteins, and may cause cell death. Reactive oxygen species are free radicals.48The list of Vitamins and Amino acids gut bacteria make is impressive: Vitamin B1, Thiamine, Vitamin B2, Riboflavin, Vitamin B3,Niacin49, Vitamin B5, Pantothenic acid, Vitamin B6, Riboflavin, Vitamin B7,Biotin, Vitamin B9, Folate, Vitamin B12, Cobalamin50 are water-soluble vitamins that are synthesized by gut bacteria.51
Vitamin K2, Menaquinone, is synthesized by Lactobacillus lactis from Vitamin K1. Lactobacillus lactis. Phylloquinone, is a guest bacteria that needs to be re introduced into the gut daily and we need to eat Vitamin K1 in order for Lactobacillus lactis to be able to make K2. See Chapter d.5.D.5.
The others are residents of the gut, and all we have to do is not kill them off with anti biotics or avidin which stops the formation of Vitamin B7, biotin, or folic acid, which sabotages Vitamin B9, Folate and Vitamin B12. Cobalamin, or Niacinamide, which is not the same as Vitamin B3, Niacin. And we shouldn’t sabotage them with prefab foods or GMO, which benefit bad bacteria and keep the good ones from sustaining us.
Amino acids made by gut bacteria include Lysine, arginine, glycine, and the BCAA leucine, valine, and isoleucine, resulting in the generation of a complex mixture of metabolic end products including among others ammonia, SCFA (acetate, propionate, and butyrate), and branched-chain fatty acids. 52
Without a healthy microbiome, the phytoestrogens in the healthy Omega-3-ALA sources and Essential oils are toxic to us.
The study “Probiotic lactobacilli: Can be a remediating supplement for pandemic COVID-19. A review” published December 16, 2020, states:
“As per literature review of COVID-19 cases, it is evident that people with good natural immunity overcome the virus load. As we know, the gold standard for healthy and robust immunity lies in the gut and diet functions. The nutritional and immunity enhancing probiotics operating homeostasis in the gut must be paid research attention. Regular physical exercise, a healthy lifestyle, and probiotics supplementation can be prominent players to induce immunity. The specific role of probiotics to enhance natural killer cells function, stimulation of IgA antibodies, and mucosal barrier inflammation control promoted an interest in new generation probiotics to strengthen immunity to treat COVID-19 viruses.53
Lactobacillus probiotics have already been utilized to reduce non-Covid sepsis and infectious-morbidity.
Studies show probiotics prevent and heal Covid-19, and that dysbiosis, an imbalance in the microbiome, aggravates it.
A study published January5, 2022, called Daily Lactobacillus Probiotic versus Placebo in COVID-19-Exposed Household Contacts (PROTECT-EHC): A Randomized Clinical Trial states:
“LGG probiotic may protect against the development of symptoms when used as post-exposure prophylaxis within 7 days after COVID-19 exposure.”54
Another study, published March 19, 2021, called: Probiotics in Prevention and Treatment of COVID-19: Current Perspective and Future Prospects states:
“Increased severity and morbidity with a disturbed microbiome, has also been established.”55
Another study, called “The human microbiome and COVID-19: A systematic review,” published on PMC, June 23, 2021, found the human fecal and respiratory tract microbiome changed in Covid-19 patients with opportunistic pathogen abundance. 56
There are many ways we put the population of beneficial bacteria at risk. For example, when we take antibiotics to treat an infection of harmful bacteria, we also kill helpful bacteria, and that leads to fatal diseases. 57
A study called “Immunomodulatory Effects of Probiotics on COVID-19 Infection by Targeting the Gut-Lung Axis Microbial Cross-Talk”58 was published on PubMed on August 31, 2022. It says:
“The ecosystem of the human gastrointestinal tract, named gut microbiota, represents the most thoroughly mapped ecosystem. Perturbations on bacterial populations cause dysbiosis, a condition correlated to a wide range of autoimmune, neurological, metabolic, cardiovascular, and respiratory diseases. The lungs have their flora, which are directly related to the gut flora via bidirectional communication allowing the transport of microbial metabolites and toxins produced by intestinal bacteria through the circulation and lymphatic system. This mutual microbial cross-talk communication called the gut-lung axis modulates the immune and inflammatory response to infections. COVID-19 causes dysbiosis, altered intestinal permeability, and bacterial translocation. Dysbiosis, through the gut-lung axis, promotes hyper-inflammation, exacerbates lung damage, and worsens clinical outcomes. Preclinical and clinical studies have shown that probiotics can regulate cytokine secretion, thus affecting both nonspecific and specific immunity. Probiotics act by blocking the virus from invading and proliferating in host cells, by stimulating the immune response, and by suppressing the activation of NLRP3 inflammasome. Herein, we reviewed the evidence from preclinical and clinical studies evaluating the effect of probiotics administration on the immune response to COVID-19 infection by targeting the gut-lung axis microbial cross-talk.”59
A study called: “Benefits of probiotic use on COVID-19: A systematic review and meta-analysis” was published on PubMed on September 30, 2022.60 It says:
“Results showed that probiotics were associated with a significant 51% reduction in symptoms reported by COVID-19 patients (RR 0.49, 95% CI 0.40-0.61). There was a significant improvement in cough (RR 0.56, 95% CI 0.37-0.83), headaches (RR 0.17, 95% CI 0.05-0.65), and diarrhea (RR 0. 33, 95% CI 0.12-0.96) of patients on probiotic therapy. These findings suggest that probiotic supplementation is effective in improving symptoms of COVID-19.” 61
The question is not whether probiotics work to prevent and alleviate Covid-19, for that has already been established and is already being done. The question is which strains are best, and what is the best way to ingest them. 62May I suggest Kefir? 63Then you don’t have to choose between strains. Kefir contains more than 30 times more probiotics than yogurt. Yogurt has one to five active cultures and six billion CFUs.64 Kefir has a total of 158 microbial strains, representing six fungal and 17 bacterial species, 65 and 15 to 20 billion colony-forming units (CFUs). 66
Kefir grains consist of complex symbiotic mixtures of bacteria and yeasts, and are reported to impart numerous health-boosting properties to milk and water kefir beverages. 67
The immune system plays a crucial role in the susceptibility, persistence, and clearance of these infections. With 70-80% of immune cells being present in the gut, there is an intricate interplay between the intestinal microbiota, the intestinal epithelial layer, and the local mucosal immune system.68Probiotics found in Kefir
Some of the probiotic bacteria 69 found in Kefir products include: Lactobacillus acidophilus, Bifidobacterium bifidum, Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Lactobacillus kefiranofaciens, Lactococcus lactis,70 Lactobacillus Lactis!71 and Leuconostoc species72
Those will be discussed here:
Stability of Probiotics
Probiotics cannot be processed or heated. Approximately 83 percent of the cultures could be killed in 30 minutes or less at 145 ° F. (is 62.8 ° C) The thermal death times at 136 ° F (is 57.8 ° C).73
The bacteria from probiotics are likely take up residence in your gut, but scientists have found74 that the effects wear off within 1-3 weeks after you stop taking them. 75
d.1.1.a. Lactobacillus acidophilus
n-t-k: Lactobacillus acidophilus is a species of beneficial microbial flora and has been proven to play an important role in many pathological and physiological processes. It has been shown to improve CVD and lactose intolerance, prevent and treat cancer, regulate immunity, and improve gastrointestinal diseases.76Find the studies and food sources here:
Contents d.1.1.a. Lactobacillus acidophilus
Lactobacillus acidophilus is a resident of the human microbiome meaning our gut makes itself from Prebiotics (see chapter d.1.3.), and it lives in the mouth, intestine and vagina.77
If we make it ourselves, why should we eat it?
Because the microbiome can become unbalanced due to toxins, and eating probiotics helps restore the balance.
Characteristics of Lactobacillus acidophilus
L. acidophilus is a species of beneficial microbial flora and has been proven to have many good probiotic characteristics, which are:
From these functions and characteristics follow its health benefits:
Prevent and treat Colon cancer and other cancers
Prevent heptocarcinogenesis.80 Hepatocellular carcinoma (HCC), the most frequent malignant tumor of the liver, is the commonest cancer occurring in males in the world. The annual incidence of the disease worldwide at the 90’s was estimated to be one million cases. 81It is still responsible for over 12,000 deaths per year in the United States, making it one of the most serious cancers in adults.82
treating bowel conditions such as irritable bowel syndrome (IBS) and ulcerative colitis84Ulcerative colitis is a long-term condition where the colon and rectum become inflamed. 85
Lactobacilli have demonstrated efficacy in treating various conditions including bacterial vaginosis, atopic dermatitis, and upper respiratory tract infections 86
Probiotic properties and biological functions of Lactobacillus acidophilus
Image: Probiotic properties and biological functions of Lactobacillus acidophilus.87
L. acidophilus is a species of beneficial microbial flora and has been proven to play an important role in many pathological and physiological processes. It has been shown to improve CVD and lactose intolerance, prevent and treat cancer, regulate immunity, and improve gastrointestinal diseases.88
Other uses for Lactobacillus include, which is the list of you normally get when you look up health benefits of Lactobacillus Acidophilus:
preventing diarrhea caused by antibiotics and infection
preventing colic (inconsolable crying) in babies
preventing lung infections in young children
preventing diarrhea in adults who are in the hospital or receiving chemotherapy treatment for cancer89
This is why you’d never suspect that our gut microbiome is the health treasure trove it is. Like introducing a Physics Nobel prize winner as someone who likes to tinker with electricity, which he or she probably does, but that’s not how you introduce a Nobel Prize winner! These understatements of the power of natural health foods are the rule, rather than the exception, another reason this book is so necessary!
Anti-Covid Properties Lactobacillus acidophilus
A study called “Probiotic lactobacilli: Can be a remediating supplement for pandemic COVID-19. A review” was published on PMC on December 16, 2020.90 it states:“The mucous layer Lactobacillus acidophilus makes is also beneficial in fighting off Covid-19”91Lactobacillus acidophilus produces lactic acid, H2O2 and antibiotics, breaks down bile acids and creates an environment for the efficient utilization of nutrients such as protein, calcium, iron and phosphorus,92 many of which have important Covid fighting properties.
Another study called: Lactobacillus spp. for Gastrointestinal Health: Current and Future Perspectives, published on PubMed, April 6, 2022, observed:
“Lactobacillus acidophilus has demonstrated efficacy in treating upper respiratory tract infections.” 93SPP means self propelled particle. Self-propulsion is the autonomous displacement of nano-, micro- and macroscopic natural and artificial objects, containing their own means of motion. Self-propulsion is driven mainly by interfacial phenomena.94
Interfacial phenomena are what occur where two different phases come together – a solid and a liquid, for example, or a liquid and a gas. 95
Lactobacillus acidophilus produces lactic acid C3H6O3, Hydrogen peroxide, H2O2 and antibiotics, breaks down bile acids and creates an environment for the efficient utilization of nutrients such as protein, calcium, iron and phosphorus,96 many of which have important Covid fighting properties.
Relationships Lactobacillus Acidophilus: Enhances protein, calcium, iron and phosphorus uptake
Food sources Lactobacillus Acidophilus
Lactobacillus Acidophilus
Image: Lactobacillus Acidophilus food sources97, Kombucha, Kefir (water kefir as well as milk kefir), Sauerkraut, 98 Buttermilk99, Apple Cider Vinegar,100Pickles101, Yogurt. 102
d.1.1.b. Bifidobacteria
n-t-k: All B Vitamins except for Vitamin B5, Pantothenic Acid, are made from Bifidobacteria, permanent residents of a healthy gut microbiome.
Contents d.1.1.b. Bifidobacteria
Bifidobacteria make up most of the “good” bacteria living in the gut. These bacteria begin colonizing the gastrointestinal system almost immediately after we’re born. Since they naturally inhabit our gut microbiome, we only have to eat prebiotics to get them. See chapter d.1.c.
Function and Health benefits Bifidobacteria
A study called “Anti-tumor mechanisms of Bifidobacteria” published on PubMed on May 10, 2018103 says:
“Bifidobacterium has an apparent competitive advantage in the cancer micro environment.”104
It goes on to say:
The competitive exclusion of pathogenic microbiota by probiotics includes the competition for nutrients and adhesion at the intestinal mucosa..The mechanism involved in anti-mutagenic activities is the ability of Bifidobacteria to bind to the mutagens of microbial cells 105
It also says:
Certain Lactobacillus strains may produce substances that kill or inhibit the growth of pathogens, including bacteriocins.106 Bacteriocins are proteins produced by bacteria of one strain which are active against those of a closely related strain.107
The same study says:
“Bifidobacteria have also been demonstrated to exhibit anti-mutagenic activities against heterocyclic amines, N-nitroso compounds and aflatoxins.”108
Heterocyclic amines are chemicals that are formed when meat, poultry, or fish is cooked at high temperatures, such as frying, broiling, and barbecuing. Heterocyclic amines are carcinogens (substances that may cause cancer). Also called HCA.109
N-nitroso compounds (NOC) are chemical contaminants formed during the processing and manufacture of certain foods such as bacon, cheese, cured meat and fish.110
Aflatoxins are a family of toxins produced by certain fungi that are found on agricultural crops such as maize (corn), peanuts, cottonseed, and tree nuts. The main fungi that produce aflatoxins are Aspergillus flavus and Aspergillus parasiticus, which are abundant in warm and humid regions of the world.111
Bifidobacteria take care of Gene and cytokine modulation: Cementing the function of the intestinal barrier. Cytokine is A type of protein that is made by certain immune and non-immune cells and has an effect on the immune system. Some cytokines stimulate the immune system and others slow it down. Examples of cytokines are interleukins, interferons, and colony-stimulating factors (filgrastim, sargramostim).112
Bifidobacteria also exhibit antitumor effects via altering the expression of cancer-associated genes and cytokines..113
An intact mucosa barrier is the key to protection from Colorectal Cancer development..114
Bifidobacteria come in about 30 different strains, including: Bifidobacterium bifidum, Bifidobacteria bifidum kill tumors and unhealthy bacteria. Research116 shows they prevent and cure IBS symptoms. When combined with Lactobacillus acidophilus, Bifidobacteria bifidum prevent eczema117in newborns.
Bifidobacteria infantis cure IBS, such as abdominal pain, gas, and bloating
Bifidobacteria lactis improves cholesterol levels in women and in people with type 2 diabetes118.
Again, heavily understated. Like introducing a gold medal Olympic gymnast as someone who can do a nice somersault.
Anti-Covid Properties Bifido Bacteria
A study called “Lost microbes of COVID-19: Bifidobacterium, Faecalibacterium depletion and decreased microbiome diversity associated with SARS-CoV-2 infection severity” was published on PubMed in April of 2022 119 It found that people with severe Covid-19 had less Bifido bacteria.
It concludes that Bifido bacteria supplementation is a way to prevent Covid-19.
Here’s what it says:
“We hypothesize that low bacterial diversity and depletion of Bifidobacterium genera either before or after infection led to reduced proimmune function, thereby allowing SARS-CoV-2 infection to become symptomatic. This particular dysbiosis pattern may be a susceptibility marker for symptomatic severity from SARS-CoV-2 infection and may be amenable to preinfection, intrainfection or postinfection intervention”. 120
According to a study called “Acetic Acid Bacteria in the Food Industry: Systematics, Characteristics and Applications”, published on PMC in June, 2018, 126“The species most frequently reported in vinegar production comprise Acetobacter aceti, Acetobacter cerevisiae, Acetobacter malorum, Acetobacter oeni, Acetobacter pasteurianus, Acetobacter pomorum, Gluconacetobacter entanii, Gluconacetobacter liquefaciens, Gluconobacter oxydans, Komagataeibacter europaeus, Komagataeibacter hansenii, Komagataeibacter intermedius, Komagataeibacter medellinensis, Komagataeibacter oboediens and Komagataeibacter xylinus” 127
Bifidobacteria food sources
Image Bifidobacteria food sources, 128 Kombucha, Kefir (water kefir as well as milk kefir), Sauerkraut, Buttermilk, Apple Cider Vinegar, Pickles and Yogurt.
d.1.1.c. Streptococcus thermophilus
Contents d.1.1.c. Streptococcus thermophilus
Anti-Covid Properties Streptococcus Thermophilus
In studies Streptococcus thermophilus did not show any prevention of influenza or improvement in the activity of NK cells. However, they did observe a significant increase in the production of γ-interferon (IFN-γ). 129
Hospitalized Covid-19 patients who received recombinant IFN- γ experienced no progression of respiratory failure and required no transfer to the intensive care unit.130
Health benefits Streptococcus thermophilus
health benefits associated with S. thermophilus include
production of antioxidant compounds,
risk alleviation for some types of cancer,
anti-inflammatory effects, antimutagenic effects and
Streptococcus thermophilus produces the enzyme lactase, which the body needs to digest the sugar in milk and other dairy products. Some studies suggest Streptococcus thermophilus can help prevent lactose intolerance132.
Since Streptococcus thermophilus naturally inhabit our gut microbiome, we only have to eat prebiotics to get them. See chapter d.1.c.
Stability Streptococcus thermophilus
.Thermophilics are heat-loving. They grow best at temperatures around 45 and 122°C (113 and 252 °F). 133
The water kefir grain microbiota consist of lactic acid bacteria (LAB), mainly Lactobacillus species, such as Lactobacillus casei/paracasei, Lactobacillus hilgardii, and Lactobacillus nagelii, and yeasts, frequently Saccharomyces cerevisiae, sometimes bifidobacteria, in particular Bifidobacterium aquikefiri, and as a minority also acetic acid bacteria, for instance Acetobacter fabarum, the latter especially upon extended fermentation or fermentation in the presence of oxygen. In general, water kefir grains are reminiscent of milk kefir grains, which are also consortia of the same major groups of microorganisms in a polysaccharide matrix.. However, milk kefir grains can contain species rarely or not at all found in water kefir, such as Lactobacillus kefiranofaciens, which is responsible for the biosynthesis of the heteropolysaccharide kefiran, the main component of milk kefir grains. In contrast, the main component of water kefir grains is a homopolysaccharide, dextran, produced by L. hilgardii).135
It’s also not in Kombucha.
Most Kombucha products are dominated by the probiotic Bacillus coagulans or bacteria capable of fermentation including Lactobacillus nagelii, Gluconacetobacter, Gluconobacter, and Komagataeibacter species. varying levels of enteric bacteria including Bacteroides thetaiotamicron, Escherischia coli, Enterococcus faecalis, Bacteroides fragilis, Enterobacter cloacae complex, and Akkermansia muciniphila. The fungal composition of Kombucha products was characterized by predominance of fermenting yeast including Brettanomyces species and Cyberlindnera jadinii. Kombucha varied widely in chemical content assessed by global untargeted metabolomics, with metabolomic variation being significantly associated with metagenomic profiles. Variation in tea bases, bacteria/yeast starter cultures, and duration of fermentation may all contribute to the observed large differences in the microbial and chemical profiles of final Kombucha products. 136
What about Buttermilk?
Buttermilk today consists mostly of water, the milk sugar lactose, and the milk protein casein. It has been pasteurized and homogenized, and lactic-acid-producing bacteria cultures have been added, which may include Lactococcus lactis or Lactobacillus bulgaricus.137
Streptococcus thermophilus food sources
Image: Streptococcus thermophilus food sources 138, Milk Kefir and Yogurt.
d.1.1.d. Lactobacillus delbrueckii
n-t-k: Lactobacillus delbrueckii prevents and heals influenza and Covid. It is a resident of the human microbiome meaning our gut makes itself from Prebiotics (see chapter d.1.3.) but tit’s also in certain foods. Find here which ones.
Contents d.1.1.d. Lactobacillus delbrueckii
Function Lactobacillus delbrueckii
Lactobacillus delbrueckii subsp. bulgaricus is used extensively as a starter in yogurt manufacture, establishing an associative growth with Streptococcus thermophilus. It is responsible for the production of many compounds that contribute to yogurt flavor, such as acetaldehyde.139
Studies show Lactobacillus delbrueckii subsp. bulgaricus140, favors the maintenance of an adequate immune response, mainly by slowing the aging of the T cell subpopulations and increasing the number of immature T cells which are potential responders to new antigens141.
Anti-Covid Properties Lactobacillus delbrueckii
Lactobacillus delbrueckii is effective against influenza and is being researched for its effects on Covid-19. 142
A study called “Prophylactic effects of probiotics on respiratory viruses including COVID-19: a review” was published on PMC on May 24, 2021.143 It says:
A bacteriocin originating from Lactobacillus delbrueckii subsp. bulgaricus 1043 inhibits influenza virus (H7N1 and H7N7) (Serkedjieva et al., 2000). Until now, the mechanism underlying the antiviral effects of bacteriocins have not been uncovered; therefore, more research is necessary in this field.144
Food sources Lactobacillus delbrueckii
Lactobacillus delbrueckii is in milk kefir. and Yogurt
Lactobacillus delbrueckii food sources 145, Milk Kefir and Yogurt.
d.1.1.e. Lactobacillus-helveticus
n-t-k: Lactobacillus-helveticus heals everything from arthritis, to high blood pressure to cancer to depression and dermatitis., and, of course. Covid. It is a resident of the human microbiome meaning our gut makes itself from Prebiotics (see chapter d.1.3.) But you can also eat them directly. Find their food sources here.
Contents d.1.1.e. Lactobacillus-helveticus
Health benefits Lactobacillus-helveticus
Studies show Lactobacillus-helveticus146 has many health benefits.
Studies in humans show Lactobacillus helveticus promotes overall gut health
A study 147found that consumption of L.helveticus promoted the production of butyrate, which helps with gut balance and stability148.
Lactobacillus helveticus decreases blood pressure
A study149 of 40 participants with high to normal blood pressure found the daily consumption of L.helveticus reduced blood pressure without any adverse effects.
Lactobacillus helveticus reduces anxiety and depression
Preliminary results have shown that L.helveticus and Bifidobacterium longum, taken in combination, can reduce symptoms of anxiety and depression150.
Lactobacillus helveticus Improves sleep
One study151showed consumption of fermented milk with L.helveticus improved sleep in patients aged 60–81 years.
Lactobacillus helveticus Shortens the length of upper respiratory tract illnesses
This study152which had 39 elite athlete participants, found L. helveticus reduced the length of upper respiratory tract illnesses.
Lactobacillus helveticus has a positive effect on calcium metabolism
In a study 153done in 2016, a group of participants between the ages of 64 and 74 ate yogurt with L. helveticus probiotic every morning. The study found serum calcium levels increased in those who ate the yogurt.
A study 154of postmenopausal women between the ages of 50 and 78 found that there was a positive effect on calcium metabolism in women who were given milk with L. helveticus. It also found that it decreased parathyroid hormone (PTH), which is associated with bone loss.
Lactobacillus helveticus Treats gut infections
A study published in Frontiers in Microbiology 155suggests that L. helveticus might help treat infections in your gut.
Studies in mice
Lactobacillus helveticus improves Learning and memory
When mice were givenCalpis sour milk whey, an L. helveticus-fermented milk product, the mice showed improvement in learning and recognition tests. 156
Lactobacillus helveticus heals Arthritis
In one study157, researchers found L. helveticus decreased the production of splenocytes in mice, which can improve the symptoms associated with arthritis.
Lactobacillus helveticus heals Dermatitis
In other study158mice were given L. helveticus-fermented milk whey orally. Researchers found it may be effective in preventing the onset of dermatitis.
Lactobacillus helveticus stops Fungal growth
Another study 159found that L. helveticus suppressed vulvovaginal candidiasis in mice.
Lactobacillus helveticus heals Breast tumors
In a fourth study 160mice that were fed L. helveticus-fermented milk showed decreased growth rates of mammary tumors.
Lactobacillus helveticus fights Infection
In this study161, researchers found milk fermented by L. helveticus given to mice offered improved protection against salmonella infection.
Studies in vitro
Lactobacillus helveticus heals Cancer
There have been a few in vitro studies that looked at the cancer-fighting potential of L. helveticus. This study 162found that L. helveticus inhibited the production of human colon cancer cells. Two different163studies 164found L helveticus subdued the production of human colon cancer cells. This study 165found L. helveticus inhibited the production of liver cancer cells, specifically HepG-2, BGC-823, and HT-29 cancer cells.
Lactobacillus helveticus treats Inflammation
In a study166, researchers looked at the ability of L. helveticus to modify or regulate immune functions in vitro. Their results indicated it could be useful in the development of products used to prevent or treat inflammation-associated diseases.
Anti-Covid Properties Lactobacillus helveticus
In a study 2 groups of Covid patients were compared who received a similar treatment, except that one group also received the following cocktail of probiotics:
Streptococcus thermophilus DSM 32345, L. acidophilus DSM 32241, L. helveticus DSM 32242, L. paracasei DSM 32243, L. plantarum DSM 32244, B. lactis DSM 32246, B. lactis DSM 32247 and L. brevis DSM 27961.
The group that received the probiotics recovered more quickly, and had no deaths, as opposed to the group that did not receive the probiotics.167
Food sources Lactobacillus helveticus
milk, milk kefir, water kefir and buttermilk, fermented foods (e.g., Kombucha, vinegar168, pickles, olives, and sauerkraut)169
Lactobacillus helveticus food sources
Image Lactobacillus helveticus food sources,170 Kombucha, Kefir (water kefir as well as milk kefir), Sauerkraut, Buttermilk, Apple Cider Vinegar, Pickles, Yogurt and milk.
d.1.1.f. Lactobacillus kefiranofaciens
n-t-k: Lactobacillus kefiranofaciens protects us against herpes, rota virus, entero virus, diabetes, cancer and Covid. It is a resident of the human microbiome meaning our gut makes itself from Prebiotics (see chapter d.1.3.)
Contents d.1.1.f. Lactobacillus kefiranofaciens
Function and Health Benefits Lactobacillus kefiranofaciens
Lactobacillus kefiranofaciens is involved in mechanisms affecting intestinal health, immunomodulation, control of blood lipid levels, hypertension, antimicrobial action, and protection against diabetes and tumors171.
Employment of L. kefiri (100 μg/mL) has been shown to enhance the development of antiviral cytokines and human monocyte-derived dendritic cells so that they might be applied as antiviral and anticancer agents 172
The monocyte-derived dendritic cells (moDCs) are a subset of dendritic cells widely used in immunological studies as a convenient and easy approach after isolation of mononuclear cells directly from peripheral blood mononuclear cells (PBMC).173
A dendretic cell is a special type of immune cell that is found in tissues, such as the skin, and boosts immune responses by showing antigens on its surface to other cells of the immune system. 174
The bacterial strain lactic acid Enterococcus faecium NCIMB 10,415 can blunt the effects of influenza viruses via direct contact and interactions.175
A monocyte is a large phagocytic white blood cell with a simple oval nucleus and clear, greyish cytoplasm.176
A phagocyte is a type of immune cell that can surround and kill microorganisms, ingest foreign material, and remove dead cells. It can also boost immune responses. Monocytes, macrophages, and neutrophils are phagocytes. A phagocyte is a type of white blood cell.177
Mononuclear cells refer to blood cells that have a single, round nucleus, such as lymphocytes and monocytes. When isolated from circulating blood, they are called peripheral blood mononuclear cells (PBMC), but other sources exist, such as the umbilical cord, spleen, and bone marrow.178
Choi et al. studied the antiviral effect of the cell-free supernatants (CFS) of five yogurts fermented below anaerobic incubation with L. acidophilus, L. rhamnosus, L. plantarum, Streptococcus thermophilus, and Bifidobacterium bifidum compared with that of seven RNA viruses (including influenza viruses). They showed that yogurt metabolites fermented with probiotic bacteria could be employed to improve drugs and fermented milk-based foods. 179
A metabolite is a substance made or used when the body breaks down food, drugs or chemicals, or its own tissue (for example, fat or muscle tissue). This process, called metabolism, makes energy and the materials needed for growth, reproduction, and maintaining health.180
Maruo et al. studied the antiviral potential of milk fermented with exopolysaccharide-producing Lactococcus lactis subspecies cremoris in mice. They demonstrated that the mice lungs of the group treated with L. lactis subspecies Cremoris-fermented milk had a significant decrease in the virus titre compared with that of the control group 181
Goto et al. investigated the antiviral outcomes of non-live and live L. acidophilus in mice infected with influenza virus (H1N1). They suggested that the improvement in NK-cell activity in the lung elicited by several antiviral cytokines and chemokines following oral administration of L. acidophilus might protect against influenza-virus infection. 182
A comparison study between a commercially available drug against influenza virus (H1N1) and isolates of L. plantarum showed that the latter had higher efficacy.183
Oral intake of L. rhamnosus improved the survival rate of mice by motivating humoral and cellular immune responses, and presented improved resistance in the host against influenza-virus infection.184
Bae and colleagues screened the antiviral properties of L. plantarum and Leuconostoc mesenteroides probiotics on human seasonal influenza viruses and avian influenza viruses They reported that viral replication in mouse lungs was controlled significantly by these probiotics. Lactobacillus gasseri has several important effects, and shows significant activity against the respiratory syncytial virus (RSV), which is the main causative pathogen of pneumonia and bronchiolitis in children. The RSV titre in mice lungs is reduced considerably following L. gasseri treatment, and a similar pattern is observed for expression of proinflammatory cytokines resulting from RSV infection. 185
A cellular proteomic study showed SNF2-related CBP activator protein to be a bioactive molecule in the activity of L. gasseri versus the RSV. In addition, the b-glucans of Saccharomyces cerevisiae have shown effects against the swine influenza virus by increasing production of IFN-g and nitric oxide .186
To discover which molecules are responsible for suppression of SARS-CoV replication, a yeast-based assay was designed for PLP activity. A set of molecules was screened to test their inhibitory effect of PLP and maintain growth. NSC158362 blocked SARS-CoV replication exclusively, but no effect on the protease, deubiquitinase, or anti-IFN activities of nsp3 was detected, which suggested an inhibitory mechanism for SARS-CoV replication in which PLP activity was not clearly evident. Instead, direct inhibition via modification of PLP function might be expected. Moreover, the activity of PLP proteases was inhibited in a cell-based assay when treated with the suppressor NSC158011.187
Rotaviruses Rotaviruses are the source of diarrhoeal disease in infants and young children. Several studies have demonstrated that Lactobacillus species (e.g., L. casei and L. acidophilus) and Bifidobacterium species (e.g., B. longum) have activity against rotaviruses [. The activity of L. casei and Bifidobacterium species against rotavirus infection has been observed by construction of NSP4 protein and Ca2+ release. The study showed a decrease in the influence of the rotavirus infection by reducing the destruction of the cells .188
Herpes simplex virus (HSV)
The HSV is the leading cause of herpes infection, which can develop in many parts of the body, but most frequently on the genitals (HSV-2) or mouth (HSV-1) [L. lactis subspecies lactis, L. rhamnosus and L. brevis, and L. crispatus have activity against HSV-1 and HSV-2, respectively 189
Enteroviruses
Enteroviruses are the source of many infections that are, in general, mild. Nevertheless, enterovirus infection of the central nervous system can cause serious health disorders. Most enteroviruses reproduce in the GIT, so LAB can defend against them in the GIT. Numerous studies have shown the activity of commercially available probiotics as antiviral agents against selected enteroviruses. 190
Other viruses
Foodborne viruses, such as noroviruses (NVs) and the hepatitis-A virus, are major public-health concerns that necessitate development of new and efficacious methods to stop foodborne viral infections Aboubakr et al. determined the antiviral activity of probiotic LAB against feline calicivirus (an alternative to human NVs). They demonstrated that use of L. lactis subspecies lactis resulted in a reduction in virus titres. L. reuteri shows significant activity against CA by direct bacteria–virus interaction that impaired CA entry into host cells. Moreover, investigation of the administration of probiotics such as L. acidophilus and Bifidobacteria species revealed an enhanced healing response to anti−HCV treatments by regulation of IFN-α and ribavirin.191
Kefir and its components have a crucial regulatory role in the immune response. In this respect, activity has been reported against the Zika virus, HCV, hepatitis-B virus, influenza virus (H1N1), HSV, rhinoviruses and retroviruses. 192
A study called “Kefir: A protective dietary supplementation against viral infection” was published on PMC in January, 2021.194
It says:
“It has been postulated that some COVID-19 patients die after the massive inflammatory response resulting from a cytokine storm involving 1 L-6, IL-1, TNF-α, and IFN-γ.
A proposed initial solution to protect patients from the cytokine storm is blockade of IL-6 function or administration of a compound to suppress inflammation. Kefir can inhibit the activity of proinflammatory cytokines.
Using kefir (and its byproducts) as an inhibitor of expression of proinflammatory cytokines in COVID-19 patients could be a viable policy.195
SARS CoV-2 replication is dependent upon pH, so elucidating the link between kefir consumption and its ability to change the pH would be worthwhile.
Studies have reported the pH of kefir to be acidic (pH 4.6). This acidity is related to different populations of acidic bacteria.
Rea et al. reported that the acidic pH of kefir grains interferes with pathogenic activities.
Because of its ability to produce acidic secondary metabolites and for them to not be degraded, kefir might change the pH in a specific area when it is consumed. Fusion of CoVs occurs in mildly alkaline pH, so ascertaining the connection between kefir consumption and pH alterations in a specific body site and viral infection would be worthwhile.”Based on all studies undertaken on kefir and its probiotic microbes, kefir acts as a protective agent against viral infections.
Kefir mode of action against viral infection
Image: Kefir mode of action against viral infection196
Food sources Lactobacillus kefiranofaciens
Lactobacillus kefiranofaciens is in
Fermented milks, such as milk kefir, koumiss and buttermilk197
Koumiss is a dairy product of Turkic and Mongolian origin. It is similar to kefir, but is produced from a liquid starter culture, in contrast to the solid kefir “grains”, and it is made from mare’s milk. Because mare’s milk contains more sugars than cow’s or goat’s milk, when fermented, koumiss has a higher, though still mild, alcohol content compared to kefir. 199
n-t-k: Same function as Lactobacillus lactis: turning Vitamin K1 into Vitamin K2. Guest bacteria, that needs to be replenished every day, either it or Lactobacillus lactis. They are interchangeable,or so they say. Be watchful, because lactococcus Lactis is genetically engineered, while Lactobacillus Lactis is natural, and research shows it does not have the same healing qualities Lactobacillus Lactis has, so if there is a choice, always go for Lactobacillus Lactis over Lactococcus Lactis.
Contents d.1.1.g. Lactococcus lactis
Anti-Covid Properties Lactococcus lactis are being researched
A study design to research the anti-Covid properties of Lactococcus lactis, called:
“Efficacy of Lactococcus lactis strain plasma (LC-Plasma) in easing symptoms in patients with mild COVID-19: protocol for an exploratory, multicentre, double-blinded, randomised controlled trial (PLATEAU study)” was published on September 14, 2022202
The results have yet to be published.
Function and health benefits Lactococcus lactis
Improved Growth,
Improvement of intestinal microbiota
Improvement of digestive enzyme activity
A study was done to evaluate the effects of Lactococcus lactis subsp. lactis on the growth, intestinal microbiota, digestive enzyme activity, and disease resistance of Litopenaeus vannamei. Diets containing four different concentrations of L. lactis (0 [basal diet], 106, 107, and 108 CFU g-1) were fed to white shrimps L. vannamei (average weight 5.89 ± 0.36 g) for 8 weeks. 203
At the end of the feeding trial, shrimps were immersed in Caspian Seawater (10.8 ppt) contaminated with 106 CFU ml-1 pathogenic V. anguillarum for 2 h.
Results revealed that growth rate, survival, and body protein level were increased with dietary supplementation of L. lactis.
The activities of digestive enzymes (cellulose, lipase, amylase, and protease) were significantly higher in the groups fed with diets containing 107 or 108 CFU g-1 L. lactis than those in the control. The Lactobacillus and Bacillus counts were higher (P < 0.05) in the intestine of shrimps fed with L. lactis-supplemented diets. In addition, higher level of L. lactis supplementation decreased the Vibrio counts.
Moreover, L. vannamei fed diet supplemented with 108 CFU g-1 of L. lactis exhibited significantly the highest hematocyte count and post-challenge survival rate (79.2 %).
Collectively, these results suggest that dietary supplementation of L. lactis subsp. lactis at 108 CFU g-1 can promote growth performance, digestive enzyme activity, and disease resistance of L. vannamei.
The normally mentioned benefits of lactococcus lactis:
Apple cider vinegar209, which also has Oenococcus and Acetobacter.210
Lactococcus lactis food sources
Image: Lactococcus lactis food sources211: Apple cider vinegar, Sauerkraut, Water Kefir, Kombucha, Buttermilk, Milk Kefir, Yogurt
d.1.1.h. Lactobacillus lactis
n-t-k: Last, but certainly not least Lactobacillus lactis, needed for making Vitamin K2 from Vitamin K1. Because of the importance of Vitamin K2, make sure to have both Vitamin K1 and Lactobacillus Lactis in your diet daily. Find Lactobacillus Lactis sources here. Find Vitamin K1 sources in chapters d.1.3.4.b. and d.5.D.5.
Contents d.1.1.h. Lactobacillus lactis
Anti-Covid Properties Lactobacillus lactis
Role of Probiotics in the Management of COVID-19: A Computational Perspective, MDPI, January 10, 2022,
A malnutrition ecosystem of COVID-19 patients with decreased probiotics, such as Lactobacillus and Bifidobacterium, may hinder recovery. This suggests that the fine-tuning of host-microbiota balance in the lung and gut could be useful in fighting against COVID-19. Given the ability of probiotics in immunomodulation, anti-inflammatory, antioxidant, and antiviral effects, the use of probiotics may be a way to support the reconstitution of the gut microbiota. These benefits could be elucidated if the molecular insight is known on how probiotics or their metabolites can prevent or reduce the SARS-CoV-2 infection.212
Function and Health benefit Lactobacillus Lactis
Why is it so important to have this in your diet daily?
1. Because it makes Vitamin K2. from Vitamin K1.
2.We need to take Lactobacillus lactis every day, because it is a visitor in our microbiome, not a permanent resident.
Also make sure to have plenty of Vitamin K1 in your diet, from which the Lactobacillus lactis makes vitamin K2.
A study was done that concluded Vitamin K1 wasn’t effective against heart disease, while Vitamin K2 was.213But did they take the microbiome of the test subjects into account ? Probably not. While ultra specialization has its benefits, one of its drawbacks is that they never seem to see the whole picture
Vitamin K1 is transformed into vitamin K2 by Lactobacillus lactis, a welcome visitor, but not a permanent resident in the human microbiome. It needs to be introduced and re-invited daily.
Besides, K2 food sources aren’t K2 food sources unless they have been made with Vitamin K1, That means cheese is only a K2 source if the animals it comes from had K1 in their diet. Fermented foods only have K2 if they were made with K1. I’ll come back to it in the Vitamins section d.5.D.5. Vitamin K2 Menaquinone
Lactobacillus tasks
Image: Lactobacillus tasks, Lactobacillus inhibits pathogens in a direct manner by producing various compounds such as lactic acid, biosurfactants, hydrogen peroxide, and bacteriocin. In addition, they promote the integrity of the epithelium through stimulating mucus secretion and regulate the immune cells through inhibiting the bacterial and viral pathogens.214
Lactic acid and acetic acid, which are end products of lactic bacilli, are the most important organic acids in vinegar, accounting for more than 90% of the total acid, which are produced by LAB and AAB.215
Stability of Lactobacillus Lactis
Scientists have found216 that the effects of probiotics wear off within 1-3 weeks after you stop taking them. 217 But that’s the case for probiotics that take residency. In the gut. Since Lactobacillus Lactis is a guest microbe that never takes residence in the gut, and since it is so important, make sure to have it your diet every day.
That was the conclusion of a study published February 8, 2023, Effect of acetic acid inactivation of SARS-CoV-2
It said:
“We tested the SARS-CoV-2 antiviral activity of acetic acid, the main component of vinegar, in vitro. Inactivation and binding assays suggest that acetic acid is virucidal. We found that 6% acetic acid, a concentration typically found in white distilled vinegar, effectively inactivated SARS-CoV-2 after 15-min incubation with a complete loss of replication of competent virus as measured by TCID50. Transmission electron microscopy further demonstrated that 6% acetic acid disrupts SARS-CoV-2 virion structure. In addition, 6% acetic acid significantly inhibits and disrupts the binding of SARS-CoV-2 spike protein binding to ACE2, the primary SARS-CoV-2 cell receptor, after contact with spike protein for 5, 10, 30 and 60 minutes incubation. 224
The best way to eat probiotics:
As is the case with virtually all bacteria and yeast, probiotic cultures cannot live above 120 °F, or 48,8 degrees Celsius.225 So eat them for breakfast in a muesli or in salads without heating them if you want them to retain their probiotic activity. For recipe’s see d.7.d
Stability of probiotics
Aside from the earlier mentioned enemies of probiotics, probiotics cannot be processed or heated. Approximately 83 percent of the cultures could be killed in 30 minutes or less at 145 ° F. (is 62.8 ° C) The thermal death times at 136 ° F (is 57.8 ° C).226
Scientists have found227 that the effects of probiotics wear off within 1-3 weeks after you stop taking them. 228
d.1.1.i. Enemies of the gut microbiome
n-t-k: Pathogens tend to grow a lot faster than beneficial microbes. Therefor harming the microbiome is so devastating. The place left by killed off beneficial microbes is soon filled up with pathogens, making it harder for the beneficial bacteria to return. It can take months for the microbiome toe restore after I has been harmed, So be careful never to harm it. Avoid the following toxins:
Contents d.1.1.i. Enemies of the gut microbiome
Alcohol abuse
Alcohol abuse causes dysbiosis in the microbiome. That was said in a study called: “The Gastrointestinal Microbiome: Alcohol Effects on the Composition of Intestinal Microbiota”, which was published on PubMed in 2015,229
It says:
“Studies highlight the importance of changes in the intestinal microbiota in alcohol-related disorders. Alcohol-induced changes in the GIT microbiota composition and metabolic function may contribute to the well-established link between alcohol-induced oxidative stress, intestinal hyperpermeability to luminal bacterial products, and the subsequent development of alcoholic liver disease (ALD), as well as other diseases. In addition, clinical and preclinical data suggest that alcohol-related disorders are associated with quantitative and qualitative dysbiotic changes in the intestinal microbiota and may be associated with increased GIT inflammation, intestinal hyperpermeability resulting in endotoxemia, systemic inflammation, and tissue damage/organ pathologies including ALD. Thus, gut-directed interventions, such as probiotic and synbiotic modulation of the intestinal microbiota, should be considered and evaluated for prevention and treatment of alcohol-associated pathologies.” 230
Antibiotics
A study called “Antibiotic-induced changes in the human gut microbiota for the most commonly prescribed antibiotics in primary care in the UK: a systematic review” was published on PubMed, on September 21, 2020.231 It says:
antibiotics impact the gut microbiota by causing rapid and diminished levels of bacterial diversity and changes in relative abundances. After cessation of treatment, gut bacteria recover, in most individuals, to their baseline state within a few weeks. Some studies suggested longer term effects from 2 to 6 months.232
Vaccines
A study called “Interaction between gut microbiota and COVID-19 and its vaccines.” was published on PMC on October 28,2022. It says: “w
“COVID-19 vaccines also make a substantial impact on the gut microbiota, re-ducing its overall population and biodiversity.”233
Smoking
A study called “Smoking and the intestinal microbiome” was published on PubMed on April 6, 2018.234 It says:
“We selected studies that were published between the years 2000 and 2016 as our inclusion criteria. Observational and interventional studies suggest that the composition of intestinal microbiome is altered due to smoking. In these studies, Proteobacteria and Bacteroidetes phyla were increased, as well as the genera of Clostridium, Bacteroides and Prevotella. On the other hand, Actinobacteria and Firmicutes phyla as well as the genera Bifidobacteria and Lactococcus were decreased. Smoking also decreased the diversity of the intestinal microbiome. Mechanisms that have been suggested to explain the effect of smoking on intestinal microbiome include: oxidative stress enhancement, alterations of intestinal tight junctions and intestinal mucin composition, and changes in acid-base balance. Interestingly, some smoking-induced alterations of intestinal microbiome resemble those demonstrated in conditions such as inflammatory bowel disease and obesity.” 235
Coffee
Coffee consumption was categorized into three groups: non-coffee-consumers (0–3 mL/day), moderate consumers (3–45 mL/day) and high-coffee consumers (45–500 mL/day). Some relevant groups of the gut microbiota were determined by qPCR, and concentration of fecal short chain fatty acids by gas chromatography. Serum health related biomarkers were determined by standardized methods. Interestingly, a higher level of Bacteroides–Prevotella–Porphyromonas was observed in the high consumers of coffee, who also had lower levels of lipoperoxidation. Two groups of coffee-derived (poly)phenol, methoxyphenols and alkylphenols, and caffeine, among alkaloids, were directly associated with Bacteroides group levels. Thus, regular consumption of coffee appears to be associated with changes in some intestinal microbiota groups in which dietary (poly)phenol and caffeine may play a role.236
High Fructose Corn Syrup (HFCS)
A study called: “Effects of high fructose corn syrup on intestinal microbiota structure and obesity in mice” was published on PubMed, on March 2, 2022. It says:
“We investigated the effects of HFCS-containing drinking water on body fat, intestinal microbiota structure of mice, and the relationships between them. HFCS drinking water significantly increased body fat content and altered the intestinal microbiome.” 237
Pesticides
A study called “Chronic Effects of Dietary Pesticides on the Gut Microbiome and Neurodevelopment” was published on PubMed on June 30, 2022.238 It says: “Recent studies have shown that low-level chronic dietary exposure to pesticides can affect the human gut microbiota.”239
Trans fats
A study called: “Trans Fatty Acid Intake Induces Intestinal Inflammation and Impaired Glucose Tolerance” was published on PMC on April 29, 2021.240 It says:
“Taken together, the present study revealed that the intake of trans-fatty acids and saturated fatty acids caused dysbiosis and associated immune changes in the intestine, and significantly aggravated metabolic diseases such as diabetes and fatty live when compared with the intake of normal diet, and this was more pronounced for trans-fatty acids. In addition, trans-fatty acids strongly activate the differentiation of RORgt-positive ILC3 into T-bet-positive ILC3 by promoting the secretion of IL-12 from macrophages more strongly than saturated fatty acids.”241
Neurodevelopment is a term referring to the brain’s development of neurological pathways that influence performance or functioning (e.g., intellectual functioning, reading ability, social skills, memory, attention or focus skills). When you learn to do just about anything, you are improving neurodevelopment.242
Chemotherapy
A study called: “Chemotherapy-Induced Intestinal Microbiota Dysbiosis Impairs Mucosal Homeostasis by Modulating Toll-like Receptor Signaling Pathways,” was published on, PMC on August 31, 2021.243 It says:
“Chemotherapy can shape intestinal microbiota, which, in turn, can aggravate the mucositis through toll-like receptor (TLR) signaling pathways, leading to an increased expression of inflammatory mediators and elevated epithelial cell apoptosis but decreased epithelial cell differentiation and mucosal regeneration.”244
Radiation
A study called: “Radiotherapy and the gut microbiome: facts and fiction,” published on PubMed on January 13, 2021, says:
Relationships Probiotics: Makers of Postbiotics Vitamin B1, Thiamine, Vitamin B2, Riboflavin, Niacin246, Vitamin B5, Pantothenic acid, Vitamin B6, Riboflavin, Vitamin B7, Biotin, Vitamin B9, Folate Vitamin B12, Cobalamin, (Bifidus) Vitamin B5 Made by Probiotics: Lactaris and R. torques) (Firmicutes); Salmonella enterica and Helicobacter pylori (Proteobacteria), Vitamin K2, (Lactobacillus lactis does that) Amino acids made by gut bacteria include Lysine, Arginine, Glycine, and the BCAA leucine, valine, and isoleucine, resulting in the generation of a complex mixture of metabolic end products including among others ammonia, SCFA (acetate, propionate, and butyrate), and branched-chain fatty acids, Makers of Tryptophan for dopamine and serotonin, Enablers of Vitamin K1 metabolism into K2, and Enablers of Omega-3-ALA and Essential oils by Neutralizing Phyto estrogens, Enhancers of protein, calcium, iron and phosphorus uptake, Enabler of Omega-3ALA-, Enabled by Omega-3-ALA and Omega-6-LA and Omega-6LA,, Toxins: tsd.2.Alcohol Abuse, tsd,3,Antibiotics, tsd.3. Vaccines. Tsd,3,Smoking, tsd,3,Coffee abuse, tsd,3,High Fructose Corn Syrup, tsd.3.Trans fats tsd.4.Radiation, tsd.4.Chemotherapy
d.1.2.Removing pathogens from skin without damaging the skin’s microbiome
Skin, that has its own microbiome as well! The skin is the primary defense against pathogens.
Healthy skin has twice the number of T-cells that blood has.
Immunology in the skin
Image: Immunology in the skin247 As the largest organ of the human body, skin is colonized by beneficial microorganisms and serves as a physical barrier to prevent the invasion of pathogens 248.
In circumstances where the barrier is broken or when the balance between commensals and pathogens is disturbed, skin disease or even systemic disease can result 250.
d.1.2.a. The best way to wash hands without disturbing the skin’s microbiome
n-t-k: Skin, that has its own microbiome as well! The skin is the primary defense against pathogens.
Healthy skin has twice the number of T-cells that blood has. In circumstances where the barrier is broken or when the balance between commensals and pathogens is disturbed, skin disease or even systemic disease can result
Alcohol, bleach and chemical disinfectants are not the solution, since they harm the skin, poison the body and break down the natural immunity the skin has.
As for soap: aside from the toxic ingredients it usually has, normal soap doesn’t even take off bacteria after 4 minutes of washing.
Here’s what the science says about what the best ways are to wash our hands, what doesn’t work, and why:
Contents dad.2.a. The best way to wash hands without disturbing the skin’s microbiome
d.1.2. a.1. Study shows Soap and water are ineffective, and sometimes even counter productive ways of cleaning hands
It’s possible for soap to be crawling with bacteria If you’re storing your soap improperly, such as leaving it in a wet puddle on the edge of your sink, it gives bacteria a fertile place to multiply. When you use it, you basically wind up transferring germs from the soap directly to your hands.
In a thorough study of soap contamination, one team of U.S. researchers found that even among test subjects with great hand washing technique — more on that in a minute — soap that was already contaminated wound up increasing the number of bacteria on the subjects’ hands after washing.
The scientists tested three types of soap dispenser, in both lab and real-world settings.
Of the three variants, the dispensers that were refillable from a giant bottle of liquid soap were by far the filthiest, leading to a 26-fold increase in hand washers’ bacteria levels.
Modular dispensers that relied on sealed refills stayed clean even after a year of use.
In short, both the nature of the dispenser as well as the cleanliness of the soap itself can have a major impact on how clean your hands are after washing.
How helpful for disinfecting hands is antibacterial soap, anyway?
In a head-to-head test of antibacterial and regular soap, antibacterial soap has an inherent advantage.
One study has shown that a 15-second hand washing session with regular soap successfully reduced E. coli by 1.72 log10, compared to 2.90 log10 for antibacterial soap.
But after doubling the time spent washing, the amount of bacteria removed skyrocketed (for antibacterial soap, the figure was 3.33 log10).
Increasing the volume of soap used seemed to help in the case of antibacterial soap, but there seemed to be a ceiling for regular soap beyond which more time and more soap did virtually nothing.
Why?
The level of bacterial reduction caused by nonantimicrobial soap is due to its surfactants, which physically remove bacteria. Once maximum removal is achieved, soap amount and wash time do not improve surfactancy. Antimicrobial soap provides both surfactancy and biocidal modes of action.
In other words, regular soap simply causes bacteria to loosen their grip on your hands, to be rinsed away. That helps explain why using water alone still seems to work just fine, as long as you rub your hands together vigorously. By contrast, antibacterial soap has additives that are designed to kill bacteria outright.251
Here are the results of study mentioned in the article:
Sample images from a controlled study (Table 2) to determine the number of bacteria from contaminated hands transferred to an agar surface before (A and C) and after (B and D) hand washing with soap containing 4.51 log10 CFU/ml (A and B) or 7.51 log10 CFU/ml (C and D) of S. marcescens.
Recovery and transfer of bacteria from hands after washing with contaminated liquid soap in an elementary school.
An elementary school was identified in which all (14/14) of the bulk-soap-refillable dispensers being used in the restrooms were found to be contaminated with bacteria at levels ranging from 6.0 to 7.0 log10 CFU/ml of soap.
A variety of Gram-negative species from the Citrobacter, Providencia, Pseudomonas, and Serratia genera were identified among the recovered contaminants. 94.1
S oap ineffective
Image: Bacterial Hand Contamination and Transfer after Use of Contaminated Bulk-Soap-Refillable Dispensers.
The battle between beneficial microbes and pathogens isn’t only going on in our guts. It’s also going on on our skin and in our surroundings. So when we are cleaning ourselves, we want smart disinfectants, that, like our immune system, kill pathogens without harming beneficial microbes.252
Anti bacterial soap, achieves the opposite of what it claims.253 Instead of ridding the body from bacteria, it aids in creating a super resistant bacteria. The reason is that aside from destroying the natural oils on the skin and the skin flora the soap just kills weak pathogens and aids in creating super strong strains.254
The investigators evaluated IAV (influenza A Virus) inactivation in antiseptic hand rubbing (AHR) with EBDs (Ethanol Based Disinfectants) and antiseptic hand washing (AHW) methods among the mucus that adhered to the hands and fingers of 10 volunteers. While IAV in saline was completely inactivated by AHR using EBD after 30 seconds, IAV in all mucus samples remained active even after AHR for a full 2 minutes. It was not completely inactivated by AHR until 4 minutes of hand rubbing with EBDs, the investigators found.
And if you scrub your hands with a standard hand sanetizer for 4 minutes, your skin will be damaged, your immune system weakened with all sorts of hormone disrupters and cancer causing agents.255
Consumer Report says: “As with previous studies, the new research found that using hand sanitizer can remove the flu virus, but it took far longer than hand-washing did. One of the main reasons, the researchers found, is that the mucus from the mouth and nose—which contains the flu virus if you’re infected—makes it difficult for the alcohol in hand sanitizers to penetrate.”
“Use hand sanitizer (with at least 60 percent alcohol) only if a sink isn’t available. But keep in mind that while hand sanitizers have some effect on cold and flu viruses, they don’t eliminate all types of germs from hands. For instance, they don’t killClostridium difficile, a “superbug” that causes severe diarrhea that can occur as a side effect of antibiotics. Hand sanitizers also don’t do a good job of cleaning visibly dirty hands.”256
And studies have shown that antibacterial products don’t kill viruses, which cause some of the most common illnesses, such as colds and the flu.
d.1.2. a.2. Vinegar disinfects better than alcohol without harming the skin’s microbiome.
Vinegar , on the other hand, does cross the mucus barrier of viruses. Vinegar is very disinfecting, even better than alcohol and it softens your hands instead of drying them out. like soap does, and it kills pathogens without harming the beneficial microbes, or the natural oils on the skin.257
Why not alcohol, while studies show alcohol less irritating than soap258
Because alcohol changes the skin’s pH, changes the skin’s microbiome, and dries out the skin. 259
Vinegar and essential oils on the other hand kill pathogenic viruses, bacteria and fungi instantly, without harming the skin flora and the natural oils on our skin, another brilliant way our immune system protects us.
That is to be preferred by far, because a remedy that harms is not a remedy, it’s a toxin. Remedies should be beneficial all round. Bringing a solution that harms the body’s own solution is not beneficial, It’s harmful.
The following article is from ABC Health & Wellbeing
By Anna Evangeli and Amy Thanh Ai Tong, Updated 18 January 2018 at 8:14 am, First posted 11 January 2018 at 8:10 pm
Does vinegar really kill household germs?
“It’s certainly inexpensive, non-toxic and biodegradable and has been used as a common disinfectant for thousands of years.
But especially if you want to clean your kitchen or your bathroom, you might be wondering about household germs. Does vinegar really kill them?
It seems the answer is a qualified “yes”.
How does it work?
Vinegar, be it white or malt or rosemary-infused, is 6 percent acetic acid. The acid kills bacteria and viruses, by chemically changing the proteins and fats that make up these nasties and destroying their cell structures.
Does vinegar kill germs?
Yes. Acetic acid (a.k.a. white vinegar) is a great disinfectant. It also acts as a deodorizer and cuts grease.
You can tackle salmonella, E. coli and other “gram-negative” bacteria with vinegar. Gram-negative bacteria can cause pneumonia, meningitis and bloodstream, wound or surgical site infections.261
How does it work?
The acid in vinegar crosses the bacteria’s cell membrane, prompting a release of protons, which causes the cell to die.
White vinegar found on most store shelves is a five per cent concentration of acetic acid. It kills about 80 per cent of germs. Look for stronger concentrations at eco-friendly stores that have refill stations.
Use full strength for tough cleaning jobs or dilute 50:50 with water.
Five ways to clean with vinegar
Fill your dishwasher rinse agent dispenser with white vinegar.
Soak sweat-stained white clothing in about 70 milliliters of white vinegar and enough water to cover the stain. Leave overnight. Wash with eco-friendly laundry soap.
Soak rusty tools in a pail of white vinegar and brush to clean.
To deodorize your toilet, pour 125 milliliters of white vinegar into the bowl. Let sit 15 minutes. Flush. (We use boiled vinegar, leave it in for a few hours, and then flush with soda to make it pH neutral)
To remove hard water deposits on your tub/glass shower doors, heat 250 milliliters of white vinegar in a pot. Spray onto surface. Let sit 15 minutes and wipe clean262.
We have soap dispensers filled with vinegar at all sinks. Ordinary white vinegar, which you can also put on your salad.
And since SARS-CoV-2 is a relatively weak virus, you can safely assume Vinegar kills that too.
But luckily you can do more than assume, because it is science backed!
Anti-Covid Properties Vinegar
A study263 published in the journal PLOS ONE 264 as well as on PubMed 265 on February 8, 2023, demonstrates the effectiveness of acetic acid, the main component of vinegar, in inactivating severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2). 266
The study gives the following description of Covid-19:
The human coronavirus disease (COVID-19) caused by severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) is a respiratory pathogen that emerged in late 2019. As of February 21st, 2022, there were 5,892,174 deaths with a total of 425,430,279 confirmed COVID-19 cases worldwide, SARS-CoV-2 can cause acute respiratory distress syndrome (ARDS) due to severe pneumonia and lead to death. Additional symptoms include myalgia, diarrhea, and constipation at the onset of illness. SARS-CoV-2 can also cause multi-organ disease and hypercoagulation In most cases, viral replication occurs in the upper respiratory epithelia via binding to angiotensin-converting enzyme 2 (ACE2), which increases immune responses by cytokine storm. Even COVID-19 patients with mild or no symptoms may have high viral loads and be highly contagious, which has greatly worsened the pandemic. COVID-19 has a common characteristic of transmission from infected to non-infected individuals by direct spread via respiratory droplets when sneezing or coughing, as well as indirect virus transmission through contact with contaminated surfaces. Therefore, it is imperative to utilize effective and cost-efficient means to inactivate high frequency contact and other potentially contaminated surfaces to prevent the spread of infection.267
But there are more symptoms:
Study design
The study examined the anti-SARS-CoV-2 activities of white distilled vinegar, which contains 6% acetic acid. The virus neutralization by acetic acid was tested by a modified version of the Median Tissue Culture Infectious Dose (TCID50) assay.
Morphological analysis of acetic acid-treated SARS-CoV-2 was performed by transmission electron microscopy. The ability of acetic acid to block the interaction between the SARS-CoV-2 spike receptor binding domain (RBD) and human ACE2 was determined by enzyme-linked immunosorbent assay (ELISA).
Inactivation of SARS-CoV-2
The findings of TCID50 assay revealed that the exposure to 6% acetic acid for 15 minutes caused complete long-term inhibition of viral replication.
In general, coronaviruses are round-shaped structures with a diameter of approximately 80 nm. The transmission electron microscopic analysis of untreated SARS-CoV-2 revealed morphologically intact structures similar to coronaviruses belonging to the Coronaviridae family.
The treatment of SARS-CoV-2 with 6% acetic acid caused significant alterations in viral morphology, including misshapen structures, reduced number of viral particles, and disorganized virion structure.
Vinegar kills SARS-CoV-2 virus
Image: Effect of vinegar on SARS-CoV-2 viral particles by transmission electron microscope (TEM).268 (A-B) Representative TEM images. (A) The untreated cells, water (- vinegar) SARS-CoV-2 viral particles shows morphodiagnostic features of family Coronaviridae with morphologically intact structure whereas (B) Cells treated with 6% acetic acid (+ vinegar) SARS-CoV-2 viral particles showing presence of abnormal viral morphodiagnostic with misshapen structure with fewer viral particles, and disorganized virion structure. Scale bar = A-B 100nm. Insets are shown from additional images of the same sample. Effect of vinegar on SARS-CoV-2 viral particles by transmission electron microscope (TEM). (A-B) Representative TEM images. (A) The untreated cells, water (- vinegar) SARS-CoV-2 viral particles shows morphodiagnostic features of family Coronaviridae with morphologically intact structure whereas (B) Cells treated with 6% acetic acid (+ vinegar) SARS-CoV-2 viral particles showing presence of abnormal viral morphodiagnostic with misshapen structure with fewer viral particles, and disorganized virion structure. Scale bar = A-B 100nm. Insets are shown from additional images of the same sample.
Spike RBD – ACE2 interaction
The findings of ELISA revealed that the treatment with 6% acetic acid significantly inhibited the binding of SARS-CoV-2 spike RBD with human ACE2 at all tested timepoints (5, 10, 30, and 60 minutes). The highest inhibition by 6% acetic acid was observed at a 30-minute timepoint.269
30 minutes is still a long time. How can we shorten that? With essential oils! A welcome addition since they tend to smell a lot better.
d.1.2. a.3. Studies show Essential Oils kill pathogens without harming the skin’s microbiome.
We also have small bottles of lavender270 essential oil271 at all sinks. To still have a nice scent, you can rub a drop of it in your hands after washing your hands with vinegar. Not just for the wonderful fragrance, but also because of the anti viral, anti microbial and anti-fungal properties of many essential oils.272
Just lemon peels are also excellent for washing hands and washing the dishes. They stay fresh.
Anti-Viral Properties Essential oils
These are studies on the anti viral activity of essential oils.
A study called
“Comparative study on the antiviral activity of selected monoterpenes derived from essential oils,” was published on PubMed, may 24, 2010:
“Essential oils are complex natural mixtures, their main constituents, e.g. terpenes and phenylpropanoids, being responsible for their biological properties. Essential oils from eucalyptus, tea tree and thyme and their major monoterpene compounds alpha-terpinene, gamma-terpinene, alpha-pinene, p-cymene, terpinen-4-ol, alpha-terpineol, thymol, citral and 1,8-cineole were examined for their antiviral activity against herpes simplex virus type 1 (HSV-1) in vitro. These essential oils were able to reduce viral infectivity by >96%, the monoterpenes inhibited HSV by about >80%. The mode of antiviral action has been determined, only moderate antiviral effects were revealed by essential oils and monoterpenes when these drugs were added to host cells prior to infection or after entry of HSV into cells. However, both essential oils and monoterpenes exhibited high anti-HSV-1 activity by direct inactivation of free virus particles. All tested drugs interacted in a dose-dependent manner with herpesvirus particles thereby inactivating viral infection. Among the analysed compounds, monoterpene hydrocarbons were slightly superior to monoterpene alcohols in their antiviral activity, alpha-pinene and alpha-terpineol revealed the highest selectivity index. However, mixtures of different monoterpenes present in natural tea tree essential oil revealed a ten-fold higher selectivity index and a lower toxicity than its isolated single monoterpenes”. 273
Moonoterpene hydrocarbons are Monoterpenes comprising hydrocarbons. They are the largest class of plant secondary metabolites and are commonly found in essential oils. 274
So this study concluded that essential oils have a higher anti viral activity than alcohol. And they have the added bonus of enhancing the skin’s microbiome instead of destroying it. 275
Some specific dietary sources of monoterpenes include d-limonene in orange and other citrus peel oils, caraway and dill; perillyl alcohol in cherry and spearmint; carvone in caraway and spearmint; and geraniol in lemongrass oil, an ingredient in herbal teas.276
Anti-Covid Properties Essential oils
A study from March 2021 says:
“Essential oils and oleoresins have been shown through in vitro and in vivo experiments to induce antiviral effects against Coronavirus infectious bronchitis virus. A study reported 221 phytochemical compounds and essential oils to be effective against severe acute respiratory syndrome associated coronavirus (SARS-CoV) using a cell-based assay measuring SARS-CoV-induced cytopathogenic effect on Vero E6 cells. The main mechanism of antiviral effects of essential oils has been found to cause capsid disintegration and viral expansion which prevents the virus to infect host cells by adsorption via the capsid. Essential oils also inhibit hemagglutinin (an important membrane protein of various viruses) of certain viruses; this membrane protein allows the virus to enter the host cell. Many essential oils and their components could inhibit the late stages of viral life cycle by targeting the redox signaling pathway. Essential oils of Thymus vulgaris, cymbopogon citratus and Rosmarinus officinalis have been found to destabilize the Tat/TAR-RNA complex of HIV-1 virus, this complex being essential for HIV-1 replication. Being lipophilic in nature, essential oils can penetrate viral membranes easily leading to membrane disintegration”. 277
d.1.2. a.3. 1. chamomile and other strong anti-viral essential oils
Comparative study on the antiviral activity of selected monoterpenes derived from essential oils.
A study called “Comparative study on the antiviral activity of selected monoterpenes derived from essential oils,”was published on PubMed, on May 24, 2010, 279
It said:
“Essential oils are complex natural mixtures, their main constituents, e.g. terpenes and phenylpropanoids, being responsible for their biological properties. Essential oils from eucalyptus, tea tree and thyme and their major monoterpene compounds alpha-terpinene, gamma-terpinene, alpha-pinene, p-cymene, terpinen-4-ol, alpha-terpineol, thymol, citral and 1,8-cineole were examined for their antiviral activity against herpes simplex virus type 1 (HSV-1) in vitro. 280
These essential oils were able to reduce viral infectivity by >96%, the monoterpenes inhibited HSV by about >80%. The mode of antiviral action has been determined, only moderate antiviral effects were revealed by essential oils and monoterpenes when these drugs were added to host cells prior to infection or after entry of HSV into cells. However, both essential oils and monoterpenes exhibited high anti-HSV-1 activity by direct inactivation of free virus particles. All tested drugs interacted in a dose-dependent manner with herpesvirus particles thereby inactivating viral infection. Among the analysed compounds, monoterpene hydrocarbons were slightly superior to monoterpene alcohols in their antiviral activity, alpha-pinene and alpha-terpineol revealed the highest selectivity index. However, mixtures of different monoterpenes present in natural tea tree essential oil revealed a ten-fold higher selectivity index and a lower toxicity than its isolated single monoterpenes.”281
These are the strongest anti viral essential oils:
Now anti viral does not mean you can use it straight on your skin, like tou can with mild oils like Lavender282 and Eucalyptus globulus. Often you have to dilute them in a carrier oil like sweet almond oil or grapeseed oil, Some of these oils are are irritating for the skin no matter how much you dilute them so be very careful. Research before you use them. I will put an x after the irritating ones that you need to dilute and a double xx if they stay irritating, even if you dilute them. Those might be better to use as spices in tea rather than as essential oils:
Roman chamomile Cinnamon Bark xx Cinnamon Leaf xx Clove Bud xx Eucalyptus globulus Eucalyptus radiata Helichrysum italicuum Hyssop decumbens Laurel Lavender Lemon Lime, Steam-Distilled Manuka Myrrh Niaouli Oregano xx Palma Rosa Patchouli Pepper, Black xx Peppermint x Ravensara (said by some to be effective against mononucleosis, herpes, shingles, flu, etc.) Sage, Dalmation Sandalwood Tea Tree Thuja (Cedarleaf) Thyme (Linalool) x True Melissa (against the herpes virus)
d.1.2.a. 4.Washing hands without harming the skin’s microbiome (sv.)
For a toxin 284free way of washing hands, put a few pinches of Ashwagandha powder in vinegar, put that in a soap dispenser, and put some lavender oil in a vaporizer, say 7 drops in 15 ml of filtered water. Use the vinegar and Ashwagandha to wash your hands and spray on the lavender afterwards. This kills pathogens without harming your skins microbiome.
To make a powerful antiseptic hand wash, put some rose oil and Ashwagandha in vinegar-acid-or-basin a soap dispenser at the sink and use that to wash your hands.
For clean nails, dissolve some aluminum free sodium bicarbonate in water and use that with a nail brush, for example each day in the shower, but you can also keep it by the sink.285
Vinegar and Lavender
Image: Vinegar and Lavender286 for washing hands in a way that kills pathogens while respecting the skin’s microbiome. Vinegar, Ashwagandha and lavender
Just a lemon peel will do the trick to. Perfect as a sponge for doing the dishes too.
See also the e4dc shower routine287 and oil & herbs toothpaste and mineral mouthwash.288 and the 7.9.2.g. Anti cold oil, see under 7.7.a and 1-7.7.d.care
d.1.2.b. Removing pathogens from the rest of the body without harming the microbiome
n-t-k: Natural solutions to avoid the harsh chemicals normally in care products means your skin stays healthy. I went from burning alive in the sun to not even needing sunscreen anymore, that’s how much stronger my skin became. The chemicals in normal care products harm your immunity. The wrong mouthwash can mean that you kill the microbes in saliva that turn nitrate into nitric oxide. Nitrate is carcinogenic, nitric oxide is important for making Happiness Proteins.
Contents d.1.2.b. Removing pathogens from the rest of the body without harming the microbiome
d.1.2.b.1.E4dc shower routine
Your skin is your biggest organ and you need it to produce vitamin D from UV light, preferably from the sun. This toxin free shower routine replaces all the toxins that are usually in shower products with healthy products that make your skin and hair healthy, make sun blocks unnecessary, prevent hair loss from sodium lauryl sulfate and prevent all the other nasty, cancer causing effects many ingredients in the usual commercial care products have.289
Step 1
Have a nail brush in the shower in a small bowl with of aluminum free cleaning soda and water, and clean your nails with it.
Step 1a. Once a week you can use the same soda water mixture to wash your hair.
Rinse well and pay attention that it does not come into your eyes!
Step 2: Fill a soap dispenser with plain white vinegar and a pinch of Ashwagandha powder. Wash your hair and skin with that. This is a good time to also comb your hair, because the vinegar makes it soft and easy to comb. Have a small cup in the shower you can use as a garbage can.
Step 3: Have a jar with lemon peels in filtered water in the shower. They stay fresh very long that way. Use 1/8th of a lemon peel and use that to wash your skin and hair with that. When you are finished with that you can use it as a deodorant. Citric acid acts as an effective odor neutralizer by inhibiting the growth of odor-causing bacteria and disrupting the chemical reactions that lead to unpleasant smells. Additionally, the refreshing citrus scent of lemons provides a natural fragrance that leaves you feeling clean and invigorated. 290Any citrus peel works. Or you can make lemon vinegar from them by collecting them in a jar of white vinegar and straining the peels out when it is full.
Step 4:To replace soap and shampoo in the shower, a tablespoon of lavender flowers in an old sock, for example, is sufficient or just a washcloth. Put a knot at the top to prevent the flowers from spilling out. And no, lavender is not feminizing. Any alpha estrogen receptor binding phyto estrogen is neutralized by a good gut microbiome, and turned into beneficial nutrients.
Of course you can also choose to use another herb that is good for your skin if that is easier to come by in your area, like rosemary.
Chamomile flowers are also possible, but you have to refresh those sooner because they lose their freshness sooner than lavender does.
Use a strainer if you want to rinse and wash the sock to avoid making a mess with the flowers.
This is good step to combine with any shaving routines you might have.
After drying yourself, follow this up with brushing your teeth with the Oil & Herbs Toothpaste and moisturizing your skin with the Mariëtte oil.
The claims that lavender would be endocrine disruptive 292 were based on a sloppy study with a small sample size of only 3, using a mixed oil and have been definitively been debunked by several studies293, 2 of which in 2022 proving once and for all that lavender, which only has an estrogen count of 1000 picograms per milliliter (pg/ml) compared to soy, which has 100.000 pg/ml A picogram is one-trillionth of a gram.294 And while flax has a phyto estrogen count of 100.000 pg/ml, it is not an endocrine disrupter either, because it binds to the beta estrogen receptor, which is good, while soy binds to the alpha estrogen receptor, which is bad. Lavender and flax clean up disruptive phyto estrogens, so they actually prevent endocrine disruption! Links to the studies mentioned can be found in chapter 8.2.3.
d.1.2.b.2.Tooth care:1. Oils &Herbs teeth nourishing toothpaste and 2.Mineral Mouthwash
Toothpaste usually has toxins in it295, and even the ones that don’t have toxins have ingredients that are too abrasive and damage teeth. Here is a recipe for a toothpaste that has all the minerals and herbs that help teeth be cavity free and white without being abrasive:
Use 1 tablespoon of each of these herbs and grind them to a powder in a mortar and pestle
German Chamomile flowers
Caraway seed
Turmeric
Black Pepper
Dried Plantago
Dried nettle
Dried Sage
Dried Peppermint leaf
Dried Oregano
Dried Parsley
Cacao
Mix that in a bowl with a table spoon of
non deodorized organic virgin coconut oil,
organic extra virgin olive oil Multiple studies have demonstrated that olive oil can help prevent Pariodontitis and protect the gums. Some of the studies have also concluded that olive oil can help prevent dental caries and aids in overall oral health.296
organic extra virgin sesame oil and Grape seed oil is good for remineralizing teeth Grape seed extract significantly increases the micro-hardness of the lesions (P=0.03). The morphology of Grape seed extract treated enamel was clearly different from that in the control group, and there were deposits of scaffolding insoluble complexes on the enamel surface.297
If necessary add more coconut oil until you have a nice paste,
Put that in a jar
After flossing and picking your teeth, cleaning your tongue and rinsing your mouth, put a pea sized measure on a toothbrush and brush for two minutes.
Then without rinsing, add a sip of mouthwash.
If you have a problem with green toothpaste, you cam also mix non deodorized organic virgin coconut oil, organic extra virgin olive oil, peppermint essential oil, clove essential oil and sage essential oil You can even squeeze that in a tube to make it look like commercial toothpaste.
d.1.2.b.2.2. Mineral Mouthwash recipe
A recipe for a mouthwash that kills pathogens, not good bacteria. Why is that important?
