Exploring the effectiveness of lactobacillus probiotics in weight management: A literature review

Abstract

The objective of this literature review was to evaluate the effectiveness of the exploring the effectiveness of lactobacillus probiotics in weight management: a literature review in weight management. Obesity is defined as the accumulation of excessive fat, which may result in many potential health risks. A body mass index over 30 is considered obese, and obesity rates have increased by over 400% since 1975. Obesity is one of the leading underlying causes of health issues in developed nations, causing problems such as cardiovascular disease, stroke, and certain cancers. Additionally, obesity is also known to be heavily associated with type ii diabetes, high blood pressure (hypertension), and musculoskeletal disorders. To combat the issues connected with obesity, diet, and exercise are essential. In this article, we recommend the use of probiotics’ biocompound from the genus lactobacillus in addition to diet and exercise as an intervention for obese individuals. Probiotics may facilitate weight loss by increasing microbiome quantity and variety, regulating immune responses, and improving metabolic rates. An online search was conducted in the following databases: pubmed® and the functional food center’s journal database. Studies published between January 1, 2010, and April 1, 2023, were included. More rcts are needed to increase the certainty of the evidence and to verify our conclusions, especially in those who have conditions that are comorbid with obesity, such as type 2 diabetes.Another major objective of this research will be reviewing accumulated data from the perspective of functional food definition and steps on how to create ideal functional food products. Functional foods, products that contain bioactive compounds, such as vitamins, minerals, antioxidants, and other beneficial substances, are crucial in promoting health and preventing diseases. Functional food science involves isolating and combining bioactive compounds to create functional ingredients that provide targeted health benefits. The development of functional food incorporates a multidisciplinary approach to food science, nutrition, biotechnology, and other related fields. Hence, by accumulating data on functional food science and by using quantum end tempus theories about bioactive compounds, researchers can provide valuable insights for creating ideal and innovative functional food products that meet consumer demands for healthier food options. Keywords:Obesity, probiotics, Lactobacillus, quantum theory of functional foods, type 2 diabetes

Neutrophil-lymphocyte ratio and update conclusions from a 2-year double-blind rct testing fermented papaya preparation in healthy middle-aged/elderly subjects

“…For instance, dietary regimens prescribed for chronic benign diseases have indirectly shown to act as cancer protectors [27]. Moreover, such studies, to optimize the homogeneity of the diet, would need a detailed food bioactive components and probiotic content analysis [28][29][30][31]. However, the extended duration of the study confirmed the stability of the results observed during the initial year, persisting until the 24-month observation.…”

Role of functional foods in the management of diabetes mellitus: a concise review

“…There is a link between gut microbiota and diabetes; prebiotics and probiotics which control gut microbiota can therefore be employed in diabetes management due to their mechanisms of action which include: responses to inflammation and oxidative stress and modifying intestinal microbiota [39][40]. Probiotics had a possible effect on glycemic index and significantly decreased blood glucose in diabetic individuals [41] but no significant effect on lipid profile.…”