چکیده مقاله
Probiotics have gained recognition for their potential in managing neurological disorders such as migraines by modulating the gut brain axis and reducing inflammation This research paper explores the association between probiotics and migraine, highlighting the potential mechanisms of action and the role of the gut microbiome The paper emphasizes the importance of incorporating probiotics into foods and beverages as a more natural alternative to supplements Additionally, the paper discusses the challenges and considerations involved in formulating probiotic products, particularly fermented milk products Factors such as pH, packaging, ingredients, and processing techniques must be carefully considered to maintain probiotic viability and efficacy The paper concludes by stressing the need for further research to optimize probiotic therapies and understand the compatibility of probiotics with different food formats and ingredients Overall, this paper underscores the potential benefits of probiotics in managing symptoms of neurological disorders while emphasizing the importance of a comprehensive approach to probiotic product development
کلیدواژهها
نویسندگان
Mohammdreza Pourhajianrezaei
Department of Food Science and Technology, Mashhad Branch, Islamic Azad University, Mashhad, Iran
Mobina Moshirian
Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran
Ali Varvani Farahani
Department of Biology, Faculty of Sciences, Islamic Azad University, Arak Branch, Arak, Iran
Atefeh Nourabi
Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran
حسام مشهدی
Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran
شیوه ارجاع
Pourhajianrezaei, Mohammdreza and Moshirian, Mobina and Varvani Farahani, Ali and Nourabi, Atefeh and Mashhadi, Hesam,1402,Fermented probiotic foods and their effects on alleviating symptoms of migraine,The 7th International Conference on Interdisciplinary Studies in Food Industry and Nutrition Sciences of Iran,Tehran
ارائهشده در
مجموعه مقالات هفتمین همایش بین المللی مطالعات میان رشته ای در صنایع غذایی و علوم تغذیه ایران30 آبان 1402 · تهران