A study called: “The nitrate–nitrite–nitric oxide pathway in physiology and therapeutics”, was published in Nature, in February 2008,298
It says:
“Special bacteria in the mouth convert nitrate to nitric oxide. In fact, humans cannot produce nitric oxide from nitrate without these bacteria.” 299
Nitric oxide increases dopamine and serotonin release in the medial preoptic area
Image: The Medial Preoptic Area300 is in the hypothalamus.301
The salivary glands and oral bacteria play an essential role in the conversion process from nitrate (NO3-) and nitrite (NO2-) to nitric oxide (NO) in the human body. Nitric Oxide is, at present, recognized as a multifarious messenger molecule with important vascular and metabolic functions. Besides the endogenous L-arginine pathway, which is catalyzed by complex Nitric Oxide syntheses, nitrate in food contributes to the main extrinsic generation of Nitric Oxide through a series of sequential steps (NO3 – NO2 – NO pathway). Up to 25% of nitrate in circulation is actively taken up by the salivary glands, and as a result, its concentration in saliva can increase 10- to 20-fold. However, the mechanism has not been clearly illustrated until recently, when sialin was identified as an electrogenic 2NO3-/H+ transporter in the plasma membrane of salivary acinar cells. Subsequently, the oral bacterial species located at the posterior part of the tongue reduce nitrate to nitrite, as catalyzed by nitrate reductase enzymes. These bacteria use nitrate and nitrite as final electron acceptors in their respiration and meanwhile help the host to convert nitrate to Nitric Oxide as the first step.302
Anti-bacterial mouthwash destroys bacteria in your mouth that can contribute to the growth of cavities and other dental diseases.
Unfortunately, anti-bacterial mouthwash kills all types of bacteria, including the beneficial ones that help produce nitric oxide.
Research has shown that anti-bacterial mouthwash kills the oral bacteria needed to produce nitric oxide for up to 12 hours.
This leads to a decrease in nitric oxide production and, in some instances, an increase in blood pressure.
The detrimental effects of anti-bacterial mouthwash on nitric oxide production may even contribute to the development of diabetes, which is characterized by malfunctions in insulin production or action.
This is because nitric oxide also regulates insulin, which helps cells utilize the energy obtained from food after it’s digested. Without nitric oxide, insulin cannot work properly.
One study found that people who used mouthwash at least twice daily were 65% more likely to develop diabetes than those who never use an anti-bacterial mouthwash.303,
This is what the study says:
Recent studies surprisingly show that dietary inorganic nitrate, abundant in vegetables, can be metabolized in vivo to form nitrite and then bioactive nitric oxide. A reduction in blood pressure was recently noted in healthy volunteers after dietary supplementation with nitrate; an effect consistent with formation of vasodilatory nitric oxide. Oral bacteria have been suggested to play a role in bioactivation of nitrate by first reducing it to the more reactive anion nitrite. In a cross-over designed study in seven healthy volunteers we examined the effects of a commercially available chlorhexidine-containing antibacterial mouthwash on salivary and plasma levels of nitrite measured after an oral intake of sodium nitrate (10mg/kg dissolved in water). In the control situation the salivary and plasma levels of nitrate and nitrite increased greatly after the nitrate load. Rinsing the mouth with the antibacterial mouthwash prior to the nitrate load had no effect on nitrate accumulation in saliva or plasma but abolished its conversion to nitrite in saliva and markedly attenuated the rise in plasma nitrite. We conclude that the acute increase in plasma nitrite seen after a nitrate load is critically dependent on nitrate reduction in the oral cavity by commensal bacteria. The removal of these bacteria with an antibacterial mouthwash will very likely attenuate the NO-dependent biological effects of dietary nitrate.304
Therefore, to maintain adequate nitric oxide production, use mouthwash that kills pathogens but not friendly bacteria,.305
Here’s a recipe for that:
-one teaspoon of diatomaceous earth: (3 percent magnesium, 5 percent sodium, 2 percent iron, 19 percent calcium and 33 percent silicon, along with several other trace minerals.)
-one teaspoon of healing earth
-a table spoon of Himalayan salt
-a capsule of activated charcoal
-a teaspoon of turmeric
-a teaspoon of black pepper
-a tea spoon of echinacea powder
-fill the jar half way with water.
-then add organic extra virgin sesame oil-
-a table spoon of organic extra virgin olive oil
-a drop of peppermint Arvensis essential oil
-a drop of clove essential oil
Put the lid on the jar and shake well.
Then fill the jar with the filtered water.
Keep rinsing while you get dressed for the day or change clothes for bedtime.
Then spit out in a jar which you empty in the compost each day, since the oils can’t be spit out in the sink, it will clog the drain.
Make sure not swallow it, since that can cause calcium toxicity, which can lead to cardiac arrhythmia and arteriosclerosis!
Then rinse your mouth and teeth thoroughly with a water pick, making sure none of the minerals remain in the mouth, since that is too abrasive.
d.1.2.b.3. Microbiome sparing skin care
n-t-k.: While skin does not breathe, and the Bond girl dying from being painted gold is a myth306, there are still plenty of reasons to pay attention to what you put on it.307 Making my own with only pure, natural ingredients was a revelation for me, and a better experience than even the most expensive products I used before, and others who have tried it agree and don’t want anything else.
Contents d.1.2.b.3. Microbiome sparing skin care
d.1.2.b.3.1. Mariëtte oil
As a moisturizer you can use a mixture of essential oils of about seven drops of Chamomile, Neroli and Jasmine in about 240 ml of base oils of calendula, sweet almond oil, grape seed oil, jojoba oil, evening primrose oil (excellent to prevent menopausal or menstrual problems) and Macadamia oil.
d.1.2.b.3.1. a. Make your own perfume!
In order to avoid toxins in perfume, make your own! Find the recipe for your favorite perfume, and make it yourself with high quality essential oils and filtered water! 308
The following non-toxic solution is more than just a recipe, it is a system.
The bacteria which cause body odor also remain resistant for five days to a herb that has been used, so in fact 5 would be enough to rotate between. The same rotation schedule as has been used for the teas and for the herbs for the foods can thus also be used as deodorant.
As a deodorant you can rotate the following oils. Just put some drops of the essential oil in a spray bottle with filtered water: All Spice on Sunday, Vetiver on Monday, Lemongrass on Tuesday, Wintergreen on Wednesday, Rose or Jasmine on Thursday, Sandalwood or Frankincense on Friday and Vanilla, Grapefruit or May Chang on Saturday.
You will need to reapply regularly to stay fresh.
For a deodorant that will keep you odorless all day mix1 teaspoon of tartaric acid baking powder 1/,4 cup organic coconut flour, ¼ cup cold pressed coconut oil, 7 drops of organic tea tree oil and 7 drops of organic chamomile essential oil.
I like to use this as a base, and then combine it with a different essential oil every day:
To keep it from getting to hard in wintertime, you can add some Mariëtte oil
d.1.2.b.3.3.Sesame Sunscreen
Many of the problems attributed to the sun are actually problems with toxins in sunscreen.310 Here is a toxin free one you can make:
As a sunscreen you can use organic extra virgin sesame oil- with a few drops of geranium oil
Why extra virgin? Because roasted oil loses its sunp rotective properties. With a toxic care products damaged skin, you still burn alive in the sun.
When you stop using toxic products, your skin becomes strong and you don’t need sun screen anymore, no matter how long you stay in the sun., that’s my experience. Tell me yours!
n-t-k:.Prebiotics are what probiotics eat, and they create new probiotics with them, 30 grams of probiotics for every 100 grans of prebiotics you eat.312
Which prebiotics must you eat to get which probiotics?
Contents d.1.3. Prebiotics
Some 2400 years ago Hippocrates said, “All disease begins in the gut.” This was well before prebiotics and probiotics were defined.
Today, improving one’s gut health is known to be an important component wellness, and prebiotics and probiotics are the catalysts to make this happen.
What are Prebiotics?
Classification of a food ingredient as a prebiotic requires scientific demonstration that the ingredient:
-Resists gastric acidity, hydrolysis by mammalian enzymes, and absorption in the upper gastrointestinal tract;
-Is fermented by the intestinal microflora;
-Selectively stimulates the growth and/or activity of intestinal bacteria potentially associated with health and well-being. 313
Prebiotics are indigestible by human enzymes. They function as food for the beneficial colonizing microorganisms (probiotics) in the gut. The two fueled microbiota grow and assist with digestion and produce substrates that positively impact health, often by boosting immunity and warding off disease.
A number of factors such as stress, toxic care products, pollution, antibiotics and poor diet can reduce the population of good bacteria, causing bacterial imbalance. Prebiotics are essential for restoring and maintaining this balance. 314
Foods for beneficial intestinal bacteria, are called prebiotics. 315
They used to say: although all prebiotics are fiber, not all fiber is prebiotic.
But it turns out natural fibers in healthy foods serve as prebiotics.
However attempts to make them synthetically or to make them from non-foods fail to have health benefits, and prove to have opposite health effects.
So the saying can be corrected into saying: prebiotics are the fibers in and of natural, healthy foods.
Prebiotics are types of fiber that feed the friendly bacteria in the digestive system316.
Prebiotics are what probiotics eat, and they create new probiotics with them, 30 grams of probiotics for every 100 grans of prebiotics you eat.317
The structure of prebiotics and the bacterial composition of the gut determine the fermentation products. The effects of prebiotics on human health are mediated through their degradation products by microorganisms.
Anti-Covid Properties Prebiotics
A study called: “Evidences and perspectives of the use of probiotics, prebiotics, synbiotics, and postbiotics as adjuvants for prevention and treatment of COVID-19: A bibliometric analysis and systematic review” was published on PubMed on January 2, 2022. 318
It says:
“So far, few clinical studies involving the application of probiotics in COVID-19 patients have been completed, but reduction in the duration of the disease and the severity of symptoms as fatigue, olfactory dysfunction and breathlessness, nausea and vomiting and other gastrointestinal symptoms were some of the main findings.” 319
Function Prebiotics
Prebiotics feed the probiotics which sustain us.
An important mechanism of action for dietary fiber and prebiotics is fermentation in the colon and changes in gut microflora. The human large intestine is one of the most diversely colonized and metabolically active organs in the human body. Up to 1000 different species of bacteria reside in the colon with microbial populations comprising approximately 1011–1012 cfu/g of contents. 320
The colonic environment is favorable for bacterial growth due to its slow transit time, readily available nutrients, and favorable pH. 321
Generally, bacteria having an almost exclusive saccharolytic metabolism (i.e., no proteolytic activity) can be considered potentially beneficial. 322
-Saccharolytic metabolism means breaking down sugars in metabolism with the production of energy. 323
-Proteolysis is the breakdown of proteins into smaller polypeptides or amino acids.324
The intestinal flora salvages energy through fermentation of carbohydrates not digested in the upper gut. 325The main substrates are endogenous (e.g., mucus) and dietary carbohydrates that escape digestion in the upper GI tract. These include resistant starch, non-starch polysaccharides (e.g., celluloses, hemicelluloses, pectins, and gums), non-digestible oligosaccharides, and sugar alcohols. 326
The main fermentation pathway generates pyruvate from hexoses in the undigested carbohydrate. Colonic bacteria use a range of carbohydrate hydrolyzing enzymes to produce hydrogen, methane, carbon dioxide, SCFAs (mainly acetate, propionate and butyrate), and lactate. 327
Certain colonic bacteria generate energy from these fermentation products. Dietary components that stimulate fermentation lead to an increase in bacterial mass and consequently fecal mass and, thus have a stool bulking effect. 328
Health benefits Prebiotics
Since Prebiotics feed and form probiotics, they share in their health benefits, which include healing and preventing Cardiovascular disease. Rheumatoid arthritis and Cancer329
Health benefits of prebiotics include a stronger immune system, and improved health. 330
Intake of dietary fibers, including resistant starch (RS), has been shown to favorably affect the health of the gut microbiome. 331Together with the gut immune system, colonic and mucosal microflora contributes significantly to the barrier that prevents pathogenic bacteria from invading the gastrointestinal (GI) tract. Prebiotics lower the risk of colon cancer.332, 333, 334.
Carrot-derived rhamnogalacturonan-I (cRG-I) accelerates and augments local innate immune and anti-viral interferon response to a rhinovirus-16 (RV16) infection and reduces the severity and duration of symptoms in humans. Dietary intake of cRG-I also enhanced immune responses to this respiratory viral infection. 335
By increasing the growth of healthy bacteria in a baby’s gut, Human Milk Olicosaccharidess reduce their risk of experiencing necrotizing enterocolitis(NE)336337, 338.
NE is a life-threatening illness that most commonly affects newborns. It causes inflammation in the gut, which can then progress to a full-body infection and may result in death in as many as half of cases 339.
Fermentation of prebiotics by gut microbiota produces short-chain fatty acids (SCFAs), including lactic acid, butyric acid, and propionic acid. These products can have multiple effects on the body.
As an example, propionate affects T helper 2 in the airways and macrophages, as well as dendritic cells in the bone marrows.
When gut bacteria feed on prebiotics, they produce a variety of beneficial substances, including short-chain fatty acids (SCFA)s. SCFAs help lower the gut pH, which in turn, limits the growth of harmful bacteria 340
Since SCFAs can diffuse to blood circulation through enterocytes, prebiotics have the ability to affect not only the gastrointestinal tract but also distant site organs.341
There are different types of prebiotics. The type of prebiotic you eat determines which probiotic gets fed, which in turn determines the health effects.
Probiotics can make tryptophan from prebiotics whole wheat bread, potatoes, and corn342
Tryptophan is important for serotonin and dopamine production.
Peptidoglycan is another prebiotics fermentation product that can stimulate the innate immune system against pathogenic microorganisms.
butyrate influences intestinal epithelial development
Due to their prebiotic action, oligosaccharides have been linked to a variety of benefits.
Improved gut health
In addition, some studies suggest that taking 3.5–20 grams of FOSs per day reduces symptoms of irritable bowel syndrome and Crohn’s disease 343,344.
Inulin is a soluble fibre that nourishes gut microbes, eases constipation, and helps the body absorb magnesium and calcium. The benefits of inulin also include lowering blood sugar levels in patients with diabetes type II. 345
Finally, oligosaccharides such as FOS and inulin add bulk to stools and reduce the likelihood of constipation346.
Stronger immune system
Oligosaccharidestrengthen your immune system, both directly and indirectly.
Indirectly, their prebiotic action promotes the growth of beneficial bacteria, such as Bifidobacteria and Lactobacilli, which help fight off harmful bacteria 347
The SCFAs that are produced when bacteria ferment oligosaccharides in the colon further help reduce the growth of harmful bacteria by preventing them from attaching to the gut wall 348.
Directly, oligosaccharides help maintain the integrity of the body’s barrier membranes in the gut, lungs, and even the skin. This is thought to help protect the body from allergies and infections 349.
More specifically, a few studies suggest that consuming FOSs and GOSs reduce the risk of developing upper respiratory infections in early childhood (350, 351).
In addition, studies suggest that when infants consume HMOs they may have a lower risk of developing allergies, eczema, and asthma in early childhood (352, 353).
Some older studies further suggest that taking FOS may even improve the way your body responds to vaccines, including the influenza and measles vaccine (354).
However, more studies are needed to investigate these effects.
Other benefits
Oligosaccharides may provide a few additional health benefits.
Improve memory. Studies suggest that taking FOS or GOS daily may enhance concentration, recall, and memory in adults (355).
Reduce risk factors for heart disease. Prebiotics — inulin in particular — have been linked to lower total cholesterol and triglyceride levels (356).
Inulin is a soluble fibre that nourishes gut microbes, eases constipation, and helps the body absorb magnesium and calcium. The benefits of inulin also include lowering blood sugar levels in patients with diabetes type II. 357
Oligosaccharides such as FOS and inulin can add bulk to stools and reduce the likelihood of constipation358.
May increase nutrient absorption. Some studies suggest that prebiotics may help increase the
Vitamin K1, Phylloquinone is not usually classified as a Prebiotic, but it should be, because Lactobacillus Lactis makes Vitamin K2, Menaquinone from it, which is crucial for heart health and bone health. Lactobacillus Lactis is also the most important Probiotic to take, since it is a guest microbe that the body never makes itself. For more on Vitamin K1, and Viamin K2, see chapter d.5.D.5.
Types of Prebiotics
Mapping the diversity of and interactions among the human intestinal microflora has led to the initiation of the Human Gut Microbiome Initiative (HGMI), an effort to identify this bacterial ecosystem.359
The categorization of prebiotics is done according to 2 perspectives. One is according to their solubility, the other is according to their molecular structure.
These largely overlap, since the larger the molecules, the less soluble they are likely to be.
The soluble and insoluble fiber categorization is as follows:
Insoluble fiber
The body can’t digest this type of fiber, so it passes through the gut helping other food and waste products move through the gut more easily. Insoluble fiber doesn’t dissolve. Instead, it absorbs liquid as it travels through your digestive tract. 360
Wholegrain bread and breakfast cereals, brown rice, and wholewheat pasta are good sources of insoluble fiber.
Soluble Fiber
Soluble fiber is a type of fiber that dissolves in water and forms a thick, gel-like substance.
This type of fiber can be partly digested and may help reduce the amount of cholesterol in the blood.361
Oats and pulses are good sources of soluble fiber.
Foods containing fiber
bowl of porridge: 5g
banana: 1.5g
apple: 1.2g
wholemeal bread (two slices): 4g
bowl of wholemeal pasta: 4.2g
jacket potato: 5g
baked beans: 3g
handful of nuts: 3g
Starchy foods:
wholegrain varieties to increase the amount of fiber you are eating
porridge
whole oats
wholegrain cereals
different breads, such as seeded, wholemeal, and granary
A high-fiber diet has the following health benefits:
Bowel movement: Insoluble fiber maintains bowel movements. They absorb water and softens the stool. Soft stool is easier to pass, thus preventing constipation. They also add bulk to the stools hence prevent the formation of loose stools.
Improved bowel health: High fiber diet prevents the formation or worsening of hemorrhoids and diverticular disease, which presents as outpouchings in the colon walls.
Studies have shown that a high-fiber diet decreases the risk of colorectal cancer.
Cholesterol-lowering effects: Soluble fibers bind to cholesterol molecules in the small intestine and prevent their absorption. The cholesterol-lowering properties of soluble fibers help to prevent coronary heart disease.
Postprandial glucose and insulin levels: Soluble fibers slow the absorption and digestion of carbohydrates and lower insulin demand in the body, thereby stabilizing postprandial glucose levels
Improved satiety and weight loss: Soluble fibers make the stomach contents viscous and prolong gastric emptying time. Studies have shown this to help reduce weight, improve BMI, lower body fat, and waist-to-hip ratio.
Cancer prevention: Some studies have shown that soluble fibers such as pectin have antioxidant properties and lower the risk of other types of cancer, including breast cancer.
Helps to live longer: Fiber intake is associated with decreased prevalence of diabetes type 2, coronary heart disease, stroke, and improved immune function.364
Both Soluble and insoluble fibers can be prebiotic.
The categorization of prebiotics based on molecular structure
A carbohydrate is a biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water) and thus with the empirical formula Cm(H2O)n.366
Though most carbohydrates are broken down into sugar molecules called glucose, fiber cannot be broken down into sugar molecules, and instead it passes through the body undigested.
Fibers are either oligosaccharides or polysaccharides.
The majority of them are a subset of carbohydrate groups and are mostly oligosaccharide carbohydrates (OSCs).367
Mono and di saccharides are not considered prebiotics because they feed harmful bacteria.
Oligosaccharides
An oligosaccharide (from the Greek ὀλίγος olígos, “a few”, and σάκχαρ sácchar, “sugar”) is a saccharide polymer containing a small number (betweeen 3 and 12 monosaccharides (simple sugars).
They are normally present as glycans: oligosaccharide chains linked to lipids or to compatible amino acid side chains in proteins, by N- or O-glycosidic bonds.
Not all natural oligosaccharides occur as components of glycoproteins or glycolipids. Some, such as the raffinose series, occur as storage or transport carbohydrates in plants. Others, such as maltodextrins or cellodextrins, result from the microbial breakdown of larger polysaccharides such as starch or cellulose.368
Polysaccharides can be a straight chain of monosaccharides known as linear polysaccharides, or it can be branched known as a branched polysaccharide.369
There are many types of prebiotics. The majority of them are a subset of carbohydrate groups and are mostly oligosaccharide carbohydrates (OSCs).
Oligosaccharides are a type of carbohydrate naturally found in an array of plant foods. 370
Fructo-oligosaccharides (FOS) and galacto-oligosaccharides (GOS), are the most common prebiotics.
Fructo-oligosaccharides (FOS) are plant sugars that occur in many fruits and vegetables.373
Fructo-oligosaccharides are a class of fructans.
A Fructan is a polymer of fructose molecules.
Inulin is sometimes also considered an oligosaccharide, depending on the length of its chain.
Fructans with a short chain length are known as Fructooligosaccharides.
Fructans can be found in over 12% of the angiosperms including both monocots and dicots such as artichokes, asparagus, leeks, garlic, onions (including spring onions), yacón, jícama, barley and wheat.374
Fructans375 consist of inulin and fructo-oligosaccharide or oligofructose.
Previously, some studies implicated that fructans can stimulate lactic acid bacteria selectively. However, over recent years, there are some investigations showing that the chain length of fructans is an important criterion to determine which bacteria can ferment them. Therefore, other bacterial species can also be promoted directly or indirectly by fructans.376
Many articles are on Oligosaccharide (OSCs), but there are also some pieces of evidence proving that prebiotics are not only carbohydrates.
Galactooligosaccharides are produced through the enzymatic conversion of lactose, GOS generally comprise a chain of galactose units that arise through consecutive transgalactosylation reactions, with a terminal glucose unit.. 377
Galactooligosaccharides (GOS) are also known as oligogalactosyllactose, oligogalactose, oligolactose or transgalactooligosaccharides (TOS), 378
Oligosaccharides vs. polysaccharides
Polysaccharides are major classes of biomolecules. They are long chains of carbohydrate molecules, composed of several smaller monosaccharides. These complex bio-macromolecules functions as an important source of energy in animal cell and form a structural component of a plant cell. It can be a homopolysaccharide or a heteropolysaccharide depending upon the type of the monosaccharides.379
Like oligosaccharides, polysaccharides also consist of a chain of monosaccharides.
However, while oligosaccharides are made up of three to 12 simple sugars, polysaccharides can contain hundreds.
Therefore, the main difference between the two is that polysaccharides are much longer chains of simple sugars than oligosaccharides.
The most commonly discussed polysaccharides include
Just like oligosaccharides, some polysaccharides can act as prebiotics, improving the balance of beneficial to harmful bacteria in your gut 381
The monosacharides and disacharides are not prebiotics because they feed the harmful bacteria, not the beneficial
ones.
Glucans are polysaccharides derived from glucose monomers. The monomers are linked by glycosidic bonds. Four types of glucose-based polysaccharides are possible: 1,6- (starch), 1,4- (cellulose), 1,3- (laminarin), and 1,2-bonded glucans.382
Oat β-glucans are water-soluble β-glucans derived from the endosperm of oat kernels known for their dietary contribution as components of soluble fiber. Due to their property to lower serum total cholesterol and low-density lipoprotein cholesterol, and potentially reduce the risk of cardiovascular diseases, oat β-glucans have been assigned a qualified health claim by the European Food Safety Authority and the US Food and Drug Administration.383
Because fibers work in different ways and so don’t all have the same health benefits, they are often more effective in combination than individually for maintaining a healthy gut. 384
Overload only occurs when it is taken as a supplement.
The following graph shows which prebiotics stimulate which probiotics.
Main prebiotic effects of GOS and Fructans (FOS and Inulin) 388
Effect
Type of fructan
Dose/duration
Model
Results
Reference
Decreasing blood glucose
FOS, inulin
8 g/d for 14 days; 10% for 4 weeks
Diabetic subjects; animal models
Significant reduction of mean fasting blood glucose levels. Improving glucose tolerance
For FOS see Chapter d.1.3.2.a.
Reduction in blood serum triacylglycerol levels
FOS, inulin
4–34 g/d for 21–60 days; 10% for 3–5 weeks
Healthy humans; obese animal models
Significant reduction in blood serum triacylglycerol levels
For FOS see Chapter d.1.3.2.a. For Inulin, see Chapter d.1.3.2.b.
Improved lipid metabolism
FOS, GOS, inulin,
5%–10% for 21 day to 8 weeks
Obese animal models
Decrease in body weight gain. Decrease in epididymal adipose tissue, inguinal adipose tissue, and subcutaneous adipose tissue. Reducing fat-mass development
For FOS see Chapter d.1.3.2.a. For GOS, see Chapter d.1.3.1.For Inulin, see Chapter d.1.3.2.b.
Stimulation of lactobacilli and bifidobacteria and decreasing pathogens
FOS, GOS, and inulin
2.5–34 g/d for 14–64 days
Healthy subjects and animal models
Stimulating the growth of bifidobacteria and contributing to the suppression of potential pathogenic bacteria
For FOS see Chapter d.1.3.2.a. For GOS, see Chapter d.1.3.1.For Inulin, see Chapter d.1.3.2.b.
Relief of constipation
Inulin, FOS, and GOS
20–40 g/d for 19 days
Constipated humans and animal models
Inulin showing a better laxative effect than lactose and reducing functional constipation with only mild discomfort
For FOS see Chapter d.1.3.2.a. For GOS, see Chapter d.1.3.1.For Inulin, see Chapter d.1.3.2.b.
Increased production of SCFAs and decreasing colon pH
Inulin, FOS,
24 g/d for 5 weeks; 10% for 28 days
Healthy subjects; animal models
Significant increase of acetate, propionate, and butyrate. Significantly increasing activity of bacterial enzymes and decreasing the pH of digesta
For FOS see Chapter d.1.3.2.a..For Inulin, see Chapter d.1.3.2.b.
Improving mineral uptake
Inulin, FOS
1–40 g/d for 9 days; 50–100 g/kg diet for 4 weeks
Male healthy adolescents; animal models
FOS stimulating fractional calcium absorption in male adolescents. A combination of different carbohydrates showing synergistic effects on intestinal Ca absorption and balance in rats
For FOS see Chapter d.1.3.2.a. For Inulin, see Chapter d.1.3.2.b.
Regulated gut peptides
Inulin, FOS,
24 g/d for 5 weeks; 10% for 5 weeks
Healthy subjects; animals models
Increasing plasma glucagon-like peptide-1 (GLP-1) concentrations and reducing ghrelin. Increasing endogenous GLP-2 production and consequently improving gut barrier functions
For FOS see Chapter d.1.3.2.a. For Inulin, see Chapter d.1.3.2.b.
Inhibits the growth of pathogenic microorgansims and prevents the adhesion of pathogenic microorganisms
FOS
170 mg/kg, 2 weeks of lactation
Breast-fed infant; cocultures of Pseudomonas aeruginosa
Oligosaccharides in human milk interfering with microbial adhesion. Reduction of exotoxin A in cultures of P. aeruginosa
For FOS see Chapter d.1.3.2.a.
Reduction of oxidative stress by reducing ROS levels
FOS,
10% for 4–8 weeks
Male obese animal models
FOS reducing TBARS urine. Lipopolysaccharides reduction in plasma. Improving the redox status by reducing the malondialdehyde serum levels and protein oxidative damage
For FOS see Chapter d.1.3.2.a.
Stimulation of the immune system
FOS, GOS, and inulin
For FOS see Chapter d.1.3.2.a. For GOS, see Chapter d.1.3.1.For Inulin, see Chapter d.1.3.2.b.
Image: Main prebiotic effects of GOS and Fructans389
Stability of Prebiotics
Prebiotics are defined by stability. The following criteria are used to classify a compound as a prebiotic: (i) it should be resistant to acidic pH of stomach, cannot be hydrolyzed by mammalian enzymes, and also should not be absorbed in the gastrointestinal tract, (ii) it can be fermented by intestinal microbiota, and (iii) the growth and/or activity of the intestinal bacteria can be selectively stimulated by this compound and this process improves host’s health 390
RDA of Prebiotics
The recommended daily amount of fiber is 28 g/day, based on a 2000 kcal/day diet.391
Most prebiotics for the gut require an oral dose of at least 3 grams per day or more to confer a benefit.
Typically, around 5 grams is the target for FOS, Fructo-oligosaccharide (FOS) and GOS, Galacto-Oligosaccharides in the daily diet—and this includes dietary sources of prebiotics.
It is estimated that about 30 g of bacteria are produced for every 100 g of carbohydrate that is fermented.392
d.1.3.1.Galacto-Oligosaccharides (GOS)
n-t-k: Galacto-oligosaccharides (GOS) arecarbohydrates composed of oligo-galactose with some lactose and glucose. GOS occur naturally in human milk and may be one of the factors that protect human infants from gastrointestinal pathogenic bacteria 393The galacto-oligosaccharides (GOSs) naturally occur in legumes such as lentils, chickpeas, and beans. Chemically, GOS are the elongation products of lactose transgalactosylase which is catalyzed by β-galactosidase.394Find the food sources of GOS here.
Contents d.1.3.1.Galacto-Oligosaccharides (GOS)
Galacto-oligosaccharides (GOS), the product of lactose extension, are classified into two subgroups: (i) the GOS with excess galactose at C3, C4 or C6 and (ii) the GOS manufactured from lactose through enzymatic trans-glycosylation. The end product of this reaction is mainly a mixture of tri- to pentasaccharides with galactose in β(1→6), β(1→3), and β(1→4) linkages. This type of GOS is also termed as trans-galacto-oligosaccharides or TOS.
GOSs can greatly stimulate Bifidobacteria and Lactobacilli. Bifidobacteria in infants have shown high incorporation with GOS. Enterobacteria, Bacteroidetes, and Firmicutes are also stimulated by GOS, but to a lesser extent than Bifidobacteria.
There are some GOSs derived from lactulose, the isomer of lactose. This lactulose-derived GOSs are also considered as prebiotics.
Besides these types of GOS, the other types are based on sucrose extension named raffinose family oligosaccharides (RFO)..395
Galacto-oligosaccharides (GOS) are carbohydrates composed of oligo-galactose with some lactose and glucose. GOS occur naturally in human milk and may be one of the factors that protect human infants from gastrointestinal pathogenic bacteria 396Chemically, GOS are the elongation products of lactose transgalactosylase which is catalyzed by β-galactosidase.397
Anti-Covid Properties GOS
A study called: “Modulation of Gut Microbiota for the Prevention and Treatment of COVID-19” was published June 30, 2021.398 It said GOS increased immunity responses against Covid-19.399
Food sources Galacto-oligosaccharides (GOS)
Galacto-oligosaccharides (GOS) are prebiotics made up of plant sugars linked in chains.
Image: GOS food sources403: The fibers in Beans, Lentils, Vegetables and Root vegetables.
d.1.3.2. Fructans, a. fructo-oligosaccharide or oligofructose and b. inulin
n-t-k: Fructans prebiotics are either a. fructo-oligosaccharide or oligofructose and b. inulin
Fructans stimulate the growth of lactobacilli and bifidobacteria and decrease pathogens.404 Find their food sources here:
Contents d.1.3.2. Fructans, a. fructo-oligosaccharide or oligofructose and b. inulin
Anti-Covid properties Fructans
Fructans health benefits make it interesting as a Covid- remedy.
Health Benefits Fructans
A Review study called “Role of food nutrients and supplementation in fighting against viral infections and boosting immunity: A review,” was published on PMC in April 2021. 405
“Fructans are among other groups of polysaccharides possessing antiviral properties, which are based on a chain of fructose molecules. Few fructans such as inulin and fructo-oligosaccharides are known to promote immunity leading to good health (Actor, Hwang, & Kruzel, 2009). Garlic, onion, chicory, garlic, asparagus, banana, and artichoke are some of the important sources of fructans (Sabater-Molina, Larqué, Torrella, & Zamora, 2009). Peshev and Van den Ende (2014) reported that fructans stimulated the function of immune cells mediated through the Toll-Like Receptors (TLR). The TLR’s are known to be expressed on the innate immunity cells, particularly natural killer cells as the first line of defense against bacterial and viral infections (Luo et al., 2020). In another study, Dobrange, Peshev, Loedolff, and Van den Ende (2019) demonstrated the mechanism of an antiviral effect of fructans on the herpes simplex virus type 2, observing that these compounds can enhance the production of nitric oxide and immunostimulatory factors such as interleukins, interferon-gamma, and tumor necrosis factors. In the investigation of Kumar, Prashanth, and Venkatesh (2015), these authors attributed the immune-modulatory action of fructo-oligosaccharides to the production of nitric oxide as they observed a significant production of nitric oxide in the peritoneal exudate cells extracted from rats. On the other hand, He et al. (2020) reported that fructans extracted from onions showed similar antiviral effects on the A virus in mice. Through the other mechanism, the fructans can bind to the Toll-Like Receptors (particularly TLR2/TLR4), which can modulate the number of T cell regulators. These T cell regulators are considered as the major regulators of the immune system which are crucial during infections (Jia et al., 2017)”.407
A study called “Fructans as Immunomodulatory and Antiviral Agents: The Case of Echinacea.”408 that was published on MDPI on October 16, 2019. said:
“Fructans have been demonstrated to exert immunomodulatory and antiviral effects directly. An ITF (CSH1-1, Mw = 4.0 × 103) isolated from traditional Japanese herbal medicine (Chikuyo–Sekko–To) was shown to be effective against herpes simplex virus type 2 (HSV-2) in a murine model [51]. The antiviral properties were attributed to the ability of the fructan to enhance the production of nitric oxide (NO; a viral replication inhibitor) and other immunostimulatory factors (e.g., interleukine-1 beta (IL)-1β, IL-6, IL-10, interferon gamma (IFN)-γ, and tumor necrosis factor alpha (TNF)-α) on RAW264.7 cells. Similarly, ITFs from chicory (Cichorium intybus) are known to increase NO production in INF-γ-primed RAW 264.7 cells in an NF-κB-dependent manner [53]. A fructan isolated from Welsh onion (Allium fistulosum L.) demonstrated an inhibitory effect on influenza A virus replication in mice [54]. Intriguingly, fructans from burdock (Arctium lappa L.) strongly stimulate NO synthesis and defense signaling in plants [55], suggesting that the overall underlying mechanisms and pathways may be similar in all multicellular organisms. Both high and low DP fructans from aged and fresh garlic (Allium sativum) have the capacity to activate macrophages and subsequently phagocytosis, again in combination with a release of NO [56,57]. Garlic is also an important component of the traditional Ayurveda Rasayana drugs, together with the Inula racemosa and Bombax ceiba. The immunomodulating properties of these three plants were attributed to their high fructan content [58,59,60]. Fructans were also shown to be important immunomodulatory compounds in extracts of onion (Allium cepa), yacon (Smallanthus sonchifolius), Curcuma (Curcuma kwangsiensis) and mugwort (Artemisia vulgaris)”.409
Studies show Microbial-FOS significantly stimulates the growth of Bifidobacterium probiotic strains,413
Anti-Covid Properties FOS)
Fructo-oligosaccharide (FOS) is able to reduce the side effects of vaccines against Covid-19 414
Food sources Fructo-oligosaccharide (FOS) are:
FOS is extracted from fruits and vegetables such as bananas, onions, chicory root, garlic, asparagus, jícama, and leeks. Some grains and cereals, such as wheat and barley, also contain FOS.[4] The Jerusalem artichoke and its relative yacón have been found to have the highest concentrations of FOS of cultured plants.415
Inulin is a well-studied prebiotic compound consisting of indigestible fiber that stimulates the growth and activity of SCFA-producing bacteria. In addition, inulin has been demonstrated to increase glucose sensitivity, decrease blood cholesterol and oxidative stress, and prevent neurodegeneration.423
Anti-Covid Properties Inulin
A study called “The Influence of a blend of Probiotic Lactobacillus and Prebiotic Inulin on the Duration and Severity of Symptoms among Individuals with Covid-19,” was published on Gavin Publishers on November 16, 2021.424 It said:
“Following this nutritional intervention, participants had a significant improvement in GI and non-GI symptoms resulting in a meaningful improvement in overall well-being.”425
A study called: “Modulation of Gut Microbiota for the Prevention and Treatment of COVID-19|”, published on June 29, 2021, in the Journal of Clinical Medicine, says:
“A healthy, diverse, and abundant gut microbiota reduces the severity of COVID-19.”426
Inulin is a very available polysaccharide prebiotic that can be found in 36000 plants.427
Inulin is a soluble fibre that nourishes gut microbes, eases constipation, and helps the body absorb magnesium and calcium. The benefits of inulin also include lowering blood sugar levels in patients with diabetes type II. 428
inulin in particular — has been linked to lower total cholesterol and triglyceride levels (429).
Oligosaccharides such as FOS and inulin can add bulk to stools and reduce the likelihood of constipation430.
As dietary fiber, inulin-type fructans have positive effects on basic physiological functions of the colon, i.e., stool production and fecal excretion.431
Food sources Inulin
Food
Inulin
Oligofructose
g/100 g
Range1
Midpoint2
Range
Banana
Raw
0.3–0.7
0.5
0.3–0.7
0.5
Raw-dried
0.9–2.0
1.4
0.9–2.0
1.4
Canned
0.1–0.3
0.2
0.1–0.3
0.2
Asparagus
Raw
2.0–3.0
2.5
2.0–3.0
2.5
Boiled
1.4–2.0
1.7
1.4–2.0
1.7
Chicory root
35.7–47.6
41.6
19.6–26.2
22.9
Dandelion greens
Raw
12.0–15.0
13.5
9.6–12.0
10.8
Cooked
8.1–10.1
9.1
6.5–8.1
7.3
Garlic
Raw
9.0–16.0
12.5
3.6–6.4
5.0
Dried3
20.3–36.1
28.2
8.1–14.5
11.3
Globe artichoke
2.0–6.8
4.4
0.2–0.7
0.4
Jerusalem artichoke
16.0–20.0
18.0
12.0–15.0
13.5
Leeks
Raw
3.0–10.0
6.5
2.4–8.0
5.2
Onions
Raw
1.1–7.5
4.3
1.1–7.5
4.3
Raw-dried
4.7–31.9
18.3
4.7–31.9
18.3
Cooked
0.8–5.3
3.0
0.8–5.3
3.0
Wheat
Bran-raw
1.0–4.0
2.5
1.0–4.0
2.5
Flour-baked
1.0–3.8
2.4
1.0–3.8
2.4
Flour-boiled
0.2–0.6
0.4
0.2–0.6
0.4
Barley
Raw
0.5–1.0
0.8
0.5–1.0
0.8
Cooked
0.1–0.2
0.2
0.1–0.2
0.2
Rye
Baked
0.5–0.9
0.7
0.5–0.9
0.7
Image: Inulin and oligofructose content of foods 432
n-t-k: Pectins and Beta-glucan have important anti-pathogenic properties, also against Covid-19. Find the studies and food sources here:
Contents d.1.3.3.Other Polysaccharide prebiotics
d.1.3.3.a. Pectin
Pectin is a soluble fiber found in fruits and vegetables, especially apples and citrus peels. It’s a strong gelling agent used to thicken jams and jellies.441
Pectin improves blood sugar and blood fat levels, kills cancer cells, promotes a healthy weight, and improves digestion.442
Pectins improve the survival of probiotic species Lactobacillus fermentum PCC, L. reuteri RC-14, L. rhamnosus LGG and L. paracasei F-19. 443
Lactobacillus fermentum PCC, enhances the immunologic response as well as prevent community-acquired gastrointestinal and upper respiratory infections.
Additionally, Lb. fermentum strains produce diverse and potent antimicrobial peptides.
Further functions attributed to probiotic Lb. fermentum strains are their abilities to decrease the level of blood stream cholesterol (as cholesterol-lowering agents) and to potentially help prevent alcoholic liver disease and colorectal cancer among humans. Finally, Lb. fermentum is a key microorganism in sourdough technology, contributing to flavor, texture, or health-promoting dough ingredients.444
L. reuteri RC-14 has benefits for cholesterol levels, reducing H. pylori levels (the pathogenic bacterium which contributes to ulcers), female urinary tract and vaginal health, and infant gastrointestinal health.445
Lactobacillus rhamnosus GG (LGG) is one of the most widely used probiotic strains. Various health effects are well documented including the prevention and treatment of gastro-intestinal infections and diarrhea, and stimulation of immune responses that promote vaccination or even prevent certain allergic symptoms.446
Lactobacillus paracasei F19 protects the liver from oxidative and metabolic injury447
Anti-Covid properties Pectin
A study called “Potential Roles of Modified Pectin Targeting Galectin-3 against Severe Acute Respiratory Syndrome Coronavirus-2, “published in MDPI on October 13, 2021 found:
“Pectin polysaccharides from natural plants cell walls may modulate immunity against SARS-CoV-2 through the release of cytokines such as TNF-α and IL-6, anti-inflammatory activity, and the increased phagocytosis of macrophages”.448
image: Pectin food sources,457 Lemon peel, Orange peel, Rose hips, Grapefruit, Guava, Apple, Carrots, Apricots, and Cherries.
d.1.3.3.b. Beta-glucan
Beta glucan is a type of fiber that’s responsible for many of the health-promoting properties of foods like oats, wheat, and barley.
It has been studied extensively for its effects on heart health and cholesterol levels, as well as been shown to boost immunity and stabilize blood sugar levels.458
Beta-glucan is beneficial for insulin resistance, dyslipidemia, hypertension, and obesity. 459
Beta-glucan stimulates Lactobacillus brevis, and Lactobacillus plantarum, and in general all probiotics by making them more resistant to hostile circumstances as increased heat, increased acidity, adverse intestinal conditions and time influenced degeneration. 460
L. brevis KT38-3 produces β-galactosidase enzymes and ferments lactose. In addition, this strain is capable of producing antimicrobial peptides against pathogens, including methicillin and/or vancomycin-resistant bacteria.461
L. plantarum 299v is a probiotic strain of lactic acid bacteria naturally appearing in human gut, which can modulate the immune system. Its immunomodulating properties are observed among others in decreasing the level of anti-inflammatory cytokines.
The intake of L. plantarum 299v reduces IBS symptoms and improves the quality of life of these patients. The administration of L. plantarum 299v is also useful in treatment of C. difficile-associated diarrhea. Further studies should focus on the use of L. plantarum 299v in supporting cancer treatment, in gastrointestinal reduction of side effects, and an improvement of quality of life.
The results obtained from various studies show incontestable positive influence of L. plantarum 299v on human microbiome and overall body functioning, even in patients with serious health problems. This positive effect seems to withstand huge diversity of cohorts taking part in presented trials. Age and sex differences, size of populations observed, and their various origin did not affect the final positive effect of L. plantarum 299v on overall human health.
The lack of side effects after taking L. plantarum 299v, even in critically ill patients, increases the value of this strain even further as a probiotic,462
Anti-Covid properties Beta-glucan
Beta-glucan heals and prevents Covid-19.
A study called:“β-glucans: wide-spectrum immune-balancing food-supplement-based enteric (β-WIFE) vaccine adjuvant approach to COVID-19”, was published on PubMed, on August 3, 2021..463 It says: “β-glucan has been reported to induce trained immunity, akin to that induced by the Bacille Calmette-Guérin vaccine, by epigenetic modifications at the central level in the bone marrow. These β-glucans act as pathogen-associated molecular patterns, activating mucosal immunity by binding with specific pathogen recognition receptors such as dectin-1 and inducing both the adaptive and innate immunity by reaching distant lymphoid organs”.464
Food sources Beta-glucan
β-glucans are predominant cell-wall components of cereal grains, particularly oats and barley. However β-glucans can also be found at lower levels in other cereals such as spring-wheat, winter-wheat, sorghum, rye, rice, millet and spelt.465
Oats and other whole grain, bran, wheat and barley. Cooking increased the amount of soluble β-glucan but baking decreased it. Thus, cooking appears to be the most favourable process when health effects are concerned.466
Seaweed and algae,. Mushrooms – specifically, reishi, shiitake, and maitake, Fruits and vegetables
Some fruits and vegetables are particularly high in immune-boosting and cholesterol-lowering beta glucans. These include bans, peas, lentils, broccoli, sweet potato, aubergine (eggplant), apples, strawberries and prunes.
The stem of the Shiitake mushrooms has the most Beta-glucan of the six mushrooms available aith about 21 to 25 Beta-glucan per 100 grams of dry matter. The Pink Oyster came second with 21 to 22 Beta-glucan.467
Amount of Beta-glucan in grams per 100 grams of
Image: Beta-glucan content in cultivated mushrooms473
Beta-glucanfood sources
Image: Beta-glucan food sources,474 Chanterelle, Shiitake, Snow Oyster mushroom, Pink Oyster mushroom, Italian Oyster mushroom, Yellow Oyster mushroom, King Oyster mushrooms, White button mushrooms, Brown button mushroom, Oats, Barley and Wheat.
Relationships Beta-glucan: enemies destroys proteins in peas and lentils
That was concluded by a study called β-Glucan Interaction with Lentil (Lens culinaris) and Yellow Pea (Pisum sativum) Proteins Suppresses Their In Vitro Digestibility,
“In this study, β-glucan interaction with lentil and yellow pea proteins and the effect on in vitro protein digestibility were investigated. Proteins were mixed with β-glucan at mass ratios of 1:0.5, 1:1, and 1:2. The interaction between β-glucan and the proteins was demonstrated by the decrease in transmittance and surface charge and the increase in particle size of the complexes. Bright-field microscopy showed the formation of aggregates between the biopolymers, although increased molecular size was not observed by discontinuous native polyacrylamide gel electrophoresis. Fluorescence microscopy indicated that β-glucan formed aggregates with lentil proteins, while the interaction with yellow pea proteins appeared as distinct phases of protein within the β-glucan network. The in vitro protein digestibility of lentil and pea protein decreased by 27.3 and 34.5%, respectively, in the presence of a β-glucan mass ratio of 1:2. The findings confirm the possibility to modulate protein digestibility by changing the physical characteristics of a food matrix.”475
d.1.3.3.c. Resistant Starch (RS)
n-t-k: Resistant starch (RS). RS can promote health by producing a high level of Butyrate.476Resistant starch is important for supporting a healthy gut microbiome. It has anti-cancer and anti-Covid properties. Find the studies and food sources here:
Contents d.1.3.3.c. Resistant Starch (RS)-
There is a kind of starch that is resistant to the upper gut digestion known as resistant starch (RS). RS can promote health by producing a high level of butyrate; so it has been suggested to be classified as a prebiotic. Various groups of Firmicutes show the highest incorporation with a high amount of RS. An in vitro study demonstrated that RS could also be degraded by Ruminococcus bromii, and Bifidobacterium adolescentis, and also to a lesser extent by Eubacterium rectale and Bacteroides thetaiotaomicron. However, in the mixed bacterial and fecal incubations, RS degradation is impossible in the absence of R. bromii.477
Resistant starch is dietary starch that ‘resists’ digestion in the small intestine.
Whereas most starch we eat is quickly and extensively digested in the upper gut, a fraction survives, passing through to the large bowel.
In the large bowel, resistant starch then provides fuel for the resident bacteria (microbiome), which break it down (ferment) to products that help support a healthy digestive system and protect against gut and other diseases.
Resistant starch is important for supporting a healthy gut microbiome.
Starch escaping the small bowel acts as a source of food for the ‘good bacteria’ in the large bowel, fueling their growth and activity, leading to favourable changes within the large bowel.478
Resistant starch fermentation favors the production of butyrate, a major bacterial metabolite fundamental for keeping the gut healthy and functioning normally. Butyrate is the preferred fuel for cells lining the gut and ensuring the integrity of the gut wall, helping to protect it against cancer and other serious digestive diseases.479
Resistant starch also offers health benefits beyond those in the gut, such as helping to reduce your risk of type 2 diabetes by increasing the body’s sensitivity to insulin.
Butyrate is one of most important SCFAs synthesized by the microbiota. It provides the main energy source for the cells that line your gut and, by doing so, butyrate helps maintain the integrity of the gut lining, an important barrier between your gut environment and the rest of your body. Butyrate.
Eubacterium rectale is a member of the gut microbiota that produces butyrate when it breaks down resistant starch. Resistant starches can also nourish bacteria (like Ruminococcus bromii) that, in turn, produce fuel for butyrate-producing bacteria (like Faecalibacterium prausnitzii).
When bacteria produce substances that nourish other good bacteria, it’s called “cross-feeding”.
One recent study found that potatoes’ resistant starch increased butyrate production most in participants given a potato starch supplement. The take-home here is that resistant starches increase the abundance of butyrate-producers, and that’s great for your gut and wider health.
Protects against inflammation and disease
Butyrate also has secondary antioxidant functions which protect you from diseases such as inflammatory bowel disease, ulcerative colitis, and bowel cancer. When chemical reactions occur within the body, they release free radicals which can damage cells, but antioxidants help combat this.
Basically, antioxidants are the tools the body uses to reduce oxidative stress (caused by free radicals) that is associated with many diseases. Increased levels of butyrate are associated with high levels of an antioxidant called glutathione, which counteracts free radicals in the gut. Gut-bacteria-Butyrate9 Health benefits of butyrate for your body and gut
So, consuming resistant starch from foods like potatoes means that your gut bacteria will ferment it and increase butyrate production. Ultimately, thanks to its anti-inflammatory and antioxidant properties, you will have increased protection against some chronic digestive diseases.
Cancer prevention
Colon cancer is the fourth most common cancer in the UK. The anti-inflammatory effect of resistant starch protects the body against cancer. Again, butyrate plays a key role in this defense mechanism.480
Anti-Covid Properties Resistant Starch
Resistant Starches help restore the gut microbiome, which protects us from Covid-19.
A study called: “Modulation of Gut Microbiota for the Prevention and Treatment of COVID-19”, published on June 29, 2021 in the Journal of Clinical Medicine says:
“Resistant starches cannot be digested by human enzymes amylases and amyloglucosidases but can be fermented by gut microbiota in the intestines. There are five types of resistant starches, namely, type 1 (RS1)—in food matrix or seed; type 2 (RS2)—in compact granules; type 3 (RS3)—retrogradation by cooking/cooling; type 4 (RS4)—chemical modification by food manufacture; and type 5 (RS5)—forming complex with lipid. In a mouse model fed with a high-fat diet, addition of RS2 in the diet increased the colonic butyric acid concentrations by 2.6-fold with decreased inflammation, weight gain, and hepatic steatosis. Several clinical trials showed that RS2 increased abundance of Bifidobacteria and increased production of SCFAs. RS3 produced large amounts of butyric acid after fermentation in vitro. A recent study in an in vitro fermentation system showed that RS5 was superior in the production of butyrate while RS3 produced more lactic acid. These studies indicate that resistant starches could modulate gut microbiota and improve butyrate levels in COVID-19.”481
The Butyrate made by Resistant Starch also has anti cancer effects, was the finding of a study called:
Effect of polar organic compounds on leukemic cells. Butyrate-induced partial remission of acute myelogenous leukemia in a child, which was piublished in January of 1983.
This is what it said:
“Polar organic compounds, such as dimethylsulfoxide and butyric acid, are known to induce differentiation in Friend erythroleukemia cells as well as in other cell types. It has been found that many of the compounds that induce cellular differentiation, inhibit 3H-thymidine incorporation and induce cell damage when incubated with leukemic cells from patients with acute or chronic myelogenous or acute lymphocytic leukemia. These effects are time and dose dependent. Among the compounds tested, butyrate was the most potent. Parenteral administration of butyrate (500 mg/kg/day) for ten days to a child with acute myelogenous leukemia in relapse, and resistant to conventional therapy, resulted in elimination of myeloblasts from the peripheral blood, an increase in mature myeloid cells and a reduction in 3H-thymidine uptake by the patient’s peripheral blood cells. Bone marrow myeloblasts were reduced from 70-80% to 20% following the course of intravenous butyrate. No impairment of liver or renal function and no coagulation abnormalities were observed during butyrate treatment. Organic agents that induce cell differentiation may provide additional reagents for the clinical management of selected cases of leukemia. “482
RDA of Resistant Starch (RS)
Intakes of resistant starch of 15-20 grams per day are recommended for supporting bowel health.483
Food sources resistant starch are:
All starchy foods contain resistant starch. It occurs naturally in cereal foods, such as
Starchy vegetables are those with a relatively high amount of carbohydrate per unit weight. As a guide, vegetables with more than 5g of carbohydrate per 100g of weight can be considered starchy vegetables. Examples of starchy vegetables include:
Image: Resistant Starch foods sources488 Beans, green banana’s, oatmeal, cooked and cooled potatoes, cooked and cooled rice, lentils.
d.1.3.4.Other prebiotics: a. Flavonoids, a.1. Flavanols, a.1.1. Quercetin, a.1.1 2. Luteolin, b. Vitamin K1, Phylloquinone
n-t-k: As well as being food for and creators of probiotics, prebiotics have anti-Covid and anti-Cancer properties. Vitamin K1 makes Vitamin K2 with Lactobacillus Lactis, especially important to eat daily, because Lactobacillus Lactis is a guest in our gut and never settles. Find the food sources for Vitamin K1 in d.1.3.4.b. Quercetin is a prebiotic as well as a Zinc ionophore, so that will be mentioned again in Chapter d.5.D.9.1.b.
Contents d.1.3.4.Other prebiotics: a. Flavonoids, a.1. Flavanols, a.1.1. Quercetin, a.1.1 2. Luteolin, b. Vitamin
d.1.3.4.a. Flavonoids
Flavonoids are considered to have prebiotic-like effects as their consumption also feeds/benefits commensal bacteria in the gut.489
Anti-Covid Properties Flavonoids
Plants rich in flavonoids are globally distributed and can offer great protection from COVID-19. The data described in this study strongly highlighted that flavonoids particularly quercetin and luteolin can exhibit promising multi-target activity against SARS-CoV-2, which promote their use in the current and expected future outbreaks. Therefore, a regimen of flavonoid-rich plants can be recommended to supplement a sufficient amount of flavonoids for the protection and treatment from SARS-CoV-2 infection.490
Health benefits Flavonoids
A study called: “Flavonoids are promising safe therapy against COVID-19” was published on PMC on May 22, 2021.491 It said:
“Flavonoids are a class of phenolic natural products, well-identified in traditional and modern medicines in the treatment of several diseases including viral infection. Flavonoids showed potential inhibitory activity against coronaviruses including the current pandemic outbreak caused by the severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) and designated as COVID-19. Here, we have collected all data related to the potential inhibitory mechanisms of flavonoids against SARS-CoV-2 infection and their significant immunomodulatory activities. The data were mapped and compared to elect major flavonoids with a promising role in the current pandemic. Further, we have linked the global existence of flavonoids in medicinal plants and their role in protection against COVID-19. Computational analysis predicted that flavonoids can exhibit potential inhibitory activity against SARS-CoV-2 by binding to essential viral targets required in virus entry and/ or replication. Flavonoids also showed excellent immunomodulatory and anti-inflammatory activities including the inhibition of various inflammatory cytokines. Further, flavonoids showed significant ability to reduce the exacerbation of COVID-19 in the case of obesity via promoting lipids metabolism. Moreover, flavonoids exhibit a high safety profile, suitable bioavailability, and no significant adverse effects. For instance, plants rich in flavonoids are globally distributed and can offer great protection from COVID-19. The data described in this study strongly highlighted that flavonoids particularly quercetin and luteolin can exhibit promising multi-target activity against SARS-CoV-2, which promote their use in the current and expected future outbreaks. Therefore, a regimen of flavonoid-rich plants can be recommended to supplement a sufficient amount of flavonoids for the protection and treatment from SARS-CoV-2 infection.”492
A study called “Cocoa, Blood Pressure, and Vascular Function,” that was published on PMC, on August 2, 2017, 493 said the following about the health benefits of cocoa.
“Cardiovascular disease (CVD) represents the most common cause of death worldwide. The consumption of natural polyphenol-rich foods, and cocoa in particular, has been related to a reduced risk of CVD, including coronary heart disease and stroke. Intervention studies strongly suggest that cocoa exerts a beneficial impact on cardiovascular health, through the reduction of blood pressure (BP), improvement of vascular function, modulation of lipid and glucose metabolism, and reduction of platelet aggregation. These potentially beneficial effects have been shown in healthy subjects as well as in patients with risk factors (arterial hypertension, diabetes, and smoking) or established CVD (coronary heart disease or heart failure). Several potential mechanisms are supposed to be responsible for the positive effect of cocoa; among them activation of nitric oxide (NO) synthase, increased bioavailability of NO as well as antioxidant, and anti-inflammatory properties. It is the aim of this review to summarize the findings of cocoa and chocolate on BP and vascular function.”494
In animal models of obesity, feeding of flavonoids altered gut microbial community structure, including increased levels of Akkermansia muciniphila26–28 which appear to confer metabolic benefits. Flavonoids may also influence the gut microbiota production of short-chain fatty acids (SCFA, up to 6 carbons in length). SCFA, predominantly acetic (2:0), propionic (3:0), and butyric (4:0) acids, are produced by large intestinal bacteria mainly from fermentation of non-digestible or poorly digestible carbohydrates (e.g., dietary fiber). In addition to being an energy source, experimental studies suggest that microbial-produced SCFA act as signaling molecules and can influence host energy metabolism, glucose-insulin homeostasis, production of endocrine hormones (e.g. GLP-1), and inflammatory pathways. In some studies in mice and rats, dietary SCFA protected against weight gain, improved glucose tolerance, and increased insulin sensitivity.496
Flavonoids, for example, have effects on skeletal muscle, adipocytes, liver and pancreas, and myocardial, renal, and immune cells, for instance related to AMPK phosphorylation, eNOS activation, and suppression of NF-κB and TLR4. 497
Image Flavonoid food sources507: Cocoa, Tea (white, oolong, green, black)508, Blue berries, Lemons, Oranges, Tangerines, Apples, Banana’s and Carrots.
d.1.3.4.a.1.Flavanols
Flavanols (catechins), a type of flavonoid, are generally considered to be the main polyphenols of interest in cocoa and chocolate.
Flavanols are a group of compounds found in cocoa, tea, apples, and many other plant-based foods and beverages. There is a growing body of evidence suggesting that a diet rich in Flavanols can have a positive impact on cardiovascular health.509
Health Benefits Flavanols
In vivo and in vitro experiments demonstrate that Flavanols can stimulate lactic acid bacteria.510
d.1.3.4.a.1.Flavonols Quercetin and Inulin
Quercetin is categorized as a flavonol, one of the five subclasses of flavonoid compounds. Although flavonoids occur as either glycosides (with attached glycosyl groups) or as aglycones, most altogether of the dietary intake concerning quercetin is in the glycoside form.511
d.1.3.4.a.1.1.Quercetin
Quercetin as a Zinc Ionophore is discussed in Chapter d.5.D.9.1. b.
Quercetin in combination with bifidus inhibits colon cancer512
Quercetin enhances intestinal barrier function and modulates gut microbiota composition. The activities of tight junction proteins at the gut epithelium enhance barrier functions and reduce inflammation, protecting the host from colonic diseases. Lactobacillus, Clostridium, and Bacteroides, from flavonoids, including quercetin, as therapeutic agents in treating diseases such as inflammatory bowel disease (IBD). It was shown that Urolithin A, UAS03, and L-tryptophan mitigated IBDs by increasing epithelial cell junction proteins in the gut, and reduced gut inflammation. These metabolites did not only act to reduce inflammation but also restored gut barrier integrity and protected against colitis. Wu et al. (2019) outlined that L-tryptophan, a metabolite obtained from quercetin metabolism, serves as a nutrient enhancer, as well as in the regulation of the kynurenine pathway and immune responses in the mice model. Studies have directly employed the use of specific metabolites produced by gut bacteria (such as Bifidobacterium pseudocatenulatum INIA P815 strain, Quercetin is transformed by the gut microbes (B. fragilis, Lactobacillus L-2, C. perfringens, E. ramulus, Bifidobacterium B-9, Streptococcus S-2, and Bacteroides JY-6) into several metabolites including 3,4-dihydroxybenzoic acid, 4-hydroxybenzoic acid, 3,4-dihydroxyphenylacetic acid (homoprocatechuic acid), and 3-(3-hydroxyphenyl) propionic acid. The 3,4-dihydroxyphenylacetic acid was reported as an active flavonoid metabolite that prevents liver damage by upregulating transcription factor nuclear factor (erythroid-derived 2)-like 2 (Nrf2), and also exhibited a strong anxiolytic effect in mice model. However, 3-(3-hydroxyphenyl) propionic acid showed a significant vasodilatory effect in rats, by modulating the endothelial nitric oxide synthase (eNOS)-derived nitric oxide (NO). Lastly, 4-hydroxybenzoic acid was also reported to be involved in the scavenging activities of free radicals and inhibition of trypsin activity. Quercetin can reshape gut microbiota to alleviate several diseases [28]. In antibiotic-treated mice, quercetin supplementation improved the diversity of the gut bacterial community, increased the length of intestinal villi, and improved mucosal thickness. Another study also reported that quercetin suppressed the production of pro-inflammatory cytokines, such as interleukin.513
Quercetin is fermented into several metabolites in the gut by numerous gut microbial species. These metabolites are useful substances that are diffused into the blood stream to be distributed to the various organs where their biological activities are exhibited.514
Quercetin inhibits biofilm development by a diverse array of bacterial pathogens such as Enterococcus faecalis, Staphylococcus aureus, Streptococcus mutans, Escherichia coli, and Pseudomonas aeruginosa.516
Aloe Vera has Zinc as well as the Zinc ionophore quercetin527.
Quercetin food sources
Image: Quercetin food sources, 528:Capers, Elderberries. Dille, Aloe Vera, Cilantro, Onions, Cranberries, Red Lettuce, Red Onions, Asparagus, Kale, Red Bell Peppers, Romaine Lettuce, Green Bell Peppers, Lingonberries, Cocoa.
Relationships Quercetin Enhanced by Vitamin C-LAA, Quercetin is better absorbed in the body with the help of Vitamin C.529
d.1.3.4.a.1.2. Luteolin
Anti-Covid Properties Luteolin
A study called “Luteolin: a blocker of SARS-CoV-2 cell entry based on relaxed complex scheme, molecular dynamics simulation, and metadynamics” was published on PubMed on July 8, 2021. It said
“The findings suggest that luteolin could be potent blocker of SARS-CoV-2 cell entry.”530
Function and Health Benefits Luteolin
Luteolin is a prebiotic for Lacticaseibacillus rhamnosus.531
L. rhamnosus improves the survival rate by motivating humoral and cellular immune responses, and improved resistance against influenza-virus infection.532
Luteolin (Lut), a kind of flavonoid, possesses anti-oxidative, anti-tumor, and anti-inflammatory properties. The Dutch National Food Consumption Survey indicated that people in Netherlands have an average mixed flavonoids intake of 23 mg/day. Epidemiological evidence shows that intake of these compounds does not only inhibit tumor formation and inflammation, but also effectively prevents cardiovascular diseases. The cardio protection mainly stems from decreased myocardial apoptosis, diminished myocardial infarct size and through enhanced left ventricular ejection fraction. 533
Luteolin food sources,
Key sources of flavonoids include tea (black and green tea), vegetable (onion, celery, parsley, broccoli, English spinach, bean), fruits (apple, grape, coffee, oranges, lemon, mandarin, cherry, blueberry) and wine A variety of vegetables, fruits and herbs such as carrot, cabbage, artichoke, tea, celery and apple are rich in Lut.
Image: Luteolin food sources538: Oregano, Rosemary, Thyme, Radicchio, Chinese Celery, Parsley, Sage, Peppermint, Raw green peppers (hot chilli), Serrano pepper, raw, Fresh Rosemary, Raw Lemons without peel, Jalapeno peppers, Raw Celery, Raw Kohlrabi, Raw Spinach, Green Bell Peppers, Red Bell Peppers, Beets, raw, Brussels Sprouts, raw and Carrots, raw.
d.1.3.4.b. Vitamin K1, Phylloquinone and Vitamin K2, Menaquinone
While Vitamin K1 is not usually classified as a probiotic, it should be classified the most important prebiotic, and Lactobacillus lactis is the most important prebiotic, because the gut does not make itself, and it needs to be introduced, in order to make Vitamin K2 from Vitamin K1. The reason Vitamin K2 is so important is that ut brings Calcium from the blood to the bones. See Chapter d.5.D. The Vitamin D cluster.
The RDA of Vitamin K2, Menaquinone, is between 10 and 45 micrograms. 539
That means the RDA of Vitamin K1, Phylloquinone is between 34 mcg and 150 mcg.
Make sure you have plenty of Vitamin K1 in your diet, from which the Lactobacillus lactis makes vitamin K2. which you always need to keep introducing to your gut with probiotics.
This also why you always want to splash some apple cider vinegar on your salads. For more on Vitamin K1, and Viamin K2, see chapter d.5.D.5.
Anti-Covid Properties Vitamin K
A study called: “Reduced Vitamin K Status as a Potentially Modifiable Risk Factor of Severe Coronavirus Disease 2019”was published on PubMed on December 6, 2021.
It said:
“Vitamin K activates both hepatic coagulation factors and extrahepatic endothelial anticoagulant protein S, required for thrombosis prevention. In times of vitamin K insufficiency, hepatic procoagulant factors are preferentially activated over extrahepatic proteins. Vitamin K also activates matrix Gla protein (MGP), which protects against pulmonary and vascular elastic fiber damage.. dp-ucMGP was severely increased in COVID-19 patients, indicating extrahepatic vitamin K insufficiency, which was related to poor outcome; hepatic procoagulant factor II remained unaffected. These data suggest pneumonia-induced extrahepatic vitamin K depletion leading to accelerated elastic fiber damage and thrombosis in severe COVID-19 due to impaired activation of MGP and endothelial protein S, respectively.”540
Another study, called “Dramatic Decrease of Vitamin K2 Subtype Menaquinone-7 in COVID-19 Patients.” which was published on PubMed on June 24, 2022, also showed that people with severe Covid-19 illness had low levels of Vitamin K1 and Vitamin K2.
It said:
“The present data identified significantly decreased vitamin K1, K2 (MK7), and increased MK4 levels in patients with COVID-19 compared to healthy controls. Vitamin K2 (MK7) was lowest in COVID-19 patients irrespective of potentially fatal courses, indicating consumption of this CK subtype by COVID-19 immanent effects, most probably inflammatory and oxidative stress factors”.541
Food Sources Vitamin K1 and Lactobacillus Lactis: Food sources Vitamin K1, phylloquinone per 100 grams of:
Dandelion Greens – 580mcg per 1 cup (105g) chopped and steamed543: 552 mcg
Beet Greens (cooked) 484 mcg
Spinach (raw): 483 mcg
Collard Greens (cooked) 407 mcg
Spring Onions or Scallions freshly chopped – 205mcg per 1 cup (100g) 544
Brussels Sprouts raw 155.8
Broccoli (cooked) —141 mcg
Brussels Sprouts (cooked) — 140 mcg
Cabbage (cooked) 109 mcg
Prunes 60 mcg
Green Beans (cooked) — 48 mcg
Kiwi — 40 mcg (34% DV)
Green Peas (cooked) 26 mcg
Avocado 21 mcg (18% DV)
Vitamin K1, phylloquinone and Lactobacillus Lactis food sources
Image: Vitamin K1, phylloquinone and Lactobacillus Lactis food sources for optimal Vitamin K2 545 Apple cider vinegar, Kombucha, Milk Kefir or Water Kefir for Lactobacillus lactis, Parsley, Swiss Chard, Kale, Mustard Greens, Dandelion Greens, Beet Greens, Collard Greens, Broccoli, Cabbage, Prunes, Kiwi, Green Beans and Avocado.
A study called “Dietary intake of menaquinone is associated with a reduced risk of coronary heart disease: the Rotterdam Study” was done in 2001 that concluded Vitamin K1, Phylloquinone, wasn’t effective against heart disease, while Vitamin K2, Menaquinone, was.546
But did they take the microbiome of the test subjects into account? Probably not. While ultra specialization has its benefits, one of its drawbacks is that they never see the whole picture.
Vitamin K1 is transformed into vitamin K2 by Lactobacillus lactis, a welcome visitor, but not a permanent resident in the human microbiome. It needs to be introduced daily.
Besides, K2 food sources aren’t K2 food sources unless they have been made with Vitamin K1, That means cheese is only a K2 source if the animals it comes from had K1 in their diet. Fermented foods only have K2 if they were made with K1. No idea what I’m going on about? No worries, I’ll come back to it in the Vitamins section d.5.D.5. Vitamin K2 Menaquinone
The following criteria are used to classify a compound as a prebiotic: (i) it should be resistant to acidic pH of stomach, cannot be hydrolyzed by mammalian enzymes, and also should not be absorbed in the gastrointestinal tract, (ii) it can be fermented by intestinal microbiota, and (iii) the growth and/or activity of the intestinal bacteria can be selectively stimulated by this compound and this process improves host’s health 553
d.1.3.5.a. Craving hack with Probiotics
You know how you start craving foods you eat a lot of? There is an explanation for that. Prebiotics in the foods we eat stimulate the growth of microbes in our guts that live off of those prebiotics. Eat healthy foods and you stimulate beneficial microbes, that make you crave more healthy food.
It works the other way around as well, When we eat unhealthy foods, the sugar craving harmful microbes will multiply, making you crave more sugar.
You can do a craving hack by taking probiotics, like water kefir or Kombucha. The multitude of healthy microbes you introduce in your gut will make you crave healthy foods and reach your ideal weight and health in no time while eating to full satisfaction every day! Read on to see what those health foods are. Spoiler, you find many prebiotics among them!
d.1.3.5.b. Don’t Juice, eat whole fruits!
Fruit intake rather than juicing reduces the risk of type 2 diabetes by four factors:
dietary fiber,
phytochemicals (flavonoids),
fructose,
and chewing.
That was the conclusion of a study published on PubMed September 9, 2021.554
In fruit, fructose is bound to the fiber, which slows its absorption.555
Fruit juice adds to your intake of free sugars. Whole fruit, on the other hand, does not. The fibre helps to slow down the speed the fructose is absorbed into your blood stream. 556
Consuming fruit with a protein, healthy fat, or both can bring down the Glycemic Index of fruit, which has a more positive effect on blood sugar.557
The glycemic index classifies carbohydrate-containing foods according to their potential to raise your blood sugar level. Foods with a high glycemic index value tend to raise your blood sugar higher and faster than do foods with a lower value.558
Blood sugar spikes occur when your blood sugar rises and then falls sharply after you eat..559
When blood sugar levels rapidly rise, they can create headache pain via: Hormonal shifts – Excess glucose in the bloodstream can trigger shifts in hormones such as epinephrine and norepinephrine. These hormones directly impact the constriction of the blood vessels in the brain, which can cause headache. 560
In the short term, blood sugar spikes can cause lethargy and hunger. Over time, your body may not be able to lower blood sugar effectively, which can lead to type 2 diabetes.561
Fiber is made up of the parts of plant food that your body can’t digest.
Soluble fiber, in particular, can help control blood sugar spikes.
It dissolves in water to form a gel-like substance that helps slow the absorption of carbs in the gut. This results in a steady rise and fall in blood sugar, rather than a spike.562
Good sources of soluble fiber include:
Oatmeal
Nuts
Legumes
Some fruits, such as apples, oranges and blueberries
Fiber is important for the microbiome, which neutralizes oxalate, and chewing is important for saliva to change nitrates, which are harmful, into nitric oxide, which is helpful. See d.1.2.b.2.2. Nitrates are in all fruits and vegetables.
Along with a loss of fiber, flavonoids found in the skin and fruit pulp are also lost in the process of juicing. Flavonoids have been linked to longevity and are best known for their antioxidants and anti-inflammatory properties that help prevent a number of cardiovascular diseases.
In citrus fruits, the whole fruit has five times the flavonoids as a glass of juice made from them.564
Blending instead of juicing helps you keep the flavonoids, but won’t solve the problem of the bound sugars changing into free ones. Mix in with a healthy fat and a healthy protein to prevent the blood sugar spike when blending. Make that something you need to chew, so you have the saliva to transform the nitrates into nitric oxide.
Or just eat the whole fruit.
Conclusion Chapter d.1.Microbiome
Our microbiome is like a garden, and prebiotics are like seeds. Probiotics are the plants and Postbiotics are the fruits from that garden, fruits that keep us healthy. What we eat plants the seeds in our inner paradise garden, which in turn asks for what keeps it, and us healthy.
No matter from which way you approach it, our inner health systems strengthen each other. And we can push on reset any time.
Eat the healthy foods the healthy way, and your body will start asking for the right foods. Here you can see what they are.
