Stanton, C., Ross, R.P., Fitzgerald, G.F. and Sinderen, D.V. (2005) Fermented Functional Foods Based on Probiotics and Their Biogenic Metabolites. Current Opinion in Biotechnology, 16, 198-203.
http://dx.doi.org/10.1016/j.copbio.2005.02.008

has been cited by the following article:

• TITLE: Chemopreventive Potential of Probiotics and Prebiotics

  AUTHORS: Rajitha Sunkata, Josh Herring, Lloyd T. Walker, Martha Verghese

  KEYWORDS: Prebiotics, Probiotics, Cancer, Microbiota, Oligosaccharides

  JOURNAL NAME: Food and Nutrition Sciences, Vol.5 No.18, September 29, 2014

  ABSTRACT: Utilization of probiotics and prebiotics in food products and in the diet supplemental form continues to gain interest because of their health benefits. Cancer is the leading cause of death and strategies for chemoprevention are important to reduce mortality and morbidity. Probiotics are gaining attention to use as preventive agents. Efficacy of their use as chemopreventive agents was established through research. This review focused on the mechanisms of prebiotics and probiotics action against cancer. Benefits of probiotics against cancer are attributed to competitive exclusion of pathogenic bacteria, direct physical binding to carcinogens, altering intestinal environment to modulate the production enzymes, antioxidant activity and immune modulation. Prebiotics are indigestible food components that could promote the growth of probiotics. Chemopreventive properties of prebiotics are due to their production of short chain fatty acids and enhancing the immunity of the host. Anticarcinogenic properties of pre- and probiotics result from a combination of events rather from a single event.