probiotics

13-24 of 24 results

  • Follow up from ISAPP webinar – Probiotics, prebiotics, synbiotics, postbiotics and fermented foods: how to implement ISAPP consensus definitions
    By Mary Ellen Sanders PhD, Executive Science Officer, ISAPP On the heels of the most recent ISAPP consensus paper –…

  • A roundup of the ISAPP consensus definitions: probiotics, prebiotics, synbiotics, postbiotics and fermented foods
    ISAPP has long recognized the importance of precise definitions of the ‘biotic’ family of terms. As a scientific organization working…

  • Behind the publication: Understanding ISAPP’s new scientific consensus definition of postbiotics
    A key characteristic of a probiotic is that it remains alive at the time of consumption. Yet scientists have known…

  • What’s a Clinician to do When the Probiotic Recommendations from Medical Organizations Do Not Agree?
    By Prof. Hania Szajewska, MD, Department of Paediatrics, The Medical University of Warsaw, Poland The scientific literature on probiotics is…

  • ISAPP publishes continuing education course for dietitians
    For dietitians, it’s often difficult to find practical, up-to-date resources with a scientific perspective on probiotics, prebiotics, synbiotics and fermented…

  • What’s the evidence on ‘biotics’ for health? A summary from five ISAPP board members
    Evidence on the health benefits of gut-targeted ‘biotics’ – probiotics, prebiotics, synbiotics, and postbiotics – has greatly increased over the…

  • Designing Probiotic Clinical Trials: What Placebo Should I Use?
    By Daniel J. Merenstein, MD, Professor, Department of Family Medicine and Director of Research Programs, Georgetown University Medical Center, Washington…

  • Five things scientists should know about the future of probiotics and prebiotics
    As anyone connected with probiotics and prebiotics knows – there’s a lot happening in this space. After a well-attended discussion…

  • Video Presentation: Behind the scenes of the consensus panel discussion on the definition of fermented foods
    Numerous misunderstandings and questions exist around the concept of fermented foods. For example: If a food does not contain live…

  • ISAPP ha estado trabajando en colaboración con la Sociedad de Enterocolitis Necrotizante
    La Asociación Científica Internacional para Probióticos y Prebióticos (ISAPP, por sus siglas en inglés), ha estado trabajando en colaboración con…

  • Connecting with the ISAPP community: Continuing to advance the science of probiotics and prebiotics
    By Mary Ellen Sanders PhD, executive science officer, ISAPP On behalf of the ISAPP board of directors, I am reaching…