7Just a minute: incredible numbers at play at the macro and micro level, PubMed, December 7,2004, Kurien BT. Just a minute: incredible numbers at play at the macro and micro level. CMAJ. 2004 Dec 7;171(12):1497. doi: 10.1503/cmaj.1040579. PMID: 15583203; PMCID: PMC534598. , Biji T. Kurien, Biji Kurien is Senior Research Scientist at the Oklahoma Medical Research Foundation, Arthritis and Immunology, Oklahoma City, Okla., https://www.ncbi.nlm.nih.gov/pmc/articles/PMC534598/ LEE STROBEL The Case for a Creator Full documentary, Mina Paul, September 12, 2013, https://www.youtube.com/watch?v=ajqH4y8G0MI, “How Do We Know That Christianity is True?” by Dr. Douglas Groothuis (May 25, 2022), Gospel Church, https://www.youtube.com/watch?v=60BnFg1yyGk, SCIENCE SET FREE – Rupert Sheldrake – Deepak Chopra, https://www.youtube.com/watch?v=UPccMlgug8A
8Toward mapping the human body at a cellular resolution , PubMed, August 1, 2018 , Roy AL, Conroy RS. Toward mapping the human body at a cellular resolution. Mol Biol Cell. 2018 Aug 1;29(15):1779-1785. doi: 10.1091/mbc.E18-04-0260. PMID: 30058989; PMCID: PMC6085824.,Ananda L. Roy* and Richard S. Conroy*, Doug Kellogg, Monitoring EditorUniversity of California, Santa Cruz, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6085824/
18Defining the Human Microbiome,PMC, February 1, 2013, Ursell LK, Metcalf JL, Parfrey LW, Knight R. Defining the human microbiome. Nutr Rev. 2012 Aug;70 Suppl 1(Suppl 1):S38-44. doi: 10.1111/j.1753-4887.2012.00493.x. PMID: 22861806; PMCID: PMC3426293.,Luke K Ursell,1 Jessica L Metcalf,1 Laura Wegener Parfrey,1 and Rob Knight1,2, 1Department of Chemistry & Biochemistry, University of Colorado at Boulder, Boulder, CO, 80309, USA2Howard Hughes Medical Institute, Boulder, CO, 80309, USA*To whom correspondence should be addressed: Rob Knight, Department of Chemistry & Biochemistry, UCB 215, University of Colorado, Boulder, CO 80309, Tel: 303-492-1984, Fax: 303-492-7744, ude.odaroloc@thgink.bor,https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3426293/
22Kefir: A protective dietary supplementation against viral infection, PMC, January, 2021, Hamida RS, Shami A, Ali MA, Almohawes ZN, Mohammed AE, Bin-Meferij MM. Kefir: A protective dietary supplementation against viral infection. Biomed Pharmacother. 2021 Jan;133:110974. doi: 10.1016/j.biopha.2020.110974. Epub 2020 Nov 11. PMID: 33186795; PMCID: PMC7655491.,Reham Samir Hamida,a Ashwag Shami,b Mohamed Abdelaal Ali,c Zakiah Nasser Almohawes,b Afrah E. Mohammed,b,* and Mashael Mohammed Bin-Meferijb,*aMolecular Biology Unit, Department of Zoology, Faculty of Science, Alexandria University, EgyptbDepartment of Biology, College of Science, Princess Nourah bint Abdulrahman University, Riyadh, Saudi ArabiacBiotechnology Unit, Department of Plant Production, College of Food and Agriculture Science, King Saud University, Riyadh, Saudi Arabia⁎Corresponding author. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7655491/
23Streptococcus thermophilus: To Survive, or Not to Survive the Gastrointestinal Tract, That Is the Question!,PMC, July 22, 2020, Martinović A, Cocuzzi R, Arioli S, Mora D. Streptococcus thermophilus: To Survive, or Not to Survive the Gastrointestinal Tract, That Is the Question! Nutrients. 2020 Jul 22;12(8):2175. doi: 10.3390/nu12082175. PMID: 32708008; PMCID: PMC7468695. Anđela Martinović, Riccardo Cocuzzi, Stefania Arioli, and Diego Mora*Department of Food Environmental and Nutritional Sciences (DeFENS), University of Milan, via Celoria 2, 20133 Milan, Italy; ti.iminu@civonitram.alejdna (A.M.); ti.iminu@izzucoc.odraccir (R.C.); ti.iminu@iloira.ainafets (S.A.)*Correspondence: ti.iminu@arom.ogeid; Tel.: +39-0250319133https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7468695/
24Metabolism of Dietary and Microbial Vitamin B Family in the Regulation of Host Immunity,PubMed, April 17, 2019, oshii K, Hosomi K, Sawane K, Kunisawa J. Metabolism of Dietary and Microbial Vitamin B Family in the Regulation of Host Immunity. Front Nutr. 2019 Apr 17;6:48. doi: 10.3389/fnut.2019.00048. PMID: 31058161; PMCID: PMC6478888. Ken Yoshii 1 2, Koji Hosomi 1, Kento Sawane 1 3 4, Jun Kunisawa 1 2 3 5 6 7, 1Laboratory of Vaccine Materials, Center for Vaccine and Adjuvant Research, and Laboratory of Gut Environmental System, National Institutes of Biomedical Innovation, Health and Nutrition, Osaka, Japan.2Graduate School of Medicine, Osaka University, Osaka, Japan.3Graduate School of Pharmaceutical Sciences, Osaka University, Osaka, Japan.4Innovation Center, Nippon Flour Mills Co., Ltd., Atsugi, Japan5Graduate School of Dentistry, Osaka University, Osaka, Japan.6Department of Microbiology and Immunology, Graduate School of Medicine, Kobe University, Hyogo, Japan.7Division of Mucosal Vaccines, International Research and Development Center for Mucosal Vaccines, The Institute of Medical Science, The University of Tokyo, Tokyo, Japan., https://www.frontiersin.org/articles/10.3389/fnut.2019.00048/full , https://pubmed.ncbi.nlm.nih.gov/31058161/
25The Role of Microbial Amino Acid Metabolism in Host Metabolism,PMC, April 16, 2015, Neis EP, Dejong CH, Rensen SS. The role of microbial amino acid metabolism in host metabolism. Nutrients. 2015 Apr 16;7(4):2930-46. doi: 10.3390/nu7042930. PMID: 25894657; PMCID: PMC4425181.,Evelien P. J. G. Neis,* Cornelis H. C. Dejong, and Sander S. Rensen, Department of Surgery, Maastricht University Medical Center, PO Box 616, 6200 MD Maastricht, The Netherlands; E-Mails: ln.cmum@gnojed.chc (C.H.C.D.); ln.ytisrevinuthcirtsaam@nesner.s (S.S.R.),Author to whom correspondence should be addressed; E-Mail: ln.ytisrevinuthcirtsaam@sien.e; Tel.: +31-43-388-2125. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4425181/
26The Role of Microbial Amino Acid Metabolism in Host Metabolism,PMC, April 16, 2015, Neis EP, Dejong CH, Rensen SS. The role of microbial amino acid metabolism in host metabolism. Nutrients. 2015 Apr 16;7(4):2930-46. doi: 10.3390/nu7042930. PMID: 25894657; PMCID: PMC4425181.,Evelien P. J. G. Neis,* Cornelis H. C. Dejong, and Sander S. Rensen, Department of Surgery, Maastricht University Medical Center, PO Box 616, 6200 MD Maastricht, The Netherlands; E-Mails: ln.cmum@gnojed.chc (C.H.C.D.); ln.ytisrevinuthcirtsaam@nesner.s (S.S.R.),Author to whom correspondence should be addressed; E-Mail: ln.ytisrevinuthcirtsaam@sien.e; Tel.: +31-43-388-2125. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4425181/
27Phytases of Probiotic Bacteria: Characteristics and Beneficial Aspects, PMC, April 8, 2017, Priyodip P, Prakash PY, Balaji S. Phytases of Probiotic Bacteria: Characteristics and Beneficial Aspects. Indian J Microbiol. 2017 Jun;57(2):148-154. doi: 10.1007/s12088-017-0647-3. Epub 2017 Apr 8. PMID: 28611491; PMCID: PMC5446837 P Priyodip,1 P Y Prakash,2 and S Balajicorresponding author1,1Department of Biotechnology, Manipal Institute of Technology, Manipal, India2Department of Microbiology, Kasturba Medical College, Manipal, IndiaP Priyodip, Email: ude.lapinam.renrael@luap.pidoyirp, Email: moc.liamg@6pidoyirp.Contributor Information.corresponding authorCorresponding author. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5446837/
30The Interplay between the Gut Microbiome and the Immune System in the Context of Infectious Diseases throughout Life and the Role of Nutrition in Optimizing Treatment Strategies, PubMed, 2021 Mar 9 ,Wiertsema SP, van Bergenhenegouwen J, Garssen J, Knippels LMJ. The Interplay between the Gut Microbiome and the Immune System in the Context of Infectious Diseases throughout Life and the Role of Nutrition in Optimizing Treatment Strategies. Nutrients. 2021 Mar 9;13(3):886. doi: 10.3390/nu13030886. PMID: 33803407; PMCID: PMC8001875., Selma P Wiertsema 1 2, Jeroen van Bergenhenegouwen 1 2, Johan Garssen 1 2, Leon M J Knippels 1 2, 1Danone Nutricia Research, Uppsalalaan 12, 3584 CT Utrecht, The Netherlands.2Division of Pharmacology, Utrecht Institute for Pharmaceutical Sciences, Faculty of Science, Utrecht University, 3584 CT Utrecht, The Netherlands., https://pubmed.ncbi.nlm.nih.gov/33803407/
31Tryptophan Metabolism by Gut Microbiome and Gut-Brain-Axis: An in silico,Frontiers in Neuroscience, December 18, 2019, ORIGINAL RESEARCH articleFront. Neurosci., December 18, 2019Sec. Neuroenergetics, Nutrition and Brain HealthVolume 13 – 2019 | https://doi.org/10.3389/fnins.2019.01365 Analysis,Harrisham Kaur†, Chandrani Bose† and Sharmila S. Mande*, Life Sciences R&D, TCS Research, Tata Consultancy Services, Pune, India https://www.frontiersin.org/articles/10.3389/fnins.2019.01365/ful
32Tryptophan Metabolism by Gut Microbiome and Gut-Brain-Axis: An in silico,Frontiers in Neuroscience, December 18, 2019, ORIGINAL RESEARCH articleFront. Neurosci., December 18, 2019Sec. Neuroenergetics, Nutrition and Brain HealthVolume 13 – 2019 | https://doi.org/10.3389/fnins.2019.01365 Analysis,Harrisham Kaur†, Chandrani Bose† and Sharmila S. Mande*, Life Sciences R&D, TCS Research, Tata Consultancy Services, Pune, India https://www.frontiersin.org/articles/10.3389/fnins.2019.01365/ful
33From gut microbiota to host appetite: gut microbiota-derived metabolites as key regulators,PMC, July 20, 2021, Han H, Yi B, Zhong R, Wang M, Zhang S, Ma J, Yin Y, Yin J, Chen L, Zhang H. From gut microbiota to host appetite: gut microbiota-derived metabolites as key regulators. Microbiome. 2021 Jul 20;9(1):162. doi: 10.1186/s40168-021-01093-y. PMID: 34284827; PMCID: PMC8293578., Hui Han,#1,2 Bao Yi,#1 Ruqing Zhong,1 Mengyu Wang,1 Shunfen Zhang,1 Jie Ma,3 Yulong Yin,3,4 Jie Yin,corresponding author3 Liang Chen,corresponding author1 and Hongfu Zhangcorresponding author1,3, 1State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing, 100193 China2Precision Livestock and Nutrition Unit, Gembloux Agro-Bio Tech, University of Liège, Passage de Déportés 2, 5030 Gembloux, Belgium3College of Animal Science and Technology, Hunan Agricultural University, Changsha, 410128 China4Key Laboratory of Agro-Ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, Hunan 410125 ChinaJie Yin, Email: moc.621@4102eijniy.Contributor Information.corresponding authorCorresponding author.#Contributed equally., https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8293578/
36Effect of probiotics on blood pressure: a systematic review and meta-analysis of randomized, controlled trials,PubMed, July 21, 2014, Khalesi S, Sun J, Buys N, Jayasinghe R. Effect of probiotics on blood pressure: a systematic review and meta-analysis of randomized, controlled trials. Hypertension. 2014 Oct;64(4):897-903. doi: 10.1161/HYPERTENSIONAHA.114.03469. Epub 2014 Jul 21. PMID: 25047574.,Saman Khalesi 1, Jing Sun 2, Nicholas Buys 1, Rohan Jayasinghe 1,1From the Griffith Health Institute (S.K., J.S., N.B.) and School of Medicine (S.K., J.S., R.J.), Griffith University, Australia; and Australia and Cardiac Services/Cardiology, Gold Coast Health, Australia (R.J.).2From the Griffith Health Institute (S.K., J.S., N.B.) and School of Medicine (S.K., J.S., R.J.), Griffith University, Australia; and Australia and Cardiac Services/Cardiology, Gold Coast Health, Australia (R.J.) j.sun@griffith.edu.au. https://pubmed.ncbi.nlm.nih.gov/25047574/
37Gut Bacteria in Health and Disease, PMC, September 9, 2013, Quigley EM. Gut bacteria in health and disease. Gastroenterol Hepatol (N Y). 2013 Sep;9(9):560-9. PMID: 24729765 ; PMCID: PMC3983973, Eamonn M. M. Quigley, MD, FRCP, FACP, FACG, FRCPI , Dr Quigley is chief of the Division of Gastroenterology and Hepatology at Houston Methodist Hospital in Houston, Texas.corresponding authorCorresponding authorAddress correspondence to: Dr Eamonn M. M. Quigley Division of Gastroenterology and Hepatology Houston Methodist Hospital 6550 Fannin Street Houston, TX 77030; Tel: 713-441-0853; Fax: 713-790-3089; E-mail: gro.shmt@yelgiuqe, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3983973/
38Lost microbes of COVID-19: Bifidobacterium, Faecalibacterium depletion and decreased microbiome diversity associated with SARS-CoV-2 infection severity, PubMed, April, 2022, Hazan S, Stollman N, Bozkurt HS, Dave S, Papoutsis AJ, Daniels J, Barrows BD, Quigley EM, Borody TJ. Lost microbes of COVID-19: Bifidobacterium, Faecalibacterium depletion and decreased microbiome diversity associated with SARS-CoV-2 infection severity. BMJ Open Gastroenterol. 2022 Apr;9(1):e000871. doi: 10.1136/bmjgast-2022-000871. PMID: 35483736; PMCID: PMC9051551. N/A, ProgenaBiome LLC, Ventura, California, USA DrHazan@progenabiome.com.Division of Gastroenterology, AltaBates Summit Medical Center, Berkeley, California, USA.Clinic of Gastroenterology, Istanbul Maltepe University, Istanbul, Turkey.
N/A, Microbiome Research, Inc, Ventura, California, USA. Medical Writing and Biostatistics, North End Advisory, Smyrna, Georgia, USA. N/A, ProgenaBiome LLC, Ventura, California, USA. Division of Gastroenterology and Hepatology, The Methodist Hospital, Weill Cornell Medical College, Houston, Texas, USA. N/A, Centre for Digestive Diseases, Five Dock, New South Wales, Australia.https://pubmed.ncbi.nlm.nih.gov/35483736/ And see also The Microbiome Solution to Covid and Vax Injury Dr. Sabine Hazan, Daily Clout, https://campaigns.dailyclout.io/campaign/brand/edacf9af-80fb-456b-bc8d-00d6afb40884
39Evidences and perspectives of the use of probiotics, prebiotics, synbiotics, and postbiotics as adjuvants for prevention and treatment of COVID-19: A bibliometric analysis and systematic review, PMC, January 2, 2022, Xavier-Santos D, Padilha M, Fabiano GA, Vinderola G, Gomes Cruz A, Sivieri K, Costa Antunes AE. Evidences and perspectives of the use of probiotics, prebiotics, synbiotics, and postbiotics as adjuvants for prevention and treatment of COVID-19: A bibliometric analysis and systematic review. Trends Food Sci Technol. 2022 Feb;120:174-192. doi: 10.1016/j.tifs.2021.12.033. Epub 2022 Jan 2. Erratum in: Trends Food Sci Technol. 2022 Mar;121:156-160. PMID: 35002079; PMCID: PMC8720301. Douglas Xavier-Santos,a Marina Padilha,b Giovanna Alexandre Fabiano,a Gabriel Vinderola,c Adriano Gomes Cruz,d Katia Sivieri,e and Adriane Elisabete Costa Antunesa,∗, aSchool of Applied Sciences (FCA), State University of Campinas, 1300 Pedro Zaccaria St, Zip Code 13484-350, Limeira, SP, BrazilbDepartment of Social and Applied Nutrition, Federal University of Rio de Janeiro, Rio de Janeiro, RJ, Zip Code 21941-902, BrazilcInstituto de Lactología Industrial (INLAIN, UNL-CONICET), Facultad de Ingeniería Química, Universidad Nacional Del Litoral, Santiago Del Estero 2829, Santa Fe, 3000, ArgentinadDepartment of Food, Federal Institute of Science and Technology of Rio de Janeiro (IFRJ), 121/125 Senador Furtado St, Zip Code 20270-021, Rio de Janeiro, RJ, BrazileDepartment of Food and Nutrition, School of Pharmaceutical Sciences, São Paulo State University (UNESP), Rodovia Araraquara Jaú Km 1, Zip Code 14800-903, Araraquara, SP, Brazil∗Corresponding author.https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8720301/
40Evidences and perspectives of the use of probiotics, prebiotics, synbiotics, and postbiotics as adjuvants for prevention and treatment of COVID-19: A bibliometric analysis and systematic review, PMC, January 2, 2022, Xavier-Santos D, Padilha M, Fabiano GA, Vinderola G, Gomes Cruz A, Sivieri K, Costa Antunes AE. Evidences and perspectives of the use of probiotics, prebiotics, synbiotics, and postbiotics as adjuvants for prevention and treatment of COVID-19: A bibliometric analysis and systematic review. Trends Food Sci Technol. 2022 Feb;120:174-192. doi: 10.1016/j.tifs.2021.12.033. Epub 2022 Jan 2. Erratum in: Trends Food Sci Technol. 2022 Mar;121:156-160. PMID: 35002079; PMCID: PMC8720301. Douglas Xavier-Santos,a Marina Padilha,b Giovanna Alexandre Fabiano,a Gabriel Vinderola,c Adriano Gomes Cruz,d Katia Sivieri,e and Adriane Elisabete Costa Antunesa,∗, aSchool of Applied Sciences (FCA), State University of Campinas, 1300 Pedro Zaccaria St, Zip Code 13484-350, Limeira, SP, BrazilbDepartment of Social and Applied Nutrition, Federal University of Rio de Janeiro, Rio de Janeiro, RJ, Zip Code 21941-902, BrazilcInstituto de Lactología Industrial (INLAIN, UNL-CONICET), Facultad de Ingeniería Química, Universidad Nacional Del Litoral, Santiago Del Estero 2829, Santa Fe, 3000, ArgentinadDepartment of Food, Federal Institute of Science and Technology of Rio de Janeiro (IFRJ), 121/125 Senador Furtado St, Zip Code 20270-021, Rio de Janeiro, RJ, BrazileDepartment of Food and Nutrition, School of Pharmaceutical Sciences, São Paulo State University (UNESP), Rodovia Araraquara Jaú Km 1, Zip Code 14800-903, Araraquara, SP, Brazil∗Corresponding author.https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8720301/
41Pre-, Pro- and Postbiotics as Anti-Covid measuresEvidences and perspectives of the use of probiotics, prebiotics, synbiotics, and postbiotics as adjuvants for prevention and treatment of COVID-19: A bibliometric analysis and systematic review, PMC, January 2, 2022, Xavier-Santos D, Padilha M, Fabiano GA, Vinderola G, Gomes Cruz A, Sivieri K, Costa Antunes AE. Evidences and perspectives of the use of probiotics, prebiotics, synbiotics, and postbiotics as adjuvants for prevention and treatment of COVID-19: A bibliometric analysis and systematic review. Trends Food Sci Technol. 2022 Feb;120:174-192. doi: 10.1016/j.tifs.2021.12.033. Epub 2022 Jan 2. Erratum in: Trends Food Sci Technol. 2022 Mar;121:156-160. PMID: 35002079; PMCID: PMC8720301. Douglas Xavier-Santos,a Marina Padilha,b Giovanna Alexandre Fabiano,a Gabriel Vinderola,c Adriano Gomes Cruz,d Katia Sivieri,e and Adriane Elisabete Costa Antunesa,∗, aSchool of Applied Sciences (FCA), State University of Campinas, 1300 Pedro Zaccaria St, Zip Code 13484-350, Limeira, SP, BrazilbDepartment of Social and Applied Nutrition, Federal University of Rio de Janeiro, Rio de Janeiro, RJ, Zip Code 21941-902, BrazilcInstituto de Lactología Industrial (INLAIN, UNL-CONICET), Facultad de Ingeniería Química, Universidad Nacional Del Litoral, Santiago Del Estero 2829, Santa Fe, 3000, ArgentinadDepartment of Food, Federal Institute of Science and Technology of Rio de Janeiro (IFRJ), 121/125 Senador Furtado St, Zip Code 20270-021, Rio de Janeiro, RJ, BrazileDepartment of Food and Nutrition, School of Pharmaceutical Sciences, São Paulo State University (UNESP), Rodovia Araraquara Jaú Km 1, Zip Code 14800-903, Araraquara, SP, Brazil∗Corresponding author.https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8720301/
42What are postbiotics? Harvard health Publishing, Harvard Medical School,November 1, 2021,Toni Golen, MD, Contributor, and Hope Ricciotti, MD, Editor in Chief, Harvard Women’s Health Watch, https://www.health.harvard.edu/nutrition/what-are-postbiotics
44The role of short-chain fatty acids in health and disease,PubMed, 2014,Tan J, McKenzie C, Potamitis M, Thorburn AN, Mackay CR, Macia L. The role of short-chain fatty acids in health and disease. Adv Immunol. 2014;121:91-119. doi: 10.1016/B978-0-12-800100-4.00003-9. PMID: 24388214.,Jian Tan 1, Craig McKenzie 1, Maria Potamitis 1, Alison N Thorburn 1, Charles R Mackay 2, Laurence Macia 31Department of Immunology, Monash University, Clayton, Victoria, Australia.2Department of Immunology, Monash University, Clayton, Victoria, Australia. Electronic address: charles.mackay@monash.edu.3Department of Immunology, Monash University, Clayton, Victoria, Australia. Electronic address: laurence.macia@monash.edu. https://pubmed.ncbi.nlm.nih.gov/24388214/
49B Vitamins and Their Roles in Gut Health,PMC, June 7, 2022, Hossain KS, Amarasena S, Mayengbam S. B Vitamins and Their Roles in Gut Health. Microorganisms. 2022 Jun 7;10(6):1168. doi: 10.3390/microorganisms10061168. PMID: 35744686; PMCID: PMC9227236., Khandkar Shaharina Hossain, Sathya Amarasena, and Shyamchand Mayengbam*, Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL A1C 5S7, Canada; ac.num@niassohsk (K.S.H.); ac.num@anesaramaasy (S.A.)*Correspondence: ac.num@mabgneyams; Tel.: +1-709-864-2761 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9227236/
50Lactobacillus rossiae, a Vitamin B12 Producer, Represents a Metabolically Versatile Species within the Genus Lactobacillus, PMC, September 29, 2014, De Angelis M, Bottacini F, Fosso B, Kelleher P, Calasso M, Di Cagno R, Ventura M, Picardi E, van Sinderen D, Gobbetti M. Lactobacillus rossiae, a vitamin B12 producer, represents a metabolically versatile species within the Genus Lactobacillus. PLoS One. 2014 Sep 29;9(9):e107232. doi: 10.1371/journal.pone.0107232. PMID: 25264826; PMCID: PMC4180280.Maria De Angelis, 1 , ¶ Francesca Bottacini, 2 , ¶ Bruno Fosso, 3 Philip Kelleher, 2 Maria Calasso, 1 Raffaella Di Cagno, 1 Marco Ventura, 4 Ernesto Picardi, 3 , 5 , 6 Douwe van Sinderen, 2 , 7 , * , ‡ and Marco Gobbetti 1 , * , ‡1 Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy
2 Department of Microbiology, University College Cork, Cork, Ireland
3 Department of Bioscience, Biotechnology and Biopharmaceutical, University of Bari Aldo Moro, Bari, Italy
4 Laboratory of Probiogenomics, Department of Life Sciences, University of Parma, Parma, Italy
5 Institute of Biomembranes and Bioenergetics (IBBE), CNR, Bari, Italy
6 National Institute of Biostructures and Biosystems (INBB), Rome, Italy
7 Alimentary Pharmabiotic Centre, University College Cork, Cork, Ireland
Competing Interests: The authors have declared that no competing interests exist.
Conceived and designed the experiments: DVS MG MDA FB. Performed the experiments: FB MDA BF PK MC. Analyzed the data: FB MDA RDC EP. Contributed reagents/materials/analysis tools: MG DVS. Wrote the paper: MDA FB DVS. Revised the manuscript: DVS MG MV.
¶ These authors are joint first authors on this work.
51Contributions of Intestinal Bacteria to Nutrition and Metabolism in the Critically Ill, PMC, 2012, Morowitz MJ, Carlisle EM, Alverdy JC. Contributions of intestinal bacteria to nutrition and metabolism in the critically ill. Surg Clin North Am. 2011 Aug;91(4):771-85, viii. doi: 10.1016/j.suc.2011.05.001. PMID: 21787967; PMCID: PMC3144392., Michael J. Morowitz, MD,a Erica Carlisle, MD,b and John C. Alverdy, Mdc, a Assistant Professor of Surgery, Division of Pediatric General and Thoracic Surgery, University of Pittsburgh School of Medicineb Surgical Research Fellow, Resident in General Surgery, University of Chicago Pritzker School of Medicinec Professor of Surgery, University of Chicago Pritzker School of Medicineb Corresponding author for proof and reprints: John C. Alverdy, MD, ude.ogacihcu.dsb.yregrus@ydrevlaj, Sarah and Harold Lincoln Thompson Professor, Executive Vice Chair, Department of Surgery, University of Chicago Pritzker School of Medicine, University of Chicago Medical Center, 5841 S. Maryland Avenue, MC 6090, Chicago, IL 60637, Phone 773.702.4876, Fax 773.834.0201aCoauthor address: Michael J. Morowitz, MD, ude.phc@ztiworom.leahcim, Division of Pediatric General and Thoracic Surgery, Children’s Hospital of Pittsburgh of UPMC, Faculty Pavilion 7th Floor, 4401 Penn Avenue, Pittsburgh, PA 15224, Phone 412.692.5976, Fax 412.692.8299https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3144392/
52The Role of Microbial Amino Acid Metabolism in Host Metabolism,PMC, April 16, 2015, Neis EP, Dejong CH, Rensen SS. The role of microbial amino acid metabolism in host metabolism. Nutrients. 2015 Apr 16;7(4):2930-46. doi: 10.3390/nu7042930. PMID: 25894657; PMCID: PMC4425181.,Evelien P. J. G. Neis,* Cornelis H. C. Dejong, and Sander S. Rensen, Department of Surgery, Maastricht University Medical Center, PO Box 616, 6200 MD Maastricht, The Netherlands; E-Mails: ln.cmum@gnojed.chc (C.H.C.D.); ln.ytisrevinuthcirtsaam@nesner.s (S.S.R.),Author to whom correspondence should be addressed; E-Mail: ln.ytisrevinuthcirtsaam@sien.e; Tel.: +31-43-388-2125. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4425181/
53Probiotic lactobacilli: Can be a remediating supplement for pandemic COVID-19. A review, PMC, December 16, 2020, Al-Ansari MM, Sahlah SA, AlHumaid L, Ranjit Singh AJ. Probiotic lactobacilli: Can be a remediating supplement for pandemic COVID-19. A review. J King Saud Univ Sci. 2021 Mar;33(2):101286. doi: 10.1016/j.jksus.2020.101286. Epub 2020 Dec 16. PMID: 33519144; PMCID: PMC7836964.Mysoon M. Al-Ansari,a,⁎ Samer A. Sahlah,b Lateefah AlHumaid,a and A.J. Ranjit Singhc,⁎ aDepartment of Botany and Microbiology, College of Science, King Saud University, Riyadh, 11451, Saudi ArabiabDepartment of Tourism and Archaeology, College of Archaeology, King Saud University, Riyadh 11451, Saudi ArabiacDepartment of Biotechnology, Prathyusha Engineering College, Chennai 600056, India⁎Corresponding authors., https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7836964/
54Daily Lactobacillus Probiotic versus Placebo in COVID-19-Exposed Household Contacts (PROTECT-EHC): A Randomized Clinical TrialMedRxiv, January 5, 2022, Paul E. Wischmeyer, Helen Tang, Yi Ren, Lauren Bohannon, Zeni E. Ramirez, Tessa M. Andermann, Julia A. Messina, Julia A. Sung, David Jensen, Sin-Ho Jung, Alexandra Artica, Anne Britt, Amy Bush, Ernaya Johnson, Meagan V. Lew, Hilary M. Miller, Claudia E. Pamanes, Alessandro Racioppi, Aaron T. Zhao, View ORCID ProfileNeeraj K. Surana, Anthony D. Sungdoi: https://doi.org/10.1101/2022.01.04.21268275, https://www.medrxiv.org/content/10.1101/2022.01.04.21268275v1
55Probiotics in Prevention and Treatment of COVID-19: Current Perspective and Future Prospects , PMC, March 19, 2021, Kurian SJ, Unnikrishnan MK, Miraj SS, Bagchi D, Banerjee M, Reddy BS, Rodrigues GS, Manu MK, Saravu K, Mukhopadhyay C, Rao M. Probiotics in Prevention and Treatment of COVID-19: Current Perspective and Future Prospects. Arch Med Res. 2021 Aug;52(6):582-594. doi: 10.1016/j.arcmed.2021.03.002. Epub 2021 Mar 19. PMID: 33785208; PMCID: PMC7972717. Shilia Jacob Kurian,a,b Mazhuvancherry Kesavan Unnikrishnan,c Sonal Sekhar Miraj,a,b Debasis Bagchi,d Mithu Banerjee,e B. Shrikar Reddy,a Gabriel Sunil Rodrigues,f Mohan K. Manu,b,g Kavitha Saravu,b,h Chiranjay Mukhopadhyay,i and Mahadev Raoa, aDepartment of Pharmacy Practice, Manipal College of Pharmaceutical Sciences, Manipal Academy of Higher Education, Manipal, Karnataka, IndiabManipal Center for Infectious Diseases, Prasanna School of Public Health, Manipal Academy of Higher Education, Manipal, Karnataka, IndiacNational College of Pharmacy, Mukkam, Kozhikode, Kerala, IndiadCollege of Pharmacy and Health Sciences, Texas Southern University, Houston, USAeDepartment of Biochemistry, All India Institute of Medical Sciences,Jodhpur, Rajasthan, IndiafDepartment of Surgery, Kasturba Medical College, Manipal, Manipal Academy of Higher Education, Manipal, Karnataka, IndiagDepartment of Respiratory Medicine, Kasturba Medical College, Manipal, Manipal Academy of Higher Education, Manipal, Karnataka, IndiahDepartment of Infectious Diseases, Kasturba Medical College, Manipal, Manipal Academy of Higher Education, Manipal, Karnataka, IndiaiDepartment of Microbiology and Center for Emerging and Tropical Diseases, Kasturba Medical College, Manipal, Manipal Academy of Higher Education, Manipal, Karnataka, India⁎Address reprint requests to: Sonal Sekhar Miraj, PhD, Dr. Assistant Professor-Selection Grade, Department of Pharmacy Practice, Manipal College of Pharmaceutical Sciences, Manipal Academy of Higher Education, Manipal, Karnataka, 576104, India; Phone: (+91) (820) 2922403; Mob: +91-7411338846 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7972717/
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59Immunomodulatory Effects of Probiotics on COVID-19 Infection by Targeting the Gut-Lung Axis Microbial Cross-Talk, PubMed, August 31, 2022, Synodinou KD, Nikolaki MD, Triantafyllou K, Kasti AN. Immunomodulatory Effects of Probiotics on COVID-19 Infection by Targeting the Gut-Lung Axis Microbial Cross-Talk. Microorganisms. 2022 Aug 31;10(9):1764. doi: 10.3390/microorganisms10091764. PMID: 36144365; PMCID: PMC9505869.,Kalliopi D Synodinou 1, Maroulla D Nikolaki 1, Konstantinos Triantafyllou 2, Arezina N Kasti 11Department of Nutrition and Dietetics, Attikon University General Hospital, 12462 Athens, Greece.2Hepatogastroenterology Unit, 2nd Department of Propaedeutic Internal Medicine, Medical School, Attikon University General Hospital, National and Kapodistrian University, 12462 Athens, Greece. https://pubmed.ncbi.nlm.nih.gov/36144365/
60Benefits of probiotic use on COVID-19: A systematic review and meta-analysis, PubMed, September 30, 2022, Neris Almeida Viana S, do Reis Santos Pereira T, de Carvalho Alves J, Tianeze de Castro C, Santana C da Silva L, Henrique Sousa Pinheiro L, Nougalli Roselino M. Benefits of probiotic use on COVID-19: A systematic review and meta-analysis. Crit Rev Food Sci Nutr. 2022 Sep 30:1-13. doi: 10.1080/10408398.2022.2128713. Epub ahead of print. PMID: 36178362.Suelen Neris Almeida Viana 1, Tamires do Reis Santos Pereira 1, Janaína de Carvalho Alves 2, Caroline Tianeze de Castro 3, Lucas Santana C da Silva 4, Lúcio Henrique Sousa Pinheiro 5, Mariana Nougalli Roselino 6, 1Postgraduate Program in Food Science, Laboratory of Studies in Food Microbiology, Faculty of Pharmacy, Federal University of Bahia, Salvador-Bahia, Brazil.2Graduate Program in Biotechnology, Laboratory of Studies in Food Microbiology, Faculty of Pharmacy, Federal University of Bahia, Salvador-Bahia, Brazil.3Postgraduate Program in Collective Health, Institute of Collective Health, Federal University of Bahia, Salvador-Bahia, Brazil.4Department of Biological Sciences, State University of Santa Cruz, Ilhéus-Bahia, Brazil.5Postgraduate Program in Oncology, School of Medicine, University of São Paulo, São Paulo-São Paulo, Brazil.6Laboratory of Studies in Food Microbiology, Faculty of Pharmacy, Federal University of Bahia, Salvador-Bahia, Brazil.https://pubmed.ncbi.nlm.nih.gov/36178362/
61Benefits of probiotic use on COVID-19: A systematic review and meta-analysis, PubMed, September 30, 2022, Neris Almeida Viana S, do Reis Santos Pereira T, de Carvalho Alves J, Tianeze de Castro C, Santana C da Silva L, Henrique Sousa Pinheiro L, Nougalli Roselino M. Benefits of probiotic use on COVID-19: A systematic review and meta-analysis. Crit Rev Food Sci Nutr. 2022 Sep 30:1-13. doi: 10.1080/10408398.2022.2128713. Epub ahead of print. PMID: 36178362.Suelen Neris Almeida Viana 1, Tamires do Reis Santos Pereira 1, Janaína de Carvalho Alves 2, Caroline Tianeze de Castro 3, Lucas Santana C da Silva 4, Lúcio Henrique Sousa Pinheiro 5, Mariana Nougalli Roselino 6, 1Postgraduate Program in Food Science, Laboratory of Studies in Food Microbiology, Faculty of Pharmacy, Federal University of Bahia, Salvador-Bahia, Brazil.2Graduate Program in Biotechnology, Laboratory of Studies in Food Microbiology, Faculty of Pharmacy, Federal University of Bahia, Salvador-Bahia, Brazil.3Postgraduate Program in Collective Health, Institute of Collective Health, Federal University of Bahia, Salvador-Bahia, Brazil.4Department of Biological Sciences, State University of Santa Cruz, Ilhéus-Bahia, Brazil.5Postgraduate Program in Oncology, School of Medicine, University of São Paulo, São Paulo-São Paulo, Brazil.6Laboratory of Studies in Food Microbiology, Faculty of Pharmacy, Federal University of Bahia, Salvador-Bahia, Brazil.https://pubmed.ncbi.nlm.nih.gov/36178362/
62Probiotics in Prevention and Treatment of COVID-19: Current Perspective and Future Prospects , PMC, March 19, 2021, Kurian SJ, Unnikrishnan MK, Miraj SS, Bagchi D, Banerjee M, Reddy BS, Rodrigues GS, Manu MK, Saravu K, Mukhopadhyay C, Rao M. Probiotics in Prevention and Treatment of COVID-19: Current Perspective and Future Prospects. Arch Med Res. 2021 Aug;52(6):582-594. doi: 10.1016/j.arcmed.2021.03.002. Epub 2021 Mar 19. PMID: 33785208; PMCID: PMC7972717. Shilia Jacob Kurian,a,b Mazhuvancherry Kesavan Unnikrishnan,c Sonal Sekhar Miraj,a,b Debasis Bagchi,d Mithu Banerjee,e B. Shrikar Reddy,a Gabriel Sunil Rodrigues,f Mohan K. Manu,b,g Kavitha Saravu,b,h Chiranjay Mukhopadhyay,i and Mahadev Raoa, aDepartment of Pharmacy Practice, Manipal College of Pharmaceutical Sciences, Manipal Academy of Higher Education, Manipal, Karnataka, IndiabManipal Center for Infectious Diseases, Prasanna School of Public Health, Manipal Academy of Higher Education, Manipal, Karnataka, IndiacNational College of Pharmacy, Mukkam, Kozhikode, Kerala, IndiadCollege of Pharmacy and Health Sciences, Texas Southern University, Houston, USAeDepartment of Biochemistry, All India Institute of Medical Sciences,Jodhpur, Rajasthan, IndiafDepartment of Surgery, Kasturba Medical College, Manipal, Manipal Academy of Higher Education, Manipal, Karnataka, IndiagDepartment of Respiratory Medicine, Kasturba Medical College, Manipal, Manipal Academy of Higher Education, Manipal, Karnataka, IndiahDepartment of Infectious Diseases, Kasturba Medical College, Manipal, Manipal Academy of Higher Education, Manipal, Karnataka, IndiaiDepartment of Microbiology and Center for Emerging and Tropical Diseases, Kasturba Medical College, Manipal, Manipal Academy of Higher Education, Manipal, Karnataka, India⁎Address reprint requests to: Sonal Sekhar Miraj, PhD, Dr. Assistant Professor-Selection Grade, Department of Pharmacy Practice, Manipal College of Pharmaceutical Sciences, Manipal Academy of Higher Education, Manipal, Karnataka, 576104, India; Phone: (+91) (820) 2922403; Mob: +91-7411338846 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7972717/
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86Lactobacillus spp. for Gastrointestinal Health: Current and Future Perspectives ,PubMed, April 6, 2022, Dempsey E, Corr SC. Lactobacillus spp. for Gastrointestinal Health: Current and Future Perspectives. Front Immunol. 2022 Apr 6;13:840245. doi: 10.3389/fimmu.2022.840245. PMID: 35464397; PMCID: PMC9019120., Elaine Dempsey 1 , 2 and Sinéad C. Corrcorresponding author 2 , 3 , *, 1 Trinity Biomedical Science Institute, School of Biochemistry and Immunology, Trinity College, Dublin, Ireland2 Department of Microbiology, Moyne Institute of Preventive Medicine, School of Genetics and Microbiology, Trinity College, Dublin, Ireland3 APC Microbiome Ireland, University College Cork, Cork, Irelandcorresponding authorCorresponding author.Edited by: Maria José Rodríguez Lagunas, University of Barcelona, SpainReviewed by: Philippe Langella, Institut National de la Recherche Agronomique (INRA), France; Barbara Wróblewska, Institute of Animal Reproduction and Food Research (PAS), Poland*Correspondence: Sinéad C. Corr, ei.dct@csrrocThis article was submitted to Mucosal Immunity, a section of the journal Frontiers in Immunology https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9019120/#:~:text=Lactobacilli
87Probiotic properties and biological functions of Lactobacillus acidophilus The Functional Roles of Lactobacillus acidophilus in Different Physiological and Pathological Processes, PMC, October 28, 2022, Gao H, Li X, Chen X, Hai D, Wei C, Zhang L, Li P. The Functional Roles of Lactobacillus acidophilus in Different Physiological and Pathological Processes. J Microbiol Biotechnol. 2022 Oct 28;32(10):1226-1233. doi: 10.4014/jmb.2205.05041. Epub 2022 Aug 30. PMID: 36196014; PMCID: PMC9668099., Huijuan Gao,1 Xin Li,1 Xiatian Chen,1 Deng Hai,2 Chuang Wei,1 Lei Zhang,corresponding author1,* and Peifeng Licorresponding author, 1Institute for Translational Medicine, The Affiliated Hospital of Qingdao University, Qingdao University, 308 Ningxia Road, Qingdao 266071, P.R. China2Department of Chemistry, University of Aberdeen, Aberdeen, AB243UE, UKcorresponding authorCorresponding author.* Corresponding authors L. Zhang Phone +86 18660263885 E-mail: nc.ude.udq@gnahzielP. Li E-mail: nc.ude.udq@ilfiep, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9668099/
88The Functional Roles of Lactobacillus acidophilus in Different Physiological and Pathological Processes, PMC, October 28, 2022, Gao H, Li X, Chen X, Hai D, Wei C, Zhang L, Li P. The Functional Roles of Lactobacillus acidophilus in Different Physiological and Pathological Processes. J Microbiol Biotechnol. 2022 Oct 28;32(10):1226-1233. doi: 10.4014/jmb.2205.05041. Epub 2022 Aug 30. PMID: 36196014; PMCID: PMC9668099., Huijuan Gao,1 Xin Li,1 Xiatian Chen,1 Deng Hai,2 Chuang Wei,1 Lei Zhang,corresponding author1,* and Peifeng Licorresponding author, 1Institute for Translational Medicine, The Affiliated Hospital of Qingdao University, Qingdao University, 308 Ningxia Road, Qingdao 266071, P.R. China2Department of Chemistry, University of Aberdeen, Aberdeen, AB243UE, UKcorresponding authorCorresponding author.* Corresponding authors L. Zhang Phone +86 18660263885 E-mail: nc.ude.udq@gnahzielP. Li E-mail: nc.ude.udq@ilfiep, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9668099/
90Probiotic lactobacilli: Can be a remediating supplement for pandemic COVID-19. A review, PMC, December 16, 2020, Al-Ansari MM, Sahlah SA, AlHumaid L, Ranjit Singh AJ. Probiotic lactobacilli: Can be a remediating supplement for pandemic COVID-19. A review. J King Saud Univ Sci. 2021 Mar;33(2):101286. doi: 10.1016/j.jksus.2020.101286. Epub 2020 Dec 16. PMID: 33519144; PMCID: PMC7836964.Mysoon M. Al-Ansari,a,⁎ Samer A. Sahlah,b Lateefah AlHumaid,a and A.J. Ranjit Singhc,⁎ aDepartment of Botany and Microbiology, College of Science, King Saud University, Riyadh, 11451, Saudi ArabiabDepartment of Tourism and Archaeology, College of Archaeology, King Saud University, Riyadh 11451, Saudi ArabiacDepartment of Biotechnology, Prathyusha Engineering College, Chennai 600056, India⁎Corresponding authors., https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7836964/
91Probiotic lactobacilli: Can be a remediating supplement for pandemic COVID-19. A review, PMC, December 16, 2020, Al-Ansari MM, Sahlah SA, AlHumaid L, Ranjit Singh AJ. Probiotic lactobacilli: Can be a remediating supplement for pandemic COVID-19. A review. J King Saud Univ Sci. 2021 Mar;33(2):101286. doi: 10.1016/j.jksus.2020.101286. Epub 2020 Dec 16. PMID: 33519144; PMCID: PMC7836964.Mysoon M. Al-Ansari,a,⁎ Samer A. Sahlah,b Lateefah AlHumaid,a and A.J. Ranjit Singhc,⁎ aDepartment of Botany and Microbiology, College of Science, King Saud University, Riyadh, 11451, Saudi ArabiabDepartment of Tourism and Archaeology, College of Archaeology, King Saud University, Riyadh 11451, Saudi ArabiacDepartment of Biotechnology, Prathyusha Engineering College, Chennai 600056, India⁎Corresponding authors., https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7836964/
93Lactobacillus spp. for Gastrointestinal Health: Current and Future Perspectives ,PubMed, April 6, 2022, Dempsey E, Corr SC. Lactobacillus spp. for Gastrointestinal Health: Current and Future Perspectives. Front Immunol. 2022 Apr 6;13:840245. doi: 10.3389/fimmu.2022.840245. PMID: 35464397; PMCID: PMC9019120., Elaine Dempsey 1 , 2 and Sinéad C. Corrcorresponding author 2 , 3 , *, 1 Trinity Biomedical Science Institute, School of Biochemistry and Immunology, Trinity College, Dublin, Ireland2 Department of Microbiology, Moyne Institute of Preventive Medicine, School of Genetics and Microbiology, Trinity College, Dublin, Ireland3 APC Microbiome Ireland, University College Cork, Cork, Irelandcorresponding authorCorresponding author.Edited by: Maria José Rodríguez Lagunas, University of Barcelona, SpainReviewed by: Philippe Langella, Institut National de la Recherche Agronomique (INRA), France; Barbara Wróblewska, Institute of Animal Reproduction and Food Research (PAS), Poland*Correspondence: Sinéad C. Corr, ei.dct@csrrocThis article was submitted to Mucosal Immunity, a section of the journal Frontiers in Immunology https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9019120/#:~:text=Lactobacilli
101Culture fermentation of Lactobacillus in traditional pickled gherkins: Microbial development, chemical, biogenic amine and metabolite analysis,PMC, June 11, 2019, lan Y. Culture fermentation of Lactobacillus in traditional pickled gherkins: Microbial development, chemical, biogenic amine and metabolite analysis. J Food Sci Technol. 2019 Aug;56(8):3930-3939. doi: 10.1007/s13197-019-03866-8. Epub 2019 Jun 11. PMID: 31413418; PMCID: PMC6675860., Yusuf Alan, Department of Primary Education, Faculty of Education, Muş Alparslan University, Muş, TurkeyYusuf Alan, Phone: +90 436 249 26 67, Email: rt.ude.nalsrapla@nala.y.corresponding authorCorresponding author., https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6675860/
103Antitumor mechanisms of bifidobacteria, PMC,May 10, 2018, Wei H, Chen L, Lian G, Yang J, Li F, Zou Y, Lu F, Yin Y. Antitumor mechanisms of bifidobacteria. Oncol Lett. 2018 Jul;16(1):3-8. doi: 10.3892/ol.2018.8692. Epub 2018 May 10. PMID: 29963126; PMCID: PMC6019968.Hongyun Wei,1 Linlin Chen,2 Guanghui Lian,2 Junwen Yang,2 Fujun Li,2 Yiyou Zou,2 Fanggen Lu,1 and Yani Yin2,1Department of Gastroenterology, The Second Xiangya Hospital, Central South University, Changsha, Hunan 410011, P.R. China2Department of Gastroenterology, Xiangya Hospital, Central South University, Changsha, Hunan 410008, P.R. ChinaCorrespondence to: Dr Yani Yin, Department of Gastroenterology, Xiangya Hospital, Central South University, 87 Xiangya Road, Changsha, Hunan 410008, P.R. China, E-mail: moc.361@1174_nyyProfessor Fanggen Lu, Department of Gastroenterology, The Second Xiangya Hospital, Central South University, 139 Renmin Road, Changsha, Hunan 410011, P.R. China, E-mail: moc.361@oayneggnaful https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6019968/
104Antitumor mechanisms of bifidobacteria, PMC,May 10, 2018, Wei H, Chen L, Lian G, Yang J, Li F, Zou Y, Lu F, Yin Y. Antitumor mechanisms of bifidobacteria. Oncol Lett. 2018 Jul;16(1):3-8. doi: 10.3892/ol.2018.8692. Epub 2018 May 10. PMID: 29963126; PMCID: PMC6019968.Hongyun Wei,1 Linlin Chen,2 Guanghui Lian,2 Junwen Yang,2 Fujun Li,2 Yiyou Zou,2 Fanggen Lu,1 and Yani Yin2,1Department of Gastroenterology, The Second Xiangya Hospital, Central South University, Changsha, Hunan 410011, P.R. China2Department of Gastroenterology, Xiangya Hospital, Central South University, Changsha, Hunan 410008, P.R. ChinaCorrespondence to: Dr Yani Yin, Department of Gastroenterology, Xiangya Hospital, Central South University, 87 Xiangya Road, Changsha, Hunan 410008, P.R. China, E-mail: moc.361@1174_nyyProfessor Fanggen Lu, Department of Gastroenterology, The Second Xiangya Hospital, Central South University, 139 Renmin Road, Changsha, Hunan 410011, P.R. China, E-mail: moc.361@oayneggnaful https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6019968/
105Antitumor mechanisms of bifidobacteria, PMC,May 10, 2018, Wei H, Chen L, Lian G, Yang J, Li F, Zou Y, Lu F, Yin Y. Antitumor mechanisms of bifidobacteria. Oncol Lett. 2018 Jul;16(1):3-8. doi: 10.3892/ol.2018.8692. Epub 2018 May 10. PMID: 29963126; PMCID: PMC6019968.Hongyun Wei,1 Linlin Chen,2 Guanghui Lian,2 Junwen Yang,2 Fujun Li,2 Yiyou Zou,2 Fanggen Lu,1 and Yani Yin2,1Department of Gastroenterology, The Second Xiangya Hospital, Central South University, Changsha, Hunan 410011, P.R. China2Department of Gastroenterology, Xiangya Hospital, Central South University, Changsha, Hunan 410008, P.R. ChinaCorrespondence to: Dr Yani Yin, Department of Gastroenterology, Xiangya Hospital, Central South University, 87 Xiangya Road, Changsha, Hunan 410008, P.R. China, E-mail: moc.361@1174_nyyProfessor Fanggen Lu, Department of Gastroenterology, The Second Xiangya Hospital, Central South University, 139 Renmin Road, Changsha, Hunan 410011, P.R. China, E-mail: moc.361@oayneggnaful https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6019968/
106Antitumor mechanisms of bifidobacteria, PMC,May 10, 2018, Wei H, Chen L, Lian G, Yang J, Li F, Zou Y, Lu F, Yin Y. Antitumor mechanisms of bifidobacteria. Oncol Lett. 2018 Jul;16(1):3-8. doi: 10.3892/ol.2018.8692. Epub 2018 May 10. PMID: 29963126; PMCID: PMC6019968.Hongyun Wei,1 Linlin Chen,2 Guanghui Lian,2 Junwen Yang,2 Fujun Li,2 Yiyou Zou,2 Fanggen Lu,1 and Yani Yin2,1Department of Gastroenterology, The Second Xiangya Hospital, Central South University, Changsha, Hunan 410011, P.R. China2Department of Gastroenterology, Xiangya Hospital, Central South University, Changsha, Hunan 410008, P.R. ChinaCorrespondence to: Dr Yani Yin, Department of Gastroenterology, Xiangya Hospital, Central South University, 87 Xiangya Road, Changsha, Hunan 410008, P.R. China, E-mail: moc.361@1174_nyyProfessor Fanggen Lu, Department of Gastroenterology, The Second Xiangya Hospital, Central South University, 139 Renmin Road, Changsha, Hunan 410011, P.R. China, E-mail: moc.361@oayneggnaful https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6019968/
108Antitumor mechanisms of bifidobacteria, PMC,May 10, 2018, Wei H, Chen L, Lian G, Yang J, Li F, Zou Y, Lu F, Yin Y. Antitumor mechanisms of bifidobacteria. Oncol Lett. 2018 Jul;16(1):3-8. doi: 10.3892/ol.2018.8692. Epub 2018 May 10. PMID: 29963126; PMCID: PMC6019968.Hongyun Wei,1 Linlin Chen,2 Guanghui Lian,2 Junwen Yang,2 Fujun Li,2 Yiyou Zou,2 Fanggen Lu,1 and Yani Yin2,1Department of Gastroenterology, The Second Xiangya Hospital, Central South University, Changsha, Hunan 410011, P.R. China2Department of Gastroenterology, Xiangya Hospital, Central South University, Changsha, Hunan 410008, P.R. ChinaCorrespondence to: Dr Yani Yin, Department of Gastroenterology, Xiangya Hospital, Central South University, 87 Xiangya Road, Changsha, Hunan 410008, P.R. China, E-mail: moc.361@1174_nyyProfessor Fanggen Lu, Department of Gastroenterology, The Second Xiangya Hospital, Central South University, 139 Renmin Road, Changsha, Hunan 410011, P.R. China, E-mail: moc.361@oayneggnaful https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6019968/
113Antitumor mechanisms of bifidobacteria, PMC,May 10, 2018, Wei H, Chen L, Lian G, Yang J, Li F, Zou Y, Lu F, Yin Y. Antitumor mechanisms of bifidobacteria. Oncol Lett. 2018 Jul;16(1):3-8. doi: 10.3892/ol.2018.8692. Epub 2018 May 10. PMID: 29963126; PMCID: PMC6019968.Hongyun Wei,1 Linlin Chen,2 Guanghui Lian,2 Junwen Yang,2 Fujun Li,2 Yiyou Zou,2 Fanggen Lu,1 and Yani Yin2,1Department of Gastroenterology, The Second Xiangya Hospital, Central South University, Changsha, Hunan 410011, P.R. China2Department of Gastroenterology, Xiangya Hospital, Central South University, Changsha, Hunan 410008, P.R. ChinaCorrespondence to: Dr Yani Yin, Department of Gastroenterology, Xiangya Hospital, Central South University, 87 Xiangya Road, Changsha, Hunan 410008, P.R. China, E-mail: moc.361@1174_nyyProfessor Fanggen Lu, Department of Gastroenterology, The Second Xiangya Hospital, Central South University, 139 Renmin Road, Changsha, Hunan 410011, P.R. China, E-mail: moc.361@oayneggnaful https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6019968/
114Antitumor mechanisms of bifidobacteria, PMC,May 10, 2018, Wei H, Chen L, Lian G, Yang J, Li F, Zou Y, Lu F, Yin Y. Antitumor mechanisms of bifidobacteria. Oncol Lett. 2018 Jul;16(1):3-8. doi: 10.3892/ol.2018.8692. Epub 2018 May 10. PMID: 29963126; PMCID: PMC6019968.Hongyun Wei,1 Linlin Chen,2 Guanghui Lian,2 Junwen Yang,2 Fujun Li,2 Yiyou Zou,2 Fanggen Lu,1 and Yani Yin2,1Department of Gastroenterology, The Second Xiangya Hospital, Central South University, Changsha, Hunan 410011, P.R. China2Department of Gastroenterology, Xiangya Hospital, Central South University, Changsha, Hunan 410008, P.R. ChinaCorrespondence to: Dr Yani Yin, Department of Gastroenterology, Xiangya Hospital, Central South University, 87 Xiangya Road, Changsha, Hunan 410008, P.R. China, E-mail: moc.361@1174_nyyProfessor Fanggen Lu, Department of Gastroenterology, The Second Xiangya Hospital, Central South University, 139 Renmin Road, Changsha, Hunan 410011, P.R. China, E-mail: moc.361@oayneggnaful https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6019968/
116Randomised clinical trial: Bifidobacterium bifidum MIMBb75 significantly alleviates irritable bowel syndrome and improves quality of life – a double-blind, placebo-controlled study,PubMed, May 2011,Guglielmetti S, Mora D, Gschwender M, Popp K. Randomised clinical trial: Bifidobacterium bifidum MIMBb75 significantly alleviates irritable bowel syndrome and improves quality of life – a double-blind, placebo-controlled study. Aliment Pharmacol Ther. 2011 May;33(10):1123-32. doi: 10.1111/j.1365-2036.2011.04633.x. Epub 2011 Mar 21. PMID: 21418261, S Guglielmetti 1, D Mora, M Gschwender, K Popp, Department of Food Science and Microbiology, Università degli Studi di Milano, Via Celoria 2, Milan, Italy. simone.guglielmetti@unimi.ithttps://pubmed.ncbi.nlm.nih.gov/21418261/
117Effect of probiotic mix (Bifidobacterium bifidum, Bifidobacterium lactis, Lactobacillus acidophilus) in the primary prevention of eczema: a double-blind, randomized, placebo-controlled trial, PubMed, March 21, 2010, Kim JY, Kwon JH, Ahn SH, Lee SI, Han YS, Choi YO, Lee SY, Ahn KM, Ji GE. Effect of probiotic mix (Bifidobacterium bifidum, Bifidobacterium lactis, Lactobacillus acidophilus) in the primary prevention of eczema: a double-blind, randomized, placebo-controlled trial. Pediatr Allergy Immunol. 2010 Mar;21(2 Pt 2):e386-93. doi: 10.1111/j.1399-3038.2009.00958.x. Epub 2009 Oct 14. PMID: 19840300.https://pubmed.ncbi.nlm.nih.gov/19840300/
119Lost microbes of COVID-19: Bifidobacterium, Faecalibacterium depletion and decreased microbiome diversity associated with SARS-CoV-2 infection severity, PubMed, April 2022, Hazan S, Stollman N, Bozkurt HS, Dave S, Papoutsis AJ, Daniels J, Barrows BD, Quigley EM, Borody TJ. Lost microbes of COVID-19: Bifidobacterium, Faecalibacterium depletion and decreased microbiome diversity associated with SARS-CoV-2 infection severity. BMJ Open Gastroenterol. 2022 Apr;9(1):e000871. doi: 10.1136/bmjgast-2022-000871. PMID: 35483736; PMCID: PMC9051551, Sabine Hazan 1, Neil Stollman 2, Huseyin S Bozkurt 3, Sonya Dave 4 5, Andreas J Papoutsis 6, Jordan Daniels 6, Brad D Barrows 6, Eamonn Mm Quigley 7, Thomas J Borody 8, 1N/A, ProgenaBiome LLC, Ventura, California, USA DrHazan@progenabiome.com.2Division of Gastroenterology, Alta Bates Summit Medical Center, Berkeley, California, USA.3Clinic of Gastroenterology, Istanbul Maltepe University, Istanbul, Turkey.4N/A, Microbiome Research, Inc, Ventura, California, USA.5Medical Writing and Biostatistics, North End Advisory, Smyrna, Georgia, USA.6N/A, ProgenaBiome LLC, Ventura, California, USA.7Division of Gastroenterology and Hepatology, The Methodist Hospital, Weill Cornell Medical College, Houston, Texas, USA.8N/A, Centre for Digestive Diseases, Five Dock, New South Wales, Australia.https://pubmed.ncbi.nlm.nih.gov/35483736/
120Lost microbes of COVID-19: Bifidobacterium, Faecalibacterium depletion and decreased microbiome diversity associated with SARS-CoV-2 infection severity, PubMed, April 2022, Hazan S, Stollman N, Bozkurt HS, Dave S, Papoutsis AJ, Daniels J, Barrows BD, Quigley EM, Borody TJ. Lost microbes of COVID-19: Bifidobacterium, Faecalibacterium depletion and decreased microbiome diversity associated with SARS-CoV-2 infection severity. BMJ Open Gastroenterol. 2022 Apr;9(1):e000871. doi: 10.1136/bmjgast-2022-000871. PMID: 35483736; PMCID: PMC9051551, Sabine Hazan 1, Neil Stollman 2, Huseyin S Bozkurt 3, Sonya Dave 4 5, Andreas J Papoutsis 6, Jordan Daniels 6, Brad D Barrows 6, Eamonn Mm Quigley 7, Thomas J Borody 8, 1N/A, ProgenaBiome LLC, Ventura, California, USA DrHazan@progenabiome.com.2Division of Gastroenterology, Alta Bates Summit Medical Center, Berkeley, California, USA.3Clinic of Gastroenterology, Istanbul Maltepe University, Istanbul, Turkey.4N/A, Microbiome Research, Inc, Ventura, California, USA.5Medical Writing and Biostatistics, North End Advisory, Smyrna, Georgia, USA.6N/A, ProgenaBiome LLC, Ventura, California, USA.7Division of Gastroenterology and Hepatology, The Methodist Hospital, Weill Cornell Medical College, Houston, Texas, USA.8N/A, Centre for Digestive Diseases, Five Dock, New South Wales, Australia.https://pubmed.ncbi.nlm.nih.gov/35483736/
121Folate Production by Probiotic Bacteria,PMC, January 18, 2011, Rossi M, Amaretti A, Raimondi S. Folate production by probiotic bacteria. Nutrients. 2011 Jan;3(1):118-34. doi: 10.3390/nu3010118. Epub 2011 Jan 18. PMID: 22254078; PMCID: PMC3257725.Maddalena Rossi,* Alberto Amaretti, and Stefano Raimondi, Department of Chemistry, University of Modena and Reggio Emilia, via Campi 183, Modena 41100, Italy; Email: ti.erominu@itterama.otrebla (A.A.); ti.erominu@idnomiar.onafets (S.R.)* Author to whom correspondence should be addressed; Email: ti.erominu@issor.aneladdam; Tel.: +30-059-2055567. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3257725/
122Water kefir as a promising low-sugar probiotic fermented beverage, PMC, 2014, Laureys D, De Vuyst L. Water kefir as a promising low-sugar probiotic fermented beverage. Arch Public Health. 2014 Jun 6;72(Suppl 1):P1. doi: 10.1186/2049-3258-72-S1-P1. PMCID: PMC4092267.,David Laureys1 and Luc De Vuystcorresponding author11Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, B-1050 Brussels, Belgiumcorresponding authorCorresponding author., Luc De Vuyst: eb.ca.buv@tsyuvdl, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4092267/
123Microbial Diversity and Characteristics of Kombucha as Revealed by Metagenomic and Physicochemical Analysis,PMC, December 13, 2021, Kaashyap M, Cohen M, Mantri N. Microbial Diversity and Characteristics of Kombucha as Revealed by Metagenomic and Physicochemical Analysis. Nutrients. 2021 Dec 13;13(12):4446. doi: 10.3390/nu13124446. PMID: 34960001; PMCID: PMC8704692., Mayank Kaashyap,1 Marc Cohen,2 and Nitin Mantri1,3,* , 1The Pangenomics Group, School of Science, RMIT University, Melbourne, VIC 3083, Australia; ua.ude.timr@payhsaak.knayam2The Good Brew Co., Brunswick, Melbourne, VIC 3056, Australia; oc.cramrd@ofni3The UWA Institute of Agriculture, The University of Western Australia, Perth, WA 6009, Australia*Correspondence: ua.ude.timr@irtnam.nitin, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8704692/
125Bifidobacterium Bifidum: Benefits, Side Effects, and More, Healthline, Updated on April 15, 2017 , Neel Duggal , Medically reviewed by Debra Rose Wilson, Ph.D., MSN, R.N., IBCLC, AHN-BC, CHT, https://www.healthline.com/health/bifidobacterium-bifidum
126Acetic Acid Bacteria in the Food Industry: Systematics, Characteristics and Applications, PMC, June 2018, Gomes RJ, Borges MF, Rosa MF, Castro-Gómez RJH, Spinosa WA. Acetic Acid Bacteria in the Food Industry: Systematics, Characteristics and Applications. Food Technol Biotechnol. 2018 Jun;56(2):139-151. doi: 10.17113/ftb.56.02.18.5593. PMID: 30228790; PMCID: PMC6117990.Rodrigo José Gomes,1 Maria de Fatima Borges,2 Morsyleide de Freitas Rosa,2 Raúl Jorge Hernan Castro-Gómez,1 and Wilma Aparecida Spinosa1,*1Department of Food Science and Technology, State University of Londrina, Celso Garcia Cid (PR 445) Road, 86057-970 Londrina, PR, Brazil2Embrapa Tropical Agroindustry, 2270 Dra. Sara Mesquita Road, 60511-110 Fortaleza, CE, Brazil*Corresponding author:Phone: +554333714585;Fax: +554333284440;E-mail: rb.leu@asonips.amliw, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6117990/
127Acetic Acid Bacteria in the Food Industry: Systematics, Characteristics and Applications, PMC, June 2018, Gomes RJ, Borges MF, Rosa MF, Castro-Gómez RJH, Spinosa WA. Acetic Acid Bacteria in the Food Industry: Systematics, Characteristics and Applications. Food Technol Biotechnol. 2018 Jun;56(2):139-151. doi: 10.17113/ftb.56.02.18.5593. PMID: 30228790; PMCID: PMC6117990.Rodrigo José Gomes,1 Maria de Fatima Borges,2 Morsyleide de Freitas Rosa,2 Raúl Jorge Hernan Castro-Gómez,1 and Wilma Aparecida Spinosa1,*1Department of Food Science and Technology, State University of Londrina, Celso Garcia Cid (PR 445) Road, 86057-970 Londrina, PR, Brazil2Embrapa Tropical Agroindustry, 2270 Dra. Sara Mesquita Road, 60511-110 Fortaleza, CE, Brazil*Corresponding author:Phone: +554333714585;Fax: +554333284440;E-mail: rb.leu@asonips.amliw, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6117990/
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129Selection of Probiotics in the Prevention of Respiratory Tract Infections and Their Impact on Occupational Health: Scoping Review,PubMed, December 10, 2021, Picó-Monllor JA, Ruzafa-Costas B, Núñez-Delegido E, Sánchez-Pellicer P, Peris-Berraco J, Navarro-Lopez V. Selection of Probiotics in the Prevention of Respiratory Tract Infections and Their Impact on Occupational Health: Scoping Review. Nutrients. 2021 Dec 10;13(12):4419. doi: 10.3390/nu13124419. PMID: 34959970; PMCID: PMC8705755., José Antonio Picó-Monllor,1,* Beatriz Ruzafa-Costas,2 Eva Núñez-Delegido,2 Pedro Sánchez-Pellicer,2 Javier Peris-Berraco,3 and Vicente Navarro-Lopez2,4,1Department of Pharmacology, Pediatrics and Organic Chemistry, Faculty of Pharmacy, Universidad Miguel Hernández de Elche, 03202 Elche, Spai2MiBioPath Research Group, Health and Science Faculty, Catholic University of Murcia (UCAM), Campus de los Jerónimos n 135, 30107 Murcia, Spain; moc.sahtioib@afazur.zirtaeb (B.R.-C.); moc.sahtioib@zenun.ave (E.N.-D.); moc.sahtioib@zehcnas.ordep (P.S.-P.); ude.macu@orravanv (V.N.-L.)3Department R&D, Korott, s.l., 03801 Alcoy, Spain; moc.ttorok@sirepj4Clinical Microbiology and Infectious Disease Unit, Hospital Universitario Vinalopó, 03293 Elche, Spain*Correspondence: se.hmu@ocipaj https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8705755/
130[Interferon gamma in the treatment of patients with moderate COVID-19], PubMed, March 7, 2021, Myasnikov AL, Berns SA, Talyzin PA, Ershov FI. [Interferon gamma in the treatment of patients with moderate COVID-19]. Vopr Virusol. 2021 Mar 7;66(1):47-54. Russian. doi: 10.36233/0507-4088-24. PMID: 33683065., A L Myasnikov 1, S A Berns 1, P A Talyzin 1, F I Ershov 2, 1Moscow SBIH City Clinical Hospital named after M.E. Zhadkevich of the Moscow City Health Departme, 2FSBI National Research Centre of Epidemiology and Microbiology named after honorary academician N.F. Gamaleya of the Ministry of Health of Russiahttps://pubmed.ncbi.nlm.nih.gov/33683065/
131Streptococcus thermophilus: To Survive, or Not to Survive the Gastrointestinal Tract, That Is the Question!,PMC, July 22, 2020, Martinović A, Cocuzzi R, Arioli S, Mora D. Streptococcus thermophilus: To Survive, or Not to Survive the Gastrointestinal Tract, That Is the Question! Nutrients. 2020 Jul 22;12(8):2175. doi: 10.3390/nu12082175. PMID: 32708008; PMCID: PMC7468695. Anđela Martinović, Riccardo Cocuzzi, Stefania Arioli, and Diego Mora*Department of Food Environmental and Nutritional Sciences (DeFENS), University of Milan, via Celoria 2, 20133 Milan, Italy; ti.iminu@civonitram.alejdna (A.M.); ti.iminu@izzucoc.odraccir (R.C.); ti.iminu@iloira.ainafets (S.A.)*Correspondence: ti.iminu@arom.ogeid; Tel.: +39-0250319133, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7468695/
132Lactose digestion from yogurt: mechanism and relevance, PubMed, May 2014,Savaiano DA. Lactose digestion from yogurt: mechanism and relevance. Am J Clin Nutr. 2014 May;99(5 Suppl):1251S-5S. doi: 10.3945/ajcn.113.073023Epub 2014 Apr 2. PMID: 24695892., Dennis A Savaiano 1 ,Department of Nutrition Science, Purdue University, West Lafayette, IN. https://pubmed.ncbi.nlm.nih.gov/24695892/
134Streptococcus thermophilus: To Survive, or Not to Survive the Gastrointestinal Tract, That Is the Question!,PMC, July 22, 2020, Martinović A, Cocuzzi R, Arioli S, Mora D. Streptococcus thermophilus: To Survive, or Not to Survive the Gastrointestinal Tract, That Is the Question! Nutrients. 2020 Jul 22;12(8):2175. doi: 10.3390/nu12082175. PMID: 32708008; PMCID: PMC7468695. Anđela Martinović, Riccardo Cocuzzi, Stefania Arioli, and Diego Mora*Department of Food Environmental and Nutritional Sciences (DeFENS), University of Milan, via Celoria 2, 20133 Milan, Italy; ti.iminu@civonitram.alejdna (A.M.); ti.iminu@izzucoc.odraccir (R.C.); ti.iminu@iloira.ainafets (S.A.)*Correspondence: ti.iminu@arom.ogeid; Tel.: +39-0250319133https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7468695/
135Shotgun Metagenomics of a Water Kefir Fermentation Ecosystem Reveals a Novel Oenococcus Species,PMC, March 13, 2019, Verce M, De Vuyst L, Weckx S. Shotgun Metagenomics of a Water Kefir Fermentation Ecosystem Reveals a Novel Oenococcus Species. Front Microbiol. 2019 Mar 13;10:479. doi: 10.3389/fmicb.2019.00479. PMID: 30918501; PMCID: PMC6424877., Marko Verce, Luc De Vuyst, and Stefan Weckx*, Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, BelgiumEdited by: Fabio Minervini, University of Bari Aldo Moro, ItalyReviewed by: Cristiana Garofalo, Marche Polytechnic University, Italy; Matthias Ehrmann, Technische Universität München, Germany*Correspondence: Stefan Weckx, eb.buv@xkcew.nafetsThis article was submitted to Food Microbiology, a section of the journal Frontiers in Microbiology https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6424877/
136Microbial and Chemical Profiles of Commercial Kombucha Products, PMC, February 5, 2022, Yang J, Lagishetty V, Kurnia P, Henning SM, Ahdoot AI, Jacobs JP. Microbial and Chemical Profiles of Commercial Kombucha Products. Nutrients. 2022 Feb 5;14(3):670. doi: 10.3390/nu14030670. PMID: 35277029; PMCID: PMC8838605.,Jieping Yang,1 Venu Lagishetty,1,2 Patrick Kurnia,1 Susanne M. Henning,1 Aaron I. Ahdoot,1,2 and Jonathan P. Jacobs1,2,3,*, 1Department of Medicine, David Geffen School of Medicine at UCLA, Los Angeles, CA 90095, USA; ude.alcu.tendem@gnaygnipeij (J.Y.); moc.liamg@yttehsigalv (V.L.); ude.alcu.g@57tkcirtap (P.K.); ude.alcu.tendem@gninnehs (S.M.H.); ude.alcu@toodhanoraa (A.I.A.)2The Vatche and Tamar Manoukian Division of Digestive Diseases, David Geffen School of Medicine at UCLA, Los Angeles, CA 90095, USA3Division of Gastroenterology, Hepatology and Parenteral Nutrition, Veterans Affairs Greater Los Angeles Healthcare System, Los Angeles, CA 90073, USA*Correspondence: ude.alcu.tendem@sbocajj https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8838605/
140Oral supplementation with Lactobacillus delbrueckii subsp. bulgaricus 8481 enhances systemic immunity in elderly subjects, PubMed, May 30, 2012, Moro-García MA, Alonso-Arias R, Baltadjieva M, Fernández Benítez C, Fernández Barrial MA, Díaz Ruisánchez E, Alonso Santos R, Alvarez Sánchez M, Saavedra Miján J, López-Larrea C. Oral supplementation with Lactobacillus delbrueckii subsp. bulgaricus 8481 enhances systemic immunity in elderly subjects. Age (Dordr). 2013 Aug;35(4):1311-26. doi: 10.1007/s11357-012-9434-6. Epub 2012 May 30. PMID: 22645023; PMCID: PMC3705123. Marco Antonio Moro-García, Rebeca Alonso-Arias, Maria Baltadjieva, Carlos Fernández Benítez, Manuel Amadeo Fernández Barrial, Enrique Díaz Ruisánchez, Ricardo Alonso Santos, Magdalena Álvarez Sánchez, Juan Saavedra Miján & Carlos López-Larrea https://pubmed.ncbi.nlm.nih.gov/22645023
141Oral supplementation with Lactobacillus delbrueckii subsp. bulgaricus 8481 enhances systemic immunity in elderly subjects, PubMed, May 30, 2012, Moro-García MA, Alonso-Arias R, Baltadjieva M, Fernández Benítez C, Fernández Barrial MA, Díaz Ruisánchez E, Alonso Santos R, Alvarez Sánchez M, Saavedra Miján J, López-Larrea C. Oral supplementation with Lactobacillus delbrueckii subsp. bulgaricus 8481 enhances systemic immunity in elderly subjects. Age (Dordr). 2013 Aug;35(4):1311-26. doi: 10.1007/s11357-012-9434-6. Epub 2012 May 30. PMID: 22645023; PMCID: PMC3705123. https://pubmed.ncbi.nlm.nih.gov/22645023
142Prophylactic effects of probiotics on respiratory viruses including COVID-19: a review, PMC, May 24, 2021, Lee NK, Paik HD. Prophylactic effects of probiotics on respiratory viruses including COVID-19: a review. Food Sci Biotechnol. 2021 May 24;30(6):773-781. doi: 10.1007/s10068-021-00913-z. PMID: 34054314; PMCID: PMC8142068., Marco Antonio Moro-García, Rebeca Alonso-Arias, Maria Baltadjieva, Carlos Fernández Benítez, Manuel Amadeo Fernández Barrial, Enrique Díaz Ruisánchez, Ricardo Alonso Santos, Magdalena Álvarez Sánchez, Juan Saavedra Miján & Carlos López-Larrea, Na-Kyoung Lee and Hyun-Dong Paikcorresponding author, Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029 Republic of Koreahttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC8142068/
143Prophylactic effects of probiotics on respiratory viruses including COVID-19: a review, PMC, May 24, 2021, Lee NK, Paik HD. Prophylactic effects of probiotics on respiratory viruses including COVID-19: a review. Food Sci Biotechnol. 2021 May 24;30(6):773-781. doi: 10.1007/s10068-021-00913-z. PMID: 34054314; PMCID: PMC8142068., Marco Antonio Moro-García, Rebeca Alonso-Arias, Maria Baltadjieva, Carlos Fernández Benítez, Manuel Amadeo Fernández Barrial, Enrique Díaz Ruisánchez, Ricardo Alonso Santos, Magdalena Álvarez Sánchez, Juan Saavedra Miján & Carlos López-Larrea, Na-Kyoung Lee and Hyun-Dong Paikcorresponding author, Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029 Republic of Koreahttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC8142068/
144Prophylactic effects of probiotics on respiratory viruses including COVID-19: a review, PMC, May 24, 2021, Lee NK, Paik HD. Prophylactic effects of probiotics on respiratory viruses including COVID-19: a review. Food Sci Biotechnol. 2021 May 24;30(6):773-781. doi: 10.1007/s10068-021-00913-z. PMID: 34054314; PMCID: PMC8142068., Marco Antonio Moro-García, Rebeca Alonso-Arias, Maria Baltadjieva, Carlos Fernández Benítez, Manuel Amadeo Fernández Barrial, Enrique Díaz Ruisánchez, Ricardo Alonso Santos, Magdalena Álvarez Sánchez, Juan Saavedra Miján & Carlos López-Larrea, Na-Kyoung Lee and Hyun-Dong Paikcorresponding author, Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029 Republic of Koreahttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC8142068/
145Lactobacillus delbrueckii food sources , Dandhea, March 22, 2023
147Health-Promoting Properties of Lactobacillus helveticus, PMC,November 19, 2012, Taverniti V, Guglielmetti S. Health-Promoting Properties of Lactobacillus helveticus. Front Microbiol. 2012 Nov 19;3:392. doi: 10.3389/fmicb.2012.00392. PMID: 23181058; PMCID: PMC3500876.Valentina Taverniti1 and Simone Guglielmetti1,* 1Division of Food Microbiology and Bioprocesses, Department of Food Environmental and Nutritional Sciences, Università degli Studi di Milano, Milan, Italy
148Health-Promoting Properties of Lactobacillus helveticus, PMC,November 19, 2012, Taverniti V, Guglielmetti S. Health-Promoting Properties of Lactobacillus helveticus. Front Microbiol. 2012 Nov 19;3:392. doi: 10.3389/fmicb.2012.00392. PMID: 23181058; PMCID: PMC3500876.Valentina Taverniti1 and Simone Guglielmetti1,* 1Division of Food Microbiology and Bioprocesses, Department of Food Environmental and Nutritional Sciences, Università degli Studi di Milano, Milan, Italy
149Effect of powdered fermented milk with Lactobacillus helveticus on subjects with high-normal blood pressure or mild hypertension, PubMed, August 24, 2005, Aihara K, Kajimoto O, Hirata H, Takahashi R, Nakamura Y. Effect of powdered fermented milk with Lactobacillus helveticus on subjects with high-normal blood pressure or mild hypertension. J Am Coll Nutr. 2005 Aug;24(4):257-65. Doi: 10.1080/07315724.2005.10719473, PMID: 16093403.Kotaro Aihara 1, Osami Kajimoto, Hiroshi Hirata, Rei Takahashi, Yasunori Nakamura, https://pubmed.ncbi.nlm.nih.gov/16093403/
150Beneficial psychological effects of a probiotic formulation (Lactobacillus helveticus R0052 and Bifidobacterium longum R0175) in healthy human volunteers, PubMed, July 1, 2011,Messaoudi M, Violle N, Bisson JF, Desor D, Javelot H, Rougeot C. Beneficial psychological effects of a probiotic formulation (Lactobacillus helveticus R0052 and Bifidobacterium longum R0175) in healthy human volunteers. Gut Microbes. 2011 Jul-Aug;2(4):256-61. doi: 10.4161/gmic.2.4.16108, Epub 2011 Jul 1. PMID: 21983070.Michaël Messaoudi 1, Nicolas Violle, Jean-François Bisson, Didier Desor, Hervé Javelot, Catherine Rougeot, ETAP-Ethologie Appliquée, 13 rue Bois de la Champelle, 54500 Vandoeuvre-lès-Nancy, France. mmessaoudi@etap-lab.com ,https://pubmed.ncbi.nlm.nih.gov/21983070/
151The effect of Lactobacillus helveticus fermented milk on sleep and health perception in elderly subjects,PubMed, September 12, 2007,Yamamura S, Morishima H, Kumano-go T, Suganuma N, Matsumoto H, Adachi H, Sigedo Y, Mikami A, Kai T, Masuyama A, Takano T, Sugita Y, Takeda M. The effect of Lactobacillus helveticus fermented milk on sleep and health perception in elderly subjects. Eur J Clin Nutr. 2009 Jan;63(1):100-5. doi: 10.1038/sj.ejcn.1602898, pub 2007 Sep 12. PMID: 17851460, S Yamamura 1, H Morishima, T Kumano-go, N Suganuma, H Matsumoto, H Adachi, Y Sigedo, A Mikami, T Kai, A Masuyama, T Takano, Y Sugita, M Takeda , Psychiatry, Department of Integrated Medicine, Division of Internal Medicine, Osaka University Graduate School of Medicine, Suita, Osaka, Japan. yamamura@psy.med.osaka-u.ac.jphttps://pubmed.ncbi.nlm.nih.gov/17851460/
152Lactobacillus helveticus Lafti L10 supplementation reduces respiratory infection duration in a cohort of elite athletes: a randomized, double-blind, placebo-controlled trial,PubMed, March 17, 2016, Michalickova D, Minic R, Dikic N, Andjelkovic M, Kostic-Vucicevic M, Stojmenovic T, Nikolic I, Djordjevic B. Lactobacillus helveticus Lafti L10 supplementation reduces respiratory infection duration in a cohort of elite athletes: a randomized, double-blind, placebo-controlled trial. Appl Physiol Nutr Metab. 2016 Jul;41(7):782-9. doi: 10.1139/apnm-2015-0541Epub 2016 Mar 17. PMID: 27363733, Danica Michalickova 1, Rajna Minic 2, Nenad Dikic 3, Marija Andjelkovic 3, Marija Kostic-Vucicevic 3, Tamara Stojmenovic 3, Ivan Nikolic 3, Brizita Djordjevic 1, a Faculty of Pharmacy, University of Belgrade, Vojvode Stepe 450, 11152 Belgrade, Serbia.
