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The effect of probiotics, parabiotics, synbiotics, fermented foods and other microbial forms on immunoglobulin production: a systematic review and meta-analysis of clinical trials.
Kazemi, Asma; Soltani, Sepideh; Nasri, Fatemeh; Clark, Cain C T; Kolahdouz-Mohammadi, Roya.
Affiliation
  • Kazemi A; Nutrition Research Center, Shiraz University of Medical Sciences, Shiraz, Iran.
  • Soltani S; Yazd Cardiovascular Research Center, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.
  • Nasri F; Department Immunology, School of medicine, Shiraz University of Medical Sciences, Shiraz, Iran.
  • Clark CCT; Centre Intelligent Healthcare, Coventry University, Coventry, CV15FB, UK.
  • Kolahdouz-Mohammadi R; Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Tehran, Iran.
Int J Food Sci Nutr ; 72(5): 632-649, 2021 Aug.
Article in En | MEDLINE | ID: mdl-33307904
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Full text: 1 Database: MEDLINE Main subject: Immunoglobulins / Probiotics / Synbiotics / Fermented Foods Type of study: Systematic_reviews Limits: Humans Language: En Journal: Int J Food Sci Nutr Journal subject: CIENCIAS DA NUTRICAO Year: 2021 Type: Article Affiliation country: Iran
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Full text: 1 Database: MEDLINE Main subject: Immunoglobulins / Probiotics / Synbiotics / Fermented Foods Type of study: Systematic_reviews Limits: Humans Language: En Journal: Int J Food Sci Nutr Journal subject: CIENCIAS DA NUTRICAO Year: 2021 Type: Article Affiliation country: Iran