Human population in the XXI century is struggling with the increasing incidence of such diseases as obesity, diabetes, cancers, food allergies and many others. Recent studies have shown that oxidative stress caused by reactive oxygen species and free radicals, may underlie the occurrence of many diseases. Probiotics are known for their beneficial effects on health and are established as dietary adjuncts. Researchers are trying to find potential probiotic strains which can exhibit antioxidant properties along other health benefits. In vitro and
1. Introduction. 2. Antioxidants from food. 3. Probiotics. 4. Methods for antioxidative activity testing. 5. Probiotics antioxidative potential. 5.1. Food products containing probiotics. 6.
1. Wprowadzenie. 2. Antyoksydanty pochodzące z żywności. 3. Probiotyki. 4. Metody analizy właściwości antyoksydacyjnych. 5. Potencjał antyoksydacyjny probiotyków. 5.1. Produkty spożywcze zawierające probiotyki. 6. Doświadczenia