Fermented probiotic foods and their effects on alleviating symptoms of migraine

Probiotics have gained recognition for their potential in managing neurological disorders such as migraines by modulating the gut-brain axis and reducing inflammation. This research paper explores the association between probiotics and migraine, highlighting the potential mechanisms of action and the role of the gut microbiome. The paper emphasizes the importance of incorporating probiotics into foods and beverages as a more natural alternative to supplements. Additionally, the paper discusses the challenges and considerations involved in formulating probiotic products, particularly fermented milk products. Factors such as pH, packaging, ingredients, and processing techniques must be carefully considered to maintain probiotic viability and efficacy. The paper concludes by stressing the need for further research to optimize probiotic therapies and understand the compatibility of probiotics with different food formats and ingredients. Overall, this paper underscores the potential benefits of probiotics in managing symptoms of neurological disorders while emphasizing the importance of a comprehensive approach to probiotic product development.

Keywords:

probiotics , migraine , preservation process , probiotic foods , probiotic beverages , gut-brain axis