The influence of curcumin additives on the viability of probiotic bacteria, antibacterial activity against pathogenic microorganisms, and quality indicators of low-fat yogurt

The influence of curcumin additives on the viability of probiotic bacteria, antibacterial activity against pathogenic microorganisms, and quality indicators of low-fat yogurt

Curcumin is a nutraceutical with unique anti-inflammatory, anti-oxidative, and antimicrobial properties. In this study, we aimed to examine the advantages of the use of water dispersible and highly bioavailable form of standardized turmeric extract (Curcuma longa L.)—NOMICU® L-100 (N) in the formula...

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Podrobná bibliografie
Hlavní autoři: Magdalena Buniowska-Olejnik, Jakub Urbański, Artur Mykhalevych, Pawel Bieganowski, Agata Znamirowska-Piotrowska, Miroslava Kačániová, Maciej Banach
Médium: Článek
Jazyk:English
Vydáno: Frontiers Media S.A. 2023-04-01
Edice:Frontiers in Nutrition
Témata:
antimicrobial properties
dairy products
nutraceuticals
curcumin
innovative technology
On-line přístup:https://www.frontiersin.org/articles/10.3389/fnut.2023.1118752/full

Internet

https://www.frontiersin.org/articles/10.3389/fnut.2023.1118752/full

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