Peachy the Magazine October/November 2013 | Page 97

HEALTH + WELLNESS

The Lactobacillus species is common with the
L.acidophilus strain as one of the most
commonly known. Most formulations
contain this species alone or in combination with others. These bacteria
produce lactic acid as an end product.
And provide many functions including
production of enzymes to digest and
metabolize proteins and carbohydrates,
synthesis of B vitamin and Vitamin K,
breakdown of bile salts enhancement
of immunity and inhibition of proinflammatory processes. These bacteria
have known inhibiting and antimicrobial
activity against pathogens like Staphylococcus aureus, Salmonella, Shigella,
Candida E.Coli, Pseudomonas and Helicobacter pylori. All of these are known
pathogens of the GI tract.
TYPES OF PROBIOTICS

Other commonly seen Probiotic
species include Bifidobacterium, which
has a list of health benefits including

production of vitamins, breakdown of
certain carbohydrates, and production
of traveler’s diarrhea and prevention
of DNA damage which may be a protection against the onset of certain
cancers. Saccharomyces boulardi has
been used widely as a beneficial probiotic. In clinical trials have shown this
species prevents or treats many intestinal maladies like C.difficile infections,
ADD, travelers diarrhea and relapses in
Cohn’s disease and ulcerative colitis.

pro•bi•ot•ic n. Probiotic comes from the Greek word “pro” meaning promoting
and “biotic” meaning life. In the early 1900’s the Nobel laureate Elie Metchnikoff
reported favorable health benefits and improved longevity from consuming fermented milk products, but it wasn’t until 2001 that the International Life Sciences
Institute in Europe arrived at a consensus claiming probiotics to be a “viable
microbial food supplement which beneficially influence the health of humans.

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