probiotica

Probiotica, commonly referred to as probiotics, are live microorganisms that, when administered in adequate amounts, confer a health benefit on the host. The most frequently used strains come from the genera Lactobacillus and Bifidobacterium, though other bacteria and yeasts, such as Saccharomyces boulardii, are also included in some products. The precise benefits are often strain- and condition-specific.

Sources of probiotic preparations include fermented foods such as yogurt, kefir, sauerkraut, and miso, as well as dietary supplements and certain medical foods. The effective dose varies by product and strain, and viable counts should be specified on labels.

Proposed mechanisms include stabilizing or restoring a balanced gut microbiota, competing with pathogenic organisms for adhesion sites and nutrients, enhancing gut barrier function, and modulating the immune system. Probiotics may also produce antimicrobial compounds and short-chain fatty acids that influence inflammation and host metabolism.

Clinical evidence supports modest benefits in certain contexts, notably the prevention of antibiotic-associated diarrhea and some other gastrointestinal disturbances. However, results are inconsistent and highly dependent on the specific strain and individual factors. Probiotics are not a substitute for medical treatment, and their effectiveness should be interpreted with caution for most conditions.

Safety and regulation vary by country. Most probiotics are considered dietary supplements or foods and are generally safe for healthy individuals, but risks exist for people who are severely immunocompromised or ill, including rare bloodstream infections with specific strains. Quality control, accurate labeling of strains and colony-forming units, and adherence to regulatory standards are important considerations when selecting products.