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153Effect of Probiotic Dietary Intervention on Calcium and Haematological Parameters in Geriatrics, PMC, April 2016, Gohel MK, Prajapati JB, Mudgal SV, Pandya HV, Singh US, Trivedi SS, Phatak AG, Patel RM. Effect of Probiotic Dietary Intervention on Calcium and Haematological Parameters in Geriatrics. J Clin Diagn Res. 2016 Apr;10(4):LC05-9. doi: 10.7860/JCDR/2016/18877.7627. Epub 2016 Apr 1. PMID: 27190835 ; PMCID: PMC4866133, Manisha Kalpesh Gohel, 1 Jashbhai B. Prajapati,2 Sreeja V. Mudgal,3 Himanshu V. Pandya,4 Uday Shankar Singh,5 Sunil S. Trivedi,6 Ajay G. Phatak,7 and Rupal M. Patel8 ,1 Associate Professor, Department of Community Medicine,Pramukhswami Medical College, Karamsad, India.2 Professor and Head, Department of Dairy Microbiology, SMC College of Dairy Science Anand Agricultural University, Anand, India.3 Assistant Professor, Department of Dairy Microbiology, Anand Agricultural University, Anand, India.4 Professor, Department of Medicine, Pramukhswami Medical College, Karamsad, India.5 Professor and Head, Department of Community Medicine, Pramukhswami Medical College, Karamsad, India.6 Professor, Department of Microbiology & Principal, Smt.L.P. Patel Institute of Med. Lab.Technology Pramukhswami Medical College & Shree Krishna Hospital, Karamsad, India.7 Central Research Services, Charutar Arogya Mandal, Karamsad, India.8 Associate Professor, Department of Microbiology, Pramukhswami Medical College, Karamsad, India.Corresponding author.NAME, ADDRESS, E-MAIL ID OF THE CORRESPONDING AUTHOR: Dr. Manisha Kalpesh Gohel, 6, Punit Bunglows, Near La Casaa https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4866133/
154The effect of Lactobacillus helveticus fermented milk on acute changes in calcium metabolism in postmenopausal women, PubMed, April 4 2004, Narva M, Nevala R, Poussa T, Korpela R. The effect of Lactobacillus helveticus fermented milk on acute changes in calcium metabolism in postmenopausal women. Eur J Nutr. 2004 Apr;43(2):61-8. doi: 10.1007/s00394-004-0441-y, Epub 2004 Jan 6. PMID: 15083312, Institute of Biomedicine, Pharmacology, Helsinki University, Helsinki, Finland.Mirkka Narva 1, Riikka Nevala, Tuija Poussa, Riitta Korpela. https://pubmed.ncbi.nlm.nih.gov/15083312/
155Lactobacillus helveticus: importance in food and health, PMC, July 4, 2014, Giraffa G. Lactobacillus helveticus: importance in food and health. Front Microbiol. 2014 Jul 4;5:338. doi: 10.3389/fmicb.2014.00338. PMID: 25071750 ; PMCID: PMC4081610. Giorgio Giraffa*, Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Centro di Ricerca per le Produzioni Foraggere e Lattiero-Casearie, Lodi, Italy*Correspondence: ti.arcetne@affarig.oigroigThis article was submitted to Food Microbiology, a section of the journal Frontiers in Microbiology.Edited and reviewed by: Giovanna Suzzi, Università degli Studi di Teramo, Italyhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC4081610/
156Lactobacillus helveticus-fermented milk improves learning and memory in mice,PubMed, April 3, 2014,Ohsawa K, Uchida N, Ohki K, Nakamura Y, Yokogoshi H. Lactobacillus helveticus-fermented milk improves learning and memory in mice. Nutr Neurosci. 2015 Jul;18(5):232-40. doi: 10.1179/1476830514Y.0000000122, Epub 2014 Apr 3. PMID: 24694020, Kazuhito Ohsawa, Naoto Uchida, Kohji Ohki, Yasunori Nakamura, Hidehiko Yokogoshi https://pubmed.ncbi.nlm.nih.gov/24694020/
157Lactobacillus helveticus SBT2171 Inhibits Lymphocyte Proliferation by Regulation of the JNK Signaling Pathway, PMC, September 30, 2014, Hosoya T, Sakai F, Yamashita M, Shiozaki T, Endo T, Ukibe K, Uenishi H, Kadooka Y, Moriya T, Nakagawa H, Nakayama Y, Miyazaki T. Lactobacillus helveticus SBT2171 inhibits lymphocyte proliferation by regulation of the JNK signaling pathway. PLoS One. 2014 Sep 30;9(9):e108360. doi: 10.1371/journal.pone.0108360, PMID: 25268890 ; PMCID: PMC4182466, Tomohiro Hosoya,# 1Fumihiko Sakai,# 1 Maya Yamashita,1 Takuya Shiozaki, 2Tsutomu Endo, 3Ken Ukibe, 1 Hiroshi Uenishi, 1 Yukio Kadooka, 1 Tomohiro Moriya, 1 Hisako Nakagawa, 2 Yosuke Nakayama, 2 and Tadaaki Miyazaki 2 , * Milk Science Research Institute, Megmilk Snow Brand Co. LTD., Saitama, Japan,2 Department of Probiotics Immunology, Institute for Genetic Medicine, Hokkaido University, Hokkaido, Japan,3 Division of Molecular Immunology, Institute for Genetic Medicine, Hokkaido University, Hokkaido, Japan,Institut national de la santé et de la recherche médicale – Institut Cochin, France, #Contributed equally.* E-mail: pj.ca.iadukoh.dem.pop@ikazayim, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4182466/
158Oral intake of Lactobacillus helveticus-fermented milk whey decreased transepidermal water loss and prevented the onset of sodium dodecylsulfate-induced dermatitis in mice, PubMed,January 7, 2010, Baba H, Masuyama A, Yoshimura C, Aoyama Y, Takano T, Ohki K. Oral intake of Lactobacillus helveticus-fermented milk whey decreased transepidermal water loss and prevented the onset of sodium dodecylsulfate-induced dermatitis in mice. Biosci Biotechnol Biochem. 2010;74(1):18-23. doi: 10.1271/bbb.90370 Epub 2010 Jan 7. PMID: 20057148. Hidehiko Baba 1, Akihiro Masuyama, Chiaki Yoshimura, Yoshiko Aoyama, Toshiaki Takano, Kohji Ohki , https://pubmed.ncbi.nlm.nih.gov/20057148/
159Lactobacillus helveticus HY7801 ameliorates vulvovaginal candidiasis in mice by inhibiting fungal growth and NF-κB activation, PubMed,June 23, 2012,Joo HM, Kim KA, Myoung KS, Ahn YT, Lee JH, Huh CS, Han MJ, Kim DH. Lactobacillus helveticus HY7801 ameliorates vulvovaginal candidiasis in mice by inhibiting fungal growth and NF-κB activation. Int Immunopharmacol. 2012 Sep;14(1):39-46. doi: 10.1016/j.intimp.2012.05.023Epub 2012 Jun 23. PMID: 22735758. Hyun-Min Joo 1, Kyung-Ah Kim, Kil-Sun Myoung, Young-Tae Ahn, Jung-Hee Lee, Chul-Sung Huh, Myung Joo Han, Department of Food and Nutrition, Kyung Hee University, 1, Hoegi, Dongdaemun-ku, Seoul 130-701, Korea. Dong-Hyun Kim, https://pubmed.ncbi.nlm.nih.gov/22735758/
160Effect of milk fermented with a Lactobacillus helveticus R389(+) proteolytic strain on the immune system and on the growth of 4T1 breast cancer cells in mice, PubMed, July 2006,Rachid M, Matar C, Duarte J, Perdigon G. Effect of milk fermented with a Lactobacillus helveticus R389(+) proteolytic strain on the immune system and on the growth of 4T1 breast cancer cells in mice. FEMS Immunol Med Microbiol. 2006 Jul;47(2):242-53. doi: 10.1111/j.1574-695X.2006.00088.x. PMID: 16831211. https://pubmed.ncbi.nlm.nih.gov/16831211/
161Milk fermented by Lactobacillus helveticus R389 and its non-bacterial fraction confer enhanced protection against Salmonella enteritidis serovar Typhimurium infection in mice, PubMed,November 27, 2006, Vinderola G, Matar C, Perdigón G. Milk fermented by Lactobacillus helveticus R389 and its non-bacterial fraction confer enhanced protection against Salmonella enteritidis serovar Typhimurium infection in mice. Immunobiology. 2007;212(2):107-18. doi: 10.1016/j.imbio.2006.09.003, Epub 2006 Nov 27. PMID: 17336831, Gabriel Vinderola 1, Chantal Matar, Gabriela Perdigón, Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145, Tucumán (4000), Argentina. https://pubmed.ncbi.nlm.nih.gov/17336831/
162Characterization of an antiproliferative exopolysaccharide (LHEPS-2) from Lactobacillus helveticus MB2-1, PubMed, February 5, 2014, Li W, Ji J, Tang W, Rui X, Chen X, Jiang M, Dong M. Characterization of an antiproliferative exopolysaccharide (LHEPS-2) from Lactobacillus helveticus MB2-1. Carbohydr Polym. 2014 May 25;105:334-40. doi: 10.1016/j.carbpol.2014.01.093. Epub 2014 Feb 5. PMID: 24708988,College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China.
163Anti-colon cancer and antioxidant activities of bovine skim milk fermented by selected Lactobacillus helveticus strains, PubMed, November 18, 2015,Elfahri KR, Vasiljevic T, Yeager T, Donkor ON. Anti-colon cancer and antioxidant activities of bovine skim milk fermented by selected Lactobacillus helveticus strains. J Dairy Sci. 2016 Jan;99(1):31-40. doi: 10.3168/jds.2015-10160Epub 2015 Nov 18. PMID: 26601580.K R Elfahri 1, T Vasiljevic 1, T Yeager 2, O N Donkor 3 , College of Health and Biomedicine, Victoria University, PO Box 14428, Melbourne, Australia 8001.College of Engineering and Science, Advanced Food Systems Research Unit, Victoria University, PO Box 14428, Melbourne, Australia 8001.College of Health and Biomedicine, Victoria University, PO Box 14428, Melbourne, Australia 8001. Electronic address: osaana.donkor@vu.edu.au.https://pubmed.ncbi.nlm.nih.gov/26601580/
164Characterization of a novel polysaccharide with anti-colon cancer activity from Lactobacillus helveticus MB2-1, PubMed,February 13, 2015,Li W, Tang W, Ji J, Xia X, Rui X, Chen X, Jiang M, Zhou J, Dong M. Characterization of a novel polysaccharide with anti-colon cancer activity from Lactobacillus helveticus MB2-1. Carbohydr Res. 2015 Jun 26;411:6-14. doi: 10.1016/j.carres.2014.12.014Epub 2015 Feb 13. PMID: 25942063. Wei Li 1, Weizhi Tang 1, Juan Ji 1, Xiudong Xia 2, Xin Rui 1, Xiaohong Chen 1, Mei Jiang 1, Jianzhong Zhou 2, Mingsheng Dong 3, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China.Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210095, PR China.College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China. Electronic address: dongms@njau.edu.cnhttps://pubmed.ncbi.nlm.nih.gov/25942063/
165Structural characterization and anticancer activity of cell-bound exopolysaccharide from Lactobacillus helveticus MB2-1, PubMed,March 31, 2015,Li W, Xia X, Tang W, Ji J, Rui X, Chen X, Jiang M, Zhou J, Zhang Q, Dong M. Structural characterization and anticancer activity of cell-bound exopolysaccharide from Lactobacillus helveticus MB2-1. J Agric Food Chem. 2015 Apr 8;63(13):3454-63. doi: 10.1021/acs.jafc.5b01086Epub 2015 Mar 31. PMID: 25798529. †College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, P. R. China.‡Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210095, P. R. China.https://pubmed.ncbi.nlm.nih.gov/25798529/
166Probiotic and anti-inflammatory attributes of an isolate Lactobacillus helveticus NS8 from Mongolian fermented koumiss, PMC, October 2, 2015, Rong J, Zheng H, Liu M, Hu X, Wang T, Zhang X, Jin F, Wang L. Probiotic and anti-inflammatory attributes of an isolate Lactobacillus helveticus NS8 from Mongolian fermented koumiss. BMC Microbiol. 2015 Oct 2;15:196. doi: 10.1186/s12866-015-0525-2 PMID: 26428623; PMCID: PMC4591576. Jingjing Rong,#Houfeng Zheng,#Ming Liu,Xu Hu,Tao Wang,Xingwei Zhang,Feng Jin,and Li Wang The Affiliated Hospital, School of Medicine, Hangzhou Normal University, Hangzhou, China, Institute of Psychology, Chinese Academy of Sciences, Beijing, China, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Beijing, China, University of the Chinese Academy of Sciences, Beijing, China, Jingjing Rong, Email: nc.ude.unzh@gnorjj, Contributor Information., Corresponding author., #Contributed equally., https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4591576/
168Interaction of acetic acid bacteria and lactic acid bacteria in multispecies solid-state fermentation of traditional Chinese cereal vinegar, PubMed, September 29, 2022, Xia M, Zhang X, Xiao Y, Sheng Q, Tu L, Chen F, Yan Y, Zheng Y, Wang M. Interaction of acetic acid bacteria and lactic acid bacteria in multispecies solid-state fermentation of traditional Chinese cereal vinegar. Front Microbiol. 2022 Sep 29;13:964855. doi: 10.3389/fmicb.2022.964855. PMID: 36246224; PMCID: PMC9557190., 1State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China.,2Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, Huazhong Agricultural University, Wuhan, China., 3Shanxi Zilin Vinegar Industry Co., Ltd., Shanxi Province Key Laboratory of Vinegar Fermentation Science and Engineering, Taiyuan, China. https://pubmed.ncbi.nlm.nih.gov/36246224/, https://www.frontiersin.org/articles/10.3389/fmicb.2022.964855/https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9557190/
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172Antiviral activities of kefir,Kefir: A protective dietary supplementation against viral infection, PMC, January, 2021, Hamida RS, Shami A, Ali MA, Almohawes ZN, Mohammed AE, Bin-Meferij MM. Kefir: A protective dietary supplementation against viral infection. Biomed Pharmacother. 2021 Jan;133:110974. doi: 10.1016/j.biopha.2020.110974. Epub 2020 Nov 11. PMID: 33186795; PMCID: PMC7655491.,Reham Samir Hamida,a Ashwag Shami,b Mohamed Abdelaal Ali,c Zakiah Nasser Almohawes,b Afrah E. Mohammed,b,* and Mashael Mohammed Bin-Meferijb,*aMolecular Biology Unit, Department of Zoology, Faculty of Science, Alexandria University, EgyptbDepartment of Biology, College of Science, Princess Nourah bint Abdulrahman University, Riyadh, Saudi ArabiacBiotechnology Unit, Department of Plant Production, College of Food and Agriculture Science, King Saud University, Riyadh, Saudi Arabia⁎Corresponding author. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7655491/
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175Kefir: A protective dietary supplementation against viral infection, PMC, January, 2021, Hamida RS, Shami A, Ali MA, Almohawes ZN, Mohammed AE, Bin-Meferij MM. Kefir: A protective dietary supplementation against viral infection. Biomed Pharmacother. 2021 Jan;133:110974. doi: 10.1016/j.biopha.2020.110974. Epub 2020 Nov 11. PMID: 33186795; PMCID: PMC7655491.,Reham Samir Hamida,a Ashwag Shami,b Mohamed Abdelaal Ali,c Zakiah Nasser Almohawes,b Afrah E. Mohammed,b,* and Mashael Mohammed Bin-Meferijb,*aMolecular Biology Unit, Department of Zoology, Faculty of Science, Alexandria University, EgyptbDepartment of Biology, College of Science, Princess Nourah bint Abdulrahman University, Riyadh, Saudi ArabiacBiotechnology Unit, Department of Plant Production, College of Food and Agriculture Science, King Saud University, Riyadh, Saudi Arabia⁎Corresponding author. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7655491/
179Kefir: A protective dietary supplementation against viral infection, PMC, January, 2021, Hamida RS, Shami A, Ali MA, Almohawes ZN, Mohammed AE, Bin-Meferij MM. Kefir: A protective dietary supplementation against viral infection. Biomed Pharmacother. 2021 Jan;133:110974. doi: 10.1016/j.biopha.2020.110974. Epub 2020 Nov 11. PMID: 33186795; PMCID: PMC7655491.,Reham Samir Hamida,a Ashwag Shami,b Mohamed Abdelaal Ali,c Zakiah Nasser Almohawes,b Afrah E. Mohammed,b,* and Mashael Mohammed Bin-Meferijb,*aMolecular Biology Unit, Department of Zoology, Faculty of Science, Alexandria University, EgyptbDepartment of Biology, College of Science, Princess Nourah bint Abdulrahman University, Riyadh, Saudi ArabiacBiotechnology Unit, Department of Plant Production, College of Food and Agriculture Science, King Saud University, Riyadh, Saudi Arabia⁎Corresponding author. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7655491/
181Kefir: A protective dietary supplementation against viral infection, PMC, January, 2021, Hamida RS, Shami A, Ali MA, Almohawes ZN, Mohammed AE, Bin-Meferij MM. Kefir: A protective dietary supplementation against viral infection. Biomed Pharmacother. 2021 Jan;133:110974. doi: 10.1016/j.biopha.2020.110974. Epub 2020 Nov 11. PMID: 33186795; PMCID: PMC7655491.,Reham Samir Hamida,a Ashwag Shami,b Mohamed Abdelaal Ali,c Zakiah Nasser Almohawes,b Afrah E. Mohammed,b,* and Mashael Mohammed Bin-Meferijb,*aMolecular Biology Unit, Department of Zoology, Faculty of Science, Alexandria University, EgyptbDepartment of Biology, College of Science, Princess Nourah bint Abdulrahman University, Riyadh, Saudi ArabiacBiotechnology Unit, Department of Plant Production, College of Food and Agriculture Science, King Saud University, Riyadh, Saudi Arabia⁎Corresponding author. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7655491/
182Kefir: A protective dietary supplementation against viral infection, PMC, January, 2021, Hamida RS, Shami A, Ali MA, Almohawes ZN, Mohammed AE, Bin-Meferij MM. Kefir: A protective dietary supplementation against viral infection. Biomed Pharmacother. 2021 Jan;133:110974. doi: 10.1016/j.biopha.2020.110974. Epub 2020 Nov 11. PMID: 33186795; PMCID: PMC7655491.,Reham Samir Hamida,a Ashwag Shami,b Mohamed Abdelaal Ali,c Zakiah Nasser Almohawes,b Afrah E. Mohammed,b,* and Mashael Mohammed Bin-Meferijb,*aMolecular Biology Unit, Department of Zoology, Faculty of Science, Alexandria University, EgyptbDepartment of Biology, College of Science, Princess Nourah bint Abdulrahman University, Riyadh, Saudi ArabiacBiotechnology Unit, Department of Plant Production, College of Food and Agriculture Science, King Saud University, Riyadh, Saudi Arabia⁎Corresponding author. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7655491/
183Kefir: A protective dietary supplementation against viral infection, PMC, January, 2021, Hamida RS, Shami A, Ali MA, Almohawes ZN, Mohammed AE, Bin-Meferij MM. Kefir: A protective dietary supplementation against viral infection. Biomed Pharmacother. 2021 Jan;133:110974. doi: 10.1016/j.biopha.2020.110974. Epub 2020 Nov 11. PMID: 33186795; PMCID: PMC7655491.,Reham Samir Hamida,a Ashwag Shami,b Mohamed Abdelaal Ali,c Zakiah Nasser Almohawes,b Afrah E. Mohammed,b,* and Mashael Mohammed Bin-Meferijb,*aMolecular Biology Unit, Department of Zoology, Faculty of Science, Alexandria University, EgyptbDepartment of Biology, College of Science, Princess Nourah bint Abdulrahman University, Riyadh, Saudi ArabiacBiotechnology Unit, Department of Plant Production, College of Food and Agriculture Science, King Saud University, Riyadh, Saudi Arabia⁎Corresponding author. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7655491/
184Kefir: A protective dietary supplementation against viral infection, PMC, January, 2021, Hamida RS, Shami A, Ali MA, Almohawes ZN, Mohammed AE, Bin-Meferij MM. Kefir: A protective dietary supplementation against viral infection. Biomed Pharmacother. 2021 Jan;133:110974. doi: 10.1016/j.biopha.2020.110974. Epub 2020 Nov 11. PMID: 33186795; PMCID: PMC7655491.,Reham Samir Hamida,a Ashwag Shami,b Mohamed Abdelaal Ali,c Zakiah Nasser Almohawes,b Afrah E. Mohammed,b,* and Mashael Mohammed Bin-Meferijb,*aMolecular Biology Unit, Department of Zoology, Faculty of Science, Alexandria University, EgyptbDepartment of Biology, College of Science, Princess Nourah bint Abdulrahman University, Riyadh, Saudi ArabiacBiotechnology Unit, Department of Plant Production, College of Food and Agriculture Science, King Saud University, Riyadh, Saudi Arabia⁎Corresponding author. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7655491/
185Kefir: A protective dietary supplementation against viral infection, PMC, January, 2021, Hamida RS, Shami A, Ali MA, Almohawes ZN, Mohammed AE, Bin-Meferij MM. Kefir: A protective dietary supplementation against viral infection. Biomed Pharmacother. 2021 Jan;133:110974. doi: 10.1016/j.biopha.2020.110974. Epub 2020 Nov 11. PMID: 33186795; PMCID: PMC7655491.,Reham Samir Hamida,a Ashwag Shami,b Mohamed Abdelaal Ali,c Zakiah Nasser Almohawes,b Afrah E. Mohammed,b,* and Mashael Mohammed Bin-Meferijb,*aMolecular Biology Unit, Department of Zoology, Faculty of Science, Alexandria University, EgyptbDepartment of Biology, College of Science, Princess Nourah bint Abdulrahman University, Riyadh, Saudi ArabiacBiotechnology Unit, Department of Plant Production, College of Food and Agriculture Science, King Saud University, Riyadh, Saudi Arabia⁎Corresponding author. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7655491/
186Kefir: A protective dietary supplementation against viral infection, PMC, January, 2021, Hamida RS, Shami A, Ali MA, Almohawes ZN, Mohammed AE, Bin-Meferij MM. Kefir: A protective dietary supplementation against viral infection. Biomed Pharmacother. 2021 Jan;133:110974. doi: 10.1016/j.biopha.2020.110974. Epub 2020 Nov 11. PMID: 33186795; PMCID: PMC7655491.,Reham Samir Hamida,a Ashwag Shami,b Mohamed Abdelaal Ali,c Zakiah Nasser Almohawes,b Afrah E. Mohammed,b,* and Mashael Mohammed Bin-Meferijb,*aMolecular Biology Unit, Department of Zoology, Faculty of Science, Alexandria University, EgyptbDepartment of Biology, College of Science, Princess Nourah bint Abdulrahman University, Riyadh, Saudi ArabiacBiotechnology Unit, Department of Plant Production, College of Food and Agriculture Science, King Saud University, Riyadh, Saudi Arabia⁎Corresponding author. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7655491/
187Kefir: A protective dietary supplementation against viral infection, PMC, January, 2021, Hamida RS, Shami A, Ali MA, Almohawes ZN, Mohammed AE, Bin-Meferij MM. Kefir: A protective dietary supplementation against viral infection. Biomed Pharmacother. 2021 Jan;133:110974. doi: 10.1016/j.biopha.2020.110974. Epub 2020 Nov 11. PMID: 33186795; PMCID: PMC7655491.,Reham Samir Hamida,a Ashwag Shami,b Mohamed Abdelaal Ali,c Zakiah Nasser Almohawes,b Afrah E. Mohammed,b,* and Mashael Mohammed Bin-Meferijb,*aMolecular Biology Unit, Department of Zoology, Faculty of Science, Alexandria University, EgyptbDepartment of Biology, College of Science, Princess Nourah bint Abdulrahman University, Riyadh, Saudi ArabiacBiotechnology Unit, Department of Plant Production, College of Food and Agriculture Science, King Saud University, Riyadh, Saudi Arabia⁎Corresponding author. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7655491/
188Kefir: A protective dietary supplementation against viral infection, PMC, January, 2021, Hamida RS, Shami A, Ali MA, Almohawes ZN, Mohammed AE, Bin-Meferij MM. Kefir: A protective dietary supplementation against viral infection. Biomed Pharmacother. 2021 Jan;133:110974. doi: 10.1016/j.biopha.2020.110974. Epub 2020 Nov 11. PMID: 33186795; PMCID: PMC7655491.,Reham Samir Hamida,a Ashwag Shami,b Mohamed Abdelaal Ali,c Zakiah Nasser Almohawes,b Afrah E. Mohammed,b,* and Mashael Mohammed Bin-Meferijb,*aMolecular Biology Unit, Department of Zoology, Faculty of Science, Alexandria University, EgyptbDepartment of Biology, College of Science, Princess Nourah bint Abdulrahman University, Riyadh, Saudi ArabiacBiotechnology Unit, Department of Plant Production, College of Food and Agriculture Science, King Saud University, Riyadh, Saudi Arabia⁎Corresponding author. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7655491/
189Kefir: A protective dietary supplementation against viral infection, PMC, January, 2021, Hamida RS, Shami A, Ali MA, Almohawes ZN, Mohammed AE, Bin-Meferij MM. Kefir: A protective dietary supplementation against viral infection. Biomed Pharmacother. 2021 Jan;133:110974. doi: 10.1016/j.biopha.2020.110974. Epub 2020 Nov 11. PMID: 33186795; PMCID: PMC7655491.,Reham Samir Hamida,a Ashwag Shami,b Mohamed Abdelaal Ali,c Zakiah Nasser Almohawes,b Afrah E. Mohammed,b,* and Mashael Mohammed Bin-Meferijb,*aMolecular Biology Unit, Department of Zoology, Faculty of Science, Alexandria University, EgyptbDepartment of Biology, College of Science, Princess Nourah bint Abdulrahman University, Riyadh, Saudi ArabiacBiotechnology Unit, Department of Plant Production, College of Food and Agriculture Science, King Saud University, Riyadh, Saudi Arabia⁎Corresponding author. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7655491/
190Kefir: A protective dietary supplementation against viral infection, PMC, January, 2021, Hamida RS, Shami A, Ali MA, Almohawes ZN, Mohammed AE, Bin-Meferij MM. Kefir: A protective dietary supplementation against viral infection. Biomed Pharmacother. 2021 Jan;133:110974. doi: 10.1016/j.biopha.2020.110974. Epub 2020 Nov 11. PMID: 33186795; PMCID: PMC7655491.,Reham Samir Hamida,a Ashwag Shami,b Mohamed Abdelaal Ali,c Zakiah Nasser Almohawes,b Afrah E. Mohammed,b,* and Mashael Mohammed Bin-Meferijb,*aMolecular Biology Unit, Department of Zoology, Faculty of Science, Alexandria University, EgyptbDepartment of Biology, College of Science, Princess Nourah bint Abdulrahman University, Riyadh, Saudi ArabiacBiotechnology Unit, Department of Plant Production, College of Food and Agriculture Science, King Saud University, Riyadh, Saudi Arabia⁎Corresponding author. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7655491/
191Kefir: A protective dietary supplementation against viral infection, PMC, January, 2021, Hamida RS, Shami A, Ali MA, Almohawes ZN, Mohammed AE, Bin-Meferij MM. Kefir: A protective dietary supplementation against viral infection. Biomed Pharmacother. 2021 Jan;133:110974. doi: 10.1016/j.biopha.2020.110974. Epub 2020 Nov 11. PMID: 33186795; PMCID: PMC7655491.,Reham Samir Hamida,a Ashwag Shami,b Mohamed Abdelaal Ali,c Zakiah Nasser Almohawes,b Afrah E. Mohammed,b,* and Mashael Mohammed Bin-Meferijb,*aMolecular Biology Unit, Department of Zoology, Faculty of Science, Alexandria University, EgyptbDepartment of Biology, College of Science, Princess Nourah bint Abdulrahman University, Riyadh, Saudi ArabiacBiotechnology Unit, Department of Plant Production, College of Food and Agriculture Science, King Saud University, Riyadh, Saudi Arabia⁎Corresponding author. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7655491/
192Kefir: A protective dietary supplementation against viral infection, PMC, January, 2021, Hamida RS, Shami A, Ali MA, Almohawes ZN, Mohammed AE, Bin-Meferij MM. Kefir: A protective dietary supplementation against viral infection. Biomed Pharmacother. 2021 Jan;133:110974. doi: 10.1016/j.biopha.2020.110974. Epub 2020 Nov 11. PMID: 33186795; PMCID: PMC7655491.,Reham Samir Hamida,a Ashwag Shami,b Mohamed Abdelaal Ali,c Zakiah Nasser Almohawes,b Afrah E. Mohammed,b,* and Mashael Mohammed Bin-Meferijb,*aMolecular Biology Unit, Department of Zoology, Faculty of Science, Alexandria University, EgyptbDepartment of Biology, College of Science, Princess Nourah bint Abdulrahman University, Riyadh, Saudi ArabiacBiotechnology Unit, Department of Plant Production, College of Food and Agriculture Science, King Saud University, Riyadh, Saudi Arabia⁎Corresponding author. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7655491/
193Antiviral activities of kefir,Kefir: A protective dietary supplementation against viral infection, PMC, January, 2021, Hamida RS, Shami A, Ali MA, Almohawes ZN, Mohammed AE, Bin-Meferij MM. Kefir: A protective dietary supplementation against viral infection. Biomed Pharmacother. 2021 Jan;133:110974. doi: 10.1016/j.biopha.2020.110974. Epub 2020 Nov 11. PMID: 33186795; PMCID: PMC7655491.,Reham Samir Hamida,a Ashwag
194Kefir: A protective dietary supplementation against viral infection, PMC, January, 2021, Hamida RS, Shami A, Ali MA, Almohawes ZN, Mohammed AE, Bin-Meferij MM. Kefir: A protective dietary supplementation against viral infection. Biomed Pharmacother. 2021 Jan;133:110974. doi: 10.1016/j.biopha.2020.110974. Epub 2020 Nov 11. PMID: 33186795; PMCID: PMC7655491.,Reham Samir Hamida,a Ashwag Shami,b Mohamed Abdelaal Ali,c Zakiah Nasser Almohawes,b Afrah E. Mohammed,b,* and Mashael Mohammed Bin-Meferijb,*aMolecular Biology Unit, Department of Zoology, Faculty of Science, Alexandria University, EgyptbDepartment of Biology, College of Science, Princess Nourah bint Abdulrahman University, Riyadh, Saudi ArabiacBiotechnology Unit, Department of Plant Production, College of Food and Agriculture Science, King Saud University, Riyadh, Saudi Arabia⁎Corresponding author. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7655491/
195Kefir: A protective dietary supplementation against viral infection, PMC, January, 2021, Hamida RS, Shami A, Ali MA, Almohawes ZN, Mohammed AE, Bin-Meferij MM. Kefir: A protective dietary supplementation against viral infection. Biomed Pharmacother. 2021 Jan;133:110974. doi: 10.1016/j.biopha.2020.110974. Epub 2020 Nov 11. PMID: 33186795; PMCID: PMC7655491.,Reham Samir Hamida,a Ashwag Shami,b Mohamed Abdelaal Ali,c Zakiah Nasser Almohawes,b Afrah E. Mohammed,b,* and Mashael Mohammed Bin-Meferijb,*aMolecular Biology Unit, Department of Zoology, Faculty of Science, Alexandria University, EgyptbDepartment of Biology, College of Science, Princess Nourah bint Abdulrahman University, Riyadh, Saudi ArabiacBiotechnology Unit, Department of Plant Production, College of Food and Agriculture Science, King Saud University, Riyadh, Saudi Arabia⁎Corresponding author. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7655491/
196Kefir mode of action against viral infection Kefir: A protective dietary supplementation against viral infection, PMC, January, 2021, Hamida RS, Shami A, Ali MA, Almohawes ZN, Mohammed AE, Bin-Meferij MM. Kefir: A protective dietary supplementation against viral infection. Biomed Pharmacother. 2021 Jan;133:110974. doi: 10.1016/j.biopha.2020.110974. Epub 2020 Nov 11. PMID: 33186795; PMCID: PMC7655491.,Reham Samir Hamida,a Ashwag Shami,b Mohamed Abdelaal Ali,c Zakiah Nasser Almohawes,b Afrah E. Mohammed,b,* and Mashael Mohammed Bin-Meferijb,*aMolecular Biology Unit, Department of Zoology, Faculty of Science, Alexandria University, EgyptbDepartment of Biology, College of Science, Princess Nourah bint Abdulrahman University, Riyadh, Saudi ArabiacBiotechnology Unit, Department of Plant Production, College of Food and Agriculture Science, King Saud University, Riyadh, Saudi Arabia⁎Corresponding author. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7655491/
197Lactobacillus kefiranofaciens: From Isolation and Taxonomy to Probiotic Properties and Applications,PMC, October 9, 2021, Georgalaki M, Zoumpopoulou G, Anastasiou R, Kazou M, Tsakalidou E. Lactobacillus kefiranofaciens: From Isolation and Taxonomy to Probiotic Properties and Applications. Microorganisms. 2021 Oct 16;9(10):2158. doi: 10.3390/microorganisms9102158. PMID: 34683479; PMCID: PMC8540521. , Marina Georgalaki,* Georgia Zoumpopoulou, Rania Anastasiou, Maria Kazou, and Effie Tsakalidou,Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece; rg.aua@zg (G.Z.); rg.aua@uoisatsanar (R.A.); rg.aua@airamk (M.K.); rg.aua@te (E.T.)*Correspondence: rg.aua@roegm https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8540521/
198Kombucha Tea—A Double Power of Bioactive Compounds from Tea and Symbiotic Culture of Bacteria and Yeasts (SCOBY), PMC, September 28, 2021, Antolak H, Piechota D, Kucharska A. Kombucha Tea-A Double Power of Bioactive Compounds from Tea and Symbiotic Culture of Bacteria and Yeasts (SCOBY). Antioxidants (Basel). 2021 Sep 28;10(10):1541. doi: 10.3390/antiox10101541. PMID: 34679676; PMCID: PMC8532973. Hubert Antolak,* Dominik Piechota, and Aleksandra KucharskaDaniel Franco Ruiz, Academic Editor, Jose Manuel Lorenzo Rodriguez, Academic Editor, and María López-Pedrouso, Academic Editor,Faculty of Biotechnology and Food Sciences, Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-530 Lodz, Poland; lp.zdol.p.ude@127332 (D.P.); lp.zdol.p.ude@771302 (A.K.)*Correspondence: lp.zdol.p@kalotna.trebuh, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8532973/
203Effect of Potential Probiotic Lactococcus lactis Subsp. lactis on Growth Performance, Intestinal Microbiota, Digestive Enzyme Activities, and Disease Resistance of Litopenaeus vannameinzyme Activities, and Disease Resistance of Litopenaeus vannamei, PubMed, June 9, 2017,Adel M, El-Sayed AM, Yeganeh S, Dadar M, Giri SS. Effect of Potential Probiotic Lactococcus lactis Subsp. lactis on Growth Performance, Intestinal Microbiota, Digestive Enzyme Activities, and Disease Resistance of Litopenaeus vannamei. Probiotics Antimicrob Proteins. 2017 Jun;9(2):150-156. doi: 10.1007/s12602-016-9235-9. PMID: 27822707. Adel M, El-Sayed AM, Yeganeh S, Dadar M, Giri SS. Effect of Potential Probiotic Lactococcus lactis Subsp. lactis on Growth Performance, Intestinal Microbiota, Digestive Enzyme Activities, and Disease Resistance of Litopenaeus vannamei. Probiotics Antimicrob Proteins. 2017 Jun;9(2):150-156. doi: 10.1007/s12602-016-9235-9. PMID: 27822707.,Milad Adel 1, Abdel-Fattah M El-Sayed 2, Sakineh Yeganeh 3, Maryam Dadar 4, Sib Sankar Giri 5, 1Department of Aquatic Animal Health and Diseases, Iranian Fisheries Science Research Institute (IFSRI), Agricultural Research Education and Extension Organization (AREEO), Tehran, Iran.2Oceanography Department, Faculty of Science, Alexandria University, Alexandria, Egypt.3Department of Fisheries, Sari Agricultural Sciences and Natural Resources University, Sari, Iran.4Razi Vaccine and Serum Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Karaj, Iran.5Laboratory of Aquatic Biomedicine, College of Veterinary Medicine and Research Institute for Veterinary Science, Seoul National University, Seoul, South Korea. gribiotek@gmail.com. https://pubmed.ncbi.nlm.nih.gov/27822707/
205Effects of ingesting milk fermented by Lactococcus lactis H61 on skin health in young women: a randomized double-blind study,PubMed, July 11, 2014,Kimoto-Nira H, Nagakura Y, Kodama C, Shimizu T, Okuta M, Sasaki K, Koikawa N, Sakuraba K, Suzuki C, Suzuki Y. Effects of ingesting milk fermented by Lactococcus lactis H61 on skin health in young women: a randomized double-blind study. J Dairy Sci. 2014 Sep;97(9):5898-903. doi: 10.3168/jds.2014-7980. Epub 2014 Jul 11. PMID: 25022690. H Kimoto-Nira 1, Y Nagakura 2, C Kodama 2, T Shimizu 3, M Okuta 4, K Sasaki 5, N Koikawa 2, K Sakuraba 2, C Suzuki 5, Y Suzuki 2 , NARO Institute of Livestock and Grassland Science, Ikenodai 2, Tsukuba, Ibaraki 305-0901, Japan. Electronic address: anne@affrc.go.jp.Juntendo University, Hiragagakuendai 1-1, Inzai, Chiba 270-1695, Japan.
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206Oral intake of heat-killed cells of Lactococcus lactis strain H61 promotes skin health in women, PMC,December 6, 2012, Kimoto-Nira H, Aoki R, Sasaki K, Suzuki C, Mizumachi K. Oral intake of heat-killed cells of Lactococcus lactis strain H61 promotes skin health in women. J Nutr Sci. 2012 Dec 6;1:e18. doi: 10.1017/jns.2012.22. PMID: 25191547; PMCID: PMC4153081.Hiromi Kimoto-Nira,*Reiji Aoki,Keisuke Sasaki,Chise Suzuki,and Koko MizumachiNARO Institute of Livestock and Grassland Science, Ikenodai 2, Tsukuba, Ibaraki 305-0901, Japan*Corresponding author: Dr H. Kimoto-Nira, fax +81 298 388606, email pj.og.crffa@enna, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4153081/
207Effects of Lactobacillus plantarum and Leuconostoc mesenteroides Probiotics on Human Seasonal and Avian Influenza Viruses, PubMed,June 28, 2018,Bae JY, Kim JI, Park S, Yoo K, Kim IH, Joo W, Ryu BH, Park MS, Lee I, Park MS. Effects of Lactobacillus plantarum and Leuconostoc mesenteroides Probiotics on Human Seasonal and Avian Influenza Viruses. J Microbiol Biotechnol. 2018 Jun 28;28(6):893-901. doi: 10.4014/jmb.1804.04001, 10.4014/jmb.1804.04001 PMID: 29847863. Joon-Yong Bae 1, Jin Il Kim 1, Sehee Park 1, Kirim Yoo 1, In-Ho Kim 2, Wooha Joo 3, Byng Hee Ryu 3, Mee Sook Park 1, Ilseob Lee 1, Man-Seong Park 1 Department of Microbiology, Institute for Viral Diseases, College of Medicine, Korea University, Seoul 02841, Republic of Korea.
208Microbial domestication signatures of Lactococcus lactis can be reproduced by experimental evolution, PMC, January 2012, Bachmann H, Starrenburg MJ, Molenaar D, Kleerebezem M, van Hylckama Vlieg JE. Microbial domestication signatures of Lactococcus lactis can be reproduced by experimental evolution. Genome Res. 2012 Jan;22(1):115-24. doi: 10.1101/gr.121285.111. Epub 2011 Nov 11. PMID: 22080491; PMCID: PMC3246198. Herwig Bachmann,1,2,3 Marjo J.C. Starrenburg,1,2 Douwe Molenaar,1,2,3 Michiel Kleerebezem,1,2,4,6 and Johan E.T. van Hylckama Vlieg1,2,5, 1NIZO Food Research, 6710BA Ede, The Netherlands;2Kluyver Centre for Genomics of Industrial Fermentation, 2600GA Delft, The Netherlands;3Vrije Universiteit Amsterdam, Systems Bioinformatics IBIVU, 1081HV Amsterdam, The Netherlands;4Laboratory for Microbiology, Wageningen University, 6703HB Wageningen, The Netherlands;5Danone Research, 91767 Palaiseau Cedex, France6Corresponding author.E-mail ln.ozin@mezebereelk.leihcim.https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3246198/
209Analysis of microbial diversity in apple vinegar fermentation process through 16s rDNA sequencing, PMC, April 2019, Song J, Zhang JH, Kang SJ, Zhang HYYuan J, Zeng CZ, Zhang F, Huang YL. Analysis of microbial diversity in apple vinegar fermentation process through 16s rDNA sequencing. Food Sci Nutr. 2019 Feb 27;7(4):1230-1238. doi: 10.1002/fsn3.944. PMID: 31024696; PMCID: PMC6475731.Juan Song, 1 Ji‐Hong Zhang,corresponding author 1 San‐Jiang Kang,corresponding author 1 Hai‐Yan Zhang, 1 Jing Yuan, 1 Chao‐Zhen Zeng, 1 Fang Zhang, 1 and Yu‐Long Huang 1 1 Agricultural Product Storage and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou, ChinaJi‐Hong Zhang, Email: moc.anis@zlhijgnahz.Contributor Information.corresponding authorCorresponding author.*CorrespondenceJi‐Hong Zhang & San‐Jiang Kang, Agricultural Product Storage and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou, China.Email: moc.anis@zlhijgnahz (J. H. Z); moc.361@30585gnaK (S. J. K.)https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6475731/
210Analysis of microbial diversity in apple vinegar fermentation process through 16s rDNA sequencing, PMC, April 2019, Song J, Zhang JH, Kang SJ, Zhang HYYuan J, Zeng CZ, Zhang F, Huang YL. Analysis of microbial diversity in apple vinegar fermentation process through 16s rDNA sequencing. Food Sci Nutr. 2019 Feb 27;7(4):1230-1238. doi: 10.1002/fsn3.944. PMID: 31024696; PMCID: PMC6475731.Juan Song, 1 Ji‐Hong Zhang,corresponding author 1 San‐Jiang Kang,corresponding author 1 Hai‐Yan Zhang, 1 Jing Yuan, 1 Chao‐Zhen Zeng, 1 Fang Zhang, 1 and Yu‐Long Huang 1 1 Agricultural Product Storage and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou, ChinaJi‐Hong Zhang, Email: moc.anis@zlhijgnahz.Contributor Information.corresponding authorCorresponding author.*CorrespondenceJi‐Hong Zhang & San‐Jiang Kang, Agricultural Product Storage and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou, China.Email: moc.anis@zlhijgnahz (J. H. Z); moc.361@30585gnaK (S. J. K.)https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6475731/
211 Lactococcus lactis food sources, Dandhea, March 22, 2023
212Role of Probiotics in the Management of COVID-19: A Computational Perspective, MDPI, January 10, 2022, Nguyen, Q.V.; Chong, L.C.; Hor, Y.-Y.; Lew, L.-C.; Rather, I.A.; Choi, S.-B. Role of Probiotics in the Management of COVID-19: A Computational Perspective. Nutrients 2022, 14, 274. https://doi.org/10.3390/nu14020274, by Quang Vo Nguyen 1ORCID,Li Chuin Chong 2ORCID,Yan-Yan Hor 3,Lee-Ching Lew 4ORCID,Irfan A. Rather 5,6,*ORCID andSy-Bing Choi 1,*1Centre for Bioinformatics, School of Data Sciences, Perdana University, Suite 9.2, 9th Floor, Wisma Chase Perdana, Changkat Semantan, Wilayah Persekutuan, Kuala Lumpur 50490, Malaysia2Beykoz Institute of Life Sciences and Biotechnology, Bezmialem Vakif University, Beykoz, Istanbul 34820, Turkey3Department of Biotechnology, Yeungnam University, 280 Daehak-Ro, Gyeongsan 38541, Gyeongbuk, Korea4Probionic Corporation, Jeonbuk Institute for Food-Bioindustry, Jeonju 54810, Korea5Department of Biological Sciences, Faculty of Science, King Abdulaziz University, P.O. Box 80203, Jeddah 21589, Saudi Arabia6Center of Excellence in Bionanoscience Research, King Abdulaziz University, P.O. Box 80203, Jeddah 21589, Saudi Arabia*Authors to whom correspondence should be addressed.Nutrients 2022, 14(2), 274; https://doi.org/10.3390/nu14020274Received: 16 December 2021 / Revised: 6 January 2022 / Accepted: 7 January 2022 / Published: 10 January 2022(This article belongs to the Special Issue Impact of Food, Nutrition, Probiotics, Prebiotics, Synbiotics and Medicinal Plants in COVID-19) https://www.mdpi.com/2072-6643/14/2/274
213Dietary intake of menaquinone is associated with a reduced risk of coronary heart disease: the Rotterdam StudyPubMed, November 2004, Geleijnse JM, Vermeer C, Grobbee DE, Schurgers LJ, Knapen MH, van der Meer IM, Hofman A, Witteman JC. Dietary intake of menaquinone is associated with a reduced risk of coronary heart disease: the Rotterdam Study. J Nutr. 2004 Nov;134(11):3100-5. doi: 10.1093/jn/134.11.3100PMID: 15514282. Johanna M Geleijnse 1, Cees Vermeer, Diederick E Grobbee, Leon J Schurgers, Marjo H J Knapen, Irene M van der Meer, Albert Hofman, Jacqueline C M Witteman, Department of Epidemiology & Biostatistics, Erasmus Medical Center Rotterdam, Rotterdam, The Netherlands. https://pubmed.ncbi.nlm.nih.gov/15514282/
215Interaction of acetic acid bacteria and lactic acid bacteria in multispecies solid-state fermentation of traditional Chinese cereal vinegar, PubMed, September 29, 2022, Xia M, Zhang X, Xiao Y, Sheng Q, Tu L, Chen F, Yan Y, Zheng Y, Wang M. Interaction of acetic acid bacteria and lactic acid bacteria in multispecies solid-state fermentation of traditional Chinese cereal vinegar. Front Microbiol. 2022 Sep 29;13:964855. doi: 10.3389/fmicb.2022.964855. PMID: 36246224; PMCID: PMC9557190., 1State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China.,2Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, Huazhong Agricultural University, Wuhan, China., 3Shanxi Zilin Vinegar Industry Co., Ltd., Shanxi Province Key Laboratory of Vinegar Fermentation Science and Engineering, Taiyuan, China. https://pubmed.ncbi.nlm.nih.gov/36246224/, https://www.frontiersin.org/articles/10.3389/fmicb.2022.964855/
216A review of probiotic supplementation in healthy adults: helpful or hype? Nature, March 28, 2018, Saman Khalesi, Nick Bellissimo, Corneel Vandelanotte, Susan Williams, Dragana Stanley & Christopher Irwin , European Journal of Clinical Nutrition volume 73, pages24–37 (2019)Cite this articlehttps://www.nature.com/articles/s41430-018-0135-9
218Diversity of the microbiota involved in wine and organic apple cider submerged vinegar production as revealed by DHPLC analysis and next-generation sequencing, PubMed, February 10, 2016, Trček J, Mahnič A, Rupnik M. Diversity of the microbiota involved in wine and organic apple cider submerged vinegar production as revealed by DHPLC analysis and next-generation sequencing. Int J Food Microbiol. 2016 Apr 16;223:57-62. doi: 10.1016/j.ijfoodmicro.2016.02.007. Epub 2016 Feb 10. PMID: 26897250.Janja Trček 1, Aleksander Mahnič 2, Maja Rupnik 3, 1University of Maribor, Faculty of Natural Sciences and Mathematics, Department of Biology, Maribor, Slovenia; University of Maribor, Faculty of Chemistry and Chemical Engineering, Maribor, Slovenia. Electronic address: janja.trcek@uni-mb.si.2National Laboratory for Health, Environment and Food, NLZOH, Maribor, Slovenia.3National Laboratory for Health, Environment and Food, NLZOH, Maribor, Slovenia; University of Maribor, Faculty of Medicine, Maribor, Slovenia; Centre of Excellence for Integrated Approaches in Chemistry and Biology of Proteins, Ljubljana, Slovenia.,https://pubmed.ncbi.nlm.nih.gov/26897250/
220Lactobacillus lactisfood sources, Dandhea, July 1, 2022
221Putative probiotic lactic acid bacteria isolated from sauerkraut fermentations,PubMed, September 7, 2018, Touret T, Oliveira M, Semedo-Lemsaddek T. Putative probiotic lactic acid bacteria isolated from sauerkraut fermentations. PLoS One. 2018 Sep 7;13(9):e0203501. doi: 10.1371/journal.pone.0203501. PMID: 30192827; PMCID: PMC6128568. PMID: 30192827 PMCID: PMC6128568 DOI: 10.1371/journal.pone.0203501, https://pubmed.ncbi.nlm.nih.gov/30192827
222Effect of acetic acid inactivation of SARS-CoV-2 , PubMed, February 8, 2023, , Amruta N, Maness NJ, Gressett TE, Tsuchiya Y, Kishi M, Bix G. Effect of acetic acid inactivation of SARS-CoV-2. PLoS One. 2023 Feb 8;18(2):e0276578. doi: 10.1371/journal.pone.0276578. PMID: 36753524; PMCID: PMC9907812, Narayanappa Amruta 1, Nicholas J Maness 2 3, Timothy E Gressett 1 4, Yoshihiro Tsuchiya 5, Mikiya Kishi 5, Gregory Bix 1 4 6, 1Wayne State University School of Medicine, Detroit, MI, USA.2Department of Dermatology, Wayne State University School of Medicine, Detroit, MI, USA., https://pubmed.ncbi.nlm.nih.gov/36753524/https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9907812/
223I Tried Apple Cider Vinegar Shots for 30 Days—Here’s What Happened, Prevention, January 26, 2018, Stephanie Booth
224Effect of acetic acid inactivation of SARS-CoV-2 , PubMed, February 8, 2023, , Amruta N, Maness NJ, Gressett TE, Tsuchiya Y, Kishi M, Bix G. Effect of acetic acid inactivation of SARS-CoV-2. PLoS One. 2023 Feb 8;18(2):e0276578. doi: 10.1371/journal.pone.0276578. PMID: 36753524; PMCID: PMC9907812, Narayanappa Amruta 1, Nicholas J Maness 2 3, Timothy E Gressett 1 4, Yoshihiro Tsuchiya 5, Mikiya Kishi 5, Gregory Bix 1 4 6, 1Wayne State University School of Medicine, Detroit, MI, USA.2Department of Dermatology, Wayne State University School of Medicine, Detroit, MI, USA., https://pubmed.ncbi.nlm.nih.gov/36753524/https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9907812/
226THE HEAT RESISTANCE OF LACTOBACILLI FOUND IN AMERICAN CHEDDAR CHEESE, University of Minnesota, St. Paul, January 6, 1947, , W. L. SLATTER2 AND tI. O. HALVORSON3, University of Minnesota, St. Paul,https://doi.org/10.3168/jds.S0022-0302(47)92343-6https://www.sciencedirect.com/science/article/pii/S0022030247923436Thermostability of Probiotics and Their α-Galactosidases and the Potential for Bean Products ,PMC, February 18, 2014, Liu X, Champagne CP, Lee BH, Boye JI, Casgrain M. Thermostability of Probiotics and Their α -Galactosidases and the Potential for Bean Products. Biotechnol Res Int. 2014;2014:472723. doi: 10.1155/2014/472723. Epub 2014 Feb 18. PMID: 24744923; PMCID: PMC3948641.Xiaoli Liu, 1 Claude P. Champagne, 2 ,* Byong H. Lee, 2 , 3 Joyce I. Boye, 2 and Michel Casgrain 4, 1Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China2Agriculture and Agri-Food Canada, Food Research and Development Centre, 3600 Casavant O. Saint-Hyacinthe, QC, Canada J2S 8E33School of Biotechnology, Jiangnan University, Wuxi 214122, China4Bonduelle North America, 540, Chemin des Patriotes, Saint-Denis-sur-Richelieu, QC, Canada J0H 1K0*Claude P. Champagne: ac.cg.rga@engapmahc.edualcAcademic Editor: Gabriel A. Monteiro https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3948641/
227A review of probiotic supplementation in healthy adults: helpful or hype? Nature, March 28, 2018, Saman Khalesi, Nick Bellissimo, Corneel Vandelanotte, Susan Williams, Dragana Stanley & Christopher Irwin , European Journal of Clinical Nutrition volume 73, pages24–37 (2019)Cite this articlehttps://www.nature.com/articles/s41430-018-0135-9
229The Gastrointestinal Microbiome: Alcohol Effects on the Composition of Intestinal Microbiota,PubMed, 2015, Engen PA, Green SJ, Voigt RM, Forsyth CB, Keshavarzian A. The Gastrointestinal Microbiome: Alcohol Effects on the Composition of Intestinal Microbiota. Alcohol Res. 2015;37(2):223-36. PMID: 26695747; PMCID: PMC4590619. Engen PA, Green SJ, Voigt RM, Forsyth CB, Keshavarzian A. The Gastrointestinal Microbiome: Alcohol Effects on the Composition of Intestinal Microbiota. Alcohol Res. 2015;37(2):223-36. PMID: 26695747; PMCID: PMC4590619.1Rush University Medical Center, Chicago, Illinois.2Utrecht Institute for Pharmaceutical Sciences, Utrecht University, Utrecht, the Netherlands. https://pubmed.ncbi.nlm.nih.gov/26695747/
230The Gastrointestinal Microbiome: Alcohol Effects on the Composition of Intestinal Microbiota,PubMed, 2015, Engen PA, Green SJ, Voigt RM, Forsyth CB, Keshavarzian A. The Gastrointestinal Microbiome: Alcohol Effects on the Composition of Intestinal Microbiota. Alcohol Res. 2015;37(2):223-36. PMID: 26695747; PMCID: PMC4590619. Engen PA, Green SJ, Voigt RM, Forsyth CB, Keshavarzian A. The Gastrointestinal Microbiome: Alcohol Effects on the Composition of Intestinal Microbiota. Alcohol Res. 2015;37(2):223-36. PMID: 26695747; PMCID: PMC4590619.1Rush University Medical Center, Chicago, Illinois.2Utrecht Institute for Pharmaceutical Sciences, Utrecht University, Utrecht, the Netherlands. https://pubmed.ncbi.nlm.nih.gov/26695747/
231Antibiotic-induced changes in the human gut microbiota for the most commonly prescribed antibiotics in primary care in the UK: a systematic review,PubMed, September 21, 2020, Elvers KT, Wilson VJ, Hammond A, Duncan L, Huntley AL, Hay AD, van der Werf ET. Antibiotic-induced changes in the human gut microbiota for the most commonly prescribed antibiotics in primary care in the UK: a systematic review. BMJ Open. 2020 Sep 21;10(9):e035677. doi: 10.1136/bmjopen-2019-035677. PMID: 32958481; PMCID: PMC7507860.Karen T Elvers 1, Victoria J Wilson 2, Ashley Hammond 2, Lorna Duncan 2, Alyson L Huntley 2, Alastair D Hay 2, Esther T van der Werf 3 4, Bristol Medical School, University of Bristol, Bristol, UK.2Centre of Academic Primary Care, Bristol Medical School, University of Bristol, Bristol, UK.3Centre of Academic Primary Care, Bristol Medical School, University of Bristol, Bristol, UK e.vanderwerf@louisbolk.nl.4Department of Integrative Medicine, Louis Bolk Institute, Bunnik, The Netherlands.https://pubmed.ncbi.nlm.nih.gov/32958481/
232Antibiotic-induced changes in the human gut microbiota for the most commonly prescribed antibiotics in primary care in the UK: a systematic review,PubMed, September 21, 2020, Elvers KT, Wilson VJ, Hammond A, Duncan L, Huntley AL, Hay AD, van der Werf ET. Antibiotic-induced changes in the human gut microbiota for the most commonly prescribed antibiotics in primary care in the UK: a systematic review. BMJ Open. 2020 Sep 21;10(9):e035677. doi: 10.1136/bmjopen-2019-035677. PMID: 32958481; PMCID: PMC7507860.Karen T Elvers 1, Victoria J Wilson 2, Ashley Hammond 2, Lorna Duncan 2, Alyson L Huntley 2, Alastair D Hay 2, Esther T van der Werf 3 4, Bristol Medical School, University of Bristol, Bristol, UK.2Centre of Academic Primary Care, Bristol Medical School, University of Bristol, Bristol, UK.3Centre of Academic Primary Care, Bristol Medical School, University of Bristol, Bristol, UK e.vanderwerf@louisbolk.nl.4Department of Integrative Medicine, Louis Bolk Institute, Bunnik, The Netherlands.https://pubmed.ncbi.nlm.nih.gov/32958481/
233Interaction between gut microbiota and COVID-19 and its vaccines, PMC, October 28,2022, Leung JSM. Interaction between gut microbiota and COVID-19 and its vaccines. World J Gastroenterol. 2022 Oct 28;28(40):5801-5806. doi: 10.3748/wjg.v28.i40.5801. PMID: 36353201; PMCID: PMC9639653.John S M Leung, John S M Leung, Cardiothoracic Unit, St. Paul’s Hospital, Hong Kong, China. kh.moc.oohay@nhojnamuisgnuel;Author contributions: Leung JSM is the sole author and contributed to the entire article.Corresponding author: John S M Leung, FRCS (Ed), MBBS, Doctor, Cardiothoracic Unit, St. Paul’s Hospital, 2 Eastern Hospital Road, Hong Kong, China. kh.moc.oohay@nhojnamuisgnuel https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9639653/
234Smoking and the intestinal microbiome,PubMed, April 6, 2018, v,Savin Z, Kivity S, Yonath H, Yehuda S. Smoking and the intestinal microbiome. Arch Microbiol. 2018 Jul;200(5):677-684. doi: 10.1007/s00203-018-1506-2. Epub 2018 Apr 6. PMID: 29626219.,Ziv Savin 1, Shaye Kivity 1 2 3 4, Hagith Yonath 1 5, Shoenfeld Yehuda 6 7 8, PMID: 29626219 DOI: 10.1007/s00203-018-1506-2 https://pubmed.ncbi.nlm.nih.gov/29626219/
235Smoking and the intestinal microbiome,PubMed, April 6, 2018, v,Savin Z, Kivity S, Yonath H, Yehuda S. Smoking and the intestinal microbiome. Arch Microbiol. 2018 Jul;200(5):677-684. doi: 10.1007/s00203-018-1506-2. Epub 2018 Apr 6. PMID: 29626219.,Ziv Savin 1, Shaye Kivity 1 2 3 4, Hagith Yonath 1 5, Shoenfeld Yehuda 6 7 8, PMID: 29626219 DOI: 10.1007/s00203-018-1506-2 https://pubmed.ncbi.nlm.nih.gov/29626219/
236Long-Term Coffee Consumption is Associated with Fecal Microbial Composition in Humans, PMC, May 1, 2020,González S, Salazar N, Ruiz-Saavedra S, Gómez-Martín M, de Los Reyes-Gavilán CG, Gueimonde M. Long-Term Coffee Consumption is Associated with Fecal Microbial Composition in Humans. Nutrients. 2020 May 1;12(5):1287. doi: 10.3390/nu12051287. PMID: 32369976; PMCID:Sonia González,1,2 Nuria Salazar,2,3 Sergio Ruiz-Saavedra,2,3 María Gómez-Martín,1,2 Clara G. de los Reyes-Gavilán,2,3 and Miguel Gueimonde2,3,*1Department of Functional Biology, University of Oviedo, 33006 Oviedo, Spain; se.ivoinu@seralosgainos (S.G.); moc.liamg@tramogairam (M.G.-M.)2Diet, Microbiota and Health Group, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), 33011 Oviedo, Spain; se.cisc.alpi@gsairun (N.S.); moc.liamg@3asziuroigres (S.R.-S.); se.cisc.alpi@nalivag_seyerg (C.G.d.l.R.-G.)3Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias (IPLA-CSIC), 33300 Villaviciosa, Asturias, Spain*Correspondence: se.cisc.alpi@ednomieugm; Tel.: +34-985892131 PMC7282261.https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7282261/
237Effects of high fructose corn syrup on intestinal microbiota structure and obesity in mice,PubMed, March 2, 2022,Wang X, Zhu L, Li X, Wang X, Hao R, Li J. Effects of high fructose corn syrup on intestinal microbiota structure and obesity in mice. NPJ Sci Food. 2022 Mar 2;6(1):17. doi: 10.1038/s41538-022-00133-7. PMID: 35236837; PMCID: PMC8891263.Xiaorong Wang 1 2, Liying Zhu 2, Xiaoqiong Li 2, Xin Wang 2 3, Ruirong Hao 4, Jinjun Li 5, 1College of Animal Science, Shanxi Agricultural University, Taigu, 030801, P. R. China.2Institute of Food Sciences, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021, P. R. China.3State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021, P. R. China.4College of Animal Science, Shanxi Agricultural University, Taigu, 030801, P. R. China. hrr823229@126.com.5Institute of Food Sciences, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021, P. R. China. lijinjun@zaas.ac.cn., https://pubmed.ncbi.nlm.nih.gov/35236837/
238Chronic Effects of Dietary Pesticides on the Gut Microbiome and Neurodevelopment,PubMed, June 30, 2022, Gama J, Neves B, Pereira A. Chronic Effects of Dietary Pesticides on the Gut Microbiome and Neurodevelopment. Front Microbiol. 2022 Jun 30;13:931440. doi: 10.3389/fmicb.2022.931440. PMID: 35847088; PMCID: PMC9279132, Jessica Gama 1, Bianca Neves 2, Antonio Pereira 1 3, PMID: 35847088 PMCID: PMC9279132 DOI: 10.3389/fmicb.2022.931440, https://pubmed.ncbi.nlm.nih.gov/35847088/
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240Trans Fatty Acid Intake Induces Intestinal Inflammation and Impaired Glucose Tolerance,PMC, April 29, 2021, Okamura T, Hashimoto Y, Majima S, Senmaru T, Ushigome E, Nakanishi N, Asano M, Yamazaki M, Takakuwa H, Hamaguchi M, Fukui M. Trans Fatty Acid Intake Induces Intestinal Inflammation and Impaired Glucose Tolerance. Front Immunol. 2021 Apr 29;12:669672. doi: 10.3389/fimmu.2021.669672. PMID: 33995404; PMCID: PMC8117213.Takuro Okamura, 1 Yoshitaka Hashimoto, 1 Saori Majima, 1 Takafumi Senmaru, 1 Emi Ushigome, 1 Naoko Nakanishi, 1 Mai Asano, 1 Masahiro Yamazaki, 1 Hiroshi Takakuwa, 2 Masahide Hamaguchi, 1 , * and Michiaki Fukui 1 1 Department of Endocrinology and Metabolism, Graduate School of Medical Science, Kyoto Prefectural University of Medicine, Kyoto, Japan2 Chromatography Mass Spectrometry Sales Department, Life Science and Applied Markets Group, Agilent Technologies, Tokyo, JapanEdited by: Takahiro Masuda, Kyushu University, JapanReviewed by: Ravinder K. Nagpal, Florida State University, United States; Paramananda Saikia, Cleveland Clinic, United States*Correspondence: Masahide Hamaguchi, pj.ca.m-upk.otok@amahmThis article was submitted to Molecular Innate Immunity, a section of the journal Frontiers in Immunologyhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC8117213/
241Trans Fatty Acid Intake Induces Intestinal Inflammation and Impaired Glucose Tolerance,PMC, April 29, 2021, Okamura T, Hashimoto Y, Majima S, Senmaru T, Ushigome E, Nakanishi N, Asano M, Yamazaki M, Takakuwa H, Hamaguchi M, Fukui M. Trans Fatty Acid Intake Induces Intestinal Inflammation and Impaired Glucose Tolerance. Front Immunol. 2021 Apr 29;12:669672. doi: 10.3389/fimmu.2021.669672. PMID: 33995404; PMCID: PMC8117213.Takuro Okamura, 1 Yoshitaka Hashimoto, 1 Saori Majima, 1 Takafumi Senmaru, 1 Emi Ushigome, 1 Naoko Nakanishi, 1 Mai Asano, 1 Masahiro Yamazaki, 1 Hiroshi Takakuwa, 2 Masahide Hamaguchi, 1 , * and Michiaki Fukui 1 1 Department of Endocrinology and Metabolism, Graduate School of Medical Science, Kyoto Prefectural University of Medicine, Kyoto, Japan2 Chromatography Mass Spectrometry Sales Department, Life Science and Applied Markets Group, Agilent Technologies, Tokyo, JapanEdited by: Takahiro Masuda, Kyushu University, JapanReviewed by: Ravinder K. Nagpal, Florida State University, United States; Paramananda Saikia, Cleveland Clinic, United States*Correspondence: Masahide Hamaguchi, pj.ca.m-upk.otok@amahmThis article was submitted to Molecular Innate Immunity, a section of the journal Frontiers in Immunologyhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC8117213/
243Chemotherapy-Induced Intestinal Microbiota Dysbiosis Impairs Mucosal Homeostasis by Modulating Toll-like Receptor Signaling Pathways,PMC, August 31, 2021, Wei L, Wen XS, Xian CJ. Chemotherapy-Induced Intestinal Microbiota Dysbiosis Impairs Mucosal Homeostasis by Modulating Toll-like Receptor Signaling Pathways. Int J Mol Sci. 2021 Aug 31;22(17):9474. doi: 10.3390/ijms22179474. PMID: 34502383; PMCID: PMC8431669., Ling Wei,1 Xue-Sen Wen,1,* and Cory J. Xian2,*1School of Pharmaceutical Sciences, Cheeloo College of Medicine, Shandong University, Jinan 250012, China; nc.ude.uds.liam@5030LW2UniSA Clinical & Health Science, City West Campus, University of South Australia, Adelaide, SA 5001, Australia*Correspondence: nc.ude.uds@xsw (X.-S.W.); ua.ude.asinu@naix.yroc (C.J.X.); Tel.: +86-531-88382028 (X.-S.W.); +61-88302-1944 (C.J.X.), https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8431669/
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245Radiotherapy and the gut microbiome: facts and fiction, PubMed, January 13, 2021, Liu J, Liu C, Yue J. Radiotherapy and the gut microbiome: facts and fiction. Radiat Oncol. 2021 Jan 13;16(1):9. doi: 10.1186/s13014-020-01735-9. PMID: 33436010; PMCID: PMC7805150.,Jing Liu 1, Chao Liu 1, Jinbo Yue 21Department of Radiation Oncology, Shandong Cancer Hospital and Institute, Shandong First Medical University and Shandong Academy of Medical Sciences, 440 Jiyan Road, Jinan, 250117, Shandong, China.2Department of Radiation Oncology, Shandong Cancer Hospital and Institute, Shandong First Medical University and Shandong Academy of Medical Sciences, 440 Jiyan Road, Jinan, 250117, Shandong, China. yuejinbo@hotmail.com. https://pubmed.ncbi.nlm.nih.gov/33436010/
246B Vitamins and Their Roles in Gut Health,PMC, June 7, 2022, Hossain KS, Amarasena S, Mayengbam S. B Vitamins and Their Roles in Gut Health. Microorganisms. 2022 Jun 7;10(6):1168. doi: 10.3390/microorganisms10061168. PMID: 35744686; PMCID: PMC9227236., Khandkar Shaharina Hossain, Sathya Amarasena, and Shyamchand Mayengbam*, Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL A1C 5S7, Canada; ac.num@niassohsk (K.S.H.); ac.num@anesaramaasy (S.A.)*Correspondence: ac.num@mabgneyams; Tel.: +1-709-864-2761 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9227236/
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250The human skin microbiome, Nature, January 15, 2018, Byrd, A., Belkaid, Y. & Segre, J. The human skin microbiomeThe human skin microbiome. Nat Rev Microbiol 16, 143–155 (2018). aAllyson L. Byrd, b.Yasmine Belkaid & c.Julia A. Segre , a.Microbial Genomics Section, National Human Genome Research Institute, a.National Institutes of Health, Bethesda, 20892, Maryland, USA a.Department of Bioinformatics, Boston University, Boston, 02215, Massachusetts, USA, a. b.Mucosal Immunology Section, Laboratory of Parasitic Diseases, a. b.National Institute of Allergy and Infectious Diseases, a.b.c.National Institutes of Health, Bethesda, 20892, Maryland, USA, a. Department of Cancer Immunology, Genentech, South San Francisco, 94080, California, USA,b. Department of Intramural Research, b.National Institute of Allergy and Infectious Diseases Microbiome Program, c.Microbial Genomics Section, c.National Human Genome Research Institute. https://doi.org/10.1038/nrmicro.2017.157, https://www.nature.com/articles/nrmicro.2017.157Spp stands for plural of species or multiple species.https://medical-dictionary.thefreedictionary.com/spp.
