Trends in the Use of Symbiotics in Morocco During the Years 2020 and 2021

• Autorzy: Misk Mouri , Btihaj Alibrahimi , Safouane El Ghouddany , Said Ettair , Sakina Mehdioui , Abdellatif Bour

Identyfikatory

DOI

10.12912/27197050/157535

• Języki publikacji: EN

Abstrakty

EN

Several studies have highlighted the importance of these 3 concepts, which are probiotics, prebiotics and symbiotic in daily clinical practice. They play an important role in the treatment/prevention of several diseases and contribute to the proper functioning of the digestive and immune systems. The objective of our study is to describe and compare the evolution of the use of symbiotic by the Moroccan population based on the sales rate between the year 2020 and 2021. Data collection was carried out by a means of a questionnaire concerning 15 symbiotic products most used by the Moroccan population. Our study suggests that some products have seen an increase in sales between 2020 and 2021, such as Lactobaciluscasei which reached 95,500 products in 2021 instead of 69,500 products in 2020, while the sale of the products decreased such as Bifidobacterium longum which reached 0 products in 2021 instead of 300 products in 2020, and according to the student test there is a significant difference between the average sales during the two successive years of 2020 and 2021 (p = 0,037). Ourresults show that the consumption and the use of symbiotic products by Moroccan populationhave shown significant differences.

Słowa kluczowe

EN

symbiotic; prebiotics; probiotics; sales; Moroccan; population

• Wydawca: Lubelski Oddział Polskiego Towarzystwo Inżynierii Ekologicznej ; Lublin University of Technology ; WNGB Wydawnictwo Naukowe
• Czasopismo: Ecological Engineering & Environmental Technology
• Rocznik: 2023
• Tom: Vol. 24, iss. 3
• Strony: 109--113
• Opis fizyczny: Bibliogr. 14 poz., rys., tab.

Twórcy

autor

Misk Mouri

• Laboratory of Biology and Health (LBS), Team of Sciences of Food Nutrition and Health (ESNAS), Faculty of Sciences, Ibn Tofaïl University of Kenitra, Kentira, Morocco

• https://orcid.org/0000-0001-8063-9186

autor

Btihaj Alibrahimi

• Laboratory of Biology and Health (LBS), Team of Sciences of Food Nutrition and Health (ESNAS), Faculty of Sciences, Ibn Tofaïl University of Kenitra, Kentira, Morocco

• https://orcid.org/0000-0001-6081-0572

autor

Safouane El Ghouddany

• Laboratory of Biology and Health (LBS), Team of Sciences of Food Nutrition and Health (ESNAS), Faculty of Sciences, Ibn Tofaïl University of Kenitra, Kentira, Morocco

• https://orcid.org/0000-0003-0887-9024

autor

Said Ettair

• Nutrition and Food Science Research Team, Faculty of Medicine and Pharmacy Mohammed V University of Rabat, Rabat, Marocco

• https://orcid.org/0000-0002-4240-5490

autor

Sakina Mehdioui

• Geosciences Laboratory, Department of Geology, Faculty of Sciences of Kenitra, Ibn Tofail University, Kenitra, Morocco

• https://orcid.org/0000-0002-1213-5231

autor

Abdellatif Bour

• Laboratory of Biology and Health (LBS), Team of Sciences of Food Nutrition and Health (ESNAS), Faculty of Sciences, Ibn Tofaïl University of Kenitra, Kentira, Morocco

• https://orcid.org/0000-0001-7470-8878

Bibliografia

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Uwagi

Opracowanie rekordu ze środków MEiN, umowa nr SONP/SP/546092/2022 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2022-2023).