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Postbiotics in human health: Possible new functional ingredients?

Authors

 

Mª José Hernández, Elena Franco

 

Abstract

 

The article explores postbiotics as possible functional ingredients compared to other biotics, since they have a longer shelf life and excellent potential to develop fermented products, being a very good alternative to generate foods with specific health effects.

 

Importance of the article for the Red Tecnomifood

 

The objective of this review is to describe the characteristics and mechanisms of action of the different postbiotics, as well as to present the benefits found in in vitro, clinical trials and in the food industry, proposing as possible new functional ingredients.

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