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Elie, Russian biologist in Paris and Nobel laureate, 1845-1916. See: Metchnikoff theory.
References in periodicals archive ?
Reclus, Kropotkin, Metchnikoff and others were committed both to the redaction of the monumental New Universal Geography and to the construction of the Federation jurassienne, the first anarchist organisation in history (Vuilleumier, 2012).
In this book, Metchnikoff suggested that people should consume fermented milk containing lactobacilli to prolong their lives.
Eli Metchnikoff reported that peasants who consumed sour milk with live Lactobacillus bulgaricus lived longer than other people.
Elie Metchnikoff, a Russian physiologist and Nobel prize winner, was the first to suggest, at the turn of the 20th century, that consuming bacteria could have a beneficial effect.
El concepto de probiotico se inicia a principios del siglo XX con los trabajos de Metchnikoff (1), quien observo que el consumo de leches fermentadas tenia un efecto positivo sobre la microbiota residente del tracto gastrointestinal con un impacto favorable en la salud humana.
The cells of innate immunity, the phagocytes or eating cells were first described in starfish by Elie Metchnikoff in 1883, and the active humors of adaptive immunity the anaphylatoxins, were described by Charles Richet in 1901.
En 1908, Elie Metchnikoff, Premio Nobel de Fisiologia y Medicina por sus estudios sobre inmunidad, descubrio que los lactobacilos eran capaces de transformar la lactosa en acido lactico, y que dicho acido creaba un ambiente hostil para las bacterias productoras de enfermedades diarreicas, por lo tanto podria contribuir a mejorar a los pacientes.
Influenced by the work of Nobel Prize winner Elie Metchnikoff, Dr Shirota searched for, identified and cultured the beneficial lactic acid bacteria Lactobacillus casei Shirota strain.
Russian scientist and Nobel Prize winner Elie Metchnikoff in 1907 reported on the unusually long life and good health of peasants in one region in Bulgaria.
Neither Ryder (1882) nor Lankester (1886) were privy to the pioneering insights on invertebrate amoebocytes later summarized by Elie Metchnikoff (1891).
A few years before the Colombosian family was preparing yogurt on a wood-burning stove, Eli Metchnikoff, a Nobel prize-winning biologist at the Pasteur Institute in Paris, report ed that Lactobacilli might counteract the putrefactive effects of gastrointestinal metabolism .
The name itself comes to us from Turkish (yogurt), no doubt because it was through Turkey that yogurt was first introduced to the West (cheese expert Ricki Carroll points specifically to Russian professor Ilya Metchnikoff as the person most responsible for bringing yogurt to the West).