Relevant issue/subject identified and appropriately introduced
In the backdrop of high cases of civilization diseases, industry and science in general direct their effort toward food products. In particular, interest is directed toward research beyond the regular nutritional function to deliver additional health benefits. In essence, science is trying to minimize risk of diseases. This has led to the emergence of what is commonly referred to as functional foods. The term encompasses a broad range of products and relates to foods that possess a potentially positive impact on health past basic nutrition. Probiotics or bifidobacteria are an example. The consumption of lyophilized or living cultures of bifidobacteriais known to have several benefits including enhancing the immune system action and prevent coronary diseases as well as cancer. The beneficial consequences of bifidobacteria on gastroeneteretis, bowel syndrome, hyperlipidemia, inflammatory bowel disease, diarrhea and hepatic disease are well known. Nevertheless, the most frequently used probiotic products include bio-yoghurts retailed by wholesalers and others. Worth noting is that besides the archetypal yoghurt strains including Streptococcus thermophilus and lactobacillus delbrueckii ssp bulgaricus, bio-yoghurts contain cultures of live bifidobacteria such as lactobacillus casei and others. This indicates a rising consumer interest in such products in addition to commercial competition that has meant that producers are competing in diversifying range of goods/products. In most cases, the assortment takes the form of new and exciting flavor achieved through adding rare fruit. Without a doubt, such actions are taken to ensure competiveness in the complex market of today’s world. However, while research on probiotics has increased over the last decades, few works exist describing the manner in which they function leading to the desired health benefits. In essence, majority of researchers are yet to establish the manner in which such probiotics as lactobacillus casei function thus affecting human health. Rather, available scientific studies on probiotics focuses on the products containing them including yoghurts. This has meant that the effects lactobacillus and others on human system has been given a peripheral role in the studies. It follows that while consumers are aware of some of the benefits derived from consuming related products, many do not know the best products to choose from the saturated market. In sum, studies are yet to provide concrete evidence on the manner in which lactobacillus casei and others function thus enhancing the human system in one way or the other.