251Bacterial Hand Contamination and Transfer after Use of Contaminated Bulk-Soap-Refillable Dispensers, PMC,May 2011, ▿†, Zapka CA, Campbell EJ, Maxwell SL, Gerba CP, Dolan MJ, Arbogast JW, Macinga DR. Bacterial hand contamination and transfer after use of contaminated bulk-soap-refillable dispensers. Appl Environ Microbiol. 2011 May;77(9):2898-904. doi: 10.1128/AEM.02632-10 Epub 2011 Mar 18. PMID: 21421792 PMCID: PMC3126420.Carrie A. Zapka,1,* Esther J. Campbell,2 Sheri L. Maxwell,3 Charles P. Gerba,3 Michael J. Dolan,1 James W. Arbogast,1 and David R. Macinga1, 2BioScience Laboratories, Inc., Bozeman, Montana 597153Department of Soil, Water, and Environmental Science, University of Arizona, Tucson, Arizona 85721*Corresponding author. Mailing address: GOJO Industries, Inc., P.O. Box 991, Akron, OH 44309-0991., Phone: (330) 255-6573. Fax: (330) 255-6115. E-mail: moc.ojog@cakpaz. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3126420/?tool=pmcentrez
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259Effect of alcohol-based hand rub on hand microbiome and hand skin health in hospitalized adult stem cell transplant patients: a pilot , PMC, June 1, 2016, Mukherjee PK, Chandra J, Retuerto M, Arters KA, Consolo MC, Patterson A, Bajaksouzian S, Arbogast JW, Cartner TJ, Jacobs MR, Ghannoum MA, Salata RA. Effect of alcohol-based hand rub on hand microbiome and hand skin health in hospitalized adult stem cell transplant patients: A pilot study. J Am Acad Dermatol. 2018 Jun;78(6):1218-1221.e5. doi: 10.1016/j.jaad.2017.11.046. Epub 2017 Dec 1. PMID: 29203437; PMCID: PMC5951739., Pranab K. Mukherjee, PhD,1,* Jyotsna Chandra, PhD,1 Mauricio Retuerto, BS,1 Karen A. Arters, BSN,2 Mary C. Consolo, BS,1 A’ja Patterson, HS/BSN,1 Saralee Bajaksouzian, MS,3 James W. Arbogast, PhD,4 Todd J. Cartner, BS,4 Michael R. Jacobs, MD, PhD,3 Mahmoud A. Ghannoum, PhD,1 and Robert A. Salata, MD2,* study, 1Department of Dermatology, Case Western Reserve University and University Hospitals Cleveland Medical Center, Cleveland, OH 441062Department of Medicine, Case Western Reserve University and University Hospitals Cleveland Medical Center, Cleveland, OH 441063Department of Clinical Pathology, Case Western Reserve University and University Hospitals Cleveland Medical Center, Cleveland, OH 441064GOJO Industries, One GOJO Plaza, Akron, OH 44311*Corresponding Authors: Pranab K. Mukherjee, PhD. Center for Medical Mycology, Department of Dermatology, Case Western Reserve University and University Hospitals Cleveland Medical Center, Cleveland, OH 44106. Ph: 216-368-1131. ude.esac@eejrehkuM.banarP; Robert A. Salata, MD, FACP, FIDSA. Department of Medicine, Case Western Reserve University and University Hospitals Case Medical Center, Cleveland, OH 44106. gro.slatipsohhu@atalas.trebor, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5951739/
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263Effect of acetic acid inactivation of SARS-CoV-2, Plos One, February 8, 2023 , Roles Conceptualization, Investigation, Project administration, Resources, Supervision, Writing – review & editing, E-mail: gbix@tulane.edu, Affiliations Department of Neurosurgery, Clinical Neuroscience Research Center, Tulane University School of Medicine, New Orleans, LA, United States of America, Tulane Brain Institute, Tulane University, New Orleans, LA, United States of America, Department of Neurology, Tulane University School of Medicine, New Orleans, LA, United States of Americahttps://journals.plos.org/plosone/article?id=10.1371/journal.pone.0276578
264Effect of acetic acid inactivation of SARS-CoV-2, Plos One, February 8, 2023 , Roles Conceptualization, Investigation, Project administration, Resources, Supervision, Writing – review & editing, E-mail: gbix@tulane.edu, Affiliations Department of Neurosurgery, Clinical Neuroscience Research Center, Tulane University School of Medicine, New Orleans, LA, United States of America, Tulane Brain Institute, Tulane University, New Orleans, LA, United States of America, Department of Neurology, Tulane University School of Medicine, New Orleans, LA, United States of Americahttps://journals.plos.org/plosone/article?id=10.1371/journal.pone.0276578
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270Essential Oils as Antimicrobial Agents—Myth or Real Alternative?PMC, June 24, 2019, Wińska K, Mączka W, Łyczko J, Grabarczyk M, Czubaszek A, Szumny A. Essential Oils as Antimicrobial Agents-Myth or Real Alternative? Molecules. 2019 Jun 5;24(11):2130. doi: 10.3390/molecules24112130 PMID: 31195752 ; PMCID: PMC6612361.Katarzyna Wińska,1,*Wanda Mączka,1,*Jacek Łyczko,1Małgorzata Grabarczyk,1Anna Czubaszek,2and Antoni Szumny1 1Department of Chemistry, Wrocław University of Environmental and Life Sciences, Norwida 25, 50-375 Wrocław, Poland; lp.ude.rwpu@okzcyl.kecaj (J.Ł.); lp.teno@bargam (M.G.); lp.ude.rwpu@ynmuzs.inotna (A.S.)2Department of Fermentation and Cereals Technology, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37/41, 51-630 Wrocław, Poland; lp.ude.rwpu@kezsabuzc.anna*Correspondence: lp.ude.rwpu@aksniw.anyzratak (K.W.); lp.ude.rwpu@akzcam.adnaw (W.M.); Tel.: +48-71-320-5213 (K.W. & W.M.) https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6612361/
271Essential Oils as Antimicrobial Agents—Myth or Real Alternative?PMC, June 24, 2019, Wińska K, Mączka W, Łyczko J, Grabarczyk M, Czubaszek A, Szumny A. Essential Oils as Antimicrobial Agents-Myth or Real Alternative? Molecules. 2019 Jun 5;24(11):2130. doi: 10.3390/molecules24112130 PMID: 31195752 ; PMCID: PMC6612361.Katarzyna Wińska,1,*Wanda Mączka,1,*Jacek Łyczko,1Małgorzata Grabarczyk,1Anna Czubaszek,2and Antoni Szumny1 1Department of Chemistry, Wrocław University of Environmental and Life Sciences, Norwida 25, 50-375 Wrocław, Poland; lp.ude.rwpu@okzcyl.kecaj (J.Ł.); lp.teno@bargam (M.G.); lp.ude.rwpu@ynmuzs.inotna (A.S.)2Department of Fermentation and Cereals Technology, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37/41, 51-630 Wrocław, Poland; lp.ude.rwpu@kezsabuzc.anna*Correspondence: lp.ude.rwpu@aksniw.anyzratak (K.W.); lp.ude.rwpu@akzcam.adnaw (W.M.); Tel.: +48-71-320-5213 (K.W. & W.M.) https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6612361/
273Comparative study on the antiviral activity of selected monoterpenes derived from essential oils,PubMed, May 24, 2010, Phytother Res. 2010 May;24(5):673-9. doi: 10.1002/ptr.2955, PMID: 19653195; PMCID: PMC7167768.Akram Astani 1, Jürgen Reichling, Paul Schnitzler Department of Virology, Hygiene Institute, University of Heidelberg, Heidelberg, Germany. https://pubmed.ncbi.nlm.nih.gov/19653195/
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278Chamomile: A herbal medicine of the past with bright future, PMC, November 1, 2010, Srivastava JK, Shankar E, Gupta S. Chamomile: A herbal medicine of the past with bright future. Mol Med Rep. 2010 Nov 1;3(6):895-901. doi: 10.3892/mmr.2010.377 PMID: 21132119 ; PMCID: PMC2995283.,Janmejai K Srivastava,1,2,* Eswar Shankar,1,2 and Sanjay Gupta1,2,3 , 1Department of Urology & Nutrition, Case Western Reserve University, Cleveland, Ohio 441062Department of Urology & Nutrition, University Hospitals Case Medical Center, Cleveland, Ohio 441063Department of Urology & Nutrition, Case Comprehensive Cancer Center, Cleveland, Ohio 44106Correspondence to: Sanjay Gupta, Ph. D., Department of Urology, Case Western Reserve University, 10900 Euclid Avenue, Cleveland, Ohio 44106, Phone: (216) 368 6162; Fax: (216) 368 0213; ude.esac@atpug.yajnas*Current address: Amity Institute of Biotechnology (Mango Orchard Campus), Amity University, Lucknow Campus, Viraj Khand 5, Gomti Nagar, Lucknow, India, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2995283/
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280Comparative study on the antiviral activity of selected monoterpenes derived from essential oils,PubMed, May 24, 2010, Astani A, Reichling J, Schnitzler P. Comparative study on the antiviral activity of selected monoterpenes derived from essential oils. Phytother Res. 2010 May;24(5):673-9. doi: 10.1002/ptr.2955; PMCID: PMC7167768, Akram Astani 1, Jürgen Reichling, Paul Schnitzler, Department of Virology, Hygiene Institute, University of Heidelberg, Heidelberg, Germany, https://www.ncbi.nlm.nih.gov/pubmed/19653195
281Comparative study on the antiviral activity of selected monoterpenes derived from essential oils,PubMed, May 24, 2010, Astani A, Reichling J, Schnitzler P. Comparative study on the antiviral activity of selected monoterpenes derived from essential oils. Phytother Res. 2010 May;24(5):673-9. doi: 10.1002/ptr.2955; PMCID: PMC7167768, Akram Astani 1, Jürgen Reichling, Paul Schnitzler, Department of Virology, Hygiene Institute, University of Heidelberg, Heidelberg, Germany, https://www.ncbi.nlm.nih.gov/pubmed/19653195
282Essential Oils as Antimicrobial Agents—Myth or Real Alternative?PMC, June 24, 2019, Wińska K, Mączka W, Łyczko J, Grabarczyk M, Czubaszek A, Szumny A. Essential Oils as Antimicrobial Agents-Myth or Real Alternative? Molecules. 2019 Jun 5;24(11):2130. doi: 10.3390/molecules24112130 PMID: 31195752 ; PMCID: PMC6612361.Katarzyna Wińska,1,*Wanda Mączka,1,*Jacek Łyczko,1Małgorzata Grabarczyk,1Anna Czubaszek,2and Antoni Szumny1 1Department of Chemistry, Wrocław University of Environmental and Life Sciences, Norwida 25, 50-375 Wrocław, Poland; lp.ude.rwpu@okzcyl.kecaj (J.Ł.); lp.teno@bargam (M.G.); lp.ude.rwpu@ynmuzs.inotna (A.S.)2Department of Fermentation and Cereals Technology, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37/41, 51-630 Wrocław, Poland; lp.ude.rwpu@kezsabuzc.anna*Correspondence: lp.ude.rwpu@aksniw.anyzratak (K.W.); lp.ude.rwpu@akzcam.adnaw (W.M.); Tel.: +48-71-320-5213 (K.W. & W.M.) https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6612361/
283Chamomile: A herbal medicine of the past with bright future, PMC, November 1, 2010, Srivastava JK, Shankar E, Gupta S. Chamomile: A herbal medicine of the past with bright future. Mol Med Rep. 2010 Nov 1;3(6):895-901. doi: 10.3892/mmr.2010.377 PMID: 21132119 ; PMCID: PMC2995283.,Janmejai K Srivastava,1,2,* Eswar Shankar,1,2 and Sanjay Gupta1,2,3 , 1Department of Urology & Nutrition, Case Western Reserve University, Cleveland, Ohio 441062Department of Urology & Nutrition, University Hospitals Case Medical Center, Cleveland, Ohio 441063Department of Urology & Nutrition, Case Comprehensive Cancer Center, Cleveland, Ohio 44106Correspondence to: Sanjay Gupta, Ph. D., Department of Urology, Case Western Reserve University, 10900 Euclid Avenue, Cleveland, Ohio 44106, Phone: (216) 368 6162; Fax: (216) 368 0213; ude.esac@atpug.yajnas*Current address: Amity Institute of Biotechnology (Mango Orchard Campus), Amity University, Lucknow Campus, Viraj Khand 5, Gomti Nagar, Lucknow, India, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2995283/
284Toxic Ingredients You Should Avoid, Scentses4d,May 1, 2019, Anna Elize, adapted from article by Cherie Tamai
297Remineralization of Artificial Caries in Primary Teeth by Grape Seed Extract: An In Vitro Study,PMC, December 18, 2013, Mirkarimi M, Eskandarion S, Bargrizan M, Delazar A, Kharazifard MJ. Remineralization of artificial caries in primary teeth by grape seed extract: an in vitro study. J Dent Res Dent Clin Dent Prospects. 2013 Fall;7(4):206-10. doi: 10.5681/joddd.2013.033. Epub 2013 Dec 18. PMID: 24578818; PMCID: PMC3935551.Mahkameh Mirkarimi, 1 ,* Solmauz Eskandarion, 2 Majid Bargrizan, 3 Abbas Delazar, 4 and Mohammad Javad Kharazifard 5,1Assistant Professor, Department of Pediatric dentistry, Children and Adolescent Health Research Center, Zahedan University of Medical Sciences, Za-hedan, Iran2Assistant Professor, Department of Dental Materials, Faculty of Dentistry, Shahid Beheshti University of Medical Sciences, Tehran, Iran3Associate Professor, Department of Pediatric Dentistry, Faculty of Dentistry, Shahid Beheshti University of Medical Sciences, Tehran, Iran4Professor of Faculty of Pharmacy and Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.5Phd Candidate of Epidemiology Department of Epidemiology and Biostatistics, School of public health, Tehran University of Medical Sciences, Tehran, Iran*Corresponding Author;moc.liamtoh@002imirakrim https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3935551/
298The nitrate–nitrite–nitric oxide pathway in physiology and therapeutics,Nature, February 2008, Lundberg, J., Weitzberg, E. & Gladwin, M. The nitrate–nitrite–nitric oxide pathway in physiology and therapeutics. Nat Rev Drug Discov 7, 156–167 (2008). https://doi.org/10.1038/nrd2466https://www.nature.com/articles/nrd2466
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302From Nitrate to Nitric Oxide: The Role of Salivary Glands and Oral Bacteria, PubMed, October 7, 2016, Qu XM, Wu ZF, Pang BX, Jin LY, Qin LZ, Wang SL. J Dent Res. 2016 Dec;95(13):1452-1456. doi: 10.1177/0022034516673019. Epub 2016 Oct 7. PMID: 27872324, X M Qu 1, Z F Wu 1, B X Pang 1, L Y Jin 1, L Z Qin 1, S L Wang 2 3, 1Molecular Laboratory for Gene Therapy and Tooth Regeneration, Beijing Key Laboratory of Tooth Regeneration and Function Reconstruction, School of Stomatology, Capital Medical University, Beijing, China.2Molecular Laboratory for Gene Therapy and Tooth Regeneration, Beijing Key Laboratory of Tooth Regeneration and Function Reconstruction, School of Stomatology, Capital Medical University, Beijing, China slwang@ccmu.edu.cn.3Department of Biochemistry and Molecular Biology, School of Basic Medical Sciences, Capital Medical University, Beijing, China, https://pubmed.ncbi.nlm.nih.gov/27872324/
304The increase in plasma nitrite after a dietary nitrate load is markedly attenuated by an antibacterial mouthwash,Pubmed, August 30, 2008, Govoni M, Jansson EA, Weitzberg E, Lundberg JO. The increase in plasma nitrite after a dietary nitrate load is markedly attenuated by an antibacterial mouthwash. Nitric Oxide. 2008 Dec;19(4):333-7. doi: 10.1016/j.niox.2008.08.003. Epub 2008 Aug 30. PMID: 18793740.Mirco Govoni 1, Emmelie A Jansson, Eddie Weitzberg, Jon O Lundberg, Department of Physiology and Pharmacology, Karolinska Institutet, Nanna Svartz väg 2, S-17177 Stockholm, Sweden. https://pubmed.ncbi.nlm.nih.gov/28939409/
312Fiber and Prebiotics: Mechanisms and Health Benefits, PMC, Aptil 22, 2013, Slavin J. Fiber and prebiotics: mechanisms and health benefits. Nutrients. 2013 Apr 22;5(4):1417-35. doi: 10.3390/nu5041417. PMID: 23609775; PMCID: PMC3705355.Joanne Slavin, Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, St. Paul, MN 55344, USA; E-Mail: ude.nmu@nivalsj; Tel.: +1-612-624-7234; Fax: +1-612-625-5272 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3705355/
313Fiber and Prebiotics: Mechanisms and Health Benefits, PMC, Aptil 22, 2013, Slavin J. Fiber and prebiotics: mechanisms and health benefits. Nutrients. 2013 Apr 22;5(4):1417-35. doi: 10.3390/nu5041417. PMID: 23609775; PMCID: PMC3705355.Joanne Slavin, Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, St. Paul, MN 55344, USA; E-Mail: ude.nmu@nivalsj; Tel.: +1-612-624-7234; Fax: +1-612-625-5272 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3705355/
315Prebiotics: Definition, Types, Sources, Mechanisms, and Clinical Applications ,PubMed, March 9, 2019, Davani-Davari D, Negahdaripour M, Karimzadeh I, Seifan M, Mohkam M, Masoumi SJ, Berenjian A, Ghasemi Y. Prebiotics: Definition, Types, Sources, Mechanisms, and Clinical Applications. Foods. 2019 Mar 9;8(3):92. doi: 10.3390/foods8030092. PMID: 30857316; PMCID: PMC6463098, Dorna Davani-Davari,1 Manica Negahdaripour,2,3 Iman Karimzadeh,4 Mostafa Seifan,5,* Milad Mohkam,6 Seyed Jalil Masoumi,7 Aydin Berenjian,5 and Younes Ghasemi2,3,7,8,* 1Pharmaceutical Biotechnology Incubator, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz 71348, Iran; moc.liamg@d.inavad.d2Department of Pharmaceutical Biotechnology, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz 71348, Iran; moc.liamg@ruopiradhageN.acinaM3Pharmaceutical Sciences Research Center, Shiraz University of Medical Sciences, Shiraz 71348, Iran4Department of Clinical Pharmacy, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz 71348, Iran; moc.oohay@namihedazmirak5Faculty of Science and Engineering, University of Waikato, Hamilton 3216, New Zealand; zn.ca.otakiaw@naijnereb.nidyA6Biotechnology Research Center, Shiraz University of Medical Sciences, Shiraz 71348, Iran; moc.oohay@74makhoM.daliM7Nutrition Research Center, Department of Clinical Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz 71348, Iran; moc.liamg@47imuosam.J8Department of Medical Biotechnology, School of Advanced Medical Sciences and Technologies, Shiraz University of Medical Sciences, Shiraz 71348, Iran*Correspondence: zn.ca.otakiaw@nafiesm (M.S.); ri.ca.smus@yimesahg (Y.G.); Tel.: +64-07-838-4173 (M.S.); +98-71-324-26729 (Y.G.)https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6463098/ and https://www.mdpi.com/2304-8158/8/3/92
317Fiber and Prebiotics: Mechanisms and Health Benefits, PMC, Aptil 22, 2013, Slavin J. Fiber and prebiotics: mechanisms and health benefits. Nutrients. 2013 Apr 22;5(4):1417-35. doi: 10.3390/nu5041417. PMID: 23609775; PMCID: PMC3705355.Joanne Slavin, Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, St. Paul, MN 55344, USA; E-Mail: ude.nmu@nivalsj; Tel.: +1-612-624-7234; Fax: +1-612-625-5272 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3705355/
318Evidences and perspectives of the use of probiotics, prebiotics, synbiotics, and postbiotics as adjuvants for prevention and treatment of COVID-19: A bibliometric analysis and systematic review, PMC, January 2, 2022, Xavier-Santos D, Padilha M, Fabiano GA, Vinderola G, Gomes Cruz A, Sivieri K, Costa Antunes AE. Evidences and perspectives of the use of probiotics, prebiotics, synbiotics, and postbiotics as adjuvants for prevention and treatment of COVID-19: A bibliometric analysis and systematic review. Trends Food Sci Technol. 2022 Feb;120:174-192. doi: 10.1016/j.tifs.2021.12.033. Epub 2022 Jan 2. Erratum in: Trends Food Sci Technol. 2022 Mar;121:156-160. PMID: 35002079; PMCID: PMC8720301. Douglas Xavier-Santos,a Marina Padilha,b Giovanna Alexandre Fabiano,a Gabriel Vinderola,c Adriano Gomes Cruz,d Katia Sivieri,e and Adriane Elisabete Costa Antunesa,∗, aSchool of Applied Sciences (FCA), State University of Campinas, 1300 Pedro Zaccaria St, Zip Code 13484-350, Limeira, SP, BrazilbDepartment of Social and Applied Nutrition, Federal University of Rio de Janeiro, Rio de Janeiro, RJ, Zip Code 21941-902, BrazilcInstituto de Lactología Industrial (INLAIN, UNL-CONICET), Facultad de Ingeniería Química, Universidad Nacional Del Litoral, Santiago Del Estero 2829, Santa Fe, 3000, ArgentinadDepartment of Food, Federal Institute of Science and Technology of Rio de Janeiro (IFRJ), 121/125 Senador Furtado St, Zip Code 20270-021, Rio de Janeiro, RJ, BrazileDepartment of Food and Nutrition, School of Pharmaceutical Sciences, São Paulo State University (UNESP), Rodovia Araraquara Jaú Km 1, Zip Code 14800-903, Araraquara, SP, Brazil∗Corresponding author.https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8720301/
319Evidences and perspectives of the use of probiotics, prebiotics, synbiotics, and postbiotics as adjuvants for prevention and treatment of COVID-19: A bibliometric analysis and systematic review, PMC, January 2, 2022, Xavier-Santos D, Padilha M, Fabiano GA, Vinderola G, Gomes Cruz A, Sivieri K, Costa Antunes AE. Evidences and perspectives of the use of probiotics, prebiotics, synbiotics, and postbiotics as adjuvants for prevention and treatment of COVID-19: A bibliometric analysis and systematic review. Trends Food Sci Technol. 2022 Feb;120:174-192. doi: 10.1016/j.tifs.2021.12.033. Epub 2022 Jan 2. Erratum in: Trends Food Sci Technol. 2022 Mar;121:156-160. PMID: 35002079; PMCID: PMC8720301. Douglas Xavier-Santos,a Marina Padilha,b Giovanna Alexandre Fabiano,a Gabriel Vinderola,c Adriano Gomes Cruz,d Katia Sivieri,e and Adriane Elisabete Costa Antunesa,∗, aSchool of Applied Sciences (FCA), State University of Campinas, 1300 Pedro Zaccaria St, Zip Code 13484-350, Limeira, SP, BrazilbDepartment of Social and Applied Nutrition, Federal University of Rio de Janeiro, Rio de Janeiro, RJ, Zip Code 21941-902, BrazilcInstituto de Lactología Industrial (INLAIN, UNL-CONICET), Facultad de Ingeniería Química, Universidad Nacional Del Litoral, Santiago Del Estero 2829, Santa Fe, 3000, ArgentinadDepartment of Food, Federal Institute of Science and Technology of Rio de Janeiro (IFRJ), 121/125 Senador Furtado St, Zip Code 20270-021, Rio de Janeiro, RJ, BrazileDepartment of Food and Nutrition, School of Pharmaceutical Sciences, São Paulo State University (UNESP), Rodovia Araraquara Jaú Km 1, Zip Code 14800-903, Araraquara, SP, Brazil∗Corresponding author.https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8720301/
320Fiber and Prebiotics: Mechanisms and Health Benefits, PMC, Aptil 22, 2013, Slavin J. Fiber and prebiotics: mechanisms and health benefits. Nutrients. 2013 Apr 22;5(4):1417-35. doi: 10.3390/nu5041417. PMID: 23609775; PMCID: PMC3705355.Joanne Slavin, Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, St. Paul, MN 55344, USA; E-Mail: ude.nmu@nivalsj; Tel.: +1-612-624-7234; Fax: +1-612-625-5272 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3705355/
321Fiber and Prebiotics: Mechanisms and Health Benefits, PMC, Aptil 22, 2013, Slavin J. Fiber and prebiotics: mechanisms and health benefits. Nutrients. 2013 Apr 22;5(4):1417-35. doi: 10.3390/nu5041417. PMID: 23609775; PMCID: PMC3705355.Joanne Slavin, Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, St. Paul, MN 55344, USA; E-Mail: ude.nmu@nivalsj; Tel.: +1-612-624-7234; Fax: +1-612-625-5272 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3705355/
322Fiber and Prebiotics: Mechanisms and Health Benefits, PMC, Aptil 22, 2013, Slavin J. Fiber and prebiotics: mechanisms and health benefits. Nutrients. 2013 Apr 22;5(4):1417-35. doi: 10.3390/nu5041417. PMID: 23609775; PMCID: PMC3705355.Joanne Slavin, Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, St. Paul, MN 55344, USA; E-Mail: ude.nmu@nivalsj; Tel.: +1-612-624-7234; Fax: +1-612-625-5272 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3705355/
325Fiber and Prebiotics: Mechanisms and Health Benefits, PMC, Aptil 22, 2013, Slavin J. Fiber and prebiotics: mechanisms and health benefits. Nutrients. 2013 Apr 22;5(4):1417-35. doi: 10.3390/nu5041417. PMID: 23609775; PMCID: PMC3705355.Joanne Slavin, Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, St. Paul, MN 55344, USA; E-Mail: ude.nmu@nivalsj; Tel.: +1-612-624-7234; Fax: +1-612-625-5272 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3705355/
326Fiber and Prebiotics: Mechanisms and Health Benefits, PMC, Aptil 22, 2013, Slavin J. Fiber and prebiotics: mechanisms and health benefits. Nutrients. 2013 Apr 22;5(4):1417-35. doi: 10.3390/nu5041417. PMID: 23609775; PMCID: PMC3705355.Joanne Slavin, Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, St. Paul, MN 55344, USA; E-Mail: ude.nmu@nivalsj; Tel.: +1-612-624-7234; Fax: +1-612-625-5272 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3705355/
327Fiber and Prebiotics: Mechanisms and Health Benefits, PMC, Aptil 22, 2013, Slavin J. Fiber and prebiotics: mechanisms and health benefits. Nutrients. 2013 Apr 22;5(4):1417-35. doi: 10.3390/nu5041417. PMID: 23609775; PMCID: PMC3705355.Joanne Slavin, Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, St. Paul, MN 55344, USA; E-Mail: ude.nmu@nivalsj; Tel.: +1-612-624-7234; Fax: +1-612-625-5272 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3705355/
328Fiber and Prebiotics: Mechanisms and Health Benefits, PMC, Aptil 22, 2013, Slavin J. Fiber and prebiotics: mechanisms and health benefits. Nutrients. 2013 Apr 22;5(4):1417-35. doi: 10.3390/nu5041417. PMID: 23609775; PMCID: PMC3705355.Joanne Slavin, Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, St. Paul, MN 55344, USA; E-Mail: ude.nmu@nivalsj; Tel.: +1-612-624-7234; Fax: +1-612-625-5272 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3705355/Fiber and Prebiotics: Mechanisms and Health Benefits, PMC, Aptil 22, 2013, Slavin J. Fiber and prebiotics: mechanisms and health benefits. Nutrients. 2013 Apr 22;5(4):1417-35. doi: 10.3390/nu5041417. PMID: 23609775; PMCID: PMC3705355.Joanne Slavin, Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, St. Paul, MN 55344, USA; E-Mail: ude.nmu@nivalsj; Tel.: +1-612-624-7234; Fax: +1-612-625-5272 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3705355/
329The gut microbiome in health and in disease, PMC, January , 2015 Shreiner AB, Kao JY, Young VB. The gut microbiome in health and in disease. Curr Opin Gastroenterol. 2015 Jan;31(1):69-75. doi: 10.1097/MOG.0000000000000139. PMID: 25394236; PMCID: PMC4290017.Andrew B. Shreiner,1 John Y. Kao,1 and Vincent B. Young2, 1Division of Gastroenterology, Department of Internal Medicine, University of Michigan Medical School2Division of Infectious Diseases, Department of Internal Medicine, University of Michigan Medical SchoolCorresponding author info: Vincent B. Young, M.D., Ph.D., Division of Infectious Diseases, Department of Internal Medicine, Department of Microbiology & Immunology, University of Michigan Health System, 1520B MSRB I SPC 5666, 1150 W. Medical Center Dr., Ann Arbor, MI 48109-5666, USA. Tel: 734-764-2237; Fax: 734-763-4168; ude.hcimu@ivgnuoy, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4290017/
331Intake of dietary fibers, including resistant starch (RS), has been shown to favorably affect the health of the gut microbiome.PubMed, February 8, 2022, DeMartino P, Johnston EA, Petersen KS, Kris-Etherton PM, Cockburn DW. Additional Resistant Starch from One Potato Side Dish per Day Alters the Gut Microbiota but Not Fecal Short-Chain Fatty Acid Concentrations. Nutrients. 2022 Feb 8;14(3):721. doi: 10.3390/nu14030721. PMID: 35277080; Peter DeMartino 1, Emily A Johnston 2, Kristina S Petersen 2 3, Penny M Kris-Etherton 2, Darrell W Cockburn 1, PMCID: PMC8840755.1Department of Food Science, Pennsylvania State University, University Park, PA 16802, USA.2Department of Nutritional Sciences, Pennsylvania State University, University Park, PA 16802, USA.3Department of Nutritional Sciences, Texas Tech University, Lubbock, TX 79409, USA., https://pubmed.ncbi.nlm.nih.gov/35277080/
332Inulin: Properties, health benefits and food applications, PubMed, April 8, 2016, Shoaib M, Shehzad A, Omar M, Rakha A, Raza H, Sharif HR, Shakeel A, Ansari A, Niazi S. Inulin: Properties, health benefits and food applications. Carbohydr Polym. 2016 Aug 20;147:444-454. doi: 10.1016/j.carbpol.2016.04.020. Epub 2016 Apr 8. PMID: 27178951.,Muhammad Shoaib 1, Aamir Shehzad 2, Mukama Omar 3, Allah Rakha 4, Husnain Raza 5, Hafiz Rizwan Sharif 6, Azam Shakeel 4, Anum Ansari 4, Sobia Niazi 5, 1National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture, Faisalabad 38040, Pakistan; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China. Electronic address: shoaib_ju@hotmail.com.2National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture, Faisalabad 38040, Pakistan. Electronic address: draamir@uaf.edu.pk.3Key Laboratory of Carbohydrate Chemistry and Biotechnology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, PR China.4National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture, Faisalabad 38040, Pakistan.5National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture, Faisalabad 38040, Pakistan; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China.6State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China.,https://pubmed.ncbi.nlm.nih.gov/27178951/
333Preventing Colorectal Cancer through Prebiotics, PMC, June 18, 2021, Mahdavi M, Laforest-Lapointe I, Massé E. Preventing Colorectal Cancer through Prebiotics. Microorganisms. 2021 Jun 18;9(6):1325. doi: 10.3390/microorganisms9061325. PMID: 34207094; PMCID: PMC8234836.,Manijeh Mahdavi,1 Isabelle Laforest-Lapointe,2 and Eric Massé1,*1Department of Biochemistry and Functional Genomics, University of Sherbrooke, Sherbrooke, QC J1E 4K8, Canada; ac.ekoorbrehsu@ivadhaM.hejinaM2Department of Biology, University of Sherbrooke, Sherbrooke, QC J1E 4K8, Canada; ac.ekoorbrehsu@etniopal-tserofal.ellebasi*Correspondence: ac.ekoorbrehsu@essam.cire, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8234836/
334Nutraceuticals in Colorectal Cancer: A Mechanistic Approach, PMC, June 20, 2018, Rossi M, Mirbagheri SEYEDS, Keshavarzian A, Bishehsari F. Nutraceuticals in colorectal cancer: A mechanistic approach. Eur J Pharmacol. 2018 Aug 15;833:396-402. doi: 10.1016/j.ejphar.2018.06.027. Epub 2018 Jun 20. PMID: 29935172; PMCID: PMC6063737., Marco Rossi, Seyed Sina Mirbagheri, Ali Keshavarzian, and Faraz Bishehsari* Department of Internal Medicine, Division of Digestive Diseases, Hepatology, and Nutrition, Rush University Medical Center, Chicago, IL 60612, USA*Corresponding author. Tel.: +1-312-563-4092. ude.hsur@irashehsib_zaraf, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6063737/
335Effects of Dietary Supplementation with Carrot-Derived Rhamnogalacturonan-I (cRG-I) on Accelerated Protective Immune Responses and Quality of Life in Healthy Volunteers Challenged with Rhinovirus in a Randomized Trial, PubMed, Octber 12, 2022, McKay S, Teitsma-Jansen A, Floris E, Dekker T, Smids B, Khurshid R, Calame W, Kardinaal A, Lutter R, Albers R. Effects of Dietary Supplementation with Carrot-Derived Rhamnogalacturonan-I (cRG-I) on Accelerated Protective Immune Responses and Quality of Life in Healthy Volunteers Challenged with Rhinovirus in a Randomized Trial. Nutrients. 2022 Oct 12;14(20):4258. doi: 10.3390/nu14204258. PMID: 36296939; PMCID: PMC9607575., Sue McKay 1, Annemarie Teitsma-Jansen 2, Esther Floris 3, Tamara Dekker 2, Barbara Smids 2, Ridha Khurshid 2, Wim Calame 4, Alwine Kardinaal 3, René Lutter 2, Ruud Albers 1 1NutriLeads B.V., Bronland 12-N, 6708 WH Wageningen, The Netherlands.2Amsterdam UMC, Department of Experimental Immunology, University of Amsterdam and Amsterdam Infection & Immunity Institute, Meibergdreef 9, 1105 AZ Amsterdam, The Netherlands.3NIZO, Kernhemseweg 2, 6718 ZB Ede, The Netherlands.4StatistiCal B.V., Strandwal 148, 2241 MN Wassenaar, The Netherlands.https://pubmed.ncbi.nlm.nih.gov/36296939/
336Human Milk Oligosaccharides Protect against Necrotizing Enterocolitis by Activating Intestinal Cell Differentiation, PubMed,November 2020, Li B, Wu RY, Horne RG, Ahmed A, Lee D, Robinson SC, Zhu H, Lee C, Cadete M, Johnson-Henry KC, Landberg E, Alganabi M, Abrahamsson T, Delgado-Olguin P, Pierro A, Sherman PM. Human Milk Oligosaccharides Protect against Necrotizing Enterocolitis by Activating Intestinal Cell Differentiation. Mol Nutr Food Res. 2020 Nov;64(21):e2000519. doi: 10.1002/mnfr.202000519. Epub 2020 Oct 4. PMID: 32926533., Bo Li 1 2, Richard You Wu 1 3 4, Rachael G Horne 3, Abdalla Ahmed 1 5, Dorothy Lee 1 6, Shaiya C Robinson 3, Haitao Zhu 1 2 7, Carol Lee 1 2, Marissa Cadete 1 2, Kathene C Johnson-Henry 3 4, Eva Landberg 8, Mashriq Alganabi 1, Thomas Abrahamsson 9, Paul Delgado-Olguin 1 5 10, Agostino Pierro 1 2, Philip M Sherman 3 4 1Translational Medicine Program, The Hospital for Sick Children, Toronto, M5G 1X8, Canada.2Division of General and Thoracic Surgery, The Hospital for Sick Children, Toronto, M5G 1X8, Canada.3Cell Biology Program, The Hospital for Sick Children, Toronto, M5G 1X8, Canada.4Division of Gastroenterology, Hepatology and Nutrition, The Hospital for Sick Children, Toronto, M5G 1X8, Canada.5Department of Molecular Genetics, University of Toronto, Toronto, M5S 1A1, Canada.6Department of Physiology, University of Toronto, Toronto, Canada.7Department of Pediatric Surgery, Children’s Hospital of Fudan University, Shanghai, China.8Department of Clinical Chemistry, and Department of Biomedical and Clinical Sciences, Linköping University, Linköping, Sweden.9Biomedical and Clinical Science and Department of Pediatrics, Linköping University, Linköping, Sweden.10Heart & Stroke/Richard Lewar Centre of Excellence in Cardiovascular Research, Toronto, ON, M5S 3H2, Canada.,https://pubmed.ncbi.nlm.nih.gov/32926533/
337Human milk oligosaccharide composition predicts risk of necrotising enterocolitis in preterm infants, PubMed, April 5, 2017, Autran CA, Kellman BP, Kim JH, Asztalos E, Blood AB, Spence ECH, Patel AL, Hou J, Lewis NE, Bode L. Human milk oligosaccharide composition predicts risk of necrotising enterocolitis in preterm infants. Gut. 2018 Jun;67(6):1064-1070. doi: 10.1136/gutjnl-2016-312819. Epub 2017 Apr 5. PMID: 28381523., Chloe A Autran 1, Benjamin P Kellman 1 2, Jae H Kim 1, Elizabeth Asztalos 3, Arlin B Blood 4, Erin C Hamilton Spence 5, Aloka L Patel 6, Jiayi Hou 7, Nathan E Lewis 1 2 8, Lars Bode 1, 1Department of Pediatrics, University of California San Diego School of Medicine, La Jolla, California, USA.2Bioinformatics and Systems Biology Program, University of California, La Jolla, California, USA.3Department of Newborn & Developmental Pediatrics, Sunnybrook Health Sciences Centre, Toronto, Ontario, Canada.4Department of Pediatrics, Loma Linda University School of Medicine, Loma Linda, California, USA.5Cook Children’s Health Care System, Forth Worth, Texas, USA.6Rush University Medical Center, Chicago, Illinois, USA.7Clinical & Translational Research Institute, University of California San Diego, La Jolla, California, USA.8Novo Nordisk Foundation Center for Biosustainability at the University of California San Diego School of Medicine, La Jolla, California, USA., https://pubmed.ncbi.nlm.nih.gov/28381523/
338Human milk oligosaccharides: Shaping the infant gut microbiota and supporting health, PMC, July 3, 2020, Clodagh Walsh,a,b,c Jonathan A. Lane,b Douwe van Sinderen,c and Rita M. Hickeya,aTeagasc Food Research Centre, Moorepark, Fermoy, P61C996 Co. Cork, IrelandbH&H Group, Global Research and Technology Centre, P61 C996 Co. Cork, IrelandcAPC Microbiome Institute and School of Microbiology, National University of Ireland, Cork, IrelandRita M. Hickey: ei.csagaet@yekcih.atir⁎Corresponding author. ei.csagaet@yekcih.atir, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7332462/
339Human Milk Oligosaccharides: A Comprehensive Review towards Metabolomics,PMC, September 4, 2021, Corona L, Lussu A, Bosco A, Pintus R, Cesare Marincola F, Fanos V, Dessì A. Human Milk Oligosaccharides: A Comprehensive Review towards Metabolomics. Children (Basel). 2021 Sep 14;8(9):804. doi: 10.3390/children8090804. PMID: 34572236; PMCID: PMC8465502. Laura Corona,1,† Anna Lussu,1,† Alice Bosco,1,* Roberta Pintus,1 Flaminia Cesare Marincola,2 Vassilios Fanos,1 and Angelica Dessì11Department of Surgical Sciences, University of Cagliari and Neonatal Intensive Care Unit, AOU Cagliari, 09124 Cagliari, Italy; moc.liamg@norocual (L.C.); moc.liamg@49ussulanna (A.L.); moc.duolci@atrebmog (R.P.); ti.ilacsit@sonafav (V.F.); ti.acinu@issedacilegna (A.D.)2Department of Chemical and Geological Sciences, University of Cagliari, Cittadella Universitaria, SS 554, km 4.5, Monserrato, 09042 Cagliari, Italy; ti.acinu@ainimalf*Correspondence: moc.liamg@88ocsobecila†These authors contributed equally to this work., https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8465502/
340Potential for enriching next-generation health-promoting gut bacteria through prebiotics and other dietary components, PubMed, May 22, 2019, Lordan C, Thapa D, Ross RP, Cotter PD. Potential for enriching next-generation health-promoting gut bacteria through prebiotics and other dietary components. Gut Microbes. 2020;11(1):1-20. doi: 10.1080/19490976.2019.1613124. Epub 2019 May 22. PMID: 31116628; PMCID: PMC6973326., Cathy Lordan 1 2, Dinesh Thapa 1, R Paul Ross 2 3, Paul D Cotter 1 3, 1Teagasc Food Research Centre, Moorepark, Fermoy, Ireland.2School of Microbiology, University College Cork, Ireland.3APC Microbiome Ireland, University College Cork, Ireland., https://pubmed.ncbi.nlm.nih.gov/31116628/
341Prebiotics: Definition, Types, Sources, Mechanisms, and Clinical Applications, PMC, March 9, 2019, Davani-Davari D, Negahdaripour M, Karimzadeh I, Seifan M, Mohkam M, Masoumi SJ, Berenjian A, Ghasemi Y. Prebiotics: Definition, Types, Sources, Mechanisms, and Clinical Applications. Foods. 2019 Mar 9;8(3):92. doi: 10.3390/foods8030092. PMID: 30857316; PMCID:Dorna Davani-Davari,1 Manica Negahdaripour,2,3 Iman Karimzadeh,4 Mostafa Seifan,5,* Milad Mohkam,6 Seyed Jalil Masoumi,7 Aydin Berenjian,5 and Younes Ghasemi2,3,7,8,* PMC6463098. 1Pharmaceutical Biotechnology Incubator, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz 71348, Iran; moc.liamg@d.inavad.d2Department of Pharmaceutical Biotechnology, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz 71348, Iran; moc.liamg@ruopiradhageN.acinaM3Pharmaceutical Sciences Research Center, Shiraz University of Medical Sciences, Shiraz 71348, Iran4Department of Clinical Pharmacy, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz 71348, Iran; moc.oohay@namihedazmirak5Faculty of Science and Engineering, University of Waikato, Hamilton 3216, New Zealand; zn.ca.otakiaw@naijnereb.nidyA6Biotechnology Research Center, Shiraz University of Medical Sciences, Shiraz 71348, Iran; moc.oohay@74makhoM.daliM7Nutrition Research Center, Department of Clinical Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz 71348, Iran; moc.liamg@47imuosam.J8Department of Medical Biotechnology, School of Advanced Medical Sciences and Technologies, Shiraz University of Medical Sciences, Shiraz 71348, Iran*Correspondence: zn.ca.otakiaw@nafiesm (M.S.); ri.ca.smus@yimesahg (Y.G.); Tel.: +64-07-838-4173 (M.S.); +98-71-324-26729 (Y.G.)https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6463098/ and https://www.mdpi.com/2304-8158/8/3/92
343Inulin: Properties, health benefits and food applications, PubMed, April 8, 2016, Shoaib M, Shehzad A, Omar M, Rakha A, Raza H, Sharif HR, Shakeel A, Ansari A, Niazi S. Inulin: Properties, health benefits and food applications. Carbohydr Polym. 2016 Aug 20;147:444-454. doi: 10.1016/j.carbpol.2016.04.020. Epub 2016 Apr 8. PMID: 27178951.,Muhammad Shoaib 1, Aamir Shehzad 2, Mukama Omar 3, Allah Rakha 4, Husnain Raza 5, Hafiz Rizwan Sharif 6, Azam Shakeel 4, Anum Ansari 4, Sobia Niazi 5, 1National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture, Faisalabad 38040, Pakistan; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China. Electronic address: shoaib_ju@hotmail.com.2National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture, Faisalabad 38040, Pakistan. Electronic address: draamir@uaf.edu.pk.3Key Laboratory of Carbohydrate Chemistry and Biotechnology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, PR China.4National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture, Faisalabad 38040, Pakistan.5National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture, Faisalabad 38040, Pakistan; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China.6State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China.,https://pubmed.ncbi.nlm.nih.gov/27178951/
344Prebiotics: Definition, Types, Sources, Mechanisms, and Clinical Applications , PubMed, March 9, 2019, Davani-Davari D, Negahdaripour M, Karimzadeh I, Seifan M, Mohkam M, Masoumi SJ, Berenjian A, Ghasemi Y. Prebiotics: Definition, Types, Sources, Mechanisms, and Clinical Applications. Foods. 2019 Mar 9;8(3):92. doi: 10.3390/foods8030092. PMID: 30857316; PMCID: PMC6463098, Dorna Davani-Davari,1 Manica Negahdaripour,2,3 Iman Karimzadeh,4 Mostafa Seifan,5,* Milad Mohkam,6 Seyed Jalil Masoumi,7 Aydin Berenjian,5 and Younes Ghasemi2,3,7,8,* 1Pharmaceutical Biotechnology Incubator, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz 71348, Iran; moc.liamg@d.inavad.d2Department of Pharmaceutical Biotechnology, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz 71348, Iran; moc.liamg@ruopiradhageN.acinaM3Pharmaceutical Sciences Research Center, Shiraz University of Medical Sciences, Shiraz 71348, Iran4Department of Clinical Pharmacy, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz 71348, Iran; moc.oohay@namihedazmirak5Faculty of Science and Engineering, University of Waikato, Hamilton 3216, New Zealand; zn.ca.otakiaw@naijnereb.nidyA6Biotechnology Research Center, Shiraz University of Medical Sciences, Shiraz 71348, Iran; moc.oohay@74makhoM.daliM7Nutrition Research Center, Department of Clinical Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz 71348, Iran; moc.liamg@47imuosam.J8Department of Medical Biotechnology, School of Advanced Medical Sciences and Technologies, Shiraz University of Medical Sciences, Shiraz 71348, Iran*Correspondence: zn.ca.otakiaw@nafiesm (M.S.); ri.ca.smus@yimesahg (Y.G.); Tel.: +64-07-838-4173 (M.S.); +98-71-324-26729 (Y.G.)https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6463098/ and https://www.mdpi.com/2304-8158/8/3/92
346Inulin: Properties, health benefits and food applications, PubMed, April 8, 2016, Shoaib M, Shehzad A, Omar M, Rakha A, Raza H, Sharif HR, Shakeel A, Ansari A, Niazi S. Inulin: Properties, health benefits and food applications. Carbohydr Polym. 2016 Aug 20;147:444-454. doi: 10.1016/j.carbpol.2016.04.020. Epub 2016 Apr 8. PMID: 27178951.,Muhammad Shoaib 1, Aamir Shehzad 2, Mukama Omar 3, Allah Rakha 4, Husnain Raza 5, Hafiz Rizwan Sharif 6, Azam Shakeel 4, Anum Ansari 4, Sobia Niazi 5, 1National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture, Faisalabad 38040, Pakistan; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China. Electronic address: shoaib_ju@hotmail.com.2National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture, Faisalabad 38040, Pakistan. Electronic address: draamir@uaf.edu.pk.3Key Laboratory of Carbohydrate Chemistry and Biotechnology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, PR China.4National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture, Faisalabad 38040, Pakistan.5National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture, Faisalabad 38040, Pakistan; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China.6State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China.,https://pubmed.ncbi.nlm.nih.gov/27178951/
347Prebiotics: Mechanisms and Preventive Effects in Allergy, PMC, August 8, 2019, Brosseau C, Selle A, Palmer DJ, Prescott SL, Barbarot S, Bodinier M. Prebiotics: Mechanisms and Preventive Effects in Allergy. Nutrients. 2019 Aug 8;11(8):1841. doi: 10.3390/nu11081841. PMID: 31398959; PMCID:Carole Brosseau,1 Amandine Selle,1 Debra J. Palmer,2,3 Susan L. Prescott,2,3 Sébastien Barbarot,4,5 and Marie Bodinier1,* PMC6722770.1INRA Pays de la Loire, UR1268 Biopolymers Interactions Assemblies (BIA), rue de la géraudière, BP 71627, 44316 Nantes Cedex 01, France2Telethon Kids Institute, University of Western Australia, 15 Hospital Ave, Nedlands, Western Australia 6009, Australia3School of Medicine, University of Western Australia, 35 Stirling Highway, Crawley, Western Australia 6009, Australia4Department of Dermatology, Nantes University Hospital, 44035 Nantes, France5UMR1280 Physiopathology of Nutritional Adaptations (PhAN), INRA, 44035 Nantes, France*Correspondence: rf.arni@reinidob.eiram; Tel.: +33-(0)240-675-035 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6722770/
348Prebiotics: Mechanisms and Preventive Effects in Allergy, PMC, August 8, 2019, Brosseau C, Selle A, Palmer DJ, Prescott SL, Barbarot S, Bodinier M. Prebiotics: Mechanisms and Preventive Effects in Allergy. Nutrients. 2019 Aug 8;11(8):1841. doi: 10.3390/nu11081841. PMID: 31398959; PMCID:Carole Brosseau,1 Amandine Selle,1 Debra J. Palmer,2,3 Susan L. Prescott,2,3 Sébastien Barbarot,4,5 and Marie Bodinier1,* PMC6722770.1INRA Pays de la Loire, UR1268 Biopolymers Interactions Assemblies (BIA), rue de la géraudière, BP 71627, 44316 Nantes Cedex 01, France2Telethon Kids Institute, University of Western Australia, 15 Hospital Ave, Nedlands, Western Australia 6009, Australia3School of Medicine, University of Western Australia, 35 Stirling Highway, Crawley, Western Australia 6009, Australia4Department of Dermatology, Nantes University Hospital, 44035 Nantes, France5UMR1280 Physiopathology of Nutritional Adaptations (PhAN), INRA, 44035 Nantes, France*Correspondence: rf.arni@reinidob.eiram; Tel.: +33-(0)240-675-035 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6722770/
349Prebiotics: Mechanisms and Preventive Effects in Allergy, PMC, August 8, 2019, Brosseau C, Selle A, Palmer DJ, Prescott SL, Barbarot S, Bodinier M. Prebiotics: Mechanisms and Preventive Effects in Allergy. Nutrients. 2019 Aug 8;11(8):1841. doi: 10.3390/nu11081841. PMID: 31398959; PMCID:Carole Brosseau,1 Amandine Selle,1 Debra J. Palmer,2,3 Susan L. Prescott,2,3 Sébastien Barbarot,4,5 and Marie Bodinier1,* PMC6722770.1INRA Pays de la Loire, UR1268 Biopolymers Interactions Assemblies (BIA), rue de la géraudière, BP 71627, 44316 Nantes Cedex 01, France2Telethon Kids Institute, University of Western Australia, 15 Hospital Ave, Nedlands, Western Australia 6009, Australia3School of Medicine, University of Western Australia, 35 Stirling Highway, Crawley, Western Australia 6009, Australia4Department of Dermatology, Nantes University Hospital, 44035 Nantes, France5UMR1280 Physiopathology of Nutritional Adaptations (PhAN), INRA, 44035 Nantes, France*Correspondence: rf.arni@reinidob.eiram; Tel.: +33-(0)240-675-035 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6722770/
350Prebiotics: Definition, Types, Sources, Mechanisms, and Clinical Applications , PubMed, March 9, 2019, Davani-Davari D, Negahdaripour M, Karimzadeh I, Seifan M, Mohkam M, Masoumi SJ, Berenjian A, Ghasemi Y. Prebiotics: Definition, Types, Sources, Mechanisms, and Clinical Applications. Foods. 2019 Mar 9;8(3):92. doi: 10.3390/foods8030092. PMID: 30857316; PMCID: PMC6463098, Dorna Davani-Davari,1 Manica Negahdaripour,2,3 Iman Karimzadeh,4 Mostafa Seifan,5,* Milad Mohkam,6 Seyed Jalil Masoumi,7 Aydin Berenjian,5 and Younes Ghasemi2,3,7,8,* 1Pharmaceutical Biotechnology Incubator, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz 71348, Iran; moc.liamg@d.inavad.d2Department of Pharmaceutical Biotechnology, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz 71348, Iran; moc.liamg@ruopiradhageN.acinaM3Pharmaceutical Sciences Research Center, Shiraz University of Medical Sciences, Shiraz 71348, Iran4Department of Clinical Pharmacy, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz 71348, Iran; moc.oohay@namihedazmirak5Faculty of Science and Engineering, University of Waikato, Hamilton 3216, New Zealand; zn.ca.otakiaw@naijnereb.nidyA6Biotechnology Research Center, Shiraz University of Medical Sciences, Shiraz 71348, Iran; moc.oohay@74makhoM.daliM7Nutrition Research Center, Department of Clinical Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz 71348, Iran; moc.liamg@47imuosam.J8Department of Medical Biotechnology, School of Advanced Medical Sciences and Technologies, Shiraz University of Medical Sciences, Shiraz 71348, Iran*Correspondence: zn.ca.otakiaw@nafiesm (M.S.); ri.ca.smus@yimesahg (Y.G.); Tel.: +64-07-838-4173 (M.S.); +98-71-324-26729 (Y.G.)https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6463098/ and https://www.mdpi.com/2304-8158/8/3/92
351Galacto-Oligosaccharide/Polidextrose Enriched Formula Protects against Respiratory Infections in Infants at High Risk of Atopy: A Randomized Clinical Trial, PMC, March 1, 2018, Ranucci G, Buccigrossi V, Borgia E, Piacentini D, Visentin F, Cantarutti L, Baiardi P, Felisi M, Spagnuolo MI, Zanconato S, Baraldi E, Giaquinto C, Guarino A. Galacto-Oligosaccharide/Polidextrose Enriched Formula Protects against Respiratory Infections in Infants at High Risk of Atopy: A Randomized Clinical Trial. Nutrients. 2018 Mar 1;10(3):286. doi: 10.3390/nu10030286. PMID: 29494489; PMCID: PMC5872704.Giusy Ranucci,1,2,* Vittoria Buccigrossi,1 Eleonora Borgia,3 Daniela Piacentini,3 Federica Visentin,3 Luigi Cantarutti,4 Paola Baiardi,5 Mariagrazia Felisi,6 Maria Immacolata Spagnuolo,1 Stefania Zanconato,3 Eugenio Baraldi,3 Carlo Giaquinto,3 and Alfredo Guarino, 1Unit of Pediatrics, Department of Translational Medical Science, University Federico II, Via Pansini 5, 80131 Naples, Italy; ti.aninu@orgiccub (V.B.); ti.aninu@ungapsim (M.I.S.); ti.aninu@iraugfla (A.G.)2Bambino Gesù Children’s Hospital, Division of Metabolism, Piazza di Sant’Onofrio, 4, 00165 Rome, Italy3Department of Women’s and Children’s Health, University of Padua, Via Giustiniani 3, 35128 Padua, Italy; ti.dpinu@idlarab.oinegue (E.B.); ti.liamtoh@initnecaip.aleinad (D.P.); moc.liamg@nitnesiv.28edef (F.V.); ti.dpinu.airtaidep@otanocnaz (S.Z.); moc.liamg@aigrobnoele (E.B.); ti.dpinu@otniuqaig.olrac (C.G.)4Pedianet Network, 35128 Padua, Italy; moc.epesos@itturatnac.l5Istituti Clinici Scientifici Maugeri SpA Benefit Corporation, Via S. Severino Boezio, 28, 27100 Pavia, Italy; ti.ireguamsci@idraiab.aloap6Consorzio per Valutazioni Biologiche e Farmacologiche, Via Luigi Porta, 14, 27100 Pavia, Italy; ten.fbvc@isilefm*Correspondence: ten.gbpo@iccunar.ysuig; Tel./Fax: +39-32-0864-89861https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5872704/
352Prebiotics: Mechanisms and Preventive Effects in Allergy, PMC, August 8, 2019, Brosseau C, Selle A, Palmer DJ, Prescott SL, Barbarot S, Bodinier M. Prebiotics: Mechanisms and Preventive Effects in Allergy. Nutrients. 2019 Aug 8;11(8):1841. doi: 10.3390/nu11081841. PMID: 31398959; PMCID:Carole Brosseau,1 Amandine Selle,1 Debra J. Palmer,2,3 Susan L. Prescott,2,3 Sébastien Barbarot,4,5 and Marie Bodinier1,* PMC6722770.1INRA Pays de la Loire, UR1268 Biopolymers Interactions Assemblies (BIA), rue de la géraudière, BP 71627, 44316 Nantes Cedex 01, France2Telethon Kids Institute, University of Western Australia, 15 Hospital Ave, Nedlands, Western Australia 6009, Australia3School of Medicine, University of Western Australia, 35 Stirling Highway, Crawley, Western Australia 6009, Australia4Department of Dermatology, Nantes University Hospital, 44035 Nantes, France5UMR1280 Physiopathology of Nutritional Adaptations (PhAN), INRA, 44035 Nantes, France*Correspondence: rf.arni@reinidob.eiram; Tel.: +33-(0)240-675-035 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6722770/
353Halting the March: Primary Prevention of Atopic Dermatitis and Food Allergies, PMC, March 1, 2021, Bawany F, Beck LA, Järvinen KM. Halting the March: Primary Prevention of Atopic Dermatitis and Food Allergies. J Allergy Clin Immunol Pract. 2020 Mar;8(3):860-875. doi: 10.1016/j.jaip.2019.12.005. PMID: 32147139; PMCID: PMC7355223., Fatima Bawany, BA,a Lisa A. Beck, MD,b and Kirsi M. Järvinen, MD, PhDc, aSchool of Medicine and Dentistry, University of Rochester Medical Center, Rochester, NYbDepartment of Dermatology, University of Rochester Medical Center, Rochester, NYcDepartment of Pediatrics, Division of Allergy and Immunology & Center for Food Allergy, University of Rochester Medical Center, Rochester, NYCorresponding Author: Lisa A. Beck, University of Rochester Medical Center, 601 Elmwood Ave, Box 697, Rochester, NY, 14642, Phone: (585) 275-1039,ude.retsehcoR.CMRU@kceB_asiLhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7355223/
354Prebiotics: Definition, Types, Sources, Mechanisms, and Clinical Applications , PubMed, March 9, 2019, Davani-Davari D, Negahdaripour M, Karimzadeh I, Seifan M, Mohkam M, Masoumi SJ, Berenjian A, Ghasemi Y. Prebiotics: Definition, Types, Sources, Mechanisms, and Clinical Applications. Foods. 2019 Mar 9;8(3):92. doi: 10.3390/foods8030092. PMID: 30857316; PMCID: PMC6463098, Dorna Davani-Davari,1 Manica Negahdaripour,2,3 Iman Karimzadeh,4 Mostafa Seifan,5,* Milad Mohkam,6 Seyed Jalil Masoumi,7 Aydin Berenjian,5 and Younes Ghasemi2,3,7,8,* 1Pharmaceutical Biotechnology Incubator, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz 71348, Iran; moc.liamg@d.inavad.d2Department of Pharmaceutical Biotechnology, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz 71348, Iran; moc.liamg@ruopiradhageN.acinaM3Pharmaceutical Sciences Research Center, Shiraz University of Medical Sciences, Shiraz 71348, Iran4Department of Clinical Pharmacy, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz 71348, Iran; moc.oohay@namihedazmirak5Faculty of Science and Engineering, University of Waikato, Hamilton 3216, New Zealand; zn.ca.otakiaw@naijnereb.nidyA6Biotechnology Research Center, Shiraz University of Medical Sciences, Shiraz 71348, Iran; moc.oohay@74makhoM.daliM7Nutrition Research Center, Department of Clinical Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz 71348, Iran; moc.liamg@47imuosam.J8Department of Medical Biotechnology, School of Advanced Medical Sciences and Technologies, Shiraz University of Medical Sciences, Shiraz 71348, Iran*Correspondence: zn.ca.otakiaw@nafiesm (M.S.); ri.ca.smus@yimesahg (Y.G.); Tel.: +64-07-838-4173 (M.S.); +98-71-324-26729 (Y.G.)https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6463098/ and https://www.mdpi.com/2304-8158/8/3/92
355Prebiotics: Definition, Types, Sources, Mechanisms, and Clinical Applications , PubMed, March 9, 2019, Davani-Davari D, Negahdaripour M, Karimzadeh I, Seifan M, Mohkam M, Masoumi SJ, Berenjian A, Ghasemi Y. Prebiotics: Definition, Types, Sources, Mechanisms, and Clinical Applications. Foods. 2019 Mar 9;8(3):92. doi: 10.3390/foods8030092. PMID: 30857316; PMCID: PMC6463098, Dorna Davani-Davari,1 Manica Negahdaripour,2,3 Iman Karimzadeh,4 Mostafa Seifan,5,* Milad Mohkam,6 Seyed Jalil Masoumi,7 Aydin Berenjian,5 and Younes Ghasemi2,3,7,8,* 1Pharmaceutical Biotechnology Incubator, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz 71348, Iran; moc.liamg@d.inavad.d2Department of Pharmaceutical Biotechnology, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz 71348, Iran; moc.liamg@ruopiradhageN.acinaM3Pharmaceutical Sciences Research Center, Shiraz University of Medical Sciences, Shiraz 71348, Iran4Department of Clinical Pharmacy, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz 71348, Iran; moc.oohay@namihedazmirak5Faculty of Science and Engineering, University of Waikato, Hamilton 3216, New Zealand; zn.ca.otakiaw@naijnereb.nidyA6Biotechnology Research Center, Shiraz University of Medical Sciences, Shiraz 71348, Iran; moc.oohay@74makhoM.daliM7Nutrition Research Center, Department of Clinical Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz 71348, Iran; moc.liamg@47imuosam.J8Department of Medical Biotechnology, School of Advanced Medical Sciences and Technologies, Shiraz University of Medical Sciences, Shiraz 71348, Iran*Correspondence: zn.ca.otakiaw@nafiesm (M.S.); ri.ca.smus@yimesahg (Y.G.); Tel.: +64-07-838-4173 (M.S.); +98-71-324-26729 (Y.G.)https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6463098/ and https://www.mdpi.com/2304-8158/8/3/92
356Prebiotics: Definition, Types, Sources, Mechanisms, and Clinical Applications , PubMed, March 9, 2019, Davani-Davari D, Negahdaripour M, Karimzadeh I, Seifan M, Mohkam M, Masoumi SJ, Berenjian A, Ghasemi Y. Prebiotics: Definition, Types, Sources, Mechanisms, and Clinical Applications. Foods. 2019 Mar 9;8(3):92. doi: 10.3390/foods8030092. PMID: 30857316; PMCID: PMC6463098, Dorna Davani-Davari,1 Manica Negahdaripour,2,3 Iman Karimzadeh,4 Mostafa Seifan,5,* Milad Mohkam,6 Seyed Jalil Masoumi,7 Aydin Berenjian,5 and Younes Ghasemi2,3,7,8,* 1Pharmaceutical Biotechnology Incubator, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz 71348, Iran; moc.liamg@d.inavad.d2Department of Pharmaceutical Biotechnology, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz 71348, Iran; moc.liamg@ruopiradhageN.acinaM3Pharmaceutical Sciences Research Center, Shiraz University of Medical Sciences, Shiraz 71348, Iran4Department of Clinical Pharmacy, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz 71348, Iran; moc.oohay@namihedazmirak5Faculty of Science and Engineering, University of Waikato, Hamilton 3216, New Zealand; zn.ca.otakiaw@naijnereb.nidyA6Biotechnology Research Center, Shiraz University of Medical Sciences, Shiraz 71348, Iran; moc.oohay@74makhoM.daliM7Nutrition Research Center, Department of Clinical Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz 71348, Iran; moc.liamg@47imuosam.J8Department of Medical Biotechnology, School of Advanced Medical Sciences and Technologies, Shiraz University of Medical Sciences, Shiraz 71348, Iran*Correspondence: zn.ca.otakiaw@nafiesm (M.S.); ri.ca.smus@yimesahg (Y.G.); Tel.: +64-07-838-4173 (M.S.); +98-71-324-26729 (Y.G.)https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6463098/ and https://www.mdpi.com/2304-8158/8/3/92
358Inulin: Properties, health benefits and food applications, PubMed, April 8, 2016, Shoaib M, Shehzad A, Omar M, Rakha A, Raza H, Sharif HR, Shakeel A, Ansari A, Niazi S. Inulin: Properties, health benefits and food applications. Carbohydr Polym. 2016 Aug 20;147:444-454. doi: 10.1016/j.carbpol.2016.04.020. Epub 2016 Apr 8. PMID: 27178951.,Muhammad Shoaib 1, Aamir Shehzad 2, Mukama Omar 3, Allah Rakha 4, Husnain Raza 5, Hafiz Rizwan Sharif 6, Azam Shakeel 4, Anum Ansari 4, Sobia Niazi 5, 1National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture, Faisalabad 38040, Pakistan; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China. Electronic address: shoaib_ju@hotmail.com.2National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture, Faisalabad 38040, Pakistan. Electronic address: draamir@uaf.edu.pk.3Key Laboratory of Carbohydrate Chemistry and Biotechnology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, PR China.4National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture, Faisalabad 38040, Pakistan.5National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture, Faisalabad 38040, Pakistan; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China.6State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China.,https://pubmed.ncbi.nlm.nih.gov/27178951/
359Fiber and Prebiotics: Mechanisms and Health Benefits, PMC, Aptil 22, 2013, Slavin J. Fiber and prebiotics: mechanisms and health benefits. Nutrients. 2013 Apr 22;5(4):1417-35. doi: 10.3390/nu5041417. PMID: 23609775; PMCID: PMC3705355.Joanne Slavin, Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, St. Paul, MN 55344, USA; E-Mail: ude.nmu@nivalsj; Tel.: +1-612-624-7234; Fax: +1-612-625-5272 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3705355/
360What Is Beta Glucan? The Heart-Healthy Fiber Explained,Healthline, Rena Goldman and Rachael Ajmera, MS, RD, Updated on November 3, 2021, Medically reviewed by Kathy W. Warwick, R.D., CDE, https://www.healthline.com/health/beta-glucan-heart-healthy
361What Is Beta Glucan? The Heart-Healthy Fiber Explained,Healthline, Rena Goldman and Rachael Ajmera, MS, RD, Updated on November 3, 2021, Medically reviewed by Kathy W. Warwick, R.D., CDE, https://www.healthline.com/health/beta-glucan-heart-healthy
367Fiber and Prebiotics: Mechanisms and Health Benefits, PMC, Aptil 22, 2013, Slavin J. Fiber and prebiotics: mechanisms and health benefits. Nutrients. 2013 Apr 22;5(4):1417-35. doi: 10.3390/nu5041417. PMID: 23609775; PMCID: PMC3705355.Joanne Slavin, Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, St. Paul, MN 55344, USA; E-Mail: ude.nmu@nivalsj; Tel.: +1-612-624-7234; Fax: +1-612-625-5272 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3705355/
372Prebiotics: Definition, Types, Sources, Mechanisms, and Clinical Applications, MDPI, March 9, 2019, Foods 2019, 8(3), 92; https://doi.org/10.3390/foods8030092 Dorna Davani-Davari 1,Manica Negahdaripour 2,3,Iman Karimzadeh 4,Mostafa Seifan 5,*,Milad Mohkam 6,Seyed Jalil Masoumi 7,Aydin Berenjian 5 andYounes Ghasemi 2,3,7,8,*1Pharmaceutical Biotechnology Incubator, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz 71348, Iran2Department of Pharmaceutical Biotechnology, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz 71348, Ira3Pharmaceutical Sciences Research Center, Shiraz University of Medical Sciences, Shiraz 71348, Iran4.Department of Clinical Pharmacy, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz 71348, Iran5.Faculty of Science and Engineering, University of Waikato, Hamilton 3216, New Zealand6.Biotechnology Research Center, Shiraz University of Medical Sciences, Shiraz 71348, Iran7.Nutrition Research Center, Department of Clinical Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz 71348, Iran.8.Department of Medical Biotechnology, School of Advanced Medical Sciences and Technologies, Shiraz University of Medical Sciences, Shiraz 71348, Iran, https://www.mdpi.com/2304-8158/8/3/92 and https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6463098/
376Prebiotics: Definition, Types, Sources, Mechanisms, and Clinical Applications, MDPI, March 9, 2019, Foods 2019, 8(3), 92; https://doi.org/10.3390/foods8030092 Dorna Davani-Davari 1,Manica Negahdaripour 2,3,Iman Karimzadeh 4,Mostafa Seifan 5,*,Milad Mohkam 6,Seyed Jalil Masoumi 7,Aydin Berenjian 5 andYounes Ghasemi 2,3,7,8,*1Pharmaceutical Biotechnology Incubator, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz 71348, Iran2Department of Pharmaceutical Biotechnology, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz 71348, Ira3Pharmaceutical Sciences Research Center, Shiraz University of Medical Sciences, Shiraz 71348, Iran4.Department of Clinical Pharmacy, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz 71348, Iran5.Faculty of Science and Engineering, University of Waikato, Hamilton 3216, New Zealand6.Biotechnology Research Center, Shiraz University of Medical Sciences, Shiraz 71348, Iran7.Nutrition Research Center, Department of Clinical Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz 71348, Iran.8.Department of Medical Biotechnology, School of Advanced Medical Sciences and Technologies, Shiraz University of Medical Sciences, Shiraz 71348, Iran, https://www.mdpi.com/2304-8158/8/3/92 and https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6463098/
380Dietary Polysaccharides in the Amelioration of Gut Microbiome Dysbiosis and Metabolic Diseases,PMC, December 18, 2017, Ahmadi S, Mainali R, Nagpal R, Sheikh-Zeinoddin M, Soleimanian-Zad S, Wang S, Deep G, Kumar Mishra S, Yadav H. Dietary Polysaccharides in the Amelioration of Gut Microbiome Dysbiosis and Metabolic Diseases. Obes Control Ther. 2017;4(3):10.15226/2374-8354/4/2/00140. doi: 10.15226/2374-8354/4/2/00140. Epub 2017 Dec 18. PMID: 30474051; PMCID: PMC6249025.,Shokouh Ahmadi,1,2,3 Rabina Mainali,1,2 Ravinder Nagpal,1,2 Mahmoud Sheikh-Zeinoddin,3 Sabihe Soleimanian-Zad,3,4 Shaohua Wang,1,2 Gagan Deep,5 Santosh Kumar Mishra,6 and Hariom Yadav1,2,*,1Center for Diabetes, Obesity and Metabolism, USA2Department of Internal Medicine- Molecular Medicine and Department of Microbiology and Immunology, Wake Forest School of Medicine, Winston-Salem, NC, USA3Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran4Research Institute for Biotechnology and Bioengineering, Isfahan University of Technology, Isfahan, Iran5Deparment of Cancer Biology, Wake Forest School of Medicine, Winston-Salem, NC, USA6Molecular Biomedical Sciences, School of Veterinary Medicine, North Carolina State University, Raleigh, NC, USA*Corresponding author: Hariom Yadav, Center for Diabetes, Obesity and Metabolism, Department of Internal Medicine-Molecular Medicine and Department of Microbiology and Immunology, Wake Forest School of Medicine, Winston-Salem, NC 27101, USA. ude.htlaehekaw@vadayh, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6249025/
381Dietary Polysaccharides in the Amelioration of Gut Microbiome Dysbiosis and Metabolic Diseases,PMC, December 18, 2017, Ahmadi S, Mainali R, Nagpal R, Sheikh-Zeinoddin M, Soleimanian-Zad S, Wang S, Deep G, Kumar Mishra S, Yadav H. Dietary Polysaccharides in the Amelioration of Gut Microbiome Dysbiosis and Metabolic Diseases. Obes Control Ther. 2017;4(3):10.15226/2374-8354/4/2/00140. doi: 10.15226/2374-8354/4/2/00140. Epub 2017 Dec 18. PMID: 30474051; PMCID: PMC6249025.,Shokouh Ahmadi,1,2,3 Rabina Mainali,1,2 Ravinder Nagpal,1,2 Mahmoud Sheikh-Zeinoddin,3 Sabihe Soleimanian-Zad,3,4 Shaohua Wang,1,2 Gagan Deep,5 Santosh Kumar Mishra,6 and Hariom Yadav1,2,*,1Center for Diabetes, Obesity and Metabolism, USA2Department of Internal Medicine- Molecular Medicine and Department of Microbiology and Immunology, Wake Forest School of Medicine, Winston-Salem, NC, USA3Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran4Research Institute for Biotechnology and Bioengineering, Isfahan University of Technology, Isfahan, Iran5Deparment of Cancer Biology, Wake Forest School of Medicine, Winston-Salem, NC, USA6Molecular Biomedical Sciences, School of Veterinary Medicine, North Carolina State University, Raleigh, NC, USA*Corresponding author: Hariom Yadav, Center for Diabetes, Obesity and Metabolism, Department of Internal Medicine-Molecular Medicine and Department of Microbiology and Immunology, Wake Forest School of Medicine, Winston-Salem, NC 27101, USA. ude.htlaehekaw@vadayh, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6249025/
385Consistent Prebiotic Effects of Carrot RG-I on the Gut Microbiota of Four Human Adult Donors in the SHIME® Model despite Baseline Individual Variability,PMC, October 9, 2021, Van den Abbeele P, Duysburgh C, Cleenwerck I, Albers R, Marzorati M, Mercenier A. Consistent Prebiotic Effects of Carrot RG-I on the Gut Microbiota of Four Human Adult Donors in the SHIME® Model despite Baseline Individual Variability. Microorganisms. 2021 Oct 13;9(10):2142. doi: 10.3390/microorganisms9102142. PMID: 34683463; PMCID: PMC8538933.,Pieter Van den Abbeele,1,2 Cindy Duysburgh,1 Ilse Cleenwerck,3 Ruud Albers,4 Massimo Marzorati,1,5 and Annick Mercenier4,*, 1ProDigest, 9052 Ghent, Belgium; ue.tsegidorp@hgrubsyud.ydnic (C.D.); ue.tsegidorp@itarozram.omissam (M.M.)2Cryptobiotix, 9052 Ghent, Belgium; ue.xitoibotpyrc@eleebbanednav.reteip (P.V.d.A.)3BCCM/LMG Bacteria Collection, Laboratory of Microbiology (L.M.), Ghent University, 9000 Ghent, Belgium; eb.tneGU@kcrewneelC.eslI4Nutrileads, Nutrileads BV, 6708 WH Wageningen, The Netherlands; moc.sdaelirtun@srebla.duurCenter of Microbial Ecology and Technology (CMET), Ghent University, 9000 Ghent, Belgium*Correspondence: moc.sdaelirtun@reinecrem.kcinna, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8538933/
386Inulin Supplementation Disturbs Hepatic Cholesterol and Bile Acid Metabolism Independent from Housing Temperature, PMC, October 20, 2020, Pauly MJ, Rohde JK, John C, Evangelakos I, Koop AC, Pertzborn P, Tödter K, Scheja L, Heeren J, Worthmann A. Inulin Supplementation Disturbs Hepatic Cholesterol and Bile Acid Metabolism Independent from Housing Temperature. Nutrients. 2020 Oct 20;12(10):3200. doi: 10.3390/nu12103200. PMID: 33092056; PMCID: PMC7589137. Mira J. Pauly,1,† Julia K. Rohde,1,† Clara John,1 Ioannis Evangelakos,1 Anja Christina Koop,2 Paul Pertzborn,1 Klaus Tödter,1 Ludger Scheja,1 Joerg Heeren,1 and Anna Worthmann1,*1Department of Biochemistry and Molecular Cell Biology, University Medical Center Hamburg-Eppendorf, 20246 Hamburg, Germany; ed.eku@yluap.m (M.J.P.); ed.enilno@edhorailuj (J.K.R.); ed.eku@nhoj.c (C.J.); ed.eku@sokalegnave.i (I.E.); ed.xmg@nrobztrepluap (P.P.); ed.grubmah-inu.eku@retdeot (K.T.); ed.eku@ajehcs.l (L.S.); ed.eku@nereeh (J.H.)2Department of Internal Medicine I, University Medical Center Hamburg-Eppendorf, 20246 Hamburg, Germany; ed.eku@pook.a*Correspondence: ed.eku@namhtrow.a†These authors contributed equally to this work.https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7589137/
388Implication of Fructans in Health: Immunomodulatory and Antioxidant Mechanisms, PMC, March 16, 2015, Franco-Robles E, López MG. Implication of fructans in health: immunomodulatory and antioxidant mechanisms. ScientificWorldJournal. 2015;2015:289267. doi: 10.1155/2015/289267. Epub 2015 Mar 16. PMID: 25961072; PMCID: PMC4417592, Elena Franco-Robles and Mercedes G. López *, Centro de Investigación y de Estudios Avanzados del IPN, Unidad Irapuato, Km 9.6 Libramiento Norte Carretera Irapuato-León, 36821 Irapuato, GTO, Mexico*Mercedes G. López: xm.vatsevnic.ari@zepolmAcademic Editor: Aida Turrini https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4417592/
389Main prebiotic effects of GOS and Fructans, Implication of Fructans in Health: Immunomodulatory and Antioxidant Mechanisms, PMC, March 16, 2015, Franco-Robles E, López MG. Implication of fructans in health: immunomodulatory and antioxidant mechanisms. ScientificWorldJournal. 2015;2015:289267. doi: 10.1155/2015/289267. Epub 2015 Mar 16. PMID: 25961072; PMCID: PMC4417592, Elena Franco-Robles and Mercedes G. López *, Centro de Investigación y de Estudios Avanzados del IPN, Unidad Irapuato, Km 9.6 Libramiento Norte Carretera Irapuato-León, 36821 Irapuato, GTO, Mexico*Mercedes G. López: xm.vatsevnic.ari@zepolmAcademic Editor: Aida Turrini https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4417592/
390Prebiotics: Definition, Types, Sources, Mechanisms, and Clinical Applications , PubMed, March 9, 2019, Davani-Davari D, Negahdaripour M, Karimzadeh I, Seifan M, Mohkam M, Masoumi SJ, Berenjian A, Ghasemi Y. Prebiotics: Definition, Types, Sources, Mechanisms, and Clinical Applications. Foods. 2019 Mar 9;8(3):92. doi: 10.3390/foods8030092. PMID: 30857316; PMCID: PMC6463098, Dorna Davani-Davari,1 Manica Negahdaripour,2,3 Iman Karimzadeh,4 Mostafa Seifan,5,* Milad Mohkam,6 Seyed Jalil Masoumi,7 Aydin Berenjian,5 and Younes Ghasemi2,3,7,8,* 1Pharmaceutical Biotechnology Incubator, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz 71348, Iran; moc.liamg@d.inavad.d2Department of Pharmaceutical Biotechnology, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz 71348, Iran; moc.liamg@ruopiradhageN.acinaM3Pharmaceutical Sciences Research Center, Shiraz University of Medical Sciences, Shiraz 71348, Iran4Department of Clinical Pharmacy, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz 71348, Iran; moc.oohay@namihedazmirak5Faculty of Science and Engineering, University of Waikato, Hamilton 3216, New Zealand; zn.ca.otakiaw@naijnereb.nidyA6Biotechnology Research Center, Shiraz University of Medical Sciences, Shiraz 71348, Iran; moc.oohay@74makhoM.daliM7Nutrition Research Center, Department of Clinical Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz 71348, Iran; moc.liamg@47imuosam.J8Department of Medical Biotechnology, School of Advanced Medical Sciences and Technologies, Shiraz University of Medical Sciences, Shiraz 71348, Iran*Correspondence: zn.ca.otakiaw@nafiesm (M.S.); ri.ca.smus@yimesahg (Y.G.); Tel.: +64-07-838-4173 (M.S.); +98-71-324-26729 (Y.G.)https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6463098/
392Fiber and Prebiotics: Mechanisms and Health Benefits, PMC, Aptil 22, 2013, Slavin J. Fiber and prebiotics: mechanisms and health benefits. Nutrients. 2013 Apr 22;5(4):1417-35. doi: 10.3390/nu5041417. PMID: 23609775; PMCID: PMC3705355.Joanne Slavin, Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, St. Paul, MN 55344, USA; E-Mail: ude.nmu@nivalsj; Tel.: +1-612-624-7234; Fax: +1-612-625-5272 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3705355/
393Galacto-oligosaccharides and bowel function, PMC, June 2007, Niittynen L, Kajander K, Korpela R. Galacto-oligosaccharides and bowel function. Scand J Food Nutr. 2007 Jun;51(2):62–6. doi: 10.1080/17482970701414596. PMCID: PMC2607002.,Leena Niittynen,1 Kajsa Kajander,2,3 and Riitta Korpela2,3,4 , 1Nutritionist, Vihti, Finland2Institute of Biomedicine, Pharmacology, University of Helsinki, Finland3Valio Ltd, Research Center, Helsinki, Finland4Foundation for Nutrition Research, Helsinki, FinlandRiitta Korpela, Institute of Biomedicine, PO Box 63, FI-00014 University of Helsinki, Finland, if.oilav@aleprok.attiirhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC2607002
395Prebiotics: Definition, Types, Sources, Mechanisms, and Clinical Applications, MDPI, March 9, 2019, Foods 2019, 8(3), 92; https://doi.org/10.3390/foods8030092 Dorna Davani-Davari 1,Manica Negahdaripour 2,3,Iman Karimzadeh 4,Mostafa Seifan 5,*,Milad Mohkam 6,Seyed Jalil Masoumi 7,Aydin Berenjian 5 andYounes Ghasemi 2,3,7,8,*1Pharmaceutical Biotechnology Incubator, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz 71348, Iran2Department of Pharmaceutical Biotechnology, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz 71348, Ira3Pharmaceutical Sciences Research Center, Shiraz University of Medical Sciences, Shiraz 71348, Iran4.Department of Clinical Pharmacy, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz 71348, Iran5.Faculty of Science and Engineering, University of Waikato, Hamilton 3216, New Zealand6.Biotechnology Research Center, Shiraz University of Medical Sciences, Shiraz 71348, Iran7.Nutrition Research Center, Department of Clinical Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz 71348, Iran.8.Department of Medical Biotechnology, School of Advanced Medical Sciences and Technologies, Shiraz University of Medical Sciences, Shiraz 71348, Iran, https://www.mdpi.com/2304-8158/8/3/92 and https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6463098/
396Galacto-oligosaccharides and bowel function, PMC, June 2007, Niittynen L, Kajander K, Korpela R. Galacto-oligosaccharides and bowel function. Scand J Food Nutr. 2007 Jun;51(2):62–6. doi: 10.1080/17482970701414596. PMCID: PMC2607002.,Leena Niittynen,1 Kajsa Kajander,2,3 and Riitta Korpela2,3,4 , 1Nutritionist, Vihti, Finland2Institute of Biomedicine, Pharmacology, University of Helsinki, Finland3Valio Ltd, Research Center, Helsinki, Finland4Foundation for Nutrition Research, Helsinki, FinlandRiitta Korpela, Institute of Biomedicine, PO Box 63, FI-00014 University of Helsinki, Finland, if.oilav@aleprok.attiirhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC2607002
398Modulation of Gut Microbiota for the Prevention and Treatment of COVID-19, PMC, June 29, 2021, Chen J, Vitetta L. Modulation of Gut Microbiota for the Prevention and Treatment of COVID-19. J Clin Med. 2021 Jun 29;10(13):2903. doi: 10.3390/jcm10132903. PMID: 34209870; PMCID: PMC8268324,Jiezhong Chen1 and Luis Vitetta1,2,* 1Medlab Clinical, Research Department, Sydney 2015, Australia; oc.baldem@nehc_gnohzeij2Faculty of Medicine and Health, The University of Sydney, Sydney 2006, Australia*Correspondence: ua.ude.yendys@attetiv.siulhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC8268324/
399Modulation of Gut Microbiota for the Prevention and Treatment of COVID-19, PMC, June 29, 2021, Chen J, Vitetta L. Modulation of Gut Microbiota for the Prevention and Treatment of COVID-19. J Clin Med. 2021 Jun 29;10(13):2903. doi: 10.3390/jcm10132903. PMID: 34209870; PMCID: PMC8268324,Jiezhong Chen1 and Luis Vitetta1,2,* 1Medlab Clinical, Research Department, Sydney 2015, Australia; oc.baldem@nehc_gnohzeij2Faculty of Medicine and Health, The University of Sydney, Sydney 2006, Australia*Correspondence: ua.ude.yendys@attetiv.siulhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC8268324/
404Implication of Fructans in Health: Immunomodulatory and Antioxidant Mechanisms, PMC, March 16, 2015, Franco-Robles E, López MG. Implication of fructans in health: immunomodulatory and antioxidant mechanisms. ScientificWorldJournal. 2015;2015:289267. doi: 10.1155/2015/289267. Epub 2015 Mar 16. PMID: 25961072; PMCID: PMC4417592, Elena Franco-Robles and Mercedes G. López *, Centro de Investigación y de Estudios Avanzados del IPN, Unidad Irapuato, Km 9.6 Libramiento Norte Carretera Irapuato-León, 36821 Irapuato, GTO, Mexico*Mercedes G. López: xm.vatsevnic.ari@zepolmAcademic Editor: Aida Turrini https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4417592/
405Role of food nutrients and supplementation in fighting against viral infections and boosting immunity: A review,PMC, April 2021, Thirumdas R, Kothakota A, Pandiselvam R, Bahrami A, Barba FJ. Role of food nutrients and supplementation in fighting against viral infections and boosting immunity: A review. Trends Food Sci Technol. 2021 Apr;110:66-77. doi: 10.1016/j.tifs.2021.01.069. Epub 2021 Feb 4. PMID: 33558789; PMCID: PMC7857987., Rohit Thirumdas,a Anjinelyulu Kothakota,b R. Pandiselvam,c Akbar Bahrami,d and Francisco J. Barbae,∗,aDepartment of Food Process Technology, College of Food Science & Technology, PJTSAU, Telangana, IndibAgro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, 695 019, Kerala, IndiacPhysiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod, 671 124, Kerala, IndiadCenter for Excellence in Post-Harvest Technologies, North Carolina Agricultural and Technical State University, North Carolina Research Campus, Kannapolis, NC, 28081, USAeNutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, València, Spainhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7857987/
406Role of food nutrients and supplementation in fighting against viral infections and boosting immunity: A review,PMC, April 2021, Thirumdas R, Kothakota A, Pandiselvam R, Bahrami A, Barba FJ. Role of food nutrients and supplementation in fighting against viral infections and boosting immunity: A review. Trends Food Sci Technol. 2021 Apr;110:66-77. doi: 10.1016/j.tifs.2021.01.069. Epub 2021 Feb 4. PMID: 33558789; PMCID: PMC7857987., Rohit Thirumdas,a Anjinelyulu Kothakota,b R. Pandiselvam,c Akbar Bahrami,d and Francisco J. Barbae,∗,aDepartment of Food Process Technology, College of Food Science & Technology, PJTSAU, Telangana, IndibAgro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, 695 019, Kerala, IndiacPhysiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod, 671 124, Kerala, IndiadCenter for Excellence in Post-Harvest Technologies, North Carolina Agricultural and Technical State University, North Carolina Research Campus, Kannapolis, NC, 28081, USAeNutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, València, Spainhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7857987/
