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Probiotics in Aging Skin

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Textbook of Aging Skin

Abstract

Health benefits of probiotics have been established recently and the scientific literature shows that the clinical uses of probiotics are broad and are open to continuing evaluation. The most common microorganisms used as probiotics are strains of lactic acid bacteria (LAB) including Lactobacilli and Bifidobacteria, which are part of the intestinal microbiota. Most probiotics are included in foods or dietary supplements and are aimed at functioning in the intestine. However, even if gastrointestinal tract has been the primary target, it is becoming evident that other conditions not initially associated with the gut microbiota might also be affected by probiotics.

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Authors and Affiliations

  1. Life, Health and Environmental Sciences, University of L’Aquila, 67100, L’Aquila, Italy

    Benedetta Cinque, Paola Palumbo, Cristina La Torre, Esterina Melchiorre, Gianfranca Miconi, Maria Grazia Cifone & Maurizio Giuliani

  2. Division of Gastroenterology and Liver Disease, Department of Medicine, Case Western Reserve University School of Medicine, 44106, Cleveland, Ohio, USA

    Daniele Corridoni

  3. Department of Pharmacy, University of Chieti - Pescara “G d‘Annunzio”, 66100, Chieti - Pescara, Italy

    Luisa Di Marzio

Authors
  1. Benedetta Cinque
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  2. Paola Palumbo
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  3. Cristina La Torre
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  4. Esterina Melchiorre
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  5. Daniele Corridoni
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  6. Gianfranca Miconi
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  7. Luisa Di Marzio
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  8. Maria Grazia Cifone
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  9. Maurizio Giuliani
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Correspondence to Benedetta Cinque .

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Editors and Affiliations

  1. Winton Hill Business Center, The Procter & Gamble Company , Cincinnati, Ohio, USA

    Miranda A. Farage

  2. Margoshes-Miller Consulting, LLC, Cincinnati, Ohio, USA

    Kenneth W. Miller

  3. Department of Dermatology, University of California, San Francisco, California, USA

    Howard I. Maibach

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Cinque, B. et al. (2017). Probiotics in Aging Skin. In: Farage, M., Miller, K., Maibach, H. (eds) Textbook of Aging Skin. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-47398-6_78

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  • DOI: https://doi.org/10.1007/978-3-662-47398-6_78

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  • Print ISBN: 978-3-662-47397-9

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