Authors: Blaut, Mickael; Marteau, Philippe; Miller, Gregory D.; Antoine, Jean-Michel

Source: Current Nutrition & Food Science, Volume 2, Number 1, February 2006 , pp. 79-95(17)

Publisher: Bentham Science Publishers

Abstract:

This review summarizes the results of the Danone International Probiotics Convention which examined the most recent science available on the impact of probiotics and intestinal microflora on human health.

This is the second convention organized by Danone following that devoted to the 'Intelligent Intestine' which was held in Paris in June 2002 [1].

The 2003 Convention was devoted to recent scientific progress in the various field of the life sciences, enabling, not only enhanced elucidation of what happens in the body when we eat probiotics, examining properties of those microorganisms of particular value in terms of well-being and health.

Probiotics are, in fact, first of all, foods that, when eaten regularly, have a role, specific to each strain, which is exercised in the host procuring beneficial assistance to various systems in addition to the conventional nutritional health benefits when consumed as a dairy product [2]

It is indispensable to provide scientific proof of that activity by developing and publishing pertinent research papers, both scientific and clinical.

The Nice Convention enabled the findings of numerous scientists working in the field to be pooled and shed new light on the future of probiotics.

Keywords: Probiotics; microflora; gut colonization; cross-talk; gastro-intestinal tract; immunity; research; children; successful aging

Document Type: Research article

Affiliations: 1: Danone Vitapole, Route Departementale 128 - 91767 Palaiseau Cedex - France.

Publication date: 2006-02-01

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• Current Nutrition & Food Science publishes frontier reviews on all the latest advances on basic and clinical nutrition and food sciences. The journal's aim is to publish the highest quality review articles dedicated to research in the field. The journal is essential reading for all nutrition and food scientists.

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