407Role of food nutrients and supplementation in fighting against viral infections and boosting immunity: A review,PMC, April 2021, Thirumdas R, Kothakota A, Pandiselvam R, Bahrami A, Barba FJ. Role of food nutrients and supplementation in fighting against viral infections and boosting immunity: A review. Trends Food Sci Technol. 2021 Apr;110:66-77. doi: 10.1016/j.tifs.2021.01.069. Epub 2021 Feb 4. PMID: 33558789; PMCID: PMC7857987., Rohit Thirumdas,a Anjinelyulu Kothakota,b R. Pandiselvam,c Akbar Bahrami,d and Francisco J. Barbae,∗,aDepartment of Food Process Technology, College of Food Science & Technology, PJTSAU, Telangana, IndibAgro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, 695 019, Kerala, IndiacPhysiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod, 671 124, Kerala, IndiadCenter for Excellence in Post-Harvest Technologies, North Carolina Agricultural and Technical State University, North Carolina Research Campus, Kannapolis, NC, 28081, USAeNutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, València, Spainhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7857987/
408Fructans as Immunomodulatory and Antiviral Agents: The Case of Echinacea,MDPI, October 16, 2019, Erin Dobrange 1,Darin Peshev 1,Bianke Loedolff 2,† and Wim Van den Ende 1,*,†ORCID1Laboratory of Molecular Plant Biology, KU Leuven, 3001 Leuven, Belgium2Institute for Plant Biotechnology, Department of Genetics, Faculty of AgriSciences, Stellenbosch University, Matieland 7602, South Africa, Author to whom correspondence should be addressed., Equally contributing senior authors., Biomolecules 2019, 9(10), 615; https://doi.org/10.3390/biom9100615, Received: 19 September 2019 / Revised: 11 October 2019 / Accepted: 14 October 2019 / Published: 16 October 2019, (This article belongs to the Special Issue Plant-Food-Derived Bioactive Molecules on Human Longevity and Disease Prevention)https://www.mdpi.com/2218-273X/9/10/615
409Fructans as Immunomodulatory and Antiviral Agents: The Case of Echinacea,MDPI, October 16, 2019, Erin Dobrange 1,Darin Peshev 1,Bianke Loedolff 2,† andWim Van den Ende 1,*,†ORCID1Laboratory of Molecular Plant Biology, KU Leuven, 3001 Leuven, Belgium2Institute for Plant Biotechnology, Department of Genetics, Faculty of AgriSciences, Stellenbosch University, Matieland 7602, South Africa, Author to whom correspondence should be addressed., Equally contributing senior authors., Biomolecules 2019, 9(10), 615; https://doi.org/10.3390/biom9100615, Received: 19 September 2019 / Revised: 11 October 2019 / Accepted: 14 October 2019 / Published: 16 October 2019, (This article belongs to the Special Issue Plant-Food-Derived Bioactive Molecules on Human Longevity and Disease Prevention)https://www.mdpi.com/2218-273X/9/10/615
413Evaluation of Microbial-Fructo-Oligosaccharides Metabolism by Human Gut Microbiota Fermentation as Compared to Commercial Inulin-Derived Oligosaccharides, PMC, March 25, 2022, Roupar D, Coelho MC, Gonçalves DA, Silva SP, Coelho E, Silva S, Coimbra MA, Pintado M, Teixeira JA, Nobre C. Evaluation of Microbial-Fructo-Oligosaccharides Metabolism by Human Gut Microbiota Fermentation as Compared to Commercial Inulin-Derived Oligosaccharides. Foods. 2022 Mar 25;11(7):954. doi: 10.3390/foods11070954. PMID: 35407041; PMCID: PMC899796., Dalila Roupar,1,2 Marta C. Coelho,1,2,3 Daniela A. Gonçalves,1,2 Soraia P. Silva,4 Elisabete Coelho,4 Sara Silva,3 Manuel A. Coimbra,4 Manuela Pintado,3 José A. Teixeira,1,2 and Clarisse Nobre1,2,*, 1CEB—Centre of Biological Engineering, Campus de Gualtar, University of Minho, 4710-057 Braga, Portugal; tp.ohnimu.bec@rapuor.alilad (D.R.); tp.pcu@ohleocm (M.C.C.); tp.ohnimu.bec@sevlacnog.aleinad (D.A.G.); tp.ohnimu.bed@ariexietaj (J.A.T.)2LABBELS-Associate Laboratory, 4710-057 Braga, Portugal3CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; moc.liamg@avlis.cn.aras (S.S.); tp.pcu@odatnipm (M.P.)4LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; tp.au@avlisseripaiaros (S.P.S.); tp.au@ohleoce (E.C.); tp.au@cam (M.A.C.)*Correspondence: tp.ohnimu.bed@erbonessiralc; Tel.: +351-253-604-400; Fax: +351-253-678-986, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997964/
414Modulation of Gut Microbiota for the Prevention and Treatment of COVID-19, MDPI, June 29, 2021, Journal of Clinical Medecine , Jiezhong Chen 1 and Luis Vitetta 1,2,*, Citation: Chen, J.; Vitetta, L.Modulation of Gut Microbiota for the, Prevention and Treatment of, COVID-19. J. Clin. Med. 2021, 10,2903. https://doi.org/10.3390/jcm10132903, Academic Editor:, Anastasios Koulaouzidis, Received: 16 May 2021, Accepted: 28 June 2021, Published: 29 June 2021 https://pdfs.semanticscholar.org/9f9f/e24b43da0aeaf1d5d64458b3f52cbb1a6292.pdf
416Yacon (Smallanthus sonchifolius) as a Food Supplement: Health-Promoting Benefits of Fructooligosaccharides, PMC, July 21, 2016, Caetano BF, de Moura NA, Almeida AP, Dias MC, Sivieri K, Barbisan LF. Yacon (Smallanthus sonchifolius) as a Food Supplement: Health-Promoting Benefits of Fructooligosaccharides. Nutrients. 2016 Jul 21;8(7):436. doi: 10.3390/nu8070436. PMID: 27455312; PMCID: PMC4963912.,Brunno F. R. Caetano,1 Nelci A. de Moura,1 Ana P. S. Almeida,2 Marcos C. Dias,3 Kátia Sivieri,2 and Luís F. Barbisan1,*, 1Department of Morphology, Institute of Biosciences, Sao Paulo State University, Botucatu 18618-689, Brazil; moc.liamg@onateacnnrb (B.F.R.C.); moc.liamg@aruomiclen (N.A.d.M.)2Departament of Food and Nutrition, Faculty of Pharmaceutical Sciences, Sao Paulo State University, Araraquara 14800-903, Brazil; rb.moc.arret@adiemla.pana (A.P.S.A.); moc.liamtoh@visaitak (K.S.)3Institute of Health Sciences, Federal University of Mato Grosso, Sinop 78550-000, Mato Grosso, Brazil; moc.liamg@61saidsocram*Correspondence: rb.psenu.bbi@nasibrab; Tel.: +55-14-3880-0469; Fax: +55-14-3880-0479, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4963912/
417Burdock, Mount Sinai, https://www.mountsinai.org/health-library/herb/burdock, Effect of Dose and Timing of Burdock , PMC, February 8, 2020, (Arctium lappa) Root Intake on Intestinal Microbiota of Mice,PMC, February 8, 2020, Watanabe A, Sasaki H, Miyakawa H, Nakayama Y, Lyu Y, Shibata S. Effect of Dose and Timing of Burdock (Arctium lappa) Root Intake on Intestinal Microbiota of Mice. Microorganisms. 2020 Feb 6;8(2):220. doi: 10.3390/microorganisms8020220. PMID: 32041173; PMCID: PMC7074855., Aya Watanabe,1,† Hiroyuki Sasaki,1,2,† Hiroki Miyakawa,1 Yuki Nakayama,1 Yijin Lyu,1 and Shigenobu Shibata1,*1Laboratory of Physiology and Pharmacology, School of Advanced Science and Engineering, Waseda University, Shinjuku-ku, Tokyo 162-8480, Japan; pj.adesaw.uous@5117ebanataw_aya (A.W.); pj.adesaw.igasa@ikasas-ikuyorih (H.S.); pj.adesaw.ikot@ikorih-tsbbgh (H.M.); pj.adesaw.enaka@1996-ykcebikuy (Y.N.); pj.adesaw.ijuf@niki (Y.L.)2AIST-Waseda University Computational Bio Big-Data Open Innovation Laboratory (CBBD-OIL), National Institute of Advanced Industrial Science and Technology, Shinjuku-ku, Tokyo 169-85555, Japan*Correspondence: pj.adesaw@satabihs; Tel.: +81-3-5369-7318†These authors contributed equally to this work. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7074855/
418Burdock (Arctium lappa L) roots as a source of inulin-type fructans and other bioactive compounds: Current knowledge and future perspectives for food and non-food applications, Science Direct, November 10 , 2020,Thaísa M.A. Moro, Maria T.P.S. Clerici, Department of Food Tecnology, School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80 CEP: 13083-862, Campinas, São Paulo, Brazil https://www.sciencedirect.com/science/article/pii/S0963996920309145
423Dietary inulin alters the gut microbiome, enhances systemic metabolism and reduces neuroinflammation in an APOE4 mouse model,PMC, August 28, 2019, Hoffman JD, Yanckello LM, Chlipala G, Hammond TC, McCulloch SD, Parikh I, Sun S, Morganti JM, Green SJ, Lin AL. Dietary inulin alters the gut microbiome, enhances systemic metabolism and reduces neuroinflammation in an APOE4 mouse model. PLoS One. 2019 Aug 28;14(8):e0221828. doi: 10.1371/journal.pone.0221828. PMID: 31461505; PMCID: PMC6713395., Jared D. Hoffman, Conceptualization, Data curation, Formal analysis, Investigation, Methodology, Writing – original draft, Writing – review & editing,1,2 Lucille M. Yanckello, Data curation, Formal analysis, Methodology, Validation, Visualization, Writing – review & editing,1,2 George Chlipala, Data curation, Formal analysis, Investigation, Methodology, Resources, Software, Writing – original draft, Writing – review & editing,3 Tyler C. Hammond, Conceptualization, Validation, Writing – review & editing,1,4 Scott D. McCulloch, Formal analysis, Investigation, Methodology, Resources, Software, Visualization, Writing – review & editing,5 Ishita Parikh, Investigation, Methodology, Supervision, Writing – review & editing,1,6 Sydney Sun, Formal analysis, Validation, Visualization, Writing – review & editing,1 Josh M. Morganti, Formal analysis, Investigation, Methodology, Resources, Writing – review & editing,1,4,7 Stefan J. Green, Conceptualization, Investigation, Methodology, Project administration, Supervision, Writing – review & editing,3 and Ai-Ling Lin, Conceptualization, Funding acquisition, Investigation, Methodology, Project administration, Resources, Software, Supervision, Validation, Visualization, Writing – original draft, Writing – review & editing1,2,4,8,* 1 Sanders-Brown Center on Aging, University of Kentucky, Lexington, Kentucky, United States of America2 Department of Pharmacology and Nutritional Science, University of Kentucky, Lexington, Kentucky, United States of America3 Research Resources Center, University of Illinois at Chicago, Chicago, Illinois, United States of America4 Department of Neuroscience, University of Kentucky, Lexington, Kentucky, United States of America5 Metabolon Inc., Durham, North Carolina, United States of America6 Oklahoma Medical Research Foundation, Oklahoma City, Oklahoma, United States of America7 Spinal Cord and Brain Injury Research Center, University of Kentucky, Lexington, Kentucky, United States of America8 F. Joseph Halcomb III, M.D. Department of Biomedical Engineering, University of Kentucky, Lexington, Kentucky, United States of AmericaUniversity of Leicester, UNITED KINGDOMCompeting Interests: Scott McCulloch is employed by Metabolon Inc. This does not alter our adherence to PLOS ONE policies on sharing data and materials.* E-mail: ude.yku@nil.gniliahttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC6713395
424The Influence of a blend of Probiotic Lactobacillus and Prebiotic Inulin on the Duration and Severity of Symptoms among Individuals with Covid-19, Gavin Publishers, November 16, 2021, Authors: Robert Thomas1,2*, Jeffrey Aldous3, Rachel Forsyth4, Angel Chater5,6, Madeleine Williams7*Corresponding Author: Robert Thomas, Consultant Clinical Oncologist, Bedford & Addenbrooke’s Cambridge University NHS Trusts, UK, Received Date: November 01, 2021, Accepted Date: November 11, 2021, Published Date: November 16, 2021Citation: Thomas R, Aldous J, Forsyth R, Chater A, Williams M (2021) The Influence of a blend of Probiotic Lactobacillus and Prebiotic Inulin on the Duration and Severity of Symptoms among Individuals with Covid-19. Infect Dis Diag Treat 5: 182. DOI: 10.29011/2577-1515.100182, https://www.gavinpublishers.com/article/view/the-influence-of-a-blend-of-probiotic-lactobacillus-and-prebiotic-inulin-on-the-duration-and-severity-of-symptoms-among-individuals-with-covid-19
425The Influence of a blend of Probiotic Lactobacillus and Prebiotic Inulin on the Duration and Severity of Symptoms among Individuals with Covid-19, Gavin Publishers, November 16, 2021, Authors: Robert Thomas1,2*, Jeffrey Aldous3, Rachel Forsyth4, Angel Chater5,6, Madeleine Williams7*Corresponding Author: Robert Thomas, Consultant Clinical Oncologist, Bedford & Addenbrooke’s Cambridge University NHS Trusts, UK, Received Date: November 01, 2021, Accepted Date: November 11, 2021, Published Date: November 16, 2021Citation: Thomas R, Aldous J, Forsyth R, Chater A, Williams M (2021) The Influence of a blend of Probiotic Lactobacillus and Prebiotic Inulin on the Duration and Severity of Symptoms among Individuals with Covid-19. Infect Dis Diag Treat 5: 182. DOI: 10.29011/2577-1515.100182, https://www.gavinpublishers.com/article/view/the-influence-of-a-blend-of-probiotic-lactobacillus-and-prebiotic-inulin-on-the-duration-and-severity-of-symptoms-among-individuals-with-covid-19
426Modulation of Gut Microbiota for the Prevention and Treatment of COVID-19, MDPI, June 29, 2021, Journal of Clinical Medecine , Jiezhong Chen 1 and Luis Vitetta 1,2,*, Citation: Chen, J.; Vitetta, L.Modulation of Gut Microbiota for the, Prevention and Treatment of, COVID-19. J. Clin. Med. 2021, 10,2903. https://doi.org/10.3390/jcm10132903, Academic Editor:, Anastasios Koulaouzidis, Received: 16 May 2021, Accepted: 28 June 2021, Published: 29 June 2021 https://pdfs.semanticscholar.org/9f9f/e24b43da0aeaf1d5d64458b3f52cbb1a6292.pdf
427Inulin: Properties, health benefits and food applications, PubMed, April 8, 2016, Shoaib M, Shehzad A, Omar M, Rakha A, Raza H, Sharif HR, Shakeel A, Ansari A, Niazi S. Inulin: Properties, health benefits and food applications. Carbohydr Polym. 2016 Aug 20;147:444-454. doi: 10.1016/j.carbpol.2016.04.020. Epub 2016 Apr 8. PMID: 27178951.,Muhammad Shoaib 1, Aamir Shehzad 2, Mukama Omar 3, Allah Rakha 4, Husnain Raza 5, Hafiz Rizwan Sharif 6, Azam Shakeel 4, Anum Ansari 4, Sobia Niazi 5, 1National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture, Faisalabad 38040, Pakistan; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China. Electronic address: shoaib_ju@hotmail.com.2National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture, Faisalabad 38040, Pakistan. Electronic address: draamir@uaf.edu.pk.3Key Laboratory of Carbohydrate Chemistry and Biotechnology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, PR China.4National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture, Faisalabad 38040, Pakistan.5National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture, Faisalabad 38040, Pakistan; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China.6State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China.,https://pubmed.ncbi.nlm.nih.gov/27178951/
429Prebiotics: Definition, Types, Sources, Mechanisms, and Clinical Applications , PubMed, March 9, 2019, Davani-Davari D, Negahdaripour M, Karimzadeh I, Seifan M, Mohkam M, Masoumi SJ, Berenjian A, Ghasemi Y. Prebiotics: Definition, Types, Sources, Mechanisms, and Clinical Applications. Foods. 2019 Mar 9;8(3):92. doi: 10.3390/foods8030092. PMID: 30857316; PMCID: PMC6463098, Dorna Davani-Davari,1 Manica Negahdaripour,2,3 Iman Karimzadeh,4 Mostafa Seifan,5,* Milad Mohkam,6 Seyed Jalil Masoumi,7 Aydin Berenjian,5 and Younes Ghasemi2,3,7,8,* 1Pharmaceutical Biotechnology Incubator, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz 71348, Iran; moc.liamg@d.inavad.d2Department of Pharmaceutical Biotechnology, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz 71348, Iran; moc.liamg@ruopiradhageN.acinaM3Pharmaceutical Sciences Research Center, Shiraz University of Medical Sciences, Shiraz 71348, Iran4Department of Clinical Pharmacy, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz 71348, Iran; moc.oohay@namihedazmirak5Faculty of Science and Engineering, University of Waikato, Hamilton 3216, New Zealand; zn.ca.otakiaw@naijnereb.nidyA6Biotechnology Research Center, Shiraz University of Medical Sciences, Shiraz 71348, Iran; moc.oohay@74makhoM.daliM7Nutrition Research Center, Department of Clinical Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz 71348, Iran; moc.liamg@47imuosam.J8Department of Medical Biotechnology, School of Advanced Medical Sciences and Technologies, Shiraz University of Medical Sciences, Shiraz 71348, Iran*Correspondence: zn.ca.otakiaw@nafiesm (M.S.); ri.ca.smus@yimesahg (Y.G.); Tel.: +64-07-838-4173 (M.S.); +98-71-324-26729 (Y.G.)https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6463098/ and https://www.mdpi.com/2304-8158/8/3/92
430Inulin: Properties, health benefits and food applications, PubMed, April 8, 2016, Shoaib M, Shehzad A, Omar M, Rakha A, Raza H, Sharif HR, Shakeel A, Ansari A, Niazi S. Inulin: Properties, health benefits and food applications. Carbohydr Polym. 2016 Aug 20;147:444-454. doi: 10.1016/j.carbpol.2016.04.020. Epub 2016 Apr 8. PMID: 27178951.,Muhammad Shoaib 1, Aamir Shehzad 2, Mukama Omar 3, Allah Rakha 4, Husnain Raza 5, Hafiz Rizwan Sharif 6, Azam Shakeel 4, Anum Ansari 4, Sobia Niazi 5, 1National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture, Faisalabad 38040, Pakistan; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China. Electronic address: shoaib_ju@hotmail.com.2National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture, Faisalabad 38040, Pakistan. Electronic address: draamir@uaf.edu.pk.3Key Laboratory of Carbohydrate Chemistry and Biotechnology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, PR China.4National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture, Faisalabad 38040, Pakistan.5National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture, Faisalabad 38040, Pakistan; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China.6State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China.,https://pubmed.ncbi.nlm.nih.gov/27178951/
432Presence of Inulin and Oligofructose in the Diets of Americans , The Journal of Nutrition, July 1, 1999, Alanna J. Moshfegh, James E. Friday, Joseph P. Goldman, Jaspreet K. Chug Ahuja, The Journal of Nutrition, Volume 129, Issue 7, July 1999, Pages 1407S–1411S, https://doi.org/10.1093/jn/129.7.1407S, Published: 01 July 1999, https://academic.oup.com/jn/article/129/7/1407S/4722578
433Burdock, Mount Sinai, https://www.mountsinai.org/health-library/herb/burdock, Effect of Dose and Timing of Burdock , PMC, February 8, 2020, (Arctium lappa) Root Intake on Intestinal Microbiota of Mice,PMC, February 8, 2020, Watanabe A, Sasaki H, Miyakawa H, Nakayama Y, Lyu Y, Shibata S. Effect of Dose and Timing of Burdock (Arctium lappa) Root Intake on Intestinal Microbiota of Mice. Microorganisms. 2020 Feb 6;8(2):220. doi: 10.3390/microorganisms8020220. PMID: 32041173; PMCID: PMC7074855., Aya Watanabe,1,† Hiroyuki Sasaki,1,2,† Hiroki Miyakawa,1 Yuki Nakayama,1 Yijin Lyu,1 and Shigenobu Shibata1,*1Laboratory of Physiology and Pharmacology, School of Advanced Science and Engineering, Waseda University, Shinjuku-ku, Tokyo 162-8480, Japan; pj.adesaw.uous@5117ebanataw_aya (A.W.); pj.adesaw.igasa@ikasas-ikuyorih (H.S.); pj.adesaw.ikot@ikorih-tsbbgh (H.M.); pj.adesaw.enaka@1996-ykcebikuy (Y.N.); pj.adesaw.ijuf@niki (Y.L.)2AIST-Waseda University Computational Bio Big-Data Open Innovation Laboratory (CBBD-OIL), National Institute of Advanced Industrial Science and Technology, Shinjuku-ku, Tokyo 169-85555, Japan*Correspondence: pj.adesaw@satabihs; Tel.: +81-3-5369-7318†These authors contributed equally to this work. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7074855/
434Burdock (Arctium lappa L) roots as a source of inulin-type fructans and other bioactive compounds: Current knowledge and future perspectives for food and non-food applications, Science Direct, November 10 , 2020,Thaísa M.A. Moro, Maria T.P.S. Clerici, Department of Food Tecnology, School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80 CEP: 13083-862, Campinas, São Paulo, Brazil https://www.sciencedirect.com/science/article/pii/S0963996920309145
436Presence of Inulin and Oligofructose in the Diets of Americans , The Journal of Nutrition, July 1, 1999, Alanna J. Moshfegh, James E. Friday, Joseph P. Goldman, Jaspreet K. Chug Ahuja, The Journal of Nutrition, Volume 129, Issue 7, July 1999, Pages 1407S–1411S, https://doi.org/10.1093/jn/129.7.1407S, Published: 01 July 1999, https://academic.oup.com/jn/article/129/7/1407S/4722578
438Presence of Inulin and Oligofructose in the Diets of Americans , The Journal of Nutrition, July 1, 1999, Alanna J. Moshfegh, James E. Friday, Joseph P. Goldman, Jaspreet K. Chug Ahuja, The Journal of Nutrition, Volume 129, Issue 7, July 1999, Pages 1407S–1411S, https://doi.org/10.1093/jn/129.7.1407S, Published: 01 July 1999, https://academic.oup.com/jn/article/129/7/1407S/4722578
441Potential Roles of Modified Pectin Targeting Galectin-3 against Severe Acute Respiratory Syndrome Coronavirus-2, MDPI,October 13, 2021, by Frederick Odun-Ayo *ORCID andLalini Reddy *ORCIDDepartment of Biotechnology and Consumer Sciences, Faculty of Applied Sciences, Cape Peninsula University of Technology, District Six Campus, Cape Town 7530, South Africa, Authors to whom correspondence should be addressed., J 2021, 4(4), 824-837; https://doi.org/10.3390/j4040056, Received: 15 September 2021 / Revised: 12 October 2021 / Accepted: 13 October 2021 / Published: 29 November 2021, https://www.mdpi.com/2571-8800/4/4/56
442What Is Pectin? A Unique Fiber Explained, Healthline, November 22, 2019 , SaVanna Shoemake, Medically reviewed by Adda Bjarnadottir, MS, RDN (Ice) — By r, MS, RDN, LD , https://www.healthline.com/nutrition/pectin
443The effect of pectins on survival of probiotic Lactobacillus spp. in gastrointestinal juices is related to their structure and physical properties,PubMed, February 24, 2018, Larsen N, Cahú TB, Isay Saad SM, Blennow A, Jespersen L. The effect of pectins on survival of probiotic Lactobacillus spp. in gastrointestinal juices is related to their structure and physical properties. Food Microbiol. 2018 Sep;74:11-20. doi: 10.1016/j.fm.2018.02.015. Epub 2018 Feb 24. PMID: 29706325.Nadja Larsen 1, Thiago Barbosa Cahú 2, Susana Marta Isay Saad 3, Andreas Blennow 4, Lene Jespersen 2,1Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958, Frederiksberg, Denmark. Electronic address: nf@food.ku.dk.2Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958, Frederiksberg, Denmark.3Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo, Av. Prof. Lineu Prestes, 580, São Paulo, SP 05508-000, Brazil.4Department of Plant and Environmental Sciences, University of Copenhagen, Thorvaldsensvej 40, 1871 Frederiksberg, Denmark., https://pubmed.ncbi.nlm.nih.gov/29706325/
444Lactobacillus fermentum: a bacterial species with potential for food preservation and biomedical applications, PubMed, November 15, 2019, Naghmouchi K, Belguesmia Y, Bendali F, Spano G, Seal BS, Drider D. Lactobacillus fermentum: a bacterial species with potential for food preservation and biomedical applications. Crit Rev Food Sci Nutr. 2020;60(20):3387-3399. doi: 10.1080/10408398.2019.1688250. Epub 2019 Nov 15. PMID: 31729242., Karim Naghmouchi 1 2, Yanath Belguesmia 3, Farida Bendali 4, Giuseppe Spano 5, Bruce S Seal 6, Djamel Drider 3 https://pubmed.ncbi.nlm.nih.gov/31729242/1Department of Pharmaceutical Chemistry, College of Clinical Pharmacy, Al Baha University, Saudi Arabia.2Faculté des Sciences de Tunis, Université de Tunis El Manar, LR01ES05 Biochimie et Biotechnologie, Tunis, Tunisie.3Université Lille, INRA, ISA, Université d’Artois, Université Littoral Côte d’Opale, EA 7394-ICV Institut Charles Viollette, Lille, France.4Laboratoire de Microbiologie Appliquée, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Bejaia, Algeria.5Dipartimento di Scienze Agrarie, degli Alimenti e dell’Ambiente, Università di Foggia, Foggia, Italy.6Biology Program, Oregon State University Cascades, Bend, Oregon, USA.https://pubmed.ncbi.nlm.nih.gov/31729242/
446Towards a better understanding of Lactobacillus rhamnosus GG – host interactions, PMC, August 29, 2014, Segers ME, Lebeer S. Towards a better understanding of Lactobacillus rhamnosus GG–host interactions. Microb Cell Fact. 2014 Aug 29;13 Suppl 1(Suppl 1):S7. doi: 10.1186/1475-2859-13-S1-S7. Epub 2014 Aug 29. PMID: 25186587; PMCID: PMC4155824.Marijke E Segers1,2 and Sarah Lebeercorresponding author1,2, 1University of Antwerp, Department of Bioscience Engineering, Research Group Environmental Ecology and Applied Microbiology, Groenenborgerlaan 171, B-2020 Antwerp, Belgium2KU Leuven, Centre of Microbial and Plant Genetics, Kasteelpark Arenberg 20, box 2460, B- 3001 Leuven, Belgiumcorresponding authorCorresponding author.Marijke E Segers: eb.nevueluk.wib@sreges.ekjiram; Sarah Lebeer: eb.neprewtnau@reebel.haras, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4155824/
447Protective effects of Lactobacillus paracasei F19 in a rat model of oxidative and metabolic hepatic injury, PubMed, June 24, 2010, Nardone G, Compare D, Liguori E, Di Mauro V, Rocco A, Barone M, Napoli A, Lapi D, Iovene MR, Colantuoni A. Protective effects of Lactobacillus paracasei F19 in a rat model of oxidative and metabolic hepatic injury. Am J Physiol Gastrointest Liver Physiol. 2010 Sep;299(3):G669-76. doi: 10.1152/ajpgi.00188.2010. Epub 2010 Jun 24. PMID: 20576921. Gerardo Nardone 1, Debora Compare, Eleonora Liguori, Valentina Di Mauro, Alba Rocco, Michele Barone, Anna Napoli, Dominga Lapi, Maria Rosaria Iovene, Antonio Colantuoni,PMID: 20576921 DOI: 10.1152/ajpgi.00188.2010 https://pubmed.ncbi.nlm.nih.gov/20576921/
448Potential Roles of Modified Pectin Targeting Galectin-3 against Severe Acute Respiratory Syndrome Coronavirus-2, MDPI,October 13, 2021, by Frederick Odun-Ayo *ORCID andLalini Reddy *ORCIDDepartment of Biotechnology and Consumer Sciences, Faculty of Applied Sciences, Cape Peninsula University of Technology, District Six Campus, Cape Town 7530, South Africa, Authors to whom correspondence should be addressed., J 2021, 4(4), 824-837; https://doi.org/10.3390/j4040056, Received: 15 September 2021 / Revised: 12 October 2021 / Accepted: 13 October 2021 / Published: 29 November 2021, https://www.mdpi.com/2571-8800/4/4/56
450Extraction of Pectin from Lemon and Orange Fruits Peels and its Utilization in Jam Makin, International Journal of Food Science and Nutrition Engineering, 2013. p-ISSN: 2166-5168 e-ISSN: 2166-5192, 2013; 3(5): 81-84, doi:10.5923/j.food.20130305.01 http://article.sapub.org/10.5923.j.food.20130305.01.html
451Extraction of Pectin from Lemon and Orange Fruits Peels and its Utilization in Jam Makin, International Journal of Food Science and Nutrition Engineering, 2013. p-ISSN: 2166-5168 e-ISSN: 2166-5192, 2013; 3(5): 81-84, doi:10.5923/j.food.20130305.01 http://article.sapub.org/10.5923.j.food.20130305.01.html
453Modifications in the methods to extract pectin from cv. “Pedro Sato” guavas during ripening, Brazilian Journal of Food Technology,Modificações nos métodos de extração de pectina em goiabas cv. “Pedro Sato” durante amadurecimento, • 2018 • https://doi.org/10.1590/1981-6723.03217 , Samira Haddad SpillerTamara Rezende MarquesAnderson Assaid SimãoMariana Aparecida BragaLucimara Nazaré Silva BotelhoGustavo Henrique Andrade MachadoRodrigo Martins FráguasCustódio Donizete dos Santos, Samira Haddad Spiller *Universidade Federal de Lavras (UFLA), Departamento de Química, Lavras/MG – Brasil SCImago image, Tamara Rezende MarquesUniversidade Federal de Lavras (UFLA), Departamento de Química, Lavras/MG – Brasil SCImago image, Anderson Assaid Simão, Universidade Federal de Lavras (UFLA), Departamento de Química, Lavras/MG – Brasil SCImago image, Mariana Aparecida Braga, Universidade Federal de Lavras (UFLA), Departamento de Química, Lavras/MG – Brasil SCImago image, Lucimara Nazaré Silva Botelho, Universidade Federal de Lavras (UFLA), Departamento de Química, Lavras/MG – Brasil SCImago image, Gustavo Henrique Andrade Machado, Universidade Federal de Lavras (UFLA), Departamento de Química, Lavras/MG – Brasil SCImago image, Rodrigo Martins Fráguas, Faculdade Marechal Rondon (FMR), Departamento de Química, Villhena/RO – Brasil SCImago image, Custódio Donizete dos Santos, Universidade Federal de Lavras (UFLA), Departamento de Química, Lavras/MG – Brasil SCImago image, * Samira Haddad Spiller, Universidade Federal de Lavras (UFLA), Departamento de Química, Campus Universitário, Caixa Postal: 3037, CEP: 37200-000, Lavras/MG – Brasil, e-mail: samirahspiller@yahoo.com.brhttps://www.scielo.br/j/bjft/a/m7rBdpC8hJqm7FTrFCbfdtm/
458What Is Beta Glucan? The Heart-Healthy Fiber Explained,Healthline, Rena Goldman and Rachael Ajmera, MS, RD, Updated on November 3, 2021, Medically reviewed by Kathy W. Warwick, R.D., CDE, https://www.healthline.com/health/beta-glucan-heart-healthy
459Beta Glucan: Health Benefits in Obesity and Metabolic Syndrome, PMC, December 11, 2011m Nutr Metab. 2012; 2012: 851362.Published online 2011 Dec 11. doi: 10.1155/2012/851362PMCID: PMC3236515PMID: 22187640Beta Glucan: Health Benefits in Obesity and Metabolic SyndromeD. El Khoury, C. Cuda, B. L. Luhovyy, and G. H. Anderson *, Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, ON, Canada M5S 3E*G. H. Anderson: ac.otnorotu@nosredna.yevrahAcademic Editor: Frank Thies,https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3236515/
460β-Glucan as an encapsulating agent: Effect on probiotic survival in simulated gastrointestinal tract,PubMed, November 10, 2015, Shah A, Gani A, Ahmad M, Ashwar BA, Masoodi FA. β-Glucan as an encapsulating agent: Effect on probiotic survival in simulated gastrointestinal tract. Int J Biol Macromol. 2016 Jan;82:217-22. doi: 10.1016/j.ijbiomac.2015.11.017. Epub 2015 Nov 10. PMID: 26562556. Asima Shah 1, Adil Gani 2, Mudasir Ahmad 1, Bilal Ahmad Ashwar 1, F A Masoodi 1, 1Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India.2Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India. Electronic address: adil.gani@gmail.com., https://pubmed.ncbi.nlm.nih.gov/26562556/
461Probiotic Characteristics of Lactobacillus brevis KT38-3 Isolated from an Artisanal Tulum Cheese, PMC, November 1, 2021, Hacıoglu S, Kunduhoglu B. Probiotic Characteristics of Lactobacillus brevis KT38-3 Isolated from an Artisanal Tulum Cheese. Food Sci Anim Resour. 2021 Nov;41(6):967-982. doi: 10.5851/kosfa.2021.e49. Epub 2021 Nov 1. PMID: 34796324; PMCID: PMC8564325.Seda Hacıoglu 1 and Buket Kunduhoglu 2 , *1Institute of Science, University of Eskişehir Osmangazi, Eskişehir 26040, Turkey2Department of Biology, Faculty of Science and Letters, University of Eskişehir Osmangazi, Eskişehir 26040, Turkey*Corresponding author : Buket Kunduhoglu, Department of Biology, Faculty of Science and Letters, University of Eskişehir Osmangazi, Eskişehir 26040, Turkey, Tel: +90-222-2393750, Fax: +90-222-2393578, E-mail: rt.ude.ugo@hudnukb https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8564325/
462The role of Lactobacillus plantarum 299v in supporting treatment of selected diseases because it underlines its non-invasive character, PMC, January 25, 2021, Kaźmierczak-Siedlecka K, Daca A, Folwarski M, Witkowski JM, Bryl E, Makarewicz W. The role of Lactobacillus plantarum 299v in supporting treatment of selected diseases. Cent Eur J Immunol. 2020;45(4):488-493. doi: 10.5114/ceji.2020.101515. Epub 2021 Jan 25. PMID: 33613097; PMCID: PMC7882405.Karolina Kaźmierczak-Siedlecka,1 Agnieszka Daca,2 Marcin Folwarski,3 Jacek M. Witkowski,4 Ewa Bryl,2 and Wojciech Makarewicz1, 1Department of Surgical Oncology, Medical University of Gdansk, Gdansk, Poland2Department of Pathology and Experimental Rheumatology, Medical University of Gdansk, Gdansk, Poland3Department of Clinical Nutrition and Dietetics, Medical University of Gdansk, Gdansk, Poland4Department of Physiopathology, Medical University of Gdansk, Gdansk, Poland,Correspondence: Karolina Kaźmierczak-Siedlecka, Department of Surgical Oncology, Medical University of Gdansk, 17 Mariana Smoluchowskiego St., 80-214 Gdańsk, Poland, e-mail: lp.ude.demug@aidakoel https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7882405/
463β-glucans: wide-spectrum immune-balancing food-supplement-based enteric (β-WIFE) vaccine adjuvant approach to COVID-19, PubMed, August 3, 2021, Ikewaki N, Iwasaki M, Kurosawa G, Rao KS, Lakey-Beitia J, Preethy S, Abraham SJ. β-glucans: wide-spectrum immune-balancing food-supplement-based enteric (β-WIFE) vaccine adjuvant approach to COVID-19. Hum Vaccin Immunother. 2021 Aug 3;17(8):2808-2813. doi: 10.1080/21645515.2021.1880210. Epub 2021 Mar 2. PMID: 33651967; PMCID: PMC7938654., Nobunao Ikewaki 1 2, Masaru Iwasaki 3, Gene Kurosawa 4, Kosagi-Sharaf Rao 5, Johant Lakey-Beitia 5, Senthilkumar Preethy 6, Samuel Jk Abraham 6 7 8 9 10, 1Department of Medical Life Science, Kyushu University of Health and Welfare, Nobeoka, Japan.2Institute of Immunology, Junsei Educational Institute, Nobeoka, Miyazaki, Japan.3Centre for Advancing Clinical Research (CACR), University of Yamanashi – School of Medicine, Chuo, Japan.4Department of Academic Research Support Promotion Facility, Center for Research Promotion and Support, Fujita Health University, Aichi, Japan.5Instituto de Investigaciones Científicas y Servicios de Alta Tecnología (INDICASAT AIP), City of Knowledge, Panama City, Panama.6The Fujio-Eiji Academic Terrain (FEAT), Nichi-In Centre for Regenerative Medicine (NCRM), Chennai, India.7Edogawa Evolutionary Laboratory of Science (EELS), Edogawa Hospital, Tokyo, Japan.8The Mary-Yoshio Translational Hexagon (MYTH), Nichi-In Centre for Regenerative Medicine (NCRM), Chennai, India.9Biomaterials and Cell Biology Division, JBM Inc, Tokyo, Japan.10Immune Systems R & D Division, GN Corporation Co. Ltd, Kofu, Japan., https://pubmed.ncbi.nlm.nih.gov/33651967/
464β-glucans: wide-spectrum immune-balancing food-supplement-based enteric (β-WIFE) vaccine adjuvant approach to COVID-19, PubMed, August 3, 2021, Ikewaki N, Iwasaki M, Kurosawa G, Rao KS, Lakey-Beitia J, Preethy S, Abraham SJ. β-glucans: wide-spectrum immune-balancing food-supplement-based enteric (β-WIFE) vaccine adjuvant approach to COVID-19. Hum Vaccin Immunother. 2021 Aug 3;17(8):2808-2813. doi: 10.1080/21645515.2021.1880210. Epub 2021 Mar 2. PMID: 33651967; PMCID: PMC7938654., Nobunao Ikewaki 1 2, Masaru Iwasaki 3, Gene Kurosawa 4, Kosagi-Sharaf Rao 5, Johant Lakey-Beitia 5, Senthilkumar Preethy 6, Samuel Jk Abraham 6 7 8 9 10, 1Department of Medical Life Science, Kyushu University of Health and Welfare, Nobeoka, Japan.2Institute of Immunology, Junsei Educational Institute, Nobeoka, Miyazaki, Japan.3Centre for Advancing Clinical Research (CACR), University of Yamanashi – School of Medicine, Chuo, Japan.4Department of Academic Research Support Promotion Facility, Center for Research Promotion and Support, Fujita Health University, Aichi, Japan.5Instituto de Investigaciones Científicas y Servicios de Alta Tecnología (INDICASAT AIP), City of Knowledge, Panama City, Panama.6The Fujio-Eiji Academic Terrain (FEAT), Nichi-In Centre for Regenerative Medicine (NCRM), Chennai, India.7Edogawa Evolutionary Laboratory of Science (EELS), Edogawa Hospital, Tokyo, Japan.8The Mary-Yoshio Translational Hexagon (MYTH), Nichi-In Centre for Regenerative Medicine (NCRM), Chennai, India.9Biomaterials and Cell Biology Division, JBM Inc, Tokyo, Japan.10Immune Systems R & D Division, GN Corporation Co. Ltd, Kofu, Japan., https://pubmed.ncbi.nlm.nih.gov/33651967/
473Beta-glucan content in cultivated mushrooms, JCB Gourmet Mushrooms, August 29, 2022 dource: Chiara Cerletti, Simona Esposito and Licia Iacoviello Created with Datawrappe, from What to know about beta-glucans in mushrooms, Jonathan Tovell https://jcbgourmetmushrooms.com/blogs/johns-thoughts/what-to-know-about-beta-glucans-in-mushrooms, Also in Determination of Glucan Contents in the Fruiting Bodies and Mycelia of Lentinula edodes Cultivars,PMC, September 30. 2014, Bak WC, Park JH, Park YA, Ka KH. Determination of Glucan Contents in the Fruiting Bodies and Mycelia of Lentinula edodes Cultivars. Mycobiology. 2014 Sep;42(3):301-4. doi: 10.5941/MYCO.2014.42.3.301. Epub 2014 Sep 30. PMID: 25346611; PMCID: PMC4206800., Won Chull Bak, Ji Heon Park,corresponding author Young Ae Park, and Kang Hyeon Ka. Laboratory of Forest Microbiology, Korea Forest Research Institute, Seoul 130-712, Korea.corresponding authorCorresponding author.Corresponding author: moc.liamtoh@48zkh, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4206800/,
474Beta-Glucan food sources, Dandhea, March 13, 2023
475β-Glucan Interaction with Lentil ( Lens culinaris) and Yellow Pea ( Pisum sativum) Proteins Suppresses Their In Vitro Digestibility, PubMed, September 2, 2021, Boachie RT, Commandeur MMB, Abioye RO, Capuano E, Oliviero T, Fogliano V, Udenigwe CC. β-Glucan Interaction with Lentil (Lens culinaris) and Yellow Pea (Pisum sativum) Proteins Suppresses Their In Vitro Digestibility. J Agric Food Chem. 2021 Sep 15;69(36):10630-10637. doi: 10.1021/acs.jafc.1c03022. Epub 2021 Sep 2. PMID: 34473491,Ruth T Boachie 1 2, Mieke M B Commandeur 1 2, Raliat O Abioye 3, Edoardo Capuano 2, Teresa Oliviero 2, Vincenzo Fogliano 2, Chibuike C Udenigwe 1 3, 1School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, Ontario K1H 8M5, Canada.2Food Quality and Design Group, Wageningen University and Research, P.O. Box 8129, 6700 EV Wageningen, The Netherlands.3Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, Ontario K1N 6N5, Canada., https://pubmed.ncbi.nlm.nih.gov/34473491/
478Prebiotics: Definition, Types, Sources, Mechanisms, and Clinical Applications, MDPI, March 9, 2019, Foods 2019, 8(3), 92; https://doi.org/10.3390/foods8030092 Dorna Davani-Davari 1,Manica Negahdaripour 2,3,Iman Karimzadeh 4,Mostafa Seifan 5,*,Milad Mohkam 6,Seyed Jalil Masoumi 7,Aydin Berenjian 5 andYounes Ghasemi 2,3,7,8,*1Pharmaceutical Biotechnology Incubator, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz 71348, Iran2Department of Pharmaceutical Biotechnology, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz 71348, Ira3Pharmaceutical Sciences Research Center, Shiraz University of Medical Sciences, Shiraz 71348, Iran4.Department of Clinical Pharmacy, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz 71348, Iran5.Faculty of Science and Engineering, University of Waikato, Hamilton 3216, New Zealand6.Biotechnology Research Center, Shiraz University of Medical Sciences, Shiraz 71348, Iran7.Nutrition Research Center, Department of Clinical Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz 71348, Iran.8.Department of Medical Biotechnology, School of Advanced Medical Sciences and Technologies, Shiraz University of Medical Sciences, Shiraz 71348, Iran, https://www.mdpi.com/2304-8158/8/3/92 and https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6463098/
481Modulation of Gut Microbiota for the Prevention and Treatment of COVID-19, PMC, June 29, 2021, Chen J, Vitetta L. Modulation of Gut Microbiota for the Prevention and Treatment of COVID-19. J Clin Med. 2021 Jun 29;10(13):2903. doi: 10.3390/jcm10132903. PMID: 34209870; PMCID: PMC8268324,Jiezhong Chen1 and Luis Vitetta1,2,* 1Medlab Clinical, Research Department, Sydney 2015, Australia; oc.baldem@nehc_gnohzeij2Faculty of Medicine and Health, The University of Sydney, Sydney 2006, Australia*Correspondence: ua.ude.yendys@attetiv.siulhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC8268324/
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488Resistant Starch food sources, Dandhea, March 13, 2023
489Enhancing the Cognitive Effects of Flavonoids With Physical Activity: Is There a Case for the Gut Microbiome?Frontiers in Neuroscience, February 22, 2022, Carol L. Cheatham1, David C. Nieman2, Andrew P. Neilson3 and Mary Ann Lila3* Carol L. Cheatham1, David C. Nieman2, Andrew P. Neilson3 and Mary Ann Lila3*1Department of Psychology and Neuroscience, University of North Carolina at Chapel Hill, Chapel Hill, NC, United States2Human Performance Lab, Department of Biology, Appalachian State University, Kannapolis, NC, United States3Department of Food, Bioprocessing and Nutrition Sciences, Plants for Human Health Institute, North Carolina State University, Kannapolis, NC, United States, Front. Neurosci., 22 February 2022, Sec. Gut-Brain AxisVolume 16 – 2022 | https://doi.org/10.3389/fnins.2022.833202, https://www.frontiersin.org/articles/10.3389/fnins.2022.833202/
490Flavonoids are promising safe therapy against COVID-19, PMC, May 22, 2021, Alzaabi MM, Hamdy R, Ashmawy NS, Hamoda AM, Alkhayat F, Khademi NN, Al Joud SMA, El-Keblawy AA, Soliman SSM. Flavonoids are promising safe therapy against COVID-19. Phytochem Rev. 2022;21(1):291-312. doi: 10.1007/s11101-021-09759-z. Epub 2021 May 22. PMID: 34054380; PMCID: PMC8139868. Moza Mohamed Alzaabi,1,4 Rania Hamdy,2,5 Naglaa S. Ashmawy,2,6 Alshaimaa M. Hamoda,2,7,8 Fatemah Alkhayat,3 Neda Naser Khademi,3 Sara Mahmoud Abo Al Joud,3 Ali A. El-Keblawy,1,4 and Sameh S. M. Solimancorresponding author2, 1Department of Applied Biology, College of Science, University of Sharjah, P.O. Box 27272, Sharjah, United Arab Emirates2Research Institute for Medical and Health Sciences, University of Sharjah, P.O. Box 27272, Sharjah, United Arab Emirates3College of Pharmacy, University of Sharjah, P.O. Box 27272, Sharjah, United Arab Emirates4Research Institutes of Science and Engineering, University of Sharjah, P.O. Box 27272, Sharjah, United Arab Emirates5Faculty of Pharmacy, Zagazig University, Zagazig, 44519 Egypt6Department of Pharmacognosy, Faculty of Pharmacy, Ain Shams University, 11566 Abbassia, Cairo, Egypt7Department of Pharmacognosy, Faculty of Pharmacy, Assiut University, Assiut, Egypt8College of Medicine, University of Sharjah, P.O. Box 27272, Sharjah, United Arab EmiratesSameh S. M. Soliman, Email: ea.ca.hajrahs@namiloss. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8139868/
491Flavonoids are promising safe therapy against COVID-19, PMC, May 22, 2021, Alzaabi MM, Hamdy R, Ashmawy NS, Hamoda AM, Alkhayat F, Khademi NN, Al Joud SMA, El-Keblawy AA, Soliman SSM. Flavonoids are promising safe therapy against COVID-19. Phytochem Rev. 2022;21(1):291-312. doi: 10.1007/s11101-021-09759-z. Epub 2021 May 22. PMID: 34054380; PMCID: PMC8139868. Moza Mohamed Alzaabi,1,4 Rania Hamdy,2,5 Naglaa S. Ashmawy,2,6 Alshaimaa M. Hamoda,2,7,8 Fatemah Alkhayat,3 Neda Naser Khademi,3 Sara Mahmoud Abo Al Joud,3 Ali A. El-Keblawy,1,4 and Sameh S. M. Solimancorresponding author2, 1Department of Applied Biology, College of Science, University of Sharjah, P.O. Box 27272, Sharjah, United Arab Emirates2Research Institute for Medical and Health Sciences, University of Sharjah, P.O. Box 27272, Sharjah, United Arab Emirates3College of Pharmacy, University of Sharjah, P.O. Box 27272, Sharjah, United Arab Emirates4Research Institutes of Science and Engineering, University of Sharjah, P.O. Box 27272, Sharjah, United Arab Emirates5Faculty of Pharmacy, Zagazig University, Zagazig, 44519 Egypt6Department of Pharmacognosy, Faculty of Pharmacy, Ain Shams University, 11566 Abbassia, Cairo, Egypt7Department of Pharmacognosy, Faculty of Pharmacy, Assiut University, Assiut, Egypt8College of Medicine, University of Sharjah, P.O. Box 27272, Sharjah, United Arab EmiratesSameh S. M. Soliman, Email: ea.ca.hajrahs@namiloss. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8139868/
492Flavonoids are promising safe therapy against COVID-19, PMC, May 22, 2021, Alzaabi MM, Hamdy R, Ashmawy NS, Hamoda AM, Alkhayat F, Khademi NN, Al Joud SMA, El-Keblawy AA, Soliman SSM. Flavonoids are promising safe therapy against COVID-19. Phytochem Rev. 2022;21(1):291-312. doi: 10.1007/s11101-021-09759-z. Epub 2021 May 22. PMID: 34054380; PMCID: PMC8139868. Moza Mohamed Alzaabi,1,4 Rania Hamdy,2,5 Naglaa S. Ashmawy,2,6 Alshaimaa M. Hamoda,2,7,8 Fatemah Alkhayat,3 Neda Naser Khademi,3 Sara Mahmoud Abo Al Joud,3 Ali A. El-Keblawy,1,4 and Sameh S. M. Solimancorresponding author2, 1Department of Applied Biology, College of Science, University of Sharjah, P.O. Box 27272, Sharjah, United Arab Emirates2Research Institute for Medical and Health Sciences, University of Sharjah, P.O. Box 27272, Sharjah, United Arab Emirates3College of Pharmacy, University of Sharjah, P.O. Box 27272, Sharjah, United Arab Emirates4Research Institutes of Science and Engineering, University of Sharjah, P.O. Box 27272, Sharjah, United Arab Emirates5Faculty of Pharmacy, Zagazig University, Zagazig, 44519 Egypt6Department of Pharmacognosy, Faculty of Pharmacy, Ain Shams University, 11566 Abbassia, Cairo, Egypt7Department of Pharmacognosy, Faculty of Pharmacy, Assiut University, Assiut, Egypt8College of Medicine, University of Sharjah, P.O. Box 27272, Sharjah, United Arab EmiratesSameh S. M. Soliman, Email: ea.ca.hajrahs@namiloss. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8139868/
493Cocoa, Blood Pressure, and Vascular Function, PMC,, August 2, 2017, Ludovici V, Barthelmes J, Nägele MP, Enseleit F, Ferri C, Flammer AJ, Ruschitzka F, Sudano I. Cocoa, Blood Pressure, and Vascular Function. Front Nutr. 2017 Aug 2;4:36. doi: 10.3389/fnut.2017.00036. PMID: 28824916; PMCID: PMC5539137. Valeria Ludovici,1,2 Jens Barthelmes,1 Matthias P. Nägele,1 Frank Enseleit,1 Claudio Ferri,2 Andreas J. Flammer,1 Frank Ruschitzka,1 and Isabella Sudano1,*, 1Cardiology, University Heart Center, University Hospital and University of Zurich, Zurich, Switzerland2Department of Life, Health and Environmental Sciences, University of L’Aquila, L’Aquila, ItalyEdited by: Emilio Jirillo, Università degli studi di Bari Aldo Moro, ItalyReviewed by: Honglin Dong, Coventry University, United Kingdom; Nicolò Merendino, Università degli Studi della Tuscia, Italy; Siu-Lung Chan, University of Vermont, United States*Correspondence: Isabella Sudano, hc.zsu@onadus.allebasiSpecialty section: This article was submitted to Nutritional Immunology, a section of the journal Frontiers in Nutrition https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5539137/
494Cocoa, Blood Pressure, and Vascular Function, PMC,, August 2, 2017, Ludovici V, Barthelmes J, Nägele MP, Enseleit F, Ferri C, Flammer AJ, Ruschitzka F, Sudano I. Cocoa, Blood Pressure, and Vascular Function. Front Nutr. 2017 Aug 2;4:36. doi: 10.3389/fnut.2017.00036. PMID: 28824916; PMCID: PMC5539137. Valeria Ludovici,1,2 Jens Barthelmes,1 Matthias P. Nägele,1 Frank Enseleit,1 Claudio Ferri,2 Andreas J. Flammer,1 Frank Ruschitzka,1 and Isabella Sudano1,*, 1Cardiology, University Heart Center, University Hospital and University of Zurich, Zurich, Switzerland2Department of Life, Health and Environmental Sciences, University of L’Aquila, L’Aquila, ItalyEdited by: Emilio Jirillo, Università degli studi di Bari Aldo Moro, ItalyReviewed by: Honglin Dong, Coventry University, United Kingdom; Nicolò Merendino, Università degli Studi della Tuscia, Italy; Siu-Lung Chan, University of Vermont, United States*Correspondence: Isabella Sudano, hc.zsu@onadus.allebasiSpecialty section: This article was submitted to Nutritional Immunology, a section of the journal Frontiers in Nutrition https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5539137/
495Flavonoid Health Benefits, Flavonoids, Dairy Foods, and Cardiovascular and Metabolic Health: A Review of Emerging Biologic Pathways, PMC, January 19, 2019, Mozaffarian D, Wu JHY. Flavonoids, Dairy Foods, and Cardiovascular and Metabolic Health: A Review of Emerging Biologic Pathways. Circ Res. 2018 Jan 19;122(2):369-384. doi: 10.1161/CIRCRESAHA.117.309008. PMID: 29348256; PMCID: PMC5781235.,Dariush Mozaffarian, MD, DrPH, FACC* and Jason HY Wu, PhD, FAHA*Friedman School of Nutrition Science & Policy (DM), Tufts University, Boston, MA; and the George Institute for Global Health (JW), Faculty of Medicine, University of New South Wales, Sydney, AustraliaAddress for correspondence: D. Mozaffarian, 150 Harrison Ave, Boston MA 02111, ude.stfut@nairaffazom.hsuirad*These authors contributed equally to this work., https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5781235/
496Flavonoids, Dairy Foods, and Cardiovascular and Metabolic Health: A Review of Emerging Biologic Pathways, PMC, January 19, 2019, Mozaffarian D, Wu JHY. Flavonoids, Dairy Foods, and Cardiovascular and Metabolic Health: A Review of Emerging Biologic Pathways. Circ Res. 2018 Jan 19;122(2):369-384. doi: 10.1161/CIRCRESAHA.117.309008. PMID: 29348256; PMCID: PMC5781235.,Dariush Mozaffarian, MD, DrPH, FACC* and Jason HY Wu, PhD, FAHA*Friedman School of Nutrition Science & Policy (DM), Tufts University, Boston, MA; and the George Institute for Global Health (JW), Faculty of Medicine, University of New South Wales, Sydney, AustraliaAddress for correspondence: D. Mozaffarian, 150 Harrison Ave, Boston MA 02111, ude.stfut@nairaffazom.hsuirad*These authors contributed equally to this work., https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5781235/
497Flavonoids, Dairy Foods, and Cardiovascular and Metabolic Health: A Review of Emerging Biologic Pathways, PMC, January 19, 2019, Mozaffarian D, Wu JHY. Flavonoids, Dairy Foods, and Cardiovascular and Metabolic Health: A Review of Emerging Biologic Pathways. Circ Res. 2018 Jan 19;122(2):369-384. doi: 10.1161/CIRCRESAHA.117.309008. PMID: 29348256; PMCID: PMC5781235.,Dariush Mozaffarian, MD, DrPH, FACC* and Jason HY Wu, PhD, FAHA*Friedman School of Nutrition Science & Policy (DM), Tufts University, Boston, MA; and the George Institute for Global Health (JW), Faculty of Medicine, University of New South Wales, Sydney, AustraliaAddress for correspondence: D. Mozaffarian, 150 Harrison Ave, Boston MA 02111, ude.stfut@nairaffazom.hsuirad*These authors contributed equally to this work., https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5781235/
499Prebiotics: Definition, Types, Sources, Mechanisms, and Clinical Applications, MDPI, March 9, 2019, Foods 2019, 8(3), 92; https://doi.org/10.3390/foods8030092 Dorna Davani-Davari 1,Manica Negahdaripour 2,3,Iman Karimzadeh 4,Mostafa Seifan 5,*,Milad Mohkam 6,Seyed Jalil Masoumi 7,Aydin Berenjian 5 andYounes Ghasemi 2,3,7,8,*1Pharmaceutical Biotechnology Incubator, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz 71348, Iran2Department of Pharmaceutical Biotechnology, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz 71348, Ira3Pharmaceutical Sciences Research Center, Shiraz University of Medical Sciences, Shiraz 71348, Iran4.Department of Clinical Pharmacy, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz 71348, Iran5.Faculty of Science and Engineering, University of Waikato, Hamilton 3216, New Zealand6.Biotechnology Research Center, Shiraz University of Medical Sciences, Shiraz 71348, Iran7.Nutrition Research Center, Department of Clinical Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz 71348, Iran.8.Department of Medical Biotechnology, School of Advanced Medical Sciences and Technologies, Shiraz University of Medical Sciences, Shiraz 71348, Iran, https://www.mdpi.com/2304-8158/8/3/92 and https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6463098/
501Prebiotics: Definition, Types, Sources, Mechanisms, and Clinical Applications, MDPI, March 9, 2019, Foods 2019, 8(3), 92; https://doi.org/10.3390/foods8030092 Dorna Davani-Davari 1,Manica Negahdaripour 2,3,Iman Karimzadeh 4,Mostafa Seifan 5,*,Milad Mohkam 6,Seyed Jalil Masoumi 7,Aydin Berenjian 5 andYounes Ghasemi 2,3,7,8,*1Pharmaceutical Biotechnology Incubator, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz 71348, Iran2Department of Pharmaceutical Biotechnology, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz 71348, Ira3Pharmaceutical Sciences Research Center, Shiraz University of Medical Sciences, Shiraz 71348, Iran4.Department of Clinical Pharmacy, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz 71348, Iran5.Faculty of Science and Engineering, University of Waikato, Hamilton 3216, New Zealand6.Biotechnology Research Center, Shiraz University of Medical Sciences, Shiraz 71348, Iran7.Nutrition Research Center, Department of Clinical Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz 71348, Iran.8.Department of Medical Biotechnology, School of Advanced Medical Sciences and Technologies, Shiraz University of Medical Sciences, Shiraz 71348, Iran, https://www.mdpi.com/2304-8158/8/3/92 and https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6463098/
503New study re-emphasizes natural cocoa powder has high antioxidant content, Eurekalert, October 8, 2008, NEWS RELEASE 8-OCT-2008New study re-emphasizes natural cocoa powder has high antioxidant contentStudy also shows that Dutched cocoas retain significant levels of antioxidantsPeer-Reviewed Publication, THE HERSHEY COMPANY, https://www.eurekalert.org/news-releases/559051
505Fruits High in Fiber & Flavonoids, Healthy Eating,SFGate, Nutrition, Fiber, Donna Rickettshttps://healthyeating.sfgate.com/fruits-high-fiber-flavonoids-9492.html
506Are Organic Certified Carrots Richer in Health-Promoting Phenolics and Carotenoids than the Conventionally Grown Ones? PMC, July 2022, Średnicka-Tober D, Kopczyńska K, Góralska-Walczak R, Hallmann E, Barański M, Marszałek K, Kazimierczak R. Are Organic Certified Carrots Richer in Health-Promoting Phenolics and Carotenoids than the Conventionally Grown Ones? Molecules. 2022 Jun 29;27(13):4184. doi: 10.3390/molecules27134184. PMID: 35807431; PMCID: PMC9268348.,Dominika Średnicka-Tober,1,* Klaudia Kopczyńska,1 Rita Góralska-Walczak,1 Ewelina Hallmann,1 Marcin Barański,2 Krystian Marszałek,3 and Renata Kazimierczak1, 1Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland; lp.ude.wggs@aksnyzcpok_aidualk (K.K.); lp.ude.wggs@kazclaw_akslarog_atir (R.G.-W.); lp.ude.wggs@nnamllah_anilewe (E.H.); lp.ude.wggs@kazcreimizak_ataner (R.K.)2Laboratory of Neurobiology, Nencki Institute of Experimental Biology, Polish Academy of Sciences, Pasteura 3, 02-093 Warsaw, Poland; lp.ude.ikcnen@iksnarab.m3Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Rakowiecka 36, 02-532 Warsaw, Poland; lp.srpbi@kelazsram.naitsyrk*Correspondence: lp.ude.wggs@rebot_akcinders_akinimod; Tel.: +48-22-5937035 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9268348/
508Cellular Defensive Mechanisms of Tea Polyphenols: Structure-Activity Relationship,PMC, August 24, 2021, Truong VL, Jeong WS. Cellular Defensive Mechanisms of Tea Polyphenols: Structure-Activity Relationship. Int J Mol Sci. 2021 Aug 24;22(17):9109. doi: 10.3390/ijms22179109. PMID: 34502017; PMCID: PMC8430757.Van-Long Truong and Woo-Sik Jeong*, Food and Bio-Industry Research Institute, School of Food Science & Biotechnology, College of Agriculture and Life Sciences, Kyungpook National University, Daegu 41566, Korea; moc.liamg@orpgnolgnourt*Correspondence: rk.ca.unk@gnoejsw; Tel.: +82-53-950-5775 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8430757/
510Prebiotics: Definition, Types, Sources, Mechanisms, and Clinical Applications, MDPI, March 9, 2019, Foods 2019, 8(3), 92; https://doi.org/10.3390/foods8030092 Dorna Davani-Davari 1,Manica Negahdaripour 2,3,Iman Karimzadeh 4,Mostafa Seifan 5,*,Milad Mohkam 6,Seyed Jalil Masoumi 7,Aydin Berenjian 5 andYounes Ghasemi 2,3,7,8,*1Pharmaceutical Biotechnology Incubator, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz 71348, Iran2Department of Pharmaceutical Biotechnology, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz 71348, Ira3Pharmaceutical Sciences Research Center, Shiraz University of Medical Sciences, Shiraz 71348, Iran4.Department of Clinical Pharmacy, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz 71348, Iran5.Faculty of Science and Engineering, University of Waikato, Hamilton 3216, New Zealand6.Biotechnology Research Center, Shiraz University of Medical Sciences, Shiraz 71348, Iran7.Nutrition Research Center, Department of Clinical Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz 71348, Iran.8.Department of Medical Biotechnology, School of Advanced Medical Sciences and Technologies, Shiraz University of Medical Sciences, Shiraz 71348, Iran, https://www.mdpi.com/2304-8158/8/3/92 and https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6463098/
511Quercetin: A flavonol with multifaceted therapeutic applications?PubMed, September 21, 2015, D’Andrea G. Quercetin: A flavonol with multifaceted therapeutic applications? Fitoterapia. 2015 Oct;106:256-71. doi: 10.1016/j.fitote.2015.09.018. Epub 2015 Sep 21. PMID: 26393898., Gabriele D’Andrea 1, PMID: 26393898 DOI: 10.1016/j.fitote.2015.09.018, https://pubmed.ncbi.nlm.nih.gov/26393898/
512Microencapsulated Bifidobacterium bifidum and Lactobacillus gasseri in Combination with Quercetin Inhibit Colorectal Cancer Development in ApcMin/+ Mice,PMC, May 5, 2021, Benito I, Encío IJ, Milagro FI, Alfaro M, Martínez-Peñuela A, Barajas M, Marzo F. Microencapsulated Bifidobacterium bifidum and Lactobacillus gasseri in Combination with Quercetin Inhibit Colorectal Cancer Development in ApcMin/+ Mice. Int J Mol Sci. 2021 May 5;22(9):4906. doi: 10.3390/ijms22094906. PMID: 34063173; PMCID: PMC8124226.,Iván Benito,1,† Ignacio J. Encío,2,† Fermín I. Milagro,3,4 María Alfaro,1 Ana Martínez-Peñuela,5 Miguel Barajas,2,* and Florencio Marzo1,*1Laboratory of Animal Physiology and Nutrition, School of Agronomy, Public University of Navarre, Campus Arrosadia, 31006 Pamplona, Spain; moc.liamg@revlanep.otinebi (I.B.); moc.liamg@ayarral.oraflam (M.A.)2Biochemistry Area, Department of Health Science, Public University of Navarre, 31008 Pamplona, Spain; se.arravanu@oicne.oicangi3Department of Nutrition, Food Sciences and Physiology, Center for Nutrition Research, University of Navarra, C/Irunlarrea 1, 31008 Pamplona, Spain; se.vanu@orgalimf4Centro de Investigación Biomédica en Red de la Fisiopatología de la Obesidad y Nutrición (CIBERobn), Instituto de Salud Carlos III, 28029 Madrid, Spain5Laboratorio Martínez-Peñuela, C/Amaya, 31-Bajo, 31004 Pamplona, Spain; moc.liamg@aleunepana*Correspondence: se.arravanu@sajarab.leugim (M.B.); se.arravanu@ozram (F.M.)†These authors contributed equally to this work. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8124226/
513Potential Implications of Citrulline and Quercetin on Gut Functioning of Monogastric Animals and Humans: A Comprehensive Review,PMC, October 25, 2021, Uyanga VA, Amevor FK, Liu M, Cui Z, Zhao X, Lin H. Potential Implications of Citrulline and Quercetin on Gut Functioning of Monogastric Animals and Humans: A Comprehensive Review. Nutrients. 2021 Oct 25;13(11):3782. doi: 10.3390/nu13113782. PMID: 34836037; PMCID: PMC8621968.Victoria Anthony Uyanga,1,2,† Felix Kwame Amevor,2,3,† Min Liu,1 Zhifu Cui,3 Xiaoling Zhao,3,* and Hai Lin1,*1Shandong Provincial Key Laboratory of Animal Biotechnology and Disease Control, Department of Animal Science, College of Animal Science and Veterinary Medicine, Shandong Agricultural University, Tai’an City 271018, China; nc.ude.uads@avagnayu (V.A.U.); moc.anis@1991nimuilml (M.L.)2Organization of African Academic Doctors (OAAD), Off Kamiti Road, Nairobi P.O. Box 25305-00100, Kenya; moc.liamg@xilefrovema3Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China; nc.ude.uacis.uts@3102018102*Correspondence: nc.ude.uacis@gniloaixoahz (X.Z.); nc.ude.uads@niliah (H.L.); Tel.: +86-028-8629-1010 (X.Z.); +86-538-824-9203 (H.L.); Fax: +86-028-8629-1010 (X.Z.); +86-538-824-1419 (H.L.) https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8621968
514Potential Implications of Citrulline and Quercetin on Gut Functioning of Monogastric Animals and Humans: A Comprehensive Review,PMC, October 25, 2021, Uyanga VA, Amevor FK, Liu M, Cui Z, Zhao X, Lin H. Potential Implications of Citrulline and Quercetin on Gut Functioning of Monogastric Animals and Humans: A Comprehensive Review. Nutrients. 2021 Oct 25;13(11):3782. doi: 10.3390/nu13113782. PMID: 34836037; PMCID: PMC8621968.Victoria Anthony Uyanga,1,2,† Felix Kwame Amevor,2,3,† Min Liu,1 Zhifu Cui,3 Xiaoling Zhao,3,* and Hai Lin1,*1Shandong Provincial Key Laboratory of Animal Biotechnology and Disease Control, Department of Animal Science, College of Animal Science and Veterinary Medicine, Shandong Agricultural University, Tai’an City 271018, China; nc.ude.uads@avagnayu (V.A.U.); moc.anis@1991nimuilml (M.L.)2Organization of African Academic Doctors (OAAD), Off Kamiti Road, Nairobi P.O. Box 25305-00100, Kenya; moc.liamg@xilefrovema3Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China; nc.ude.uacis.uts@3102018102*Correspondence: nc.ude.uacis@gniloaixoahz (X.Z.); nc.ude.uads@niliah (H.L.); Tel.: +86-028-8629-1010 (X.Z.); +86-538-824-9203 (H.L.); Fax: +86-028-8629-1010 (X.Z.); +86-538-824-1419 (H.L.) https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8621968
515 Quercetin health benefits, Potential Implications of Citrulline and Quercetin on Gut Functioning of Monogastric Animals and Humans: A Comprehensive Review,PMC, October 25, 2021, Uyanga VA, Amevor FK, Liu M, Cui Z, Zhao X, Lin H. Potential Implications of Citrulline and Quercetin on Gut Functioning of Monogastric Animals and Humans: A Comprehensive Review. Nutrients. 2021 Oct 25;13(11):3782. doi: 10.3390/nu13113782. PMID: 34836037; PMCID: PMC8621968.Victoria Anthony Uyanga,1,2,† Felix Kwame Amevor,2,3,† Min Liu,1 Zhifu Cui,3 Xiaoling Zhao,3,* and Hai Lin1,*1Shandong Provincial Key Laboratory of Animal Biotechnology and Disease Control, Department of Animal Science, College of Animal Science and Veterinary Medicine, Shandong Agricultural University, Tai’an City 271018, China; nc.ude.uads@avagnayu (V.A.U.); moc.anis@1991nimuilml (M.L.)2Organization of African Academic Doctors (OAAD), Off Kamiti Road, Nairobi P.O. Box 25305-00100, Kenya; moc.liamg@xilefrovema3Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China; nc.ude.uacis.uts@3102018102*Correspondence: nc.ude.uacis@gniloaixoahz (X.Z.); nc.ude.uads@niliah (H.L.); Tel.: +86-028-8629-1010 (X.Z.); +86-538-824-9203 (H.L.); Fax: +86-028-8629-1010 (X.Z.); +86-538-824-1419 (H.L.) https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8621968
516An overview on anti-biofilm properties of quercetin against bacterial pathogens, PubMed, September 6, 2019,Memariani H, Memariani M, Ghasemian A. An overview on anti-biofilm properties of quercetin against bacterial pathogens. World J Microbiol Biotechnol. 2019 Sep 6;35(9):143. doi: 10.1007/s11274-019-2719-5. PMID: 31493142.Hamed Memariani 1, Mojtaba Memariani 2, Abdolmajid Ghasemian 3, 1Skin Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran.2Skin Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran. memaryani@gmail.com.3Department of Microbiology, Fasa University of Medical Sciences, Fasa, Iran. https://pubmed.ncbi.nlm.nih.gov/31493142
519Effect of different exposed lights on quercetin and quercetin glucoside content in onion (Allium cepa L.) PMC,November 23, 2014, Ko EY, Nile SH, Sharma K, Li GH, Park SW. Effect of different exposed lights on quercetin and quercetin glucoside content in onion (Allium cepa L.). Saudi J Biol Sci. 2015 Jul;22(4):398-403. doi: 10.1016/j.sjbs.2014.11.012. Epub 2014 Nov 23. PMID: 26150744 ; PMCID: PMC4486465.Eun Young Ko,a,1 Shivraj Hariram Nile,a,1 Kavita Sharma,a Guan Hao Li,b,⁎ and Se Won Parka,⁎ aDepartment of Bioresources and Food Science, College of Life and Environmental Sciences, Konkuk University, Seoul 143-701, Republic of KoreabDepartment of Food Science, Agricultural College, Yanbian University, Park Road 977, Yanji City, Jilin Province 133002, ChinaGuan Hao Li: nc.ude.uby@ilhg; Se Won Park: rk.ca.kuknok@krapwes⁎Corresponding authors. nc.ude.uby@ilhg, rk.ca.kuknok@krapwes1E.Y. Ko and S.H. Nile, have equal contribution and considered as first authors.https://www.ncbi.nlm.nih.gov/labs/pmc/articles/PMC4486465/
521Consumption of black currants, lingonberries and bilberries increases serum quercetin concentrations,Nature, October 9, 2001, Erlund, I., Marniemi, J., Hakala, P. et al. Consumption of black currants, lingonberries and bilberries increases serum quercetin concentrations. Eur J Clin Nutr57,37–42 (2003). https://doi.org/10.1038/sj.ejcn.1601513https://www.nature.com/articles/1601513
522Evaluation of the total phenolics and quercetin content of foliage in mycorrhizal grape (Vitis vinifera L.) varieties and effect of postharvest drying on quercetin yield,Science Direct, February 20, 2012, M.EftekhariaM.AlizadehaP.Ebrahimib Department of Horticulture, Faculty of Plant Production, Gorgan University of Agricultural Sciences and Natural Resources (GUASNR), Golestan, Gorgan, Islamic Republic of Iran bGonbad Institute of Higher Education, Golestan, Gonbad, Islamic Republic of Iran
527Hypoglycemic Activity of Aloe vera Powder and Gel Drink in Alloxan-induced Diabetic Rats, Science Alert, 2020, Chatarina Wariyah and Riyanto Chatarina Wariyah and Riyanto , 2020. Hypoglycemic Activity of Aloe vera Powder and Gel Drink in Alloxan-induced Diabetic Rats. Research Journal of Medicinal Plants, 14: 149-155.,DOI: 10.3923/rjmp.2020.149.155,URL: https://scialert.net/abstract/?doi=rjmp.2020.149.155https://scialert.net/fulltext/?doi=rjmp.2020.149.155
530Luteolin: a blocker of SARS-CoV-2 cell entry based on relaxed complex scheme, molecular dynamics simulation, and metadynamics,PubMed, July 8, 2021, Shadrack DM, Deogratias G, Kiruri LW, Onoka I, Vianney JM, Swai H, Nyandoro SS. Luteolin: a blocker of SARS-CoV-2 cell entry based on relaxed complex scheme, molecular dynamics simulation, and metadynamics. J Mol Model. 2021 Jul 8;27(8):221. doi: 10.1007/s00894-021-04833-x. PMID: 34236507; PMCID: PMC8264176.Daniel M Shadrack 1 2, Geradius Deogratias 3 4, Lucy W Kiruri 5, Isaac Onoka 6, John-Mary Vianney 7, Hulda Swai 7, Stephen S Nyandoro 8, 1School of Life Science and Bio-engeering, The Nelson Mandela African Institute of Science and Technology, P.O.Box 447, Arusha, Tanzania. dmssjut@gmail.com.2Department of Chemistry, Faculty of Natural and Applied Sciences, St John’s University of Tanzania, P.O.Box 47, Dodoma, Tanzania. dmssjut@gmail.com.3Chemistry Department, College of Natural and Applied Sciences, University of Dar es Salaam, P.O.Box 35061, Dar es Salaam, Tanzania. dgeradius@udsm.ac.tz.4Department of Materials and Energy Science and Engineering, The Nelson Mandela African Institution of Science and Technology, P.O.Box 447, Arusha, Tanzania. dgeradius@udsm.ac.tz.5Department of Chemistry, Kenyatta University, P.O.Box 43844-00100, Nairobi, Kenya.6Department of Chemistry, College of Natural and Mathematical Sciences, University of Dodoma, P.O.Box 338, Dodoma, Tanzania.7School of Life Science and Bio-engeering, The Nelson Mandela African Institute of Science and Technology, P.O.Box 447, Arusha, Tanzania.8Chemistry Department, College of Natural and Applied Sciences, University of Dar es Salaam, P.O.Box 35061, Dar es Salaam, Tanzania., https://pubmed.ncbi.nlm.nih.gov/34236507/
531Independent and Combined Effects of Probiotics and Prebiotics as Supplements or Food-Rich Diets on a Propionic-Acid-Induced Rodent Model of Autism Spectrum Disorder, PubMed, December 29, 2022, Alsubaiei SRM, Alfawaz HA, Almubarak AY, Alabdali NA, Ben Bacha A, El-Ansary A. Independent and Combined Effects of Probiotics and Prebiotics as Supplements or Food-Rich Diets on a Propionic-Acid-Induced Rodent Model of Autism Spectrum Disorder. Metabolites. 2022 Dec 29;13(1):50. doi: 10.3390/metabo13010050. PMID: 36676975; PMCID: PMC9863040., Sana Razhan M Alsubaiei 1, Hanan A Alfawaz 1, Abdullah Yaseen Almubarak 2, Nouf Ahmed Alabdali 2, Abir Ben Bacha 3, Afaf El-Ansary 4, 1Department of Food Science and Nutrition, College of Food & Agriculture Sciences, King Saud University, P.O. Box 22452, Riyadh 11495, Saudi Arabia.2Experimental Surgery and Animal Lab, College of Medicine, King Saud University, P.O. Box 2925, Riyadh 11461, Saudi Arabia.3Biochemistry Department, Science College, King Saud University, P.O. Box 22452, Riyadh 11495, Saudi Arabia.4Central Research Laboratory, Female Center for Medical Studies and Scientific Section, King Saud University, P.O. Box 22452, Riyadh 11495, Saudi Arabia.https://pubmed.ncbi.nlm.nih.gov/36676975
532Kefir: A protective dietary supplementation against viral infection, PMC, January, 2021, Hamida RS, Shami A, Ali MA, Almohawes ZN, Mohammed AE, Bin-Meferij MM. Kefir: A protective dietary supplementation against viral infection. Biomed Pharmacother. 2021 Jan;133:110974. doi: 10.1016/j.biopha.2020.110974. Epub 2020 Nov 11. PMID: 33186795; PMCID: PMC7655491.,Reham Samir Hamida,a Ashwag Shami,b Mohamed Abdelaal Ali,c Zakiah Nasser Almohawes,b Afrah E. Mohammed,b,* and Mashael Mohammed Bin-Meferijb,*aMolecular Biology Unit, Department of Zoology, Faculty of Science, Alexandria University, EgyptbDepartment of Biology, College of Science, Princess Nourah bint Abdulrahman University, Riyadh, Saudi ArabiacBiotechnology Unit, Department of Plant Production, College of Food and Agriculture Science, King Saud University, Riyadh, Saudi Arabia⁎Corresponding author. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7655491/
533Luteolin: A Flavonoid that Has Multiple Cardio-Protective Effects and Its Molecular Mechanisms, PubMed, October 6. 2017, Luo Y, Shang P, Li D. Luteolin: A Flavonoid that Has Multiple Cardio-Protective Effects and Its Molecular Mechanisms. Front Pharmacol. 2017 Oct 6;8:692. doi: 10.3389/fphar.2017.00692. PMID: 29056912; PMCID: PMC5635727.Yuanyuan Luo,1,2 Pingping Shang,3 and Dongye Li1,2,3,*Xuzhou, China3Institute of Cardiovascular Disease Research, Xuzhou Medical University, Xuzhou, ChinaEdited by: Issy Laher, University of British Columbia, CanadaReviewed by: Ayodeji Oyenihi, Stellenbosch University, South Africa; Giulia Borghetti, Temple University, United States; Sarah Jane Chapple, King’s College London, United Kingdom*Correspondence: Dongye Li, nc.ude.umhzx@ileygnodThis article was submitted to Cardiovascular and Smooth Muscle Pharmacology, a section of the journal Frontiers in Pharmacology, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5635727/
534Luteolin, a flavonoid with potentials for cancer prevention and therapy, PMC,November 1 2009,Lin Y, Shi R, Wang X, Shen HM. Luteolin, a flavonoid with potential for cancer prevention and therapy. Curr Cancer Drug Targets. 2008 Nov;8(7):634-46. doi: 10.2174/156800908786241050. PMID: 18991571; PMCID: PMC2615542., Yong Lin,1,* Ranxin Shi,2,# Xia Wang,1,3 and Han-Ming Shen2,1Molecular Biology and Lung Cancer Program, Lovelace Respiratory Research Institute, 2425 Ridgecrest DR., SE, Albuquerque, NM 87108, USA2Department of Community, Occupational and Family Medicine, Yong Loo Lin School of Medicine, National University of Singapore, Singapore 117597, Republic of Singapore3Laboratory of Molecular and Translational Medicine, West China Second University Hospital, Sichuan University, Chengdu 610041, China#Current address: Burnham Institute for Medical Research, La Jolla, CA 92037, USA*Correspondence: Yong Lin, M.D., Ph.D. Molecular Biology and Lung Cancer Program Lovelace Respiratory Research Institute 2425 Ridgecrest Dr., SE Albuquerque, NM 87108 Tel: 505−348−9645, Fax: 505−348−4990 E-mail: gro.irrl@nily https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2615542/
536Luteolin in Carrot, raw, Phenol Explorer, 1992, Hertog, M. Hollman, P. Katan, M (1992) Content of potentially anticarcinogenic flavonoids of 28 vegetables and 9 fruits commonly consumed in the Netherland. Journal of Agricultural and Food Chemistry 40:2379-2383, http://phenol-explorer.eu/contents/show/1/229/269
540Reduced Vitamin K Status as a Potentially Modifiable Risk Factor of Severe Coronavirus Disease 2019, PubMed, December 6, 2021, Dofferhoff ASM, Piscaer I, Schurgers LJ, Visser MPJ, van den Ouweland JMW, de Jong PA, Gosens R, Hackeng TM, van Daal H, Lux P, Maassen C, Karssemeijer EGA, Vermeer C, Wouters EFM, Kistemaker LEM, Walk J, Janssen R. Reduced Vitamin K Status as a Potentially Modifiable Risk Factor of Severe Coronavirus Disease 2019. Clin Infect Dis. 2021 Dec 6;73(11):e4039-e4046. doi: 10.1093/cid/ciaa1258. PMID: 32852539; PMCID: PMC7499546.Anton S M Dofferhoff 1, Ianthe Piscaer 2, Leon J Schurgers 3, Margot P J Visser 4, Jody M W van den Ouweland 5, Pim A de Jong 6, Reinoud Gosens 7, Tilman M Hackeng 3, Henny van Daal 5, Petra Lux 3, Cecile Maassen 3, Esther G A Karssemeijer 1, Cees Vermeer 3, Emiel F M Wouters 2 8, Loes E M Kistemaker 9, Jona Walk 1, Rob Janssen 4, https://pubmed.ncbi.nlm.nih.gov/32852539/
541Dramatic Decrease of Vitamin K2 Subtype Menaquinone-7 in COVID-19 Patients. PubMed, June 24, 2022, Mangge H, Prueller F, Dawczynski C, Curcic P, Sloup Z, Holter M, Herrmann M, Meinitzer A. Dramatic Decrease of Vitamin K2 Subtype Menaquinone-7 in COVID-19 Patients. Antioxidants (Basel). 2022 Jun 24;11(7):1235. doi: 10.3390/antiox11071235. PMID: 35883726; PMCID: PMC9312339.,Harald Mangge 1, Florian Prueller 1, Christine Dawczynski 2, Pero Curcic 1, Zdenka Sloup 1, Magdalena Holter 3, Markus Herrmann 1, Andreas Meinitzer 11Clinical Institute of Medical and Chemical Laboratory Diagnostics, Medical University of Graz, 8036 Graz, Austria.2Institute of Nutritional Science, Friedrich Schiller University Jena, 07743 Jena, Germany.3Institute of Medical Computer Sciences, Statistics and Documentation, Medical University of Graz, 8036 Graz, Austria. https://pubmed.ncbi.nlm.nih.gov/35883726/
545Food sources Vitamin K1, phyloquinone and Lactobacillus Lactis for optimal Vitamin K2, Dandhea, December 5, 2022
546Dietary intake of menaquinone is associated with a reduced risk of coronary heart disease: the Rotterdam StudyPubMed, November 2004, Geleijnse JM, Vermeer C, Grobbee DE, Schurgers LJ, Knapen MH, van der Meer IM, Hofman A, Witteman JC. Dietary intake of menaquinone is associated with a reduced risk of coronary heart disease: the Rotterdam Study. J Nutr. 2004 Nov;134(11):3100-5. doi: 10.1093/jn/134.11.3100PMID: 15514282. Johanna M Geleijnse 1, Cees Vermeer, Diederick E Grobbee, Leon J Schurgers, Marjo H J Knapen, Irene M van der Meer, Albert Hofman, Jacqueline C M Witteman, Department of Epidemiology & Biostatistics, Erasmus Medical Center Rotterdam, Rotterdam, The Netherlands. https://pubmed.ncbi.nlm.nih.gov/15514282/
553Prebiotics: Definition, Types, Sources, Mechanisms, and Clinical Applications , PubMed, March 9, 2019, Davani-Davari D, Negahdaripour M, Karimzadeh I, Seifan M, Mohkam M, Masoumi SJ, Berenjian A, Ghasemi Y. Prebiotics: Definition, Types, Sources, Mechanisms, and Clinical Applications. Foods. 2019 Mar 9;8(3):92. doi: 10.3390/foods8030092. PMID: 30857316; PMCID: PMC6463098, Dorna Davani-Davari,1 Manica Negahdaripour,2,3 Iman Karimzadeh,4 Mostafa Seifan,5,* Milad Mohkam,6 Seyed Jalil Masoumi,7 Aydin Berenjian,5 and Younes Ghasemi2,3,7,8,* 1Pharmaceutical Biotechnology Incubator, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz 71348, Iran; moc.liamg@d.inavad.d2Department of Pharmaceutical Biotechnology, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz 71348, Iran; moc.liamg@ruopiradhageN.acinaM3Pharmaceutical Sciences Research Center, Shiraz University of Medical Sciences, Shiraz 71348, Iran4Department of Clinical Pharmacy, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz 71348, Iran; moc.oohay@namihedazmirak5Faculty of Science and Engineering, University of Waikato, Hamilton 3216, New Zealand; zn.ca.otakiaw@naijnereb.nidyA6Biotechnology Research Center, Shiraz University of Medical Sciences, Shiraz 71348, Iran; moc.oohay@74makhoM.daliM7Nutrition Research Center, Department of Clinical Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz 71348, Iran; moc.liamg@47imuosam.J8Department of Medical Biotechnology, School of Advanced Medical Sciences and Technologies, Shiraz University of Medical Sciences, Shiraz 71348, Iran*Correspondence: zn.ca.otakiaw@nafiesm (M.S.); ri.ca.smus@yimesahg (Y.G.); Tel.: +64-07-838-4173 (M.S.); +98-71-324-26729 (Y.G.)https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6463098/
554Eating whole fruit, not drinking fruit juice, may reduce the risk of type 2 diabetes mellitus, PubMed, September 9, 2021,Seino Y, Iizuka K, Suzuki A. Eating whole fruit, not drinking fruit juice, may reduce the risk of type 2 diabetes mellitus. J Diabetes Investig. 2021 Oct;12(10):1759-1761. doi: 10.1111/jdi.13639. Epub 2021 Sep 9. PMID: 34318628; PMCID: PMC8504907., 1Departments of Endocrinology, Diabetes and Metabolism, Fujita Health University Graduate School of Medicine, Toyoake, Japan.2Department of Diabetes and Endocrinology, Graduate School of Medicine, Gifu University, Gifu, Japan., https://pubmed.ncbi.nlm.nih.gov/34318628/
Ceci est le résumé que vous pouvez trouver dans Motherhat IV1,, avec tous les nutriments dont vous avez besoin pour combattre le Covid-19 et la plupart des maladies, ainsi que les suppléments que vous devez éviter. Pour les sources, consultez les livres de la série Motherhat2,, ainsi que dans Dandhea Book I part III. 3
Nos corps ne sont pas des plantes capables de fabriquer tous leurs propres nutriments à partir des éléments, mais ils préfèrent fabriquer eux-mêmes leurs nutriments, non pas à partir de rien, comme les menuisiers, mais plutôt à l’instar de la façon dont nous construisons nos meubles à partir de matériaux achetés chez IKEA. C’est en quelque sorte tout fait, mais nous devons encore le terminer, avec suffisamment d’espace de jeu pour pouvoir l’adapter exactement à nos besoins. C’est le genre de nutriments que fournissent les plantes.
