New perspectives in fermented dairy products and their health relevance
| Autor: | María J. M. Alférez, Jorge Moreno-Fernandez, María García-