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Honey Increased Probiotic, Decreased Pathogenic Gut Bacteria

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Honey Increased Probiotic, Decreased Pathogenic Gut Bacteria

 

 

 

High-Throughput Microbial Bioassays to Screen Potential New Zealand

Functional Food Ingredients Intended to Manage the Growth of Probiotic

and Pathogenic Gut Bacteria

 

International Journal of Food Science & Technology, Volume 43 Issue 12,

Pages 2257 - 2267

 

http://tinyurl.com/6mpkkz <http://tinyurl.com/6mpkkz>

 

 

 

A spectrophotometric bioassay was used to screen selected food

ingredients intended for development of functional foods designed to

influence the growth of gut bacteria…Ingredients were manuka honey

UMF™20+ (dose-dependently increased probiotics and decreased

pathogens); bee pollen (biphasic growth effects against all); Rosehips

and BroccoSprouts® (increased all dose-dependently); blackcurrant oil

(little effect) and propolis (inhibited all strains)…

 

 

 

 

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