Nos corps sont comme des couturiers qui ne tissent pas eux-mêmes et qui ne veulent pas de vêtements du commerce, mais de belles matières avec lesquelles ils peuvent réaliser tout ce qu’ils veulent, et les plantes donnent ces matières, tout comme notre corps les préfère.
La viande ressemble plus à des vêtements disponibles dans le commerce. Notre corps s’en sort, mais il préfère les plantes. Avec le bon timing, en les combinant, en les préparant et en les planifiant, notre corps en profite.
La maladie est souvent causée par des carences ou des surcharges nutritionnelles. Le Covid-19 ressemble non seulement à de nombreuses carences nutritionnelles, mais il est également guéri lorsque celles-ci sont corrigées.
Motherhat (anglais pour “chapeau de mère”) est l’acronyme d’un moyen d’obtenir tous les nutriments, naturellement et délicieusement, prévenant et guérissant de nombreuses maladies, parmi lesquelles le Covid. Bien que les preuves de son efficacité puissent être accablantes et compliquées, la pratique est étonnamment simple et montre la sagesse des recettes traditionnelles.
“M” La gravité de Covid-19 a été liée à l’épuisement des bactéries bénéfiques dans notre microbiome, ce qui est le point de départ idéal, car les aliments sains contiennent des fibres saines qui développent des microbes sains qui vous donnent envie d’aliments sains, ce qui signifie que vous mangez des aliments sains simplement en suivre votre appétit, ce qui signifie aussi que cela vous rend heureux, et les protéines du bonheur sont cruciales pour la guérison.
Notre microbiome, le « M » de Motherhat, est un trésor qui fabrique lui-même de nombreux nutriments dont nous avons besoin. C’est un jardin paradisiaque que nous portons en nous et sur nous où nous cultivons notre propre nourriture. Tout ce que nous devons faire, c’est ne pas le gâcher. Mais même si nous le faisons, nous pouvons le reconstruire avec des pré et probiotiques.
L’astuce préférée d’un voleur est de fermer les yeux sur la beauté de ce que vous possédez, afin que vous ne remarquiez pas ce qu’il vous vole.
Ainsi, la valeur précieuse de notre microbiome est souvent minimisée. Mais si vous approfondissez vos recherches, vous découvrirez que c’est bien plus étonnant que vous n’auriez pu l’imaginer. Elles constituent une liste impressionnante de vitamines, leurs bienfaits pour la santé incluent la guérison du cancer et des maladies cardiovasculaires, et elles influencent même la production d’hormones du bonheur dans notre cerveau ! De plus, sans un microbiome sain, nous ne pouvons pas tolérer des aliments sains et nous entrons dans un cercle vicieux de mauvaise santé à cause de cela. Prévenez cela, guérissez-le en commençant par votre microbiome. Chérissez votre microbiome. Vous pouvez le faire de différentes manières, selon l’endroit où vous vous trouvez.
Donnez à votre microbiome intestinal les prébiotiques et probiotiques dont il a besoin. Pour le microbiome de votre bouche, utilisez un dentifrice et un bain de bouche qui ciblent les agents pathogènes et non les bonnes bactéries (voir Motherhat I d.1.2.b.2.2. et Dandhea Book I Part III). 7.1.2.b.2.2.) et pour votre peau, utilisez des produits de soin qui protègent le microbiome de votre peau. Trouvez des recettes pour prendre soin du microbiome cutané dans Motherhat I d.1.3. Dandhea Livre I Partie III 7.1.3. Pas les recettes habituelles, mais des recettes plus luxueuses que celles des plus grandes marques commerciales. Pourquoi le naturel devrait-il être clair ? Votre peau et vos cheveux seront plus beaux que jamais. Pas de produits chimiques, juste des fleurs, du vinaigre et des huiles essentielles qui correspondent parfaitement aux parfums stimulants des protéines du bonheur, pas par conception, mais c’est ainsi que fonctionne l’intégrité. Les choses se mettent en place. Et bien sûr circulaire. Nous voulons être sur terre comme les bonnes bactéries de notre corps, ne faisant que du bien.
Nos microbes influencent les aliments dont nous avons envie, donc une façon intelligente d’améliorer votre santé consiste à réduire votre appétit en inondant votre système de probiotiques. Le kéfir et le kombucha en sont d’excellentes sources.
Les probiotiques ne peuvent pas être traités ou chauffés. Environ 83 pour cent des cultures pourraient être tuées en 30 minutes ou moins à 145 ° F. (soit 62,8 ° C) Les temps de mort thermique à 136 ° F (soit 57,8 ° C)
Les prébiotiques sont la nourriture des probiotiques. Chaque prébiotique améliore son propre probiotique, il est donc important d’avoir une variété de prébiotiques dans votre menu. La différence entre les probiotiques et les pathogènes ? Les probiotiques vous nourrissent et vous soutiennent, les agents pathogènes vous mangent et vous rendent malade!
Les GOS sont des prébiotiques qui peuvent grandement stimuler les bifidobactéries et les lactobacilles. Les bactéries bifido sont à l’origine de 7 des 8 vitamines B, toutes sauf la vitamine B5. Le microbiome résident Lacto bacillus Bifidus produit 7 des 8 vitamines B, à savoir la vitamine B1, la thiamine, la vitamine B2, la riboflavine, la vitamine B3, la niacine, la vitamine B6, la pyridoxine, la vitamine B7, la biotine, la vitamine B9, le folate et la vitamine B12, la cobalamine. . On le trouve également dans le Kéfir d’eau, le Kéfir de lait. Kombucha, babeurre et choucroute
Des études montrent que le GOS augmente les réponses immunitaires contre le Covid-19 Le GOS se trouve dans les fibres des haricots, des lentilles, des légumes et des légumes-racines. Pour 100 grammes de prébiotiques que nous consommons, 30 grammes de probiotiques sont formés. les prébiotiques sont définis par la stabilité. Mais il faut les laisser dedans. La vitamine B5, acide pantothénique, est fabriquée par Lactaris et R. torques) (Firmicutes) ; Salmonella enterica et Helicobacter pylori (protéobactéries) qui sont également des résidents permanents de notre microbiome.
Lactobacillus lactis, nécessaire à la fabrication de la vitamine K2 à partir de la vitamine K1. est un microbe invité qui doit être réintroduit chaque jour et ne s’installe jamais définitivement dans notre microbiome. C’est dans le vinaigre de cidre de pomme, la choucroute, le kéfir d’eau, le kombucha, le babeurre, le kéfir de lait et le yaourt. Combinez la vitamine K1 et le Lactobacillus lactis pour fabriquer du K2 à partir de K1, La vitamine K1 se trouve dans le persil, la bette à carde, le chou frisé, les feuilles de moutarde, les feuilles de pissenlit, les feuilles de betterave, le chou vert, le brocoli, le chou, les pruneaux, le kiwi, les haricots verts et l’avocat.
La vitamine K1, la phylloquinone, est sensible à la lumière, aux conditions alcalines et à l’air, mais n’est pas détruite par la chaleur de cuisson.
Le yaourt, ou mieux encore, le kéfir de lait (source de Lactobacillus lactis) n’est-il pas beaucoup plus agréable avec quelques fruits (source de vitamine K1) ?
Et là, vous prenez un bon petit-déjeuner.
Et le chou frisé (une source de vitamine K1) n’est-il pas beaucoup plus agréable avec du vinaigre de cidre de pomme (une source de Lactobacillus lactis), du sel (qui aide à l’absorption de la vitamine C-LAA) et de l’huile d’olive (qui aide à mieux absorber les minéraux comme le magnésium et le zinc) ? En règle générale, ce qui est plus sain est aussi plus savoureux ! La vitamine C-LAA est mieux absorbée avec un peu de sel. Le bêta-carotène est mieux absorbé avec un peu d’huile d’olive, tout comme le fer et le magnésium.
Et voilà votre vinaigrette la plus basique ! Qui aurait pensé qu’une salade avec une vinaigrette de qualité était bien plus saine qu’une sans ?
Les fructanes stimulent la croissance des lactobacilles et des bifidobactéries et diminuent les agents pathogènes.
Les sources alimentaires de fructanes sont l’orge, le topinambour, l’ail, les oignons, les échalotes, le seigle, le artichaut, le blé, les oignons espagnols, les poireaux et les racines de betterave. Des études montrent que les fructo-oligosaccharides (FOS) sont capables de réduire les effets secondaires des vaccins contre le Covid-19. Comme le GOS, le FOS stimule considérablement la croissance des souches probiotiques de Bifidobacterium
Les sources alimentaires FOS sont la racine de chicorée, le topinambour, le pissenlit, les poireaux, l’ail, la racine de yacon, les oignons, la racine de bardane, les asperges, le blé, la banane et l’orge. L’inuline stimule la croissance et l’activité des bactéries productrices de SCFA. SCFA signifie Acides Gras à Chaîne Courte. Ce sont des acides gras avec une chaîne pouvant contenir jusqu’à 6 atomes de carbone.
Des études montrent que l’inuline réduit la gravité du Covid-19. Les sources alimentaires d’inuline sont : racine de bardane, racine de chicorée, topinambour, feuilles de pissenlit, ail, poireaux, blé, asperges, seigle, banane et orge. La pectine améliore les niveaux de sucre et de graisse dans le sang, tue les cellules cancéreuses, favorise un poids santé et améliore la digestion.
Les pectines améliorent la survie des espèces probiotiques Lactobacillus fermentum PCC, L. reuteri RC-14, L. rhamnosus LGG et L. paracasei F-19. Pour leurs nombreux bienfaits pour la santé, voir Motherhat I, chapitre d.1.3.3.a. Pectine et Dandhea Livre I Partie III Chapitre 7.d.1.3.3.a. Les polysaccharides de pectine provenant des parois cellulaires végétales naturelles modulent l’immunité contre le SRAS-CoV-2 grâce à la libération de cytokines telles que le TNF-α et l’IL-6, à l’activité anti-inflammatoire et à la phagocytose accrue des macrophages. Les sources alimentaires de pectine sont : le zeste de citron, le zeste d’orange, l’églantier, le pamplemousse, la goyave, la pomme, les carottes, les abricots et les cerises. La gravité de la maladie Covid-19 est également liée à une carence en Oméga-6-LA. L’étude de Bristol a pu le cartographier, ainsi que le remède : Omega-6-LA. Le bêta-glucane est bénéfique contre la résistance à l’insuline, la dyslipidémie, l’hypertension et l’obésité.
Le bêta-glucane stimule Lactobacillus brevis, et Lactobacillus plantarum (voir Motherhat III Chapitre d.1.3.3.b et Dandhea Book I Pat III Chapitre 7. 1.3.3.b pour leurs bienfaits) et en général tous les probiotiques en les rendant plus résistants à des circonstances hostiles telles qu’une chaleur accrue, une acidité accrue, des conditions intestinales défavorables et une dégénérescence influencée par le temps. Des études montrent que le bêta-glucane guérit et prévient le Covid-19. Les sources alimentaires de bêta-glucane sont les chanterelles, les shiitakes, les pleurotes des neiges, les pleurotes roses, les pleurotes italiens, les pleurotes jaunes, les pleurotes royaux, les champignons de Paris blancs, les champignons de Paris bruns, l’avoine, l’orge et le blé. Bêta-glucane : les ennemis détruisent les protéines des pois et des lentilles La fermentation résistante de l’amidon favorise la production de butyrate, un métabolite bactérien majeur fondamental pour maintenir l’intestin en bonne santé et fonctionner normalement. Le butyrate est le carburant préféré des cellules qui tapissent l’intestin et assure l’intégrité de la paroi intestinale, contribuant ainsi à la protéger contre le cancer et d’autres maladies digestives graves. Eubacterium rectale fait partie du microbiote intestinal qui produit du butyrate lorsqu’il décompose l’amidon résistant. Les amidons résistants peuvent également nourrir des bactéries (comme Ruminococcus bromii) qui, à leur tour, produisent du carburant pour les bactéries productrices de butyrate (comme Faecalibacterium prausnitzii). Lorsque les bactéries produisent des substances qui nourrissent d’autres bonnes bactéries, on parle d’alimentation croisée.
Les amidons résistants aident à restaurer le microbiome intestinal, qui nous protège du Covid-19. Les sources d’aliments à base d’amidon résistant sont les haricots, les bananes vertes, les flocons d’avoine, les pommes de terre cuites et refroidies, le riz cuit et refroidi et les lentilles. Les flavonoïdes modifient la structure de la communauté microbienne intestinale, notamment des niveaux accrus d’Akkermansia muciniphila, qui semblent conférer des avantages métaboliques. Les flavonoïdes influencent également la production du microbiote intestinal d’acides gras à chaîne courte (SCFA, jusqu’à 6 carbones de longueur)
Les sources alimentaires de flavonoïdes sont le cacao, le thé (blanc, vert, oolong et noir 4), les baies bleues, les citrons, les oranges, les mandarines, les pommes, les bananes et les carottes. La quercétine en association avec le bifidus inhibe le cancer du côlon.
La quercétine améliore la fonction de barrière intestinale et module la composition du microbiote intestinal. La quercétine est fermentée en plusieurs métabolites dans l’intestin par de nombreuses espèces microbiennes intestinales. Ces métabolites sont des substances utiles qui sont diffusées dans la circulation sanguine pour être distribuées aux différents organes où s’exercent leurs activités biologiques. Pour les nombreuses fonctions prébiotiques de Quentin, voir le chapitre d.1.3.4.a.1.1.
La quercétine est utile pour lutter contre le Covid en tant qu’ionophore de zinc mais possède également ses propres propriétés anti-Covid.
Les sources alimentaires de quercétine sont les câpres et les baies de sureau. Dille, Aloe Vera, Coriandre, Oignons, Canneberges, Laitue rouge, Oignons rouges, Asperges, Chou frisé, Poivrons rouges, Laitue romaine, Poivrons verts, Airelles rouges, Cacao. La lutéoline est un puissant bloqueur de l’entrée des cellules du SRAS-CoV-2. La lutéoline possède des propriétés antioxydantes, antitumorales et anti-inflammatoires. La lutéoline est un prébiotique pour Lacticaseibacillus rhamnosus.
L. rhamnosus améliore le taux de survie en motivant les réponses immunitaires humorales et cellulaires et en améliorant la résistance contre l’infection par le virus de la grippe.
Les sources alimentaires de lutéoline sont l’origan, le romarin, le thym, le radicchio, le céleri chinois, le persil, la sauge, la menthe poivrée, les poivrons verts crus (piment fort), le piment Serrano cru, le romarin frais, les citrons crus sans peau, les piments jalapeno, le céleri cru, le chou-rave cru. , Épinards crus, poivrons verts, poivrons rouges, betteraves crues, choux de Bruxelles crus et carottes crues.
“O” Avec les Omega, le « O » de Motherhat, nous avons les clés pour que nos fabuleuses cellules puissent recevoir tous les trésors que notre microbiome et notre alimentation ont à offrir en gardant nos membranes cellulaires à la parfaite fluidité et perméabilité, puisqu’elles résident dans tout les membranes cellulaires de tout notre corps. La confusion et les idées fausses à propos des Oméga sont choquantes, surtout parce que tout notre système immunitaire dépend de ces deux nutriments voisins, un terme de relation entre les nutriments expliqué au chapitre d.7.b.1. Le système immunitaire inné sur les Oméga-6-LA , le système immunitaire acquis sur les oméga-3-ALA, et contrairement aux vitamines produites par le microbiome, nous ne pouvons les obtenir que par l’alimentation. Il existe des moyens sains et malsains d’obtenir des oméga-6-LA, et ils doivent être équilibrés avec des oméga-3-ALA. Chapitre d.2. vous montre comment faire cela. L’oméga-6-ALA est présent dans pratiquement toutes les noix et graines, vous l’obtenez sans essayer. Les noix ont un équilibre 1:4 idéal et sain pour le cœur entre les oméga-3-ALA et les oméga-6-LA. Les autres sources d’oméga-6-LA sont les graines de chanvre, les graines de pavot, les graines de tournesol, les graines de sésame, les graines de citrouille, les graines de chia, les graines de fax, les graines de moutarde, l’huile de noix, l’huile d’olive, l’huile d’avocat, les noix, les noix du Brésil, les noix de pécan, les arachides, Pistaches et Noisettes,
Les oméga-3-ALA peuvent être trouvés dans les graines de lin, les graines de chia, les graines de chanvre, les noix et les graines de moutarde noire et blanche. Nous avons besoin d’un microbiome intact pour pouvoir digérer les oméga-3-ALA provenant de sources saines.
Les façons malsaines d’obtenir des oméga-6-LA sont lorsqu’il ne s’agit pas du tout d’oméga-6-LA, mais d’un dérivé d’oméga-6-LA, comme l’oméga-6-ARA, ou lorsqu’il s’agit d’oméga-6-LA frelatés, un gras trans, qui rend la membrane cellulaire imperméable plutôt que perméable. L’oméga-6-LA est également problématique s’il n’est pas équilibré avec l’oméga-3-ALA, ce qui se produit facilement, puisqu’on dit aux gens que cela se trouve dans le poisson, alors que ce n’est pas du tout dans le poisson. Ce qu’il y a dans le poisson, ce sont des Oméga-3-EPA et des Oméga-3-DHA, et après préparation, même cela n’y est pas, car il se détériore à 50 degrés Celsius, ce qui est une chance, car nous en avons besoin de très peu, et le le corps produit tout ce dont il a besoin à partir des Oméga-3-ALA.
Ces nouveaux termes sont nécessaires pour savoir de quoi on parle, puisque les termes officiels sont partout, utilisant les mêmes abréviations pour des huiles complètement différentes, et une bouillie de noms différents pour les mêmes. Ainsi, ALA est également une abréviation utilisée pour l’acide alpha-lipoïque, une graisse saturée que le corps synthétise lui-même, et bien que les termes acide linoléique et acide linolénique soient suffisamment proches pour prêter à confusion, mais pour rendre la confusion complète, Gamma-Linolénique- L’acide est un acide gras oméga-6, tandis que l’acide alpha-linolénique est un oméga-3. Il existe d’autres nouveaux termes, et ils sont répertoriés sous 6.a. dans la liste de référence.
La recherche indique que l’Omega-3-ALA est stable pendant la cuisson et la transformation. Mais Johanna Budwig a traité l’acide alpha-linolénique comme s’il était très réactif, conseillant même de manger du lin moulu.
graines en 20 minutes, car c’est à cette vitesse qu’elle a dit qu’elles se détérioreraient, rien qu’en les broyant ! Pour être sûr, je prends mes dépassements crus. Je n’ai jamais remarqué qu’ils allaient mal. L’oméga-6-LA est également stable pendant le chauffage, bien que certaines sources affirment qu’il est intrinsèquement instable. Peut-être est-ce dû au fait que les dérivées sont instables et qu’elles utilisent les conclusions de l’une pour l’autre ? Pour être sûr, je mange les graines et les noix des oméga-6-LA crues, mais je ne m’inquiète pas de la présence des oméga-6LA dans l’huile d’olive lorsque je l’utilise pour la cuisine, car la recherche indique qu’elle peut les gérer.
Parmi les graisses insaturées, l’huile d’olive biologique pressée à froid forme le moins de gras trans lorsqu’elle est chauffée.
Les acides gras saturés sont stables lorsqu’ils sont chauffés pendant de courtes périodes, mais après de longues périodes (8 heures), ils se dégradent. A utiliser avec parcimonie cependant. Ils étouffent encore les cellules, et aucun d’entre eux n’est un nutriment essentiel puisque nous les synthétisons nous-mêmes.
“T” Désormais, avec le microbiome intact, les membranes cellulaires prêtes et le système immunitaire équipé, si nous ressentons des symptômes de Covid, toute réponse ciblée, le premier « T » de Motherhat, a beaucoup plus de chances de réussir.
Ce virus est si faible que le thé chaud aux feuilles d’olivier et l’huile essentielle d’Eucalyptus Globulus le détruisent déjà. Mais si ces remèdes simples ne sont pas appliqués, cela fait des ravages dans les corps empoisonnés et déficients en nutriments. Et il n’y a pas que le thé chaud aux feuilles d’olivier et l’huile essentielle d’Eucalyptus Globulus comme réponse ciblée. Il y en a beaucoup d’autres, comme indiqué dans le chapitre d.3 de Motherhat II. ou Dandhea Livre I partie II Chapitre 7.3. et Motherhat III chapitre d.7.a. Ou Dandhea Livre I chapitre 7.3.a, utilisant la méthode désormais scientifiquement prouvée de Revici, consistant à utiliser les Oméga pour délivrer des substances curatives aux parties malades de votre corps, combinée avec la méthode désormais scientifiquement prouvée de Treben, d’infusions de plantes, pour la guérison. La benzophénone aide à lutter contre l’essoufflement, c’est ce que mon père a découvert 50 ans avant que cela ne soit prouvé scientifiquement. Beaucoup de gens peuvent être aidés en 50 ans, vous pouvez donc être grandement aidés par des choses qui ne sont pas manifestement antiscientifiques. Pas encore prouvé scientifiquement n’est pas la même chose que non scientifique. Cela n’a peut-être pas encore été prouvé, ou est hors de portée de la science, et quelque chose pour lequel des bases morales devraient s’appliquer afin de les accepter ou de les rejeter. Si quelque chose apporte seulement la guérison et ne compromet pas la morale, il n’y a aucune raison de le rejeter. Et pourtant, ce sont précisément ces choses manifestement non scientifiques et immorales qui sont maintenant qualifiées de scientifiques, alors que la science éprouvée est qualifiée de non scientifique ! Cela doit changer ! Les sources alimentaires de benzophénone sont le plantago, le sureau, la propolis, le thé noir, le fruit de la passion, le cherimoya et le corossol.
“HER” Maria Treben était capable de guérir les gens uniquement avec des infusions de plantes. Plus de 70 herbes, qu’elle a utilisées pour la plupart et qui ont toutes des propriétés anti-Covid prouvées ou qui font encore l’objet de recherches, sont mélangées dans sept délicieux mélanges, un pour chaque jour, afin d’en tirer pleinement parti. sans en abuser, le programme de rotation des herbes, le « Elle » dans Motherhat.
Le programme est Sunday Seed, Monday Root, Tuesday Leaf, Wednesday Herb, Friday Flower, Friday Wood et Saturday Fruit, avec les couleurs de l’arc-en-ciel et du blanc pour samedi comme guide pour une touche agréable.
Les polyphénols sont généralement résistants à la chaleur et encore plus puissants à des températures allant jusqu’à 100 degrés Celsius. Ainsi, contrairement à de nombreuses vitamines, ils ne sont pas perdus au cours du processus de brassage. L’herbe entière est toujours plus puissante que le supplément, même si l’ingrédient bénéfique fait partie du supplément, ce qui n’est généralement pas le cas.
“H” Les protéines du bonheur, qui nous amènent au « H » de Motherhat, jouent un rôle si important dans l’immunité qu’elles peuvent suffire à elles seules, et sans elles, même les meilleures thérapies échouent. C’est pourquoi une attitude et une conviction fondées sur la compassion sont si essentielles, et ne pas être stricts quant au respect de ces règles, et surtout ne pas les imposer aux autres. Un système d’alimentation et de soins pour une santé optimale sans une mentalité détendue à ce sujet va à l’encontre de l’objectif !
Même les protéines du bonheur sont influencées par le microbiome. Un mauvais rince-bouche tue les microbes qui transforment le nitrate en oxyde nitrique, une substance centrale pour la dopamine et la sérotonine. Trouvez une recette de dentifrice et de rince-bouche non toxiques bénéfiques pour les microbes au chapitre d.1.2.b.2.1. et d.1.2.b.2.2. L’oxyde nitrique est si important pour la production de protéines du bonheur que de nombreux aliments favorisant les protéines du bonheur le sont car ils améliorent l’absorption de l’oxyde nitrique d’une manière ou d’une autre. Et le plus cool, c’est que nous l’obtenons par la respiration nasale, ce qui est également important pour de nombreuses autres raisons. Sans un microbiome sain, le nitrate n’est pas transformé en oxyde nitrique et provoque le cancer et le diabète, donc comme l’oméga-3-ALA, il est un de ces aliments pour lesquels nous avons besoin d’un microbiome sain pour pouvoir digérer. Les nutriments pour la dopamine, la protéine de récompense, sont : la vitamine B9, la vitamine B12, la tyrosine, la phénylalanine et la L-dopa.
Nutriments pour la dopamine et Sérotonine : sont la Citrulline. et l’oxyde nitrique. La citrulline se trouve dans la pastèque, les courges amères, la courge, les noix, les pois chiches, la citrouille et le concombre.
L’oxyde nitrique est une molécule instable qui se dégrade rapidement dans le sang, elle doit donc être constamment reconstituée.
Aliments augmentant le niveau d’oxyde nitrique et d’oxyde nitrique : L-argénine,
Les nitrates contenus dans les légumes produisent de l’oxyde nitrique, qui augmente les niveaux de sérotonine et de dopamine. Le nitrate, un composé présent dans certains légumes, est l’une des nombreuses raisons pour lesquelles les légumes sont sains pour la santé. Les légumes riches en nitrate comprennent Céleri Cresson Cerfeuil Laitue Betterave Épinard Roquette
La respiration nasale produit également de l’oxyde nitrique. Augmentez votre consommation d’antioxydants pour augmenter la stabilité et limiter la dégradation de l’oxyde nitrique La vitamine C-LAA est un puissant antioxydant. Vous le trouvez dans les fruits et légumes, pas dans les suppléments. Les suppléments contiennent de la vitamine C-DAA, qui ne fait rien.
Les nutriments pour la sérotonine, le stabilisateur de l’humeur, sont : la vitamine B9, le folate et la vitamine B12, la cobalamine, à ne pas confondre avec leurs jumeaux synthétiques maléfiques, la fausse vitamine B9, l’acide folique et la fausse vitamine B12, la cyanocobalamine. qui non seulement ne remplissent pas les fonctions des vitamines, mais sont également toxiques.
En fait, évitez toutes les fausses vitamines synthétiques, divisées ici selon leurs niveaux de toxicité : (voir Motherhat IV d.7.b.5.1. Échelle de toxicité et d.7.b.6. facteurs de confusion. et Dandhea Book I Part III Chapitres 7.7.b.5.1. Échelle de toxicité et 7.7.b.6. Facteurs de confusion) Parfois, il s’agit de dérivés alors que nous avons besoin de la forme mère. Parfois, il s’agit de formes synthétiques, qui sont déjà mauvaises car elles ne font pas ce que fait le véritable nutriment. Et parfois, ces formes synthétiques sont toxiques en elles-mêmes. Les dérivés peuvent également être toxiques, même si le corps les fabrique lui-même, soit parce qu’ils sont très instables, soit parce que le corps en a besoin à un moment et en quantité précis, ce qu’il ne peut gérer que s’il peut les fabriquer lui-même quand il en a besoin. Et parce qu’il est conçu pour produire autant qu’il en a besoin quand il en a besoin, il n’a aucun moyen de stocker l’excès de manière bénéfique, donc l’excès provoque une inflammation, ce qui est exactement ce qui se produit si vous prenez des dérivés au lieu des formes parentales. Formes inertes Vitamine C-DAA, qui est synthétique et ne guérit même pas le scorbut, contrairement à la vraie Vitamine C-LAA,
Les principales sources alimentaires de vitamine C-LAA, par ordre décroissant, sont : les prunes kakadu, les cynorrhodons, les cerises acérola, les goyaves, les poivrons jaunes, les piments, les cassis, le persil, les épinards moutarde, les poivrons rouges, le chou frisé, les choux de Bruxelles, le brocoli, le vert. poivrons et kiwis.
1.tsd 1 dérivés perturbants Vitamine A, Vitamine D orale, Oméga-3-EPA et Oméga-3-DHA Ne prenez pas de vitamine A, de rétinol. Prenez du bêta-carotène provenant de sources alimentaires naturelles et non de suppléments. Le bêta-carotène provenant des suppléments n’est pas le bêta-carotène Cis naturel et bénéfique que l’on trouve dans les fruits et légumes, mais le trans-bêta-carotène nocif, qui est synthétique.
La vitamine D provenant des suppléments n’est pas la même que la vitamine D provenant du soleil. La vitamine D provenant des suppléments est nocive, la vitamine D du soleil est bénéfique. Pour savoir combien de temps vous devez rester au soleil pour obtenir le RDA, consultez la carte solaire UV pour D dans Motherhat III au chapitre d.6.D.1. ou Dandhea Livre I partie II chapitre 7.6.D.1. C’est étonnamment court, et nous pouvons stocker l’excédent assez longtemps, même pour que les personnes proches des pôles Nord et Sud puissent passer les mois d’hiver sans épuiser leurs niveaux de vitamine D, à condition qu’elles aient suffisamment de soleil en été, ce qui est très facile à faire. . Nous avons besoin de la plupart de nos oméga-3 sous la forme mère d’Omega-3-ALA. À partir de là, le corps peut produire autant d’Omega-3-DHA et d’Omega-EPA qu’il en a besoin, ce qui ne représente que quelques pour cent. Cependant, il ne peut pas ramener les oméga-3-DHA ou oméga-3-EPA à leur forme mère. Pour les bénéfiques Omega-3-ALA et Omega-6-LA. Pour les sources alimentaires d’oméga-3-ALA et comment les manger en équilibre avec les oméga-6-LA, voir Dandhea Book III, partie I, chapitre 1, Dandhea Book I, partie II, chapitre 7.6.2.2. ou Motherhat I chapitre d.2.2. 2. tsd2 sources toxiques d’oméga, si l’huile est OGM ou pleine de gras trans, à quoi sert-elle s’il y a des oméga-6-LA dans une huile, ou si une huile a l’équilibre parfait d’oméga-3-ALA et d’oméga- 6-LA ? Pour voir quelles graisses sont saines, voir Dandhea Book I Part I chapitre I et Book I part III Chapter 7.2 ou Motherhat I chapitre d.2.
3.tsd3. formes dommageables confondues avec les formes vraies: Trans bêta-carotène au lieu du cis bêta-carotène naturel, niacinamide synthétique au lieu de la vraie Niacine ou Acide nicotinique, Vitamine B3.
Fausse vitamine B9, acide folique, qui est toxique et arrête la vraie vitamine B9, le folate. Fausse vitamine B12, cyanocobalamine synthétique, avec méthylcobalamine, vitamine B12, fausse vitamine E mono au lieu de la vraie vitamine E octo Informations trompeuses sur la façon de les obtenir.
Cela ne nous dit pas que toutes les vitamines B sont fabriquées par le microbiome. Nous dire que la vitamine B est omniprésente dans les aliments, mais ne pas nous dire qu’elle s’infiltre dans tout ce dans quoi nous la chauffons, de sorte que vous devez également la consommer pour en tirer pleinement parti. Voir Dandhea Livre I Partie III
Chapitre 7.6.B et Motherhat III chapitre d.6.B.
Prétendre que les probiotiques synthétiques sont aussi bons que les probiotiques naturels. Ils ne sont pas. Les probiotiques synthétiques sont nocifs, les probiotiques naturels sont incroyablement bénéfiques. Trouvez-les dans Motherhat I Chapitre d. I et dans Dandhea Livre III chapitre 7.1. Un nutriment pour l’ocytocine, la Love Protein, est. Magnésium. Le magnésium améliore la fonction des récepteurs de l’ocytocine et entretient une relation de bascule avec le cortisol. Le magnésium est l’âme sœur du potassium. Le magnésium est amélioré par le bore. Ennemis : inhibés par le calcium et l’acide phytique Les sources alimentaires de magnésium sont : les graines de citrouille, le cacao cru, le cacao torréfié, les amandes, Graines de lin, graines de sésame, noix de cajou, graines de chia, Sarrasin, Pignons De Pin, Boulgour, Noisettes, Noix, noix de pécan, graines de tournesol et épinards crus Les nutriments pour l’endorphine, The Pain Killer, sont : Chocolat noir, Graisses, glucides, Vitamine C-LAA, Aliments épicés, Rhodiola (utilisez la Rhodiola avec parcimonie, elle est très forte) Le Panax ginseng et la gousse de vanille sont des antidépresseurs naturels. Les comportements qui stimulent la dopamine sont : l’atteinte d’objectifs, la gratitude, le temps passé dans la nature, la prière, la nouveauté, la beauté, la respiration nasale. Les comportements qui stimulent la production de sérotonine sont : l’exercice régulier, la gratitude, le fait de s’attarder sur des souvenirs heureux, la prière positive, les interactions sociales agréables et la respiration nasale. Les comportements qui stimulent la production d’ocytocine sont : la gentillesse, un câlin consensuel, la danse, le massage, les liens avec les proches de quelque manière que ce soit, peuvent également se faire via les réseaux sociaux. Les comportements qui stimulent la production d’endorphines sont : faire de l’exercice, rire, écouter de la musique, danser et toucher. Les parfums qui stimulent la production de dopamine sont la bergamote, la lavande et le citron. Les parfums qui stimulent la production de sérotonine sont la bergamote, la lavande et le citron. Les parfums qui stimulent la production d’ocytocine sont la lavande, le néroli et l’absolu de jasmin. Camomille romaine, sauge sclarée et bois de santal indien. Les parfums qui stimulent la production d’endorphines sont la vanille, la rose, le jasmin et la lavande.
Les protéines du bonheur sont discutées dans Motherhat II d.5 et Dandhea Book I partie III chapitre 7.5. Pourquoi les appeler protéines et non neurotransmetteurs ? Car certains ne sont pas des neurotransmetteurs mais des hormones, mais ce sont toutes des protéines.
“A” La carence de la plupart des nutriments a été associée à une gravité accrue du Covid-19. Alors, les vitamines sont-elles un remède contre le Covid, ou le Covid est-il une conséquence de carences nutritionnelles ? Quelle que soit la réponse, la solution est la même : prévenir et guérir le Covid-19 avec des nutriments sains issus de sources biologiques. Il est difficile de trouver un nutriment sain qui n’agisse pas contre le Covid-19, ce qui nous amène au « A » de Motherhat, les nutriments supplémentaires.
En même temps, il est tout aussi difficile de déterminer quels sont les nutriments sains. Deux noms différents pour les vitamines signifient souvent que l’un d’eux est une tentative synthétique et infructueuse de copie d’une vitamine qui n’a pas les propriétés ou les avantages de la vitamine qu’elle tente d’imiter. C’est pourquoi je parle de vitamine C-LAA, car c’est la vraie vitamine C. La vitamine C-DAA que l’on trouve souvent dans les suppléments ne guérit même pas le scorbut ! La vitamine C-LAA se trouve dans les cynorhodons, les cerises acérola, les goyaves, les poivrons jaunes, les piments, les cassis, le persil, les épinards moutarde, les poivrons rouges, le chou frisé, les choux de Bruxelles, le brocoli, les poivrons verts et les kiwis.
La destruction la plus élevée de l’acide ascorbique ou vitamine C-LAA se produit à des températures comprises entre 85 et 95°C, surtout après 10 minutes de cuisson.
Les conseils officiels sur la façon de prendre des vitamines sont souvent incompatibles avec les recherches scientifiques évaluées par des pairs. Je pensais que les recherches contredisant les informations officielles concernaient uniquement Omega. Mais certaines recherches contredisent les informations officielles sur chaque vitamine. Heureusement, il est possible d’accéder à des recherches fiables, et c’est ce que j’ai partagé ici d’une manière facilement applicable. Non seulement tous les nutriments répertoriés dans Motherhat guérissent le Covid-19, mais beaucoup d’entre eux présentent également des symptômes de carence qui correspondent au Covid-19. Citons-en quelques-uns.
Le Covid ressemble beaucoup à une carence en zinc, qui est causée par une surcharge en calcium, provoquée par une supplémentation en vitamine D, qui est conseillée comme prévention contre le Covid, tandis que la supplémentation orale en vitamine D est toujours une mauvaise idée. Vous devriez obtenir de la vitamine D grâce au soleil. Et vous n’avez même pas besoin d’y rester très longtemps, comme on peut le voir dans la carte solaire UV pour D du chapitre d.6.D de Motherhat III. 1 et Dandhea Livre I partie III chapitre 7.6.D.1. Vous n’êtes pas non plus obligé d’être presque nu. Même les yeux peuvent suffire, sans regarder le soleil bien sûr.
Pour obtenir de la vitamine D grâce au soleil, qui est le seul moyen sain, vous avez besoin de cholestérol. Les statines bloquent le cholestérol, une substance précieuse qui aide là où d’autres éléments ne font pas leur travail, et qui est blâmée pour les dégâts, alors qu’elle ne fait qu’essayer de réparer ce que d’autres font de mal. C’est pourquoi on l’appelle ici un nutriment d’urgence, qui intervient partout où il y a une urgence, tout en ayant ses propres tâches extrêmement importantes. Les tâches importantes que le cholestérol a normalement sont celles de fabriquer de la vitamine D ainsi que
h l’aide de la lumière du soleil et fabricant de toutes les hormones ainsi que de la gaine de myéline autour des cellules nerveuses.
Le cholestérol est fabriqué par la coenzyme a, qui est produite par la vitamine B5, ou l’acide pantothénique, qui est produit dans l’intestin, mais se trouve également dans les aliments suivants : champignons shiitake, graines de tournesol, lactosérum, champignons de Paris crus, avocats, arachides, germe de blé, camembert, noix, endives crues, brie, goyave, lait entier, yaourt entier, graines de sésame et kéfir.
On nous dit que les victimes de la mortalité due au Covid-19 manquent toutes de vitamine D. Les personnes âgées reçoivent constamment des statines et manquent donc de cholestérol, donc incapables de fabriquer de la vitamine D à partir du soleil, en plus de manquer toutes les tâches essentielles du cholestérol. . Pas étonnant qu’ils s’embrouillent et se brisent les os ! Combien de signes de vieillesse ne sont que des symptômes d’une surmédication ? Tres beaucoup!
Il y a tellement de facteurs qui influencent la formation de vitamine D qu’il serait étrangement myope de supposer immédiatement que toute carence en vitamine D provient d’un manque de soleil. Pas seulement les statines, mais aussi le sirop de maïs à haute teneur en fructose, le manque de vitamine B5, l’abus d’alcool, le tabagisme, tous ces facteurs et bien d’autres encore peuvent entraîner un manque de formation de vitamine D.
Et pourquoi testent-ils le sang pour la vitamine D ? C’est une hormone qui n’est presque jamais présente dans le sang, et toutes les cellules peuvent la produire à partir de la lumière du soleil, alors pourquoi aurait-elle besoin d’elle dans le sang ? Même si les gens présentaient des symptômes physiques de manque de vitamine D, qui se manifesteraient par de mauvaises dents et des os fragiles, de nombreuses causes pourraient encore en être la cause. C’est quelque chose à considérer dans toutes les carences. Cela ne doit pas nécessairement être causé par un nutriment déficient. Il peut s’agir d’une carence en l’un des nutriments dont il dépend pour son métabolisme, ou d’une surcharge d’un nutriment ennemi ou d’un nutriment de bascule. C’est pourquoi il est si important de comprendre comment les nutriments sont liés. (Voir Dandhea Book I partie III Chapitre 7.7.b.1. ou Motherhat III chapitre d.7.b1)
Ainsi, la vitamine D doit être prise dans le groupe Vitamine D pour des résultats optimaux. Groupe Vitamine D : 1. Vitamine D grâce à la lumière du soleil, 2. Vitamine B5 pour l’enzyme Co A pour le cholestérol, 3. Calcium, 4. Magnésium, 5. Vitamine K1. et Lactobacillus Lactis pour la vitamine K2, 6. Lysine 7. Phosphore 8. Soufre 9. Zinc 9.1 Les ionophores de zinc, 10. Bore Et la vitamine C-LAA dans le groupe Vitamine C, 1. Vitamine C-LAA, 2. Sodium, 3. Iode, 3.a. Sélénium, 4. Potassium, 5. Fer, 6. Cuivre, 7. Vitamine B.9.Folate, 8.Vitamine B12, Cobalamine. 9. Vitamine B6, Pyridoxine, Le tout avec des aliments biologiques, car ce qu’il y a dans les suppléments n’est généralement pas la vraie vitamine, et sabote même souvent la vraie vitamine ! Retrouvez-les tous dans Motherhat partie III et Dandhea livre I, partie III, ainsi que leurs sources de nourriture et les meilleures méthodes de préparation.
Toutes les vitamines B sont fabriquées dans l’intestin, mais les seules dont nous entendons parler sont celles qui sont sabotées par leurs faux jumeaux synthétiques maléfiques qui les bloquent, ou qui sont bloquées par certains aliments que nous consommons beaucoup.
Alors que la vitamine B3, ou niacine, est un moyen sain de contrôler le cholestérol, non pas à partir de suppléments, mais à partir de sources alimentaires. ce qu’il y a dans les suppléments, c’est de la fausse niacine, de la niacinamide. Cela bloque la vraie niacine, présente dans les flocons d’avoine, les graines de tournesol, les arachides, les graines de chia, le pain, les champignons, les graines de lin, le riz brun, les graines de citrouille, les haricots et les lentilles, les avocats et les noix.
De nombreux symptômes extra-pulmonaires du Covid-19 ressemblent étonnamment à ceux de la pellagre, d’une carence en vitamine B3 (par exemple, diarrhée, dermatite, manifestations de la cavité buccale et de la langue, perte de l’odorat et du goût, confusion mentale).5
Le Covid-19 ne ressemble pas seulement à une carence en vitamine B12, les symptômes du Covid 19 sont également atténués grâce aux aliments contenant de la vitamine B12.6 Et oui, les aliments biologiques contiennent plus qu’assez de nutriments pour nous guérir. C’est ce que nous savions intuitivement depuis des lustres, et cela a été démontré à maintes reprises par la recherche, notamment par celle du Dr William Li. 7
Comment pouvons-nous avoir une carence en vitamine B12 lorsque notre intestin la produit ? En raison de l’acide folique, nous sommes bombardés comme additif alimentaire et comme complément. L’acide folique n’est pas du folate, la vraie vitamine B9 que nous fabriquons nous-mêmes et que l’on trouve dans les aliments naturels, l’acide folique est à base d’huile, le folate est à base d’eau. Et comme la vitamine B12 est nécessaire à la synthèse de la vitamine B9 et du folate, si nous en avons un approvisionnement constant, stocké dans nos cellules adipeuses, où va tout l’acide folique, la vitamine B12 est épuisée, et nous n’avons pas seulement une pénurie de folate, mais aussi une pénurie de vitamine B12, avec tous les horribles symptômes qui vont avec, des symptômes qui ressemblent à ceux du Covid-19 et qui disparaissent lorsque la vitamine B12 est reconstituée. Et nous n’avons besoin de produits d’origine animale pour rien. Pour chaque source animale, il existe une source végétale supérieure. D’où pensez-vous que les animaux l’obtiennent ? Vous n’avez pas non plus besoin d’animaux pour la vitamine B12. Le kombucha et les algues en contiennent bien plus que n’importe quelle source animale.
C’est avec l’acide folique que la vitamine B12 ne doit pas être associée. Mais comme l’acide folique est présent en permanence dans nos cellules adipeuses, attendant juste de nous épuiser en vitamine B12 et de bloquer le folate, il n’y a aucun moyen de l’éviter.
King Vitamine B12 combinée avec elle si vous en avez dans votre système. Alors évitez-le. Lisez les étiquettes, c’est partout et c’est toxique.
Vous devez combiner la vitamine B12, la cobalamine, avec la vraie vitamine B9, le folate. Et pour couronner le tout, la forme synthétique de la vitamine B12, la cyanocobalamine, n’est pas du tout de la vitamine B12 ! Il est connecté à une molécule de cyanure plutôt qu’à une molécule de méthyle comme la vraie vitamine B12. La vraie vitamine B12, la cobalamine, combinée à la vraie vitamine B9, le folate, est nécessaire à la fabrication des globules rouges, tandis que le cyanure bloque la respiration cellulaire en se liant à l’hémoglobine et en l’inactivant ! À quel point est-ce cynique ? La cyanocobalamine est un autre faux supplément à éviter.
Voici quelques principales sources alimentaires de vitamine B12 et de cobalamine, comme toutes les listes par ordre décroissant : Kombucha, Chiorella, algues Nori et autres algues, champignons Shiitake, fromage suisse, emmental, brie, pleurotes, ainsi que trompettes noires, cèpes. champignons, champignon parasol et morilles noires, Yaourt et Kéfir.
Les sources alimentaires de vitamine B9 et de folate sont les pois chiches, les arachides, les graines de tournesol, les haricots canneberges, les épinards, les lentilles, les haricots romains, le brocoli, les haricots crus, les haricots pinto, les asperges, la laitue, les haricots rouges, l’avocat et les pois verts. Remarquez à quel point de nombreuses sources de vitamine B9 et de vitamine B12 sont savoureuses ensemble ? Ce qui doit être mangé ensemble a aussi bon goût ensemble.
Et puis vous avez l’Avidine dans les œufs crus qui détruit la vitamine B7, la biotine. Les œufs crus sont utilisés dans de nombreuses recettes, notamment dans la mayonnaise. Le manque de vitamine B7 rend également chauve. La vitamine B7 et la biotine sont présentes dans les arachides, les graines de tournesol, les noix, les amandes, les champignons de Paris, les noix de pécan, les patates douces, les fraises, le pain, le brocoli, les avocats et les tomates. Si vous voulez un test Covid négatif, mangez ça !
Et ne croyez pas que l’absorption du fer non héminique provenant des plantes soit trop faible. Il suffit d’ajouter du vinaigre, du citron ou des algues pour Phytase pour contrer l’acide phytique, et l’absorption passe de 8 % à 88 % ! Cela le rend également beaucoup plus savoureux. Les aliments contenant du fer sont le thym et les graines de sésame. Cacao, graines de citrouille, graines de chanvre, graines de chia, noix de cajou, graines de lin et pois chiches.
Et s’il vous plaît, ne croyez pas le mensonge selon lequel vous devez manger de la viande pour avoir suffisamment de fer. Le fer non héminique provenant des plantes est supérieur au fer hémique présent dans la viande, tout comme le bêta-carotène, présent dans les plantes, est supérieur à la vitamine A, présente dans les œufs et la viande. Le corps peut stocker le fer non héminique aussi longtemps qu’il le souhaite et l’utiliser lorsqu’il en a besoin. Ce n’est pas le cas du fer héminique. Le corps ne peut pas le stocker, et il fait des ravages lorsqu’il y en a trop, ce qui est rapide.
Toutes les vitamines B sont stables à la chaleur, mais elles s’infiltrent dans l’eau ou la graisse dans laquelle vous les préparez, alors consommez tout ce dans lequel vous les avez bouillies ou frites. Pas ce dans lequel vous les avez trempées. Arrosez le pantalon avec cela ou utilisez-le comme pesticide. . Les lectines ne sont pas bonnes pour la santé et c’est aussi la raison pour laquelle vous ne devriez jamais sous-cuire les haricots, et encore moins les manger crus.
Certaines vitamines B, comme la vitamine B2 et la riboflavine, sont sensibles à la lumière, alors conservez-les dans l’obscurité. Et certains, comme la vitamine B5 et l’acide pantothénique, se décomposent dans des circonstances alcalines, donc ajouter du bicarbonate de soude à l’eau dans laquelle vous les faites cuire est une très mauvaise idée.
Le fer est dans une relation de bascule avec le zinc, ce qui signifie qu’une teneur élevée en fer signifie une faible teneur en zinc et vice versa. Par conséquent, une teneur élevée en fer est liée à un Covid sévère et, comme le calcium, provoque une carence en zinc.
Comme tous les minéraux, le fer est pratiquement indestructible, il ne sera donc pas détruit par la chaleur. Comme tous les minéraux, il a tendance à s’infiltrer dans l’huile ou l’eau dans laquelle il est chauffé, une autre raison de le consommer.
Outre la carence en zinc, la surcharge en calcium provoque la plaque artérielle. Cela provoque le blocage du fer et du magnésium. Cela provoque également une carence en phosphore, rendant le sang trop acide. Pour en connaître les conséquences, consultez Acidose métabolique au chapitre d.5.D.7. Phosphore.
Le magnésium se trouve dans les graines de citrouille, le cacao cru, le cacao torréfié, les amandes, les graines de lin, les graines de sésame, les noix de cajou, les graines de chia, le sarrasin, les pignons de pin, le boulgour, les noisettes, les noix, les noix de pécan, les graines de tournesol et les épinards crus. Le bore atténue les symptômes de carence en vitamine D, améliore le calcium, le magnésium, le phosphore et les œstrogènes
Comme la Pepperine, le Bore renforce également les effets de la curcumine contre le SRAS-CoV-28 Les sources alimentaires de bore sont les raisins secs, les amandes, les noisettes, les abricots, les avocats, les pruneaux, les arachides, les noix du Brésil, les noix, les haricots rouges, les noix de cajou, les dattes, les lentilles, les pois chiches, les pêches et le céleri.
La carence en phosphore est liée à la mortalité due au Covid, le phosphore se trouve dans les graines de citrouille, les graines de tournesol, le cheddar, le fromage suisse. Parmesan, Romano Peccorino, Pimento, Parmesan râpé, fromage de chèvre à pâte dure, noix du Brésil, amarante, sarrasin, lentilles, riz, quinoa et épeautre.
Le zinc est si central que de nombreux cas de Covid-19. Les remèdes sont des ionophores de zinc, qui aident le zinc à traverser plus facilement la membrane cellulaire. Le zinc est présent dans le cacao, l’aloe vera, les pois chiches, les haricots blancs, les graines de chanvre, les graines de citrouille, les pois aux yeux noirs, les haricots noirs, les haricots blancs, les pois verts, les pignons de pin, les noix de cajou, les graines de chia, les noix de pécan, les graines de tournesol, les épinards cuits, le Lima Haricots, graines de lin, fromage suisse, parmesan, noix du Brésil, noix, amandes, noisettes et flocons d’avoine
Les ionophores de zinc sont : a. Quinine, b. Quercétine. c. Quinoléine, d. EGCG et e. Hespéridine Les sources alimentaires de quinine sont le pamplemousse et les noix.
Les sources alimentaires de quercétine sont les câpres et les baies de sureau. Dille, aloe vera, coriandre, oignons, canneberges, laitue rouge, oignons rouges, asperges, chou frisé, poivrons rouges, laitue romaine, poivrons verts, airelles et cacao.
Les sources alimentaires de quinoléine sont le thé, le cacao et les produits à base de cacao, les herbes et les épices.
Les sources alimentaires d’hespéridine sont les oranges sanguines, les clémentines, les oranges douces, les mandarines, les citrons, les limes, les pamplemousses, l’Aloe vera et le cacao. EGCG : est enrichi par la curcumine, qui se trouve dans le curcuma. Et le poivre noir améliore l’absorption de la curcumine de 2 000 %. Donc, si vous mangez du zinc, combinez-le avec l’un d’entre eux, comme l’EGCG dans le thé vert ou la quinoléine dans n’importe quel thé ou herbe. L’EGCG est renforcé par la curcumine et la curcumine est renforcée par le poivre. Et si vous mangez vos flocons d’avoine avec du kéfir de lait et de l’orange et que vous buvez le mélange du lundi du programme de rotation des herbes, vous avez du zinc provenant des flocons d’avoine et du poivre, de l’EGCG, de la quinoléine, du curcuma et du poivre du thé. Et faites-le à chaque collation et repas. Créez des combinaisons intelligentes qui améliorent l’absorption des nutriments, comme le montrent également les recettes de Dandhea. Soyez le gardien idéal de votre corps, créez l’endroit parfait à l’intérieur et sur votre peau, et dans votre bouche pour votre microbiome, soyez un hôte merveilleux pour eux. Ils travaillent dur pour vous, faites des efforts pour eux. Et non, les tanins du thé n’entravent pas l’absorption du fer. Des recherches effectuées en 2017 ont révélé que nous pouvons donc prendre le thé avec, après ou avant nos repas ! Voir chapitre d.6.C.5. Mangez des vitamines en grappes : Méfiez-vous également de la surcharge en zinc, car cela provoque une carence en fer. Mais une carence en fer peut également être causée par une carence en cuivre, car à côté de la vitamine C-LAA, le fer a besoin de cuivre pour être métabolisé dans notre corps. Familiarisez-vous avec les relations entre les nutriments afin de savoir où chercher en cas de pénurie. Les sources alimentaires de cuivre sont : champignons shiitake séchés, graines de sésame, noix de cajou, feuilles de vigne, graines de tournesol, noisettes, noix du Brésil, graines de chanvre, graines de citrouille, pignons de pin, pistaches, graines de lin, oreille de chat (faux pissenlit, Hypochaeris radicata). ) Sarrasin,
Le fer a donc également besoin de vitamine C-LAA pour être métabolisé, tout comme le folate, et rappelez-vous, la vitamine C-LAA a besoin de sodium pour être métabolisée. Cela signifie que quiconque suit un régime sans sel manque également de vitamine C-LAA, de folate et de fer ! Une condamnation à mort assurée !
Une autre raison pour laquelle le sel est un bon allié dans la lutte contre le Covid-19 est qu’il forme du dioxyde de chlore, qui combat les virus, notamment le Covid, et que des niveaux élevés de sodium sont associés à de meilleures chances de survie en cas d’infection par le Covid.
La principale source alimentaire de sodium est bien sûr le sel. Le sel de l’Himalaya est le meilleur choix, car il contient également tous les autres minéraux,
Mais le sodium est aussi dans les marinés verts, les olives, le camembert, les olives noires, le brie, le fromage cottage, l’emmental, le céleri, les betteraves crues, les carottes crues, le brocoli cru. cacahuètes crues,
Le sodium doit être équilibré avec le potassium dans un équilibre de 1 à 2 : 1, sinon votre tension artérielle devient trop élevée. L’abaissement de la tension artérielle doit se faire avec du potassium et des oméga-3-ALA, et non avec du sel. C’est comme si vous vous coupiez la main parce que vous avez une écharde au doigt. Cela va à l’encontre du but recherché. La consommation excessive d’eau, et tout ce qui va si loin au-delà de l’étanchéification de la soif qu’elle vous donne des haut-le-cœur, est également mauvaise pour votre taux de potassium. Boire selon la soif et le désir, manger selon le goût. Cela vous rend aussi plus heureux.
Les sources alimentaires de potassium sont : tomates séchées au soleil, tomates séchées au soleil, emballées dans l’huile, égouttées, poudre de cacao, chips de pomme de terre, feuilles de betterave, raisins secs, pruneaux, cacahuètes, figues, ignames au four, dattes, frites, haricots adzuki, sucrées Pommes de terre vertes et haricots de Lima.
Le bêta-carotène se trouve dans les patates douces (à ne pas confondre avec les ignames, qui contiennent moins de bêta-carotène), les carottes, le chou frisé, les épinards, la citrouille, la courge musquée, les tomates, les oranges, le cantaloup, l’aloe vera, les poivrons rouges, les abricots, Mangue, pissenlits, brocoli, pois, courge, igname, ail, moutarde et graines de citrouille
Et ne confondez pas le bêta-carotène avec la vitamine A. Contrairement à la vitamine A, vous ne pouvez jamais avoir de surcharge en bêta-carotène, car il peut être stocké. La vitamine A ne le peut pas et provoque des ravages dans le corps lorsqu’elle est en trop grande quantité.
Et ne confondez pas non plus le bêta-carotène provenant de l’alimentation, qui est bénéfique, avec le bêta-carotène provenant de suppléments, qui ne l’est pas. En effet, le bêta-carotène provenant des aliments contient du bêta-carotène cis, alors que les suppléments ne contiennent que du bêta-carotène trans.
Le bêta-carotène augmente avec les sautés. Voyez si la perte de vitamine C en vaut la peine. Le bêta-carotène est sensible à la chaleur mais des pertes significatives ne se produisent qu’après de longues périodes d’ébullition. Alors que faire sauter en présence d’une petite quantité d’huile entraîne une énorme augmentation de la bioaccessibilité du bêta-carotène des légumes, l’augmentation de étant 263% (feuilles de fenugrec), 192% (feuilles d’amarante), 63% (carotte) et 53% (citrouille), il diminue la vitamine C-LAA. La destruction la plus élevée de l’acide ascorbique ou de la vitamine C-LAA se produit à des températures comprises entre 85 et 95°C, surtout après 10 minutes de cuisson. Tous ces nutriments ont chacun leurs propres propriétés anti-Covid bien entendu. Vous voyez à quelle fréquence les mêmes aliments reviennent ? La plupart des aliments contiennent plus d’un nutriment anti-Covid. C’est pourquoi il est beaucoup moins difficile d’obtenir les plus de 50 nutriments promis pour lutter contre le Covid qu’il n’y paraît, surtout si vous incluez toutes les herbes et tous les thés. Et c’est tout ce que les guérisseurs d’autrefois utilisaient, avec des résultats étonnants, même sans les connaissances scientifiques dont nous disposons aujourd’hui. Mais ce n’est pas la science qui est suivie. Ce sont des politiques qui n’ont rien à voir avec notre bien-être. Ainsi, la viande est toujours considérée comme la norme, tandis que les aliments à base de plantes participent à une symphonie de vie qui nous fait sentir vibrant, comme l’intégrité, la vérité et la beauté. Cela les rend bien meilleurs que ceux à base de viande, qui restent souvent comme un poids mort en nous, insensibles et dérangeants, comme le mensonge et la tromperie. Mais il faut savoir quels aliments végétaux consommer dans quel équilibre, comment les préparer et comment les associer. C’est ce que vous pouvez trouver ici. En plus de cela, les produits d’origine animale ne contiennent souvent que les nutriments que les animaux ont pu manger, c’est pourquoi le fromage n’est pas toujours une source de K2, c’est seulement si les animaux ont été nourris avec du K1, et pourtant dans les listes d’aliments, on prétendra que si c’est toujours là-dedans. En règle générale, les formes parentales de nutriments sont bonnes, mais les dérivés sont toxiques, ce qui semble étrange car le corps les fabrique lui-même. Mais le corps les fabrique quand et où il en a besoin et les utilise immédiatement. Elle n’a aucun endroit où stocker les produits dérivés et ceux-ci deviennent une charge pour elle en cas d’excédent. La vitamine E est une autre vitamine dont la pénurie a été associée au Covid-19 et qui a une fausse forme dans les suppléments qui non seulement ne fonctionne pas, mais qui bloque la vraie vitamine E. La vitamine E octo est une vitamine E d’origine naturelle qui existe dans huit formes chimiques (alpha-, bêta-, gamma- et delta-tocophérol et alpha-, bêta-, gamma- et delta-tocotriénol) qui ont différents niveaux d’activité biologique. Vitamine E monosynthétique Vitamine E composée uniquement d’alpha tocophérol et bloquant la vraie vitamine E La vitamine E est stable à la chaleur mais sensible à la lumière, elle doit donc être conservée dans l’obscurité ou dans un emballage opaque. Les sources alimentaires de vitamine E sont l’huile de germe de blé, l’huile de noisette, les graines de tournesol, les amandes, les noix, les noisettes, l’huile d’olive, les pignons de pin, les arachides, les noix du Brésil, les avocats et les épinards crus. Le sélénium guérit le cancer et le Covid, mais trop rend chauve. Les sources alimentaires de sélénium sont les noix du Brésil, les graines de tournesol grillées, les graines de chia, les graines de tournesol crues, les flocons d’avoine, les pâtes à grains entiers, la moutarde, les graines de sésame grillées, le persil lyophilisé, le Kamut, le couscous et les graines de lin. D’autres nutriments qui combattent le Covid sont ceux qui contiennent du soufre, qui est le soufre lui-même présent dans le sel de l’Himalaya, Le sel est un minéral et donc stable à la chaleur. L’organosulfure se trouve dans les légumes du genre Allium et Brassica (crucifères), c’est-à-dire l’oignon, l’ail, le brocoli, le chou, le chou-fleur, etc. Les composés organosulfurés présents dans l’oignon augmentent de 34,2 à 568,0 % pendant la friture, la cuisson à la vapeur et au micro-ondes, tandis que les composés organosulfurés diminuent de 32,6 à 69,4 % pendant l’ébullition. Glucosinolates, que l’on trouve dans les légumes crucifères comme le brocoli, le chou-fleur, le chou de Bruxelles, le chou, le chou vert, le chou frisé, les câpres, les navets, les radis, le daïkon, la moutarde, le cresson, le raifort, le wasabi. Toute chaleur réduit la quantité de glucosinolates, la meilleure façon de les manger est donc crue. Sulforaphane, présent dans les pousses de brocoli, le brocoli, le chou-fleur, le chou frisé, le chou de Bruxelles, le chou, les variétés rouges et blanches, le bok choy, le cresson, la roquette, également connue sous le nom de roquette. Le sulforaphane est instable à la chaleur. Le sulforaphane apparaît comme un composé stable lorsqu’il est exposé à la lumière et dans des conditions acides avec un pH de 3,0. Le soufre MSM est un combattant du Covid en raison de son rôle dans la fabrication du glutathion. C’est dans les tomates, les germes de luzerne, les légumes verts à feuilles, les pommes, les framboises et les grains entiers. Le soufre de méthylsulfonylméthane (MSM) est relativement inerte chimiquement et est capable de résister à la décomposition à des températures élevées. Méthionine, dont les sources alimentaires sont les noix, les haricots, les lentilles, le germe de blé, la spiruline, le kéfir de lait et le fromage cottage, La méthionine est thermostable. La méthionine est décomposée à 86 % après 24 h à 180 °C. La taurine est un autre nutriment contenant du soufre. Ses capacités à combattre le Covid font l’objet de recherches. On le trouve dans les amandes, les noix de cajou, les noisettes, les pignons de pin, les graines de citrouille et le Dulse.
La taurine n’est pas détruite par la cuisson. Cependant, la taurine est soluble dans l’eau. Par conséquent, lors de tout type de traitement (y compris la cuisson), de la taurine peut être perdue dans l’eau. Si la Taurine est cuite dans de l’eau (bouillie ou cuite à la vapeur), elle perdra plus de taurine que si elle était cuite. La cystéine et la glycine aident à détoxifier et à libérer les récepteurs de testostérone. L-La cystéine se trouve dans les graines de tournesol, le fromage suisse, les lentilles, l’avoine, le kéfir, le fromage cottage, le yaourt, les carottes et le couscous. Les sources alimentaires de glycine sont les graines de citrouille, les graines de chanvre, les arachides, les graines de tournesol, les graines de lin, les graines de sésame, les pistaches, l’avoine, les noix, le quinoa, le fromage à pâte dure, les amandes, les pâtes, le pain, les haricots blancs/haricots marins et les pois cassés.
Les analyses des acides aminés des échantillons chauffés ont montré que la plupart des acides aminés, comme la L-cystéine, sont stables jusqu’à 120 degrés C. Initialement, à des températures plus élevées, une diminution presque rectiligne se produit qui atteint un stade critique à 160 degrés C.
La lysine est stable lors du traitement thermique. La teneur en lysine n’était inférieure que de 3,3 %, même chauffée à 100 °C pendant 36 heures. Les protéines et les acides aminés ne sont pas sensibles à la chaleur, mais comme les minéraux et les vitamines, incorporez le poireau dans les liquides dans lesquels ils ont été préparés, alors consommez-les toujours ! Dans des études, il a été démontré que l’iode élimine le virus Corona. Les sources alimentaires d’iode sont : le varech Kombu, le wakame, le nori, le sel iodé, le yaourt grec, le cheddar et le kéfir de lait. L’iode est un minéral, il est donc thermostable. Le sélénium active l’iode. Le sélénium guérit le cancer et le Covid, mais trop rend chauve. Les sources alimentaires de sélénium sont les noix du Brésil, les graines de tournesol grillées, les graines de chia, les graines de tournesol crues, les flocons d’avoine, les pâtes à grains entiers, la moutarde, les graines de sésame grillées, le persil lyophilisé, le Kamut, le couscous et les graines de lin.
Chaque carence et surcharge nutritionnelle a ses symptômes, que vous pouvez apprendre à reconnaître et à résoudre en quelques minutes au lieu de l’agonie infructueuse que le système médical semble aimer nous faire subir. Pas tous ceux qui y participent, et probablement par ignorance. Mais un nombre surprenant de médecins en savent bien plus qu’ils ne peuvent le laisser croire. Souvent, ils attendent d’avoir remporté un prix Nobel avant de dire ce qu’ils ressentent réellement. Écoutez ces discours de remerciement, vous les entendrez dire les mêmes choses que celles écrites ici. Mais qui écoute les conférences Nobel, n’est-ce pas ? Je vous encourage à le faire. Ils sont très divertissants et instructifs, et y faire référence ajoutera du poids à vos arguments en faveur d’un système de santé sans tyrannie.
“T” Le dernier « T » de Motherhat est pour le timing, la combinaison, la préparation et la planification. Outre les nutriments que vous prenez, le moment où vous les prenez et la manière dont vous les préparez sont importants pour tirer les bénéfices optimaux de ces nutriments. Lorsque vous faites cuire du riz ou des haricots, ou quoi que ce soit d’autre, ne jetez pas l’eau dans laquelle vous l’avez fait bouillir. C’est là que la plupart des vitamines s’infiltrent, alors préparez-en une bonne soupe ou une bonne sauce ! Souvent, c’est déjà très savoureux et vous n’avez rien à ajouter, puisque vous avez déjà ajouté du sel pour la cuisson.
Vous ne pouvez pas trop cuire vos haricots. Les vitamines s’échapperont simplement dans l’eau de cuisson. Utilisez-le donc pour les soupes et les sauces. N’ajoutez pas de vinaigre ou de bicarbonate de soude à l’eau lorsque vous cuisinez des légumes. L’acidité ou l’alcalinité combinée à la chaleur détruit la vitamine B5, l’acide pentathénique. La cuisson au sel ne détruit pas les vitamines B. Vous ne pouvez pas trop cuire les haricots. Vous pouvez cependant les sous-cuire. C’est ce qui cause le vent. Vérifiez donc toujours si les haricots sont vraiment cuits avant de les retirer du feu. Ils doivent être complètement mous.
J’utilise les proportions 2-4-8 pour décider de la quantité d’eau et de sel que je dois ajouter aux haricots qui ont trempé pendant 24 heures. Après avoir jeté l’eau de trempage dans les plantes et rincé 2 demi-tasses de haricots, je les mets dans une casserole avec 8 demi-tasses d’eau filtrée avec 4 cuillères à café de sel de l’Himalaya et fais cuire les haricots jusqu’à ce qu’ils soient complètement tendres. L’eau dans laquelle je les ai fait cuire est parfaite comme soupe. Je n’ai rien à ajouter, c’est délicieux tel quel. Préparez et planifiez vos journées pour manger des repas et des collations saines, utilisez le cycle de dîner de 3 jours Dandhea décrit au chapitre d.7.d. pour le plus de nutriments, avec le moins de problèmes et de gaspillage.
Sachez que lorsque vous combinez du sel de l’Himalaya, du vinaigre et de l’huile d’olive, une combinaison traditionnelle pour la vinaigrette, vous faites un Revici, qui a guéri le cancer avec du soufre et des oméga-6-LA. Et grâce aux Oméga-6-LA contenus dans l’huile d’olive, tous les merveilleux nutriments de votre salade sont transportés là où ils sont le plus nécessaires, à savoir vers les lésions des membranes cellulaires, le seul endroit contenant des acides gras libres, qui attirent les Oméga-6. -LA avec n’importe quel nutriment curatif qu’il transporte comme un aimant.
Sachez que lorsque vous buvez du thé avec vos flocons d’avoine, vous combinez du zinc avec le plus puissant des ionophores de zinc, la quinoléine, dans le thé., faisant un Treben, qui a guéri des patients atteints de cancer abandonnés en une semaine rien qu’avec du thé. Et si vous ajoutez des graines de lin à votre muesli avec des flocons d’avoine et un peu de sel, vous faites également un Johanna Budwig, qui a guéri le cancer en combinant l’oméga-3-ALA avec du soufre pour guérir le cancer. Vous suivez le traitement qu’elle utilisait pour soigner les patients atteints de cancer et qui ont été abandonnés par l’établissement médical en une semaine, tout comme Maria Treben, comme routine quotidienne en mangeant simplement un délicieux petit-déjeuner le matin et une bonne salade au déjeuner ou au dîner. l’après-midi ou le soir en collation. Rien de plus normal et non invasif. Et combiné Utiliser les herbes Ramisse avec de l’huile d’olive extra vierge biologique pour une réponse ciblée au Covid si vous présentez des symptômes crée une centrale d’herbes avec laquelle bombarder n’importe quel virus.
C’est ce qu’il y a de bien avec la connaissance. Vous ne pouvez plus vous laisser tromper par des régimes déprimants et des thérapies pour les sourds, parce que vous savez qu’ils sont faux, et que grâce au fonctionnement de notre microbiome, ce qui est sain nous plaît et nous rend heureux, stimulant ainsi les protéines du bonheur qui sont aussi si important pour l’immunité. Tout traitement qui ignore ce fait n’est probablement pas vraiment destiné à vous guérir. Il en va de même pour tout traitement qui nuit à votre microbiome.
Pratiquons notre droit à la santé, fondé sur des données probantes. La science et la pratique ont confirmé des moyens de prévenir et de guérir les maladies au lieu du désordre orienté vers le profit, basé sur les peluches, soutenu par la finance et poussé de manière trompeuse dans lequel nous nous trouvons actuellement, de sorte que la guérison soit naturelle et sans toxines. l’alimentation et les soins deviennent une norme bienvenue au lieu d’une exception mal vue, et la guérison naturelle et sans toxines devient aussi abondante et normale, aussi délicieuse et délicieuse que les pissenlits au printemps!
4Cellular Defensive Mechanisms of Tea Polyphenols: Structure-Activity Relationship, PMC, August 24, 2021, Truong VL, Jeong WS. Cellular Defensive Mechanisms of Tea Polyphenols: Structure-Activity Relationship. Int J Mol Sci. 2021 Aug 24;22(17):9109. doi: 10.3390/ijms22179109. PMID: 34502017; PMCID: PMC8430757., Van-Long Truong and Woo-Sik Jeong*, Food and Bio-Industry Research Institute, School of Food Science & Biotechnology, College of Agriculture and Life Sciences, Kyungpook National University, Daegu 41566, Korea; moc.liamg@orpgnolgnourt*Correspondence: rk.ca.unk@gnoejsw; Tel.: +82-53-950-5775, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8430757
5COVID-19: Are We Facing Secondary Pellagra Which Cannot Simply Be Cured by Vitamin B3?PubMed, April 13, 2022, Novak Kujundžić R. COVID-19: Are We Facing Secondary Pellagra Which Cannot Simply Be Cured by Vitamin B3? Int J Mol Sci. 2022 Apr 13;23(8):4309. doi: 10.3390/ijms23084309. PMID: 35457123; PMCID: PMC9032523.Renata Novak Kujundžić 1 Laboratory for Epigenomics, Division of Molecular Medicine, Ruđer Bošković Institute, 10000 Zagreb, Croatia. , https://pubmed.ncbi.nlm.nih.gov/35457123
6Be well: A potential role for vitamin B in COVID-19PMC, August 15, 2020, Shakoor H, Feehan J, Mikkelsen K, Al Dhaheri AS, Ali HI, Platat C, Ismail LC, Stojanovska L, Apostolopoulos V. Be well: A potential role for vitamin B in COVID-19. Maturitas. 2021 Feb;144:108-111. doi: 10.1016/j.maturitas.2020.08.007. Epub 2020 Aug 15. PMID: 32829981; PMCID: PMC7428453.Hira Shakoor,a Jack Feehan,b,c Kathleen Mikkelsen,b Ayesha S. Al Dhaheri,a Habiba I. Ali,a Carine Platat,a Leila Cheikh Ismail,d,e Lily Stojanovska,a,b and Vasso Apostolopoulosb,* Department of Food, Nutrition and Health, College of Food and Agriculture, Al Ain, United Arab Emirates University, United Arab Emirates
bInstitute for Health and Sport, Victoria University, Melbourne, Australia
cDepartment of Medicine, Western Health, The University of Melbourne, Melbourne, Australia
dClinical Nutrition and Dietetics Department, College of Health Sciences, University of Sharjah, Sharjah, United Arab Emirates
7Substances studied for countering abnormal angiogenesis, TedEd, April 8, 2014, Can we eat to starve cancer? William Li,https://youtu.be/OjkzfeJz66o
8Boron enhances the antiviral activity of the curcumin against SARS-CoV-2, PMC, July-September 2020, Scorei IR, Biţă A, Mogoşanu GD. Letter to the Editor: Boron enhances the antiviral activity of the curcumin against SARS-CoV-2. Rom J Morphol Embryol. 2020 Jul-Sep;61(3):967-970. doi: 10.47162/RJME.61.3.39. PMID: 33817742; PMCID: PMC8112755., Ion Romulus Scorei,1 Andrei Biţă,1,2 and George Dan Mogoşanu1,2, 1BioBoron Research Institute, S.C. Natural Research S.R.L., Podari, Dolj County, Romania2Department of Pharmacognosy & Phytotherapy, Faculty of Pharmacy, University of Medicine and Pharmacy of Craiova, RomaniaCorresponding Author: Ion Romulus Scorei Professor, Biochem, PhD, BioBoron Research Institute, S.C. Natural Research S.R.L., 31B Dunării Street, 207465 Podari, Dolj County, Romania, Phone: +40351–407 543, moc.oohay@noi_sulumor, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8112755/
Our bodies are not plants that can make all their own nutrients from the elements, but they do prefer to make their nutrients themselves, not from scratch like carpenters, but more like how we build our furniture from materials bought at IKEA. Sort of ready made, but we still have to finish it, with enough play space that we can fit it exactly to our needs. That’s the kind of nutrients plants give.
Our bodies are like couturiers who don’t do their own weaving, and who don’t want clothes off the rack, but nice materials with which they can make everything they want, and plants give those materials, just as our bodies prefer them.
Meat is more like the off the rack clothing. Our bodies get by with it, but they prefer plants. With the right timing, combining, preparing and planning, our bodies thrive on them.
Disease is often caused by nutrient deficiencies or overloads. Covid-19 not only resembles many nutrient deficiencies, it is also healed when these are corrected. Motherhat is an acronym for a way to get all the nutrients in, naturally and deliciously, preventing and healing many diseases, among which Covid. While the evidence why it works may be overwhelming and complicated, the practice is amazingly simple and shows the wisdom of traditional recipes.
“M”
Covid-19 severity has been linked to depletion of beneficial bacteria in our microbiome, which is the perfect place to start, since healthy foods have healthy fibers that grow healthy microbes that make you crave healthy foods, which means you are eating healthy foods by just following your appetite, which also means that it makes you happy, and happiness proteins are crucial for healing.
Our microbiome, the “M” in Motherhat, is a treasure trove that makes many of the nutrients we need itself. It’s a paradise garden we carry in and on us where we grow our own food. All we need to do is not ruin it. But even if we do, we can rebuild it with pre- and probiotics.
A thief’s favorite trick is closing your eyes to the exquisiteness of what you have, so you don’t notice what he or she is stealing from you.
Thus the precious value of our microbiome is often downplayed. But if you dig into the research, you find out it is far more amazing than you could have imagined. An impressive list of vitamins is made by them, the health benefits include healing cancer and cardio vascular disease, and they even influence the production of happiness hormones in our brain! What’s more, without a healthy microbiome, we can’t tolerate healthy foods and we get into a vicious cycle of being unhealthy because of that. Prevent that, heal that by starting with your microbiome. Cherish your microbiome. You can do that in different ways, depending where it is.
Give your gut microbiome the prebiotics and probiotics it needs, For the microbiome in your mouth, use toothpaste and mouthwash that target the pathogens, not the good bacteria,(see Motherhat I d.1.2.b.2.2. and Dandhea Book I Part III 7.1.2.b.2.2.) and for your skin, use skin care products that protect your skin’s microbiome. Find recipe’s for skin microbiome sparing care in Motherhat I d.1.3. Dandhea Book I Part III 7.1.3. Not the usual recipe’s, but ones that are more luxurious than the top commercial brands. Why should natural be plain? Your skin and hair will look and feel better than ever. No chemicals, just flowers, vinegar and essential oils that match the happiness proteins stimulating scents perfectly, not by design, but that’s just how integrity works. Things fall into place. And of course circular. We want to be on earth like the good bacteria in our bodies, doing good only.
Our microbes influence what foods we crave so a smart way to improve your health is by doing an appetite hack by flooding your system with probiotics. Kefir and Kombucha are excellent sources.
Probiotics cannot be processed or heated. Approximately 83 percent of the cultures could be killed in 30 minutes or less at 145 ° F. (is 62.8 ° C) The thermal death times at 136 ° F (is 57.8 ° C)
Prebiotics are food for probiotics. Each prebiotic enhances it’s own probiotic, so it’s important to have a variety of prebiotics in your menu. The difference between probiotics and pathogens? Probiotics feed you and sustain you, pathogens eat you and make you ill!
GOSs are prebiotics that can greatly stimulate Bifidobacteria and Lactobacilli. Bifido bacteria are what make 7 of the 8 B vitamins, all but Vitamin B5. Resident microbiome Lacto bacillus Bifidus, makes 7 of the 8 B Vitamins, which are Vitamin B1, Thiamine, Vitamin B2, Riboflavin, Vitamin B3, Niacin, Vitamin B6, Pyridoxine, Vitamin B7, Biotin, Vitamin B9, Folate and Vitamin B12, Cobalamin. It is also in Water kefir, Milk kefir. Kombucha, buttermilk and sauerkraut
Studies show GOS increases immunity responses against Covid-19
GOS is in the fibers in Beans, Lentils, Vegetables and Root vegetables.
For every 100 grams of prebiotics we consume 30 grams of probiotics are formed.
Prebiotics are defined by stability. But you do have to leave them in.
Vitamin B5, Pantothenic acid, is made by Lactaris and R. torques) (Firmicutes); Salmonella enterica and Helicobacter pylori (Proteobacteria) which are also are permanent residents in our microbiome.
Lactobacillus lactis, which is needed to make Vitamin K2 from Vitamin K1. is a guest microbe that needs to be reintroduced every day and never settles in our microbiome permanently. It is in apple cider vinegar, Sauerkraut, Water Kefir, Kombucha, Buttermilk, Milk Kefir, and Yogurt
Combine Vitamin K1, and the Lactobacillus lactis to make K2 from K1,
Vitamin K1 is in Parsley, Swiss Chard, Kale, Mustard Greens, Dandelion Greens, Beet Greens, Collard Greens, Broccoli, Cabbage, Prunes, Kiwi, Green Beans and Avocado.
Vitamin K1, phylloquinone, is sensitive to light, alkaline conditions, and air, but is not destroyed by cooking heat.
Now isn’t yogurt, or even better, milk kefir, (Lactobacillus lactis source) much nicer with some fruit (Vitamin K1 source)?
And there you have a nice breakfast.
And isn’t kale (a Vitamin K1 source) much nicer with some apple cider vinegar (a Lactobacillus lactis source) salt (which helps with Vitamin C-LAA uptake) and Olive oil (which helps absorb minerals like magnesium and Zinc better)?
As a rule, what’s healthier is also tastier! Vitamin C-LAA is better absorbed with some salt. Beta carotene is better absorbed with some olive oil, as are iron and magnesium.
And there you have your most basic of salad dressings! Who would have thought that a salad with a quality salad dressing is much healthier than one without?
Fructans stimulate the growth of lactobacilli and bifidobacteria and decrease pathogens.
Fructans food sources are Barley, Jerusalem Artichoke, Garlic, Onions, Shallots, Rye, Globe Artichoke, Wheat, Spanish Onions, Leeks and Beet roots.
Studies show Fructo-oligosaccharide (FOS) are able to reduce the side effects of vaccines against Covid-19.
Like GOS, FOS significantly stimulates the growth of Bifidobacterium probiotic strains
Inulin stimulates the growth and activity of SCFA-producing bacteria. SCFA stands for Short Chain Fatty Acids. Those are fatty acids with a chain of up to 6 Carbon atoms.
Studies show Inulin reduces the severity of Covid-19.
Pectin improves blood sugar and blood fat levels, kills cancer cells, promotes a healthy weight, and improves digestion.
Pectins improve the survival of probiotic species Lactobacillus fermentum PCC, L. reuteri RC-14, L. rhamnosus LGG and L. paracasei F-19. For their many health benefits, see Motherhat I Chapter d.1.3.3.a. Pectin and Dandhea Book I Part III Chapter 7.d.1.3.3.a.
Pectin polysaccharides from natural plants cell walls modulate immunity against SARS-CoV-2 through the release of cytokines such as TNF-α and IL-6, anti-inflammatory activity, and the increased phagocytosis of macrophages.
Pectin food sources are: Lemon peel, Orange peel, Rose hips, Grapefruit, Guava, Apple, Carrots, Apricots and Cherries.
Covid-19 disease severity is also linked to Omega-6-LA deficiency. The Bristol study was able to map it out, as well as the remedy: Omega-6-LA.
Beta-glucan is beneficial for insulin resistance, dyslipidemia, hypertension, and obesity.
Beta-glucan stimulates Lactobacillus brevis, and Lactobacillus plantarum (see Motherhat III Chapter d.1.3.3.b and Dandhea Book I Pat III Chapter 7. 1.3.3.b for their benefits) and in general all probiotics by making them more resistant to hostile circumstances as increased heat, increased acidity, adverse intestinal conditions and time influenced degeneration.
Studies show Beta-glucan heals and prevents Covid-19.
Beta-glucan food sources are Chanterelle, Shiitake, Snow Oyster mushroom, Pink Oyster mushroom, Italian Oyster mushroom, Yellow Oyster mushroom, King Oyster mushrooms, White button mushrooms, Brown button mushroom, Oats, Barley and Wheat.
Beta-glucan: enemies destroys proteins in peas and lentils
Resistant starch fermentation favors the production of butyrate, a major bacterial metabolite fundamental for keeping the gut healthy and functioning normally. Butyrate is the preferred fuel for cells lining the gut and ensuring the integrity of the gut wall, helping to protect it against cancer and other serious digestive diseases.
Eubacterium rectale is a member of the gut microbiota that produces butyrate when it breaks down resistant starch. Resistant starches can also nourish bacteria (like Ruminococcus bromii) that, in turn, produce fuel for butyrate-producing bacteria (like Faecalibacterium prausnitzii).
When bacteria produce substances that nourish other good bacteria, it’s called “cross-feeding”.
Resistant Starches help restore the gut microbiome, which protects us from Covid-19.
Resistant Starch foods sources are Beans, green banana’s, oatmeal, cooked and cooled potatoes, cooked and cooled rice, lentils.
Flavonoids alter gut microbial community structure, including increased levels of Akkermansia muciniphila26–28 which appear to confer metabolic benefits. Flavonoids also influence the gut microbiota production of short-chain fatty acids (SCFA, up to 6 carbons in length)
Flavonoid food sources are Cocoa, Tea (white, green, oolong and black, 1), Blue berries, Lemons, Oranges, Tangerines, Apples, Banana’s and Carrots.
Quercetin in combination with bifidus inhibits colon cancer.
Quercetin enhances intestinal barrier function and modulates gut microbiota composition. Quercetin is fermented into several metabolites in the gut by numerous gut microbial species. These metabolites are useful substances that are diffused into the blood stream to be distributed to the various organs where their biological activities are exhibited. For Quentin’s many prebiotic functions, see Chapter d.1.3.4.a.1.1.
Quercetin is useful to combat Covid as a Zinc Ionophore but also has its own anti-Covid properties.
Quercetin food sources are Capers, Elderberries. Dille, Aloe Vera, Cilantro, Onions, Cranberries, Red Lettuce, Red Onions, Asparagus, Kale, Red Bell Peppers, Romaine Lettuce, Green Bell Peppers, Lingonberries, Cocoa.
Luteolin is a potent blocker of SARS-CoV-2 cell entry.
Luteolin possesses anti-oxidative, anti-tumor, and anti-inflammatory properties.
Luteolin is a prebiotic for Lacticaseibacillus rhamnosus.
L. rhamnosus improves the survival rate by motivating humoral and cellular immune responses, and improved resistance against influenza-virus infection.
Luteolin food sources are Oregano, Rosemary, Thyme, Radicchio, Chinese Celery, Parsley, Sage, Peppermint, Raw green peppers (hot chili), Serrano pepper, raw, Fresh Rosemary, Raw Lemons without peel, Jalapeno peppers, Raw Celery, Raw Kohlrabi, Raw Spinach, Green Bell Peppers, Red Bell Peppers, Beets, raw, Brussels Sprouts, raw and Carrots, raw.
“O”
With the Omega’s, the “O” in Motherhat, we have the keys so our fabulous cells can receive all the treasures our microbiome and our diets have to offer by keeping our cell membranes at the perfect fluidity and permeability., since they reside in all the cell membranes in our entire body.
The confusion and misconceptions about the Omega’s are shocking, especially because our whole immune system hangs on these two neighbor nutrients, a nutrient relation term that is explained in chapter d.7.b.1.The innate immune system on Omega-6-LA, the acquired immune system on Omega-3-ALA, and contrary to the Microbiome produced vitamins, we can only get them through food.
There are healthy ways and unhealthy ways to get Omega-6-LA, and it needs to be balanced with Omega-3-ALA. Chapter d.2. shows you how to do that. Omega-6-ALA is in practically all nuts and seeds, you get that in without trying. Walnuts have the ideal, heart healthy 1:4 balance of Omega-3-ALA to Omega-6-LA. Other Omega-6-LA sources are Hemp seeds, Poppy seeds, Sunflower seeds, Sesame seeds, Pumpkin seeds, Chia seeds, Fax seeds, Mustard seeds, Walnut oil, Olive oil, Avocado oil, Walnuts, Brazil nuts, Pecans, Peanuts, Pistachio’s and Hazelnuts,
Omega-3-ALA can be found in Flax-seeds, Chia seeds, Hemp seeds, Walnuts, and Black- and White Mustard seeds. We need an intact microbiome to be able to digest Omega-3-ALA from healthy sources.
The unhealthy ways to get Omega-6-LA are when it is not Omega-6-LA at all, but an Omega-6-LA derivative, like Omega-6-ARA, or when it is adulterated Omega-6-LA, a trans fat, that makes the cell membrane impermeable rather than permeable. Omega-6-LA is also problematic if it is not balanced with Omega-3-ALA, which happens easily, since people are told that is in fish, but it’s not in fish at all. What is in fish is Omega-3-EPA and Omega-3-DHA, and after preparation, even that is not in there, since it deteriorates at 50 degrees Celsius, which is lucky, because we need very little of it, and the body makes all it needs from Omega-3-ALA.
These new terms are necessary to know what you are talking about, since the official terms are all over the place, using the same abbreviations for completely different oils, and a slurry of different names for the same ones. Thus ALA is also an abbreviation used for Alpha-Lipoic-Acid, a saturated fat that the body synthesizes itself, and while the terms linoleic acid and Linolenic acid are close enough to be confusing, But to make the confusion complete, Gamma-Linolenic-Acid is an Omega-6 -fatty acid, while Alpha-Linolenic-Acid is Omega-3. There are more new terms, and they are listed under 6.a. in the reference list.
Research says Omega-3-ALA is stable during cooking and processing. But Johanna Budwig treated Alpha Linolenic Acid as if it was highly reactive, even advising to eat ground flax seeds within 20 minutes, because that’s how quickly she said they would go bad, just from grinding! To be safe, I take my exceeds raw. I have never noticed them going bad.
Omega-6-LA is also stable during heating, although some sources claim it is inherently unstable. Perhaps this is because the derivatives are unstable, and they use conclusions of the one for the other? To be safe I eat the seeds and nuts for Omega-6-LA raw, but I don’t worry about the Omega-6LA in olive oil when using it for cooking, since research says it can handle it.
Of the unsaturated fats, cold pressed organic olive oil forms the least transfats when heated.
Saturated fatty acids are stable when heated, for short periods, but after long periods (8 hours) degrade. Use sparingly though. They still suffocate cells, and none of them are essential nutrients, since we synthesize them ourselves.
“T”
Now, with the microbiome in tact, the cell membranes ready and the immune system equipped, if we do get symptoms of Covid, any targeted response, the first “T” in Motherhat, is far more likely to succeed.
This virus is so weak that hot olive leaf tea and Eucalyptus Globulus essential oil already destroy it. But if these simple remedies are not applied, in nutrient deficient, poisoned bodies it wreaks havoc. And there are more things than just hot olive leaf tea and Eucalyptus Globulus essential oil as the targeted response. There are many more as listed in Motherhat II Chapter d.3. or Dandhea Book I part II Chapter 7.3. and Motherhat III chapter d.7.a. Or Dandhea Book I chapter 7.3.a,, using Revici’s now scientifically proven method, of using Omega’s to deliver healing substances to the diseased parts of your body, combined with Treben’s now scientifically proven method, of herbal infusions, for healing. Benzophenone helps for shortness of breath, that’s what my dad discovered 50 years before it was Scientifically proven. A lot of people can be helped in 50 years, so you can be helped greatly by things that are not blatantly unscientific. Not scientifically proven yet is not the same as unscientific. It may not be proven yet, or beyond the reach of science, and something for which moral grounds should apply in order to accept or reject them. If something only brings healing and brings no compromise to morals, there is no reason to reject it. And yet, it is precisely those blatantly unscientific and immoral things that are now being labeled scientific while following the proven science is labeled as unscientific! That has to change! Food sources of Benzophenone are Plantago, Elderberry, Propolis, Black tea, Passion fruit, Cherimoya and Soursop.
“HER”
Maria Treben was able to heal people just with herbal infusions. Over 70 herbs, many of which she used, and all of which have either proven anti-Covid properties, or which are still being researched for them, are mixed in seven delicious blends, one for each day, in order to get the full benefit without overusing any, the herb rotation schedule, the “Her” in Motherhat.
The schedule is Sunday Seed, Monday Root, Tuesday Leaf, Wednesday Herb, Friday Flower, Friday Wood and Saturday Fruit, with the colors of the rainbow and white for Saturday as a guide as a nice touch.
Polyphenols are generally heat resistant, and even more potent at temperatures up to 100 degrees Celsius, so unlike many Vitamins, they are not lost in the process of brewing. The whole herb is always more potent than the supplement, even if the beneficial ingredient is part of the supplement, which it usually isn’t.
“H”
The Happiness proteins, which brings us to the “H” in Motherhat, play such an important role in immunity, that they can be enough all on their own, and without them even the best therapies fail. That’s why attitude and a conviction grounded in compassion is so essential, and not being uptight about following even these rules, and especially not enforce them on others. A diet and care system for optimal health without a relaxed mentality about it defeats the whole purpose!
Even the Happiness Proteins are influenced by the Microbiome.
The wrong mouthwash kills the microbes that turn nitrate into Nitric Oxide, a central substance for dopamine and serotonin. Find a recipe for beneficial microbe sparing non-toxic toothpaste and mouthwash in Chapter d.1.2.b.2.1. and d.1.2.b.2.2. Nitric Oxide is so important for happiness protein production that many happiness protein supporting foods are so because they enhance Nitric Oxide uptake in one way or another. And the coolest thing is, we get it through nasal breathing, which is important for many other reasons as well Without a healthy microbiome, Nitrate is not turned in Nitric Oxide and causes cancer and diabetes, so like Omega-3-ALA, it is one of those foods that we need to have a healthy microbiome for to be able to digest.
Nutrients for Dopamine, the reward protein, are: Vitamin B9, vitamin B12, tyrosine, phenylalanine and L-dopa
Nutrients for Dopamine and Serotonin: are Citrulline. and Nitric Oxide.
Citrulline is in Watermelon, Bitter gourds, Squash, Nuts, Chickpeas, Pumpkin and Cucumber.
Nitric oxide is an unstable molecule that degrades quickly in the bloodstream, so it must be constantly replenished.
Nitric Oxide and Nitric Oxide level increasing foods:
L-Argenine,
Nitrate in vegetables produce Nitric Oxide, which increases Serotonin and Dopamine levels
Nitrate, a compound found in certain vegetables, is one of the many reasons vegetables are healthy for you.
Vegetables high in nitrate include
Celery
Cress
Chervil
Lettuce
Beetroot
Spinach
Arugula
Nasal breathing also produces Nitric Oxide.
Increase Your Intake of Antioxidants to increase the stability and limit the breakdown of Nitric Oxide
Vitamin C-LAA is a powerful anti-oxidant. You find it in fruits and vegetables, not in supplements. Supplements have Vitamin C-DAA, which does nothing.
Nutrients for Serotonin, the mood stabilizer, are: Vitamin B9,folate and Vitamin B12, Cobalamin, not te be confused with their evil, synthetic twins, fake vitamin B9, folic acid and fake Vitamin B12, Cyanocobalamin. that not only don’t fulfill the tasks vitamins do, but are toxic as well.
In fact, avoid all the fake, synthetic vitamins, divided here into their toxicity levels: (see Motherhat IV d.7.b.5.1. Toxicity scale and d.7.b.6. confusing factors. and Dandhea Book I Part III Chapters7.7.b.5.1. Toxicity scale and 7.7.b.6. Confusing Factors) Sometimes it is derivatives while we need the parent form. Sometimes it is synthetic forms, which are already bad because they don’t do what the real nutrient does. And sometimes these synthetic forms are toxic in and of themselves. Derivatives can also be toxic, even if the body makes them itself, either because they are highly unstable, or because the body needs them at an exact timing and quantity, which it can only manage if it can make it itself whenever it needs. And because it is geared towards making as much as it needs when it needs it, it has no way to store excess beneficially, so excess causes inflammation, which is exactly what happens if you take derivatives instead of parent forms.
Inert forms Vitamin C-DAA, which is synthetic and does not even heal scurvy, as opposed to the real Vitamin C-LAA,
Top Vitamin C-LAA food sources in descending order are: kakadu plums, rose hips, Acerola cherries, guava’s, yellow bell peppers, chili peppers, black currants, parsley, mustard spinach, red bell peppers, kale, Brussels sprouts, broccoli, green bell peppers and kiwi’s.
1.tsd 1 disturbing derivatives Vitamin A, oral Vitamin D, Omega-3-EPA and Omega-3-DHA
Don’t take Vitamin A, Retinol. Take Beta-carotene from natural food sources, not from supplements. Beta-carotene from supplements is not the natural, beneficial Cis Beta-carotene found in fruit and vegetables, but harmful Trans Beta-carotene, which is synthetic.
Vitamin D from supplements is not the same as Vitamin D from the sun. Vitamin D from supplements is harmful, Vitamin D from the sun is beneficial. To know how long you need to stay in the sun to get the RDA, see the UV for D sunchart in Motherhat III in chapter d.6.D.1. or Dandhea Book I part II chapter 7.6.D.1. It’s surprisingly short, and we can store the excess long enough even for people near the North and South poles to get through the winter months without depleted Vitamin D levels as long as they have gotten enough sun in the Summer, which is very easy to do.
We need most of our Omega-3 in the parent form of Omega-3-ALA. From that the body can make as much Omega-3-DHA and Omega-EPA as it needs., which is only a few percent. It can’t revert Omega-3-DHA or Omega-3-EPA back to its parent form though. For beneficial Omega-3-ALA and Omega-6-LA. For Omega-3-ALA food sources and how to eat it in balance with Omega-6-LA, see Dandhea Book III part I chapter 1, Dandhea Book I Part II chapter 7.6.2.2. or Motherhat I chapter d.2.2.
2. tsd2 toxic sources of Omega’s, if the oil is GMO or full of transfats what use is it if there is Omega-6-LA in an oil, or if an oil has the perfect balance of Omega-3-ALA and Omega-6-LA?
To see which fats are healthy, see Dandhea Book I Part I chapter I and Book I part III Chapter 7. 2 or Motherhat I chapter d.2.
3.tsd3. damaging forms confused with true forms: Trans beta-carotene instead of the natural cis betacarotene, synthetic niacinamide instead of the real Niacin or nicotinic Acid, Vitamin B3.
Fake Vitamin B9, folic acid, which is toxic and stops real vitamin B9, folate. Fake vitamin B12, Cyanocobalamin which is synthetic, with Methyl Cobalamin, Vitamin B12, fake Vitamin E mono instead of the real Vitamin E octo
Misleading information on how to get them.
Not telling us all the B vitamins are made by the microbiome. Telling us Vitamin B is ubiquitous in food, but not telling us it does leech into what ever we heat it in, so that you need to consume that as well to get the full benefit. See Dandhea Book I Part III Chapter 7.6.B and Motherhat III chapter d.6.B.
Pretending that synthetic probiotics are as good as natural ones. They are not. Synthetic probiotics are harmful, natural ones are incredibly beneficial. Find them in Motherhat I Chapter d. I and in Dandhea Book III chapter 7.1.
A Nutrients for Oxytocin, The Love Protein, is. Magnesium.
Magnesium improves Oxytocin Receptor Function and has a seesaw relation with cortisol. Magnesium is soulmates with Potassium. Magnesium is enhanced by Boron. Enemies: Inhibited by Calcium and Phytic Acid
Walnuts, Pecan Nuts, Sunflower Seeds and Raw Spinach
Nutrients for Endorphin,, The Pain Killer, are:
Dark chocolate, Fats, carbohydrates, Vitamin C-LAA, Spicy foods, Rhodiola (use Rhodiola sparingly, it’s very strong)
Panax ginseng and Vanilla bean are natural anti-depressants.
Behaviors that stimulate Dopamine are: goal achievement, gratitude, spending time in nature, prayer, novelty, beauty, nasal breathing.
Behaviors that stimulate Serotonin production are: regular exercise, gratitude, dwelling on happy memories, positive prayer, pleasant social interactions and nasal breathing.
Behaviors that stimulate Oxytocin production are: kindness, a consensual hug, dancing, massage, connections with loved ones in any way, can also be through social media.
Behaviors that stimulate Endorphin production are: exercise, laughing, listening to music dancing and touch.
Scents that stimulate Dopamine production are Bergamot, Lavender, and Lemon
Scents that stimulate Serotonin production are Bergamot, Lavender, and Lemon
Scents that stimulate Oxytocin production are Lavender, Neroli, Jasmine absolute. Roman chamomile Clary sage, and Indian sandalwood.
Scents that stimulate Endorphin production are Vanilla, Rose, Jasmine, and Lavender.
Happiness proteins are discussed in Motherhat II d.5 and Dandhea Book I part III chapter 7.5.
Why call them proteins and not neurotransmitters? Because some are not neurotransmitters but hormones, but they are all proteins.
“A”
Deficiency of most any nutrient has been linked to increased Covid-19 severity. So are Vitamins a cure for Covid, or is Covid a consequence of nutrient deficiencies? No matter what the answer is, the solution is the same: Prevent and cure Covid-19 with healthy nutrients from organic sources.
It’s hard to find a healthy nutrient that does not work against Covid-19.,which brings us to the “A” in Motherhat, the additional nutrients.
At the same time, it is equally hard to figure out what the healthy nutrients are. Two different names for Vitamins often means one of them is a synthetic, failed attempt at a copy of a vitamin that doesn’t have the properties or the benefits of the vitamin it tries to mimic. That’s why I talk about Vitamin C-LAA, because that’s the real Vitamin C. The Vitamin C-DAA that’s often in supplements does not even heal scurvy!
Vitamin C-LAA is in rose hips, Acerola cherries, guava’s, yellow bell peppers, chili peppers, black currants, parsley, mustard spinach, red bell peppers, kale, Brussels sprouts, broccoli, green bell peppers and kiwi’s.
The highest destruction of ascorbic acid or Vitamin C-LAA occurs at temperatures between 85 and 95°C, especially after 10 minutes of cooking time.
Official advice on how to take vitamins is often inconsistent with peer reviewed scientific research. I thought the research contradicting official information was just on Omega’s. But there is research contradicting official information on every vitamin. Luckily it is possible to get to the reliable research, and that’s what I have shared here in an easily applicable way.
Not only do all the nutrients listed in Motherhat heal Covid-19, many of them also have deficiency symptoms that match Covid-19.
Let’s name a few.
Covid looks a lot like Zinc deficiency, which is caused by Calcium overload, which is caused by Vitamin D supplementation, which is advised as a Covid prevention, while oral Vitamin D supplementation is always a bad idea. You should get Vitamin D from the sun. And you don’t even need to stay in it very long as can be seen in the UV for D sun chart in Motherhat III chapter d.6.D. 1 and Dandhea Book I part III chapter 7.6.D.1. Nor do you have to be nearly nude. Even just the eyes can be enough, without looking in the sun of course.
To get Vitamin D from the sun, which is the only healthy way, you need, cholesterol. Statins block cholesterol, a valuable substance that helps out where other elements fail to do their job, and that gets blamed for the damage, while all it does is try to repair what others do wrong. That’s why here it’s called an Emergency nutrient, that jumps in wherever there is an emergency, while having its own extremely important tasks. The important tasks Cholesterol normally has is maker of Vitamin D together with the help of sunlight and maker of all the hormones as well as of the myelin sheath around nerve cells.
Cholesterol is made by coenzyme a, which is made by Vitamin B5, or Pantothenic acid, which is made in the gut, but is also in the following foods: Shiitake mushrooms, Sunflower seeds, Whey, Raw White Button Mushrooms, Avocados, Peanuts, wheat germ, Camembert, Walnuts, Raw Endives, Brie, Guava’s, Whole Milk, Whole Yogurt, Sesame seeds and Kefir.
Covid-19 mortality victims are all short on Vitamin D we are told., The elderly get put on Statins all the time, and thus are short on cholesterol, thus unable to make Vitamin D from sunlight, besides missing out on all cholesterol’s essential tasks. No wonder they get confused and break bones! How many signs of old age are just symptoms of over medication? Very many!
There are so many factors that influence Vitamin -D formation, that it is suspiciously short sighted to immediately assume any Vitamin D shortage comes from lack of sunlight. Not just Statins, but high fructose corn syrup, lack of Vitamin B5, Alcohol abuse, Smoking, all these factors and more can cause lack of Vitamin D formation.
And why are they testing the blood for Vitamin D? It’s a hormone, which is hardly ever in the blood, and all cells can make it from sunlight, so why would it ever need to be in blood? Even if people were to have the physical symptoms of lack of vitamin D, which would show up as bad teeth and weak bones, there are still many things that could cause that. That’s something to consider in all deficiencies. It doesn’t have to be caused by the nutrient that is deficient. It can be a deficiency in any of the nutrients it depends on for metabolism, or an overload of an enemy nutrient or seesaw nutrient. That’s why it’s so important to understand how nutrients are related.(See Dandhea Book I part III Chapter 7.7.b.1. or Motherhat III chapter d.7.b1)
Thus Vitamin D needs to be taken in the Vitamin D-cluster for optimal results Vitamin D Cluster: 1.Vitamin D through Sunlight, 2. Vitamin B5 for Co Enzyme A for cholesterol, 3. Calcium, 4. Magnesium, 5. Vitamin K1 and Lactobacillus Lactis for Vitamin K2, 6. Lysine 7. Phosphorus 8. Sulfur 9. Zinc 9.1 The Zinc Ionophores, 10. Boron
And Vitamin C-LAA in the Vitamin C cluster, 1. Vitamin C-LAA, 2. Sodium, 3. Iodine, 3.a. Selenium, 4. Potassium, 5. Iron, 6. Copper, 7. Vitamin B.9.Folate, 8.Vitamin B12, Cobalamin. 9. Vitamin B6, Pyridoxine,
All with organic foods, because what’s in supplements is usually not the real Vitamin, and often even sabotages the real Vitamin!
Find them all in Motherhat part III and Dandhea Book I, part III,, together with their food sources and the best preparation methods.
All B-Vitamins are made in the gut, but the only ones we hear about are the ones that are sabotaged by their phony synthetic evil twins that block them, or that are blocked by certain foods we eat a lot of.
While Vitamin B3, or niacin is a healthy way to control cholesterol, not from supplements, but from food sources. what is in supplements is fake niacin, niacinamide. That blocks real niacin, which is in Oatmeal, Sunflower seeds, Peanuts, Chia seeds, Bread, Mushrooms, Flax seeds, Brown rice, Pumpkin seeds, Beans and lentils, Avocado’s and Walnuts
Many extra-pulmonary symptoms of Covid-19 strikingly resemble those of pellagra, Vitamin B3 deficiency(e.g., diarrhea, dermatitis, oral cavity and tongue manifestations, loss of smell and taste, mental confusion).2
Covid-19 not only resembles Vitamin B12 deficiency, Covid 19 symptoms are also alleviated with Vitamin B12 containing foods.3 And yes, there are more than enough nutrients in organic food to heal us. That’s what we knew intuitively for ages, and it has been shown again and again through research, by Dr. William Li’s research well. 4
How do we get Vitamin B12 deficiency when our gut makes it? Because of the Folic Acid we get bombarded with as a food additive and as a supplement. Folic acid is not Folate, the real Vitamin B9 we make ourselves and which is found in natural foods, Folic acid is oil based, Folate is water based. And since Vitamin B12 is needed for Vitamin B9, Folate synthesis, if we have a constant supply of it, stored in our fat cells, which is where all the Folic Acid goes, Vitamin B12 is depleted, and we not only get Folate shortage, but Vitamin B12 shortage as well, with all the horrible symptoms that go along with that, symptoms that resemble Covid-19 and which disappear when Vitamin B12 is replenished. And we do not need animal products for anything. For every animal source, there is a superior plant source. Where do you think the animals get it from? You also don’t need animals for Vitamin B12. Kombucha and Seaweed have far more of it than any animal source.
It’s Folic Acid that Vitamin B12 should not be combined with. But since Folic Acid is in our fat cells all the time, just waiting to deplete us of Vitamin B12 and blocking Folate, there is no way to avoid taking Vitamin B12 combined with it if you have it in your system. So avoid it. Read the labels, It’s everywhere, and it’s toxic.
You do have to combine Vitamin B12, Cobalamin, with real Vitamin B9, Folate. And to top it off, the synthetic form of Vitamin B12, Cyanocobalamin, is not Vitamin B12 at all! It is connected to a cyanide molecule instead of to a Methyl molecule like the real Vitamin B12. Real Vitamin B12, Cobalamin, combined with real Vitamin B9, Folate, is necessary for making red blood cells, while cyanide blocks cellular respiration by binding to and inactivating hemoglobin! How cynical is that? Cyanocobalamin is another fake supplement to stay away from.
Here are some top Vitamin B12, Cobalamin food sources, like all lists in descending order: Kombucha, Chiorella, Nori seaweed and other seaweed as well, Shiitake mushrooms, Swiss cheese, Emmentaler, Brie, Oyster mushrooms, and also black trumpet mushrooms, Porcini mushrooms, parasol mushroom and black morels, Yogurt and Kefir.
Vitamin B9, Folate food sources are Chickpeas, Peanuts, Sunflower seeds, Cranberry Beans, Spinach, Lentils, Roman Beans, Broccoli, Raw, Pinto Beans, Asparagus, Lettuce, Kidney Beans, Avocado and Green Peas.
Notice how tasty many of the Vitamin B9 and Vitamin B12 sources are together? What should be eaten together also tastes good together.
And then you have the Avidin in raw eggs that destroys Vitamin B7, Biotin. Raw eggs are used in many recipe’s, also in mayonnaise. Vitamin B7 shortage makes you bald too.
Vitamin B7, Biotin is in Peanuts, Sunflower seeds, Walnuts, Almonds, white button mushrooms, Pecan nuts, sweet potatoes, Strawberries, Bread, Broccoli, Avocados and Tomatoes. If you want a negative Covid test, eat that!
And don’t believe that the uptake of non-heme iron from plants is too low. All you have to do is add some vinegar, lemon or seaweed for Phytase to counter phytic acid, and the uptake goes up from 8% to 88%! That also makes it much more tasty, Foods with iron are Thyme, sesame seeds. Cacao, pumpkin seeds, hemp seeds, Chia seeds, cashews, flax seeds and chick peas.
And please don’t believe the lie that you need to eat meat for sufficient iron. Non-heme iron from plants is superior to the heme-iron in meat, just as beta-carotene, which is in plants, is superior to Vitamin A, which is in eggs and meat. The body can store non- heme iron as long as it wants and use it when it needs it. Not so with heme-iron. The body can not store it, and it wreaks havoc when there is too much, which is fast.
All B Vitamins are heat stable, but they do leech into the water or fat you prepare them in, so consume whatever you boiled or fried them in. Not what you soaked them in. Water the pants with that, or use it as a pesticide. Lectins are not good for you, and is also why you should never under cook beans, and certainly not eat them raw.
Some B-Vitamins, like Vitamin B2, Riboflavin, are light sensitive, so store them in the dark. And some, like Vitamin B5, Pantothenic Acid, break down under alkaline circumstance, so adding baking soda to the water you cook them in is a very bad idea.
Iron is in a seesaw relationship with Zinc, meaning that high iron means low zinc and vice versa. Consequently high iron is linked to severe Covid, and like Calcium, causes Zinc deficiency.
Like all minerals, iron is practically indestructible, so it will not be destroyed by heat. Like all minerals, it does tend to leak into the oil or water it is heated in, another reason to consume that.
Next to Zinc deficiency, Calcium overload causes arterial plaque. It causes Iron and Magnesium to be blocked. It also causes Phosphorus deficiency, making the blood too acidic. For the consequences of that, look up Metabolic acidosis in chapter d.5.D.7. Phosphorus.
Magnesium is in Pumpkin Seeds, Raw Cacao, Roasted Cocoa, Almonds, Flax Seeds, Sesame Seeds, Cashew Nuts, Chia Seeds, Buckwheat, Pine Nuts, Bulgur, Hazelnuts, Walnuts, Pecan Nuts, Sunflower Seeds and Raw Spinach
Boron alleviates Vitamin D deficiency symptoms, Enhances calcium, magnesium, phosphorus and estrogen
Like Pepperine, Boron also enhances the effects of curcumin against SARS-CoV-25
Boron food sources are Raisins, Almonds, Hazelnuts, Apricots, Avocado’s, Prunes, Peanuts, Brazil nuts, Walnuts, Kidney beans, Cashews, Dates, Lentils, Chickpeas, Peaches and Celery
Phosphorus deficiency is linked to Covid mortality, Phosphorus is in pumpkin seeds, sunflower seeds, Cheddar cheese, Swiss cheese. Parmesan cheese, Romano Peccorino, Pimento, Shredded Parmesan cheese, hard goat cheese, Brazil nuts, Amaranth, Buckwheat, Lentils, Rice, Quinoa and Spelt.
Zinc is so central that many of the Covid-19. remedies are zinc ionophores, that help Zinc cross the cell membrane more easily.
Zinc is in Cocoa, Aloe Vera, Chickpeas, White Beans, Hemp Seeds, Pumpkin Seeds, Black Eyed Peas, Black Beans, Navy Beans, Green peas, Pine Nuts, Cashews, Chia Seeds, Pecan Nuts, Sunflower Seeds, Cooked Spinach, Lima Beans, Flax Seeds, Swiss Cheese, Parmesan Cheese, Brazil Nuts, Walnuts, Almonds, Hazelnuts and Oatmeal
Zinc ionophores are: a. Quinine, b. Quercetin. c. Quinoline, d. EGCG and e. Hesperidin
Quinine food sources are Grapefruit and Walnuts.
Quercetin food sources are Capers, Elderberries. Dille, Aloe Vera, Cilantro, Onions, Cranberries, Red Lettuce, Red Onions, Asparagus, Kale, Red Bell Peppers, Romaine Lettuce, Green Bell Peppers, Lingonberries and Cocoa.
Quinoline food sources are tea, cocoa and cocoa products, herbs and spices.
Hesperidin food sources are blood oranges, clementines, sweet oranges, tangerines, lemons, limes, grapefruits, Aloe vera and cocoa.
EGCG: is enhanced by Curcumin, which is in Turmeric. And black pepper enhances the uptake of curcumin with 2000%.
So if you eat zinc, combine it with one of them, like EGCG in green tea, or Quinoline in any tea or herb. EGCG is strengthened by curcumin, and curcumin is strengthened by pepper. And if you eat y your oatmeal with some milk kefir and orange and you drink the Monday blend from the herb rotation schedule, you have zinc from the oatmeal, and pepper, EGCG, Quinoline, and turmeric and pepper from the tea.
And do that with every snack and meal. Make the smart, nutrient uptake enhancing combinations, as are also shown in the Dandhea recipe’s. Be the perfect caretaker for your body, create the perfect place inside and on your skin, and in your mouth for your microbiome, be a wonderful host to them. They work hard for you, put in some effort for them.
And no, the Tannins in tea don’t obstruct iron uptake. Research done in 2017 found that, so we can go ahead and have tea with, after or before our meals! See Chapter d.6.C.5.
Eat vitamins in their clusters:
Watch out for Zinc overload as well, since that causes Iron deficiency.
But Iron deficiency can also be caused by Copper deficiency, since next to Vitamin C-LAA, Iron needs Copper to metabolize in our bodies. Familiarize yourself with the relationships between nutrients so you know where to look if a shortage shows up.
So Iron also needs Vitamin C-LAA to be metabolized, as does Folate, and remember, Vitamin C-LAA needs sodium to be metabolized.
That means that whoever gets put on a salt free diet misses out out Vitamin C-LAA Folate and Iron as well! A sure death sentence!
Another reason salt is a good ally in the fight against Covid-19 is because it forms chlorine dioxide, which fights viruses, also Covid, and that raised sodium levels are associated with better survival chances in Covid infection.
The main Sodium food source is salt of course. Himalayan salt is the best choice, since it has all the other minerals as well,
But sodium is also in green pickled, Olives, Camembert black Olives Brie cheese Cottage cheese Emmentaler cheese Celery, raw Beets, raw Carrots, raw Broccoli. raw Peanuts,
Sodium has to be balanced with potassium in a1-2:1 balance., otherwise your blood pressure gets too high. Lowering blood pressure should be done with potassium and Omega-3-ALA, not with going salt free. That’s like cutting your hand off because you have a splinter in your finger. It defeats the purpose. Excessive water drinking, and that is anything that goes so far beyond quenching thirst it makes you gag, is bad for your potassium levels as well. Drink to thirst and desire, eat to taste. It makes you happier too.
Potassium food sources are: Sun Dried Tomatoes, Tomatoes, sun-dried, packed in oil, drained, Cocoa Powder, Potato Chips, Beet Greens, Raisins, Prunes, Peanuts, Figs, Baked Yams, Dates, French Fries, Adzuki beans, Sweet Potato greens and Lima Beans.
Beta-carotene is in Sweet Potatoes (not to be confused with Yams, that have less beta-carotene), Carrots, Kale, Spinach, Pumpkin, Butternut Squash, Tomatoes,, Oranges, Cantaloupe, Aloe Vera, Red Bell peppers, Apricots, Mango, Dandelions Broccoli, Peas, Squash, Yams, Garlic Mustard and Pumpkin seeds
And don’t confuse Beta-carotene with Vitamin A. Unlike Vitamin A, you can never get a Beta-carotene overload, since it can be stored. Vitamin A cannot, and causes havoc in the body when there is too much.
And also don’t confuse Beta-Carotene from food, which is beneficial, with Beta-carotene from supplements, which is not. That’s because Beta-carotene from food has cis Beta-carotene, while supplements only have trans Beta-carotene.
Beta-carotene increases with stir frying. See if the loss of Vitamin C is worth it. Beta-carotene is sensitive to heat but significant losses only occur after long periods of boiling. While stir-frying in the presence of a small quantity of oil leads to an enormous increase in the bioaccessibility of beta-carotene from vegetables, the increase being 263% (fenugreek leaves), 192% (amaranth leaves), 63% (carrot) and 53% (pumpkin), it decreases Vitamin C-LAA, The highest destruction of ascorbic acid or Vitamin C-LAA occurs at temperatures between 85 and 95°C, especially after 10 minutes of cooking time.
All these nutrients each have their own anti-Covid properties of course.
See how often the same foods come back? Most foods have more than one Covid-fighting nutrient in them. That’s why it’s a lot less hard to get to the promised more than 50 Covid fighting nutrients than it seems, especially if you include all the herbs and teas.
And those were all that healers of old used, with amazing results, even without the scientific knowledge we have now.
But it’s not the science that is followed. It is policies that have nothing to do with our well being.
Thus meat is still seen as the norm, while plant based foods take part in a symphony of life that makes us feel vibrant, like integrity, truth and beauty. That makes them far better than meat based ones, that often sit like dead weight in us, unresponsive and disturbing, like lies and deceit. But you have to know which plant based foods to eat in which balance, how to prepare them and how to combine them. That’s what you can find here.
Besides that, animal products often only have the nutrients in them that the animals got to eat, which is why cheese is not always a K2 source, it only is if the animals got fed K1, and yet in food lists it will be pretended if it’s always in there.
As a rule parent forms of nutrients are good, but derivatives are toxic, which seems strange because the body makes them itself. But the body makes them when and where it needs them and uses them immediately. It has no place to store the derivatives and they become a burden to it if there is an excess.
Vitamin E is another Vitamin the shortage of which has been associated with Covid-19, and which has a phony form in supplements that does not only not work, but that blocks real Vitamin E. Vitamin E octo is naturally occurring vitamin E exists in eight chemical forms (alpha-, beta-, gamma-, and delta-tocopherol and alpha-, beta-, gamma-, and delta-tocotrienol) that have varying levels of biological activity. Vitamin E mono synthetic Vitamin E consisting only of alpha tocopherol and blocking real Vitamin E
Vitamin E is heat stable but light sensitive, so store in the dark or in opaque packaging.
Vitamin E food sources are wheat germ oil, Hazelnut oil, Sunflower seeds, Almonds, Walnuts, Hazelnuts, Olive oil, Pine nuts, Peanuts, Brazil nuts, Avocados and raw spinach.
Selenium heals cancer and Covid, but too much makes you go bald. Selenium food sources are Brazil nuts, roasted sunflower seeds, chia seeds, raw sunflower seeds, oatmeal, whole grain pasta, mustard, roasted sesame seeds, freeze dried parsley, Kamut, couscous and flax seeds.
Other Covid fighting nutrients are the sulfur holding ones, which are sulfur itself in Himalaya salt,
Salt is a mineral, and thus heat stable.
Organosulfur, is in vegetables in the Allium and Brassica (Cruciferous) genus, i.e., onion, garlic, broccoli, cabbage, cauliflower, etc
Organosulfur Compounds in onion increase by 34.2-568.0% during frying, steaming and microwaving, whereas Organosulfur Compounds decrease by 32.6-69.4% during boiling.
Glucosinolates, which are found in cruciferous vegetables like Broccoli, Cauliflower, Brussels Sprouts, Cabbage, Collard Greens, Kale, Capers, Turnips, Radishes, Daikon, Mustard, Watercress, Horse Radish, Wasabi.
All heat reduces the amount of Glucosinolates, so the best way to eat them is raw.
Sulforaphane, which is in Broccoli sprouts, Broccoli, Cauliflower, Kale, Brussels sprouts, Cabbage, both red and white varieties, Bok choy, Watercress, Arugula, also known as rocket.
Sulforaphane is unstable to heat. Sulforaphane appears as a stable compound when being exposed to light and in acidic condition with pH at 3.0.
MSM sulfur is a Covid fighter because of its role in making glutathione. It is in Tomatoes, Alfalfa sprouts, leafy green vegetables, Apples, Raspberries and whole grains.
Methylsulfonylmethane (MSM) sulfur is relatively inert chemically and is able to resist decomposition at elevated temperatures.
Methionine, of which the food sources are Nuts, Beans, Lentils, wheat germ, Spirulina, Milk Kefir and Cottage Cheese,
Methionine is heat stable.
Methionine is 86% decomposed after 24 h at 180 degrees C.
Taurine is another sulfur containing nutrient. Its Covid fighting abilities are being researched. It can be found in Almonds, Cashew Nuts, Hazelnuts, Pine Nuts, Pumpkin Seeds and Dulse.
Taurine is not destroyed by cooking. However, taurine is water-soluble. Therefore, during any type of processing (including cooking) some taurine can be lost in the water. If the Taurine is cooked in water (boiled or steamed), it will lose more taurine than if it were baked.
Cysteine and glycine help with detoxing and freeing up testosterone receptors.
L-Cysteine is in Sunflower seeds, Swiss Cheese, Lentils, Oats, Kefir, Cottage Cheese, Yogurt, Carrots and Couscous.
Glycine food sources are Pumpkin seeds, Hemp seeds, Peanuts, Sunflower seeds, Flax seeds, Sesame seeds, Pistachio nuts, Oats, Walnuts, Quinoa, Hard cheese, Almonds, Pasta, Bread, White beans/Navy beans and Split Peas.
Amino acid analyses of the heated samples showed that most of the amino acids, like L-Cysteine, are stable up to 120 degrees C. Initially, at higher temperatures, an almost rectilinear decrease takes place which reaches a critical stage at 160 degrees C.
Lysine is stable during heat treatment. The content of lysine was only 3.3% lower even heated at 100 °C for 36 hours.
Proteins and amino acids are not heat sensitive, but like minerals and vitamins, do leek into the fluids they were prepared them so always consume those!
In studies Iodine was shown to clear Corona virus. Iodine food sources are: Kombu kelp, Wakame, Nori, Iodized Salt, Greek Yogurt, Cheddar Cheese and Milk Kefir.
Iodine is a mineral, so it’s heat stable.
Selenium enables Iodine.
Selenium heals cancer and Covid, but too much makes you go bald. Selenium food sources are Brazil nuts, roasted sunflower seeds, chia seeds, raw sunflower seeds, oatmeal, whole grain pasta, mustard, roasted sesame seeds, freeze dried parsley, Kamut, couscous and flax seeds.
Each nutrient deficiency and overload has its symptoms, which you can learn to recognize and solve within minutes instead of the fruitless agony the medical system seems to enjoy putting us through. Not all those in it, and probably out of ignorance. But a surprising number of doctors know much more than they can let on. Often they wait until they win Nobel prizes before they say how they really feel. Listen to those acceptance speeches, you’ll hear them say the same things as are written here. But who listens to Nobel lectures, right? I encourage you to do so. They are very entertaining and enlightening, and referencing those will add weight to your arguments for a tyranny free health care system.
“T”
The last “T” in Motherhat is for Timing, Combining, Preparing and Planning.
Besides which nutrients you take, when you take them and how you prepare them is important for getting optimal benefits from the nutrients.
When cooking rice or beans, or anything for that matter, please don’t throw out the water you boiled it in. That’s where much of the vitamins leak into, so make a nice soup or sauce from that! Often it’s already very tasty and you don’t have to add anything, since you already added salt for cooking.
You can’t overcook your beans. The Vitamins will just leech out in the cooking water. So use that for soups and sauces. Don’t add vinegar or baking soda to the water when you are cooking vegetables. Acidity or alkalinity combined with heat destroys Vitamin B5, Pentathenic Acid. Cooking in salt does not destroy the B- Vitamins. You can’t over cook beans. You can under cook them though. That’s what causes windiness. So always double check if the beans are really done before taking them off the stove. They should be completely soft.
I use the 2-4-8 proportions to decide how much water and salt I should add to beans, which have soaked for 24 hours. After throwing the soak water in the plants and rinsing t 2 half cups of beans, I put them in a pan with 8 half cups of filtered water with 4 teaspoons of Himalayan salt and cook the beans until they are completely soft. The water I cooked them in is perfect as soup. I don’t have to add anything, it tastes wonderful just as it is.
Prepare and plan your days to eat healthy meals and snacks, use the Dandhea 3 Day Dinner Cycle described in chapter d.7.d. for the most nutrients, with the least trouble and waste.
Realize that when you are combining Himalayan salt, Vinegar and Olive oil, a traditional combination for salad dressing you are doing a Revici, who cured cancer with sulfur and Omega-6-LA. And with the Omega-6-LA in the olive oil, all the wonderful nutrients in your salad are carried to where they are needed most, namely to lesions in cell membranes, the only place with free fatty acids, that pulls the Omega-6-LA with any healing nutrient it carries in like a magnet.
Realize that when you are drinking tea with your oatmeal, you are combining zinc with the most powerful of zinc ionophores, Quinoline, in tea., doing a Treben, who healed given up cancer patients within a week just with tea. And if you add Flax seed to your muesli with oatmeal and some salt you are doing a Johanna Budwig as well, who cured cancer combining Omega-3-ALA with Sulfur to cure cancer. You are doing the treatment she used to cure cancer patients that were given up by the medical establishment within a week, just as Maria Treben did, as a daily routine by just eating a tasty breakfast in the morning and a nice salad with lunch or dinner in the afternoon or evening as a snack. Nothing could be more normal and noninvasive. And combining the Ramisse herbs with some organic extra virgin olive oil for a targeted Covid response if you have symptoms is creating a powerhouse of herbs to bombard any virus with.
That’s the nice thing about knowledge. You can’t be tricked into depressing diets and tone deaf therapies anymore, because you know they’re fake, and that thanks to how our microbiomes work, what’s healthy is tasty to us and makes us happy, thus stimulating the happiness proteins that are also so important for immunity. Any treatment that ignores that fact is probably not really meant to heal you. Same goes for any treatment that harms your microbiome.
Let’s practice our right to Health oriented, Evidence based. Science backed and Practice confirmed ways of preventing and healing disease instead of the Profit oriented, Fluff based, Finance backed, Deceitfully pushed mess we are in now, so that healing through toxin free, natural. diet and care becomes a welcome norm instead of a frowned upon exception, and toxin free, natural healing becomes as abundant and normal, as delightful and delicious as dandelions in springtime!
Footnotes
1Cellular Defensive Mechanisms of Tea Polyphenols: Structure-Activity Relationship, PMC, August 24, 2021, Truong VL, Jeong WS. Cellular Defensive Mechanisms of Tea Polyphenols: Structure-Activity Relationship. Int J Mol Sci. 2021 Aug 24;22(17):9109. doi: 10.3390/ijms22179109. PMID: 34502017; PMCID: PMC8430757., Van-Long Truong and Woo-Sik Jeong*, Food and Bio-Industry Research Institute, School of Food Science & Biotechnology, College of Agriculture and Life Sciences, Kyungpook National University, Daegu 41566, Korea; moc.liamg@orpgnolgnourt*Correspondence: rk.ca.unk@gnoejsw; Tel.: +82-53-950-5775, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8430757
2COVID-19: Are We Facing Secondary Pellagra Which Cannot Simply Be Cured by Vitamin B3?PubMed, April 13, 2022, Novak Kujundžić R. COVID-19: Are We Facing Secondary Pellagra Which Cannot Simply Be Cured by Vitamin B3? Int J Mol Sci. 2022 Apr 13;23(8):4309. doi: 10.3390/ijms23084309. PMID: 35457123; PMCID: PMC9032523.Renata Novak Kujundžić 1 Laboratory for Epigenomics, Division of Molecular Medicine, Ruđer Bošković Institute, 10000 Zagreb, Croatia. , https://pubmed.ncbi.nlm.nih.gov/35457123
3Be well: A potential role for vitamin B in COVID-19PMC, August 15, 2020, Shakoor H, Feehan J, Mikkelsen K, Al Dhaheri AS, Ali HI, Platat C, Ismail LC, Stojanovska L, Apostolopoulos V. Be well: A potential role for vitamin B in COVID-19. Maturitas. 2021 Feb;144:108-111. doi: 10.1016/j.maturitas.2020.08.007. Epub 2020 Aug 15. PMID: 32829981; PMCID: PMC7428453.Hira Shakoor,a Jack Feehan,b,c Kathleen Mikkelsen,b Ayesha S. Al Dhaheri,a Habiba I. Ali,a Carine Platat,a Leila Cheikh Ismail,d,e Lily Stojanovska,a,b and Vasso Apostolopoulosb,* Department of Food, Nutrition and Health, College of Food and Agriculture, Al Ain, United Arab Emirates University, United Arab Emirates
bInstitute for Health and Sport, Victoria University, Melbourne, Australia
cDepartment of Medicine, Western Health, The University of Melbourne, Melbourne, Australia
dClinical Nutrition and Dietetics Department, College of Health Sciences, University of Sharjah, Sharjah, United Arab Emirates
4Substances studied for countering abnormal angiogenesis, TedEd, April 8, 2014, Can we eat to starve cancer? William Li,https://youtu.be/OjkzfeJz66o
5Boron enhances the antiviral activity of the curcumin against SARS-CoV-2, PMC, July-September 2020, Scorei IR, Biţă A, Mogoşanu GD. Letter to the Editor: Boron enhances the antiviral activity of the curcumin against SARS-CoV-2. Rom J Morphol Embryol. 2020 Jul-Sep;61(3):967-970. doi: 10.47162/RJME.61.3.39. PMID: 33817742; PMCID: PMC8112755., Ion Romulus Scorei,1 Andrei Biţă,1,2 and George Dan Mogoşanu1,2, 1BioBoron Research Institute, S.C. Natural Research S.R.L., Podari, Dolj County, Romania2Department of Pharmacognosy & Phytotherapy, Faculty of Pharmacy, University of Medicine and Pharmacy of Craiova, RomaniaCorresponding Author: Ion Romulus Scorei Professor, Biochem, PhD, BioBoron Research Institute, S.C. Natural Research S.R.L., 31B Dunării Street, 207465 Podari, Dolj County, Romania, Phone: +40351–407 543, moc.oohay@noi_sulumor, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8112755/
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