Our friends, the microorganisms...
Did you know that you have more bacteria than cells?
There are 39 trillion bacteria living in the human body, more than our own cells (30 trillion). This ecosystem is called the microbiota and is essential for our health.
Why is it important to take care of it?
Factors such as stress, antibiotics, hormonal changes, age, or travel can disrupt the balance of the gut microbiota.
This is where probiotics come in, natural allies for restoring this balance.
What are probiotics?
The term 'probiotic' comes from Greek (pro – in favor of –, bios – life) and was coined in 1954 by Vergio. It has evolved into the current WHO definition as live microorganisms which, when ingested in adequate amounts, can confer a health benefit to humans.
And how can probiotics help us?
✅ Improve digestive health
- Balance gut flora
- Promote digestion and nutrient absorption
- Reduce constipation and symptoms of irritable bowel syndrome
✅ Strengthen the immune system
- Displace harmful bacteria
- Stimulate protective substances
✅ Modulate inflammation
- Help regulate the inflammatory response
✅ Prevent diseases
- Reduce diarrhea caused by antibiotics or travel
- Help control atopic dermatitis in allergic infants
And also…
- Improve the absorption of vitamins and minerals
- Reduce lactose intolerance
- May lower cholesterol
- Positively influence mental health
How are probiotics typically consumed?
Most probiotics you'll find on the market are formulated as supplements in capsules, tablets, or powders, sold in pharmacies or parapharmacies.
However, certain fermented foods (yogurt, kefir, sauerkraut, kimchi, miso, tempeh, olives, kombucha, etc.) are also rich in probiotics and can be both a source and a means of transport to the end consumer.
What if we fortified/fermented our foods with selected strains to make them even richer in probiotics, giving them specific functional characteristics?
That is our work at Oleica and the reason why LPG1 was born.
Did you know?
Élie Metchnikoff (1845-1916) is considered the father of probiotics. A Nobel Prize-winning zoologist and microbiologist (1908), he observed significant longevity in Balkan populations who consumed fermented milk, suggesting that the lactic acid bacteria contained in these foods were beneficial to health. These studies were published in the book "The Prolongation of Life" (1907), in which Metchnikoff asserted that many age-related diseases could be combated through a healthy lifestyle and diet, particularly by reducing the consumption of harmful microorganisms and promoting the intake of healthy ferments.
Learn more at the following link:
https://lamberts.es/art-dsp/breve-historia-de-los-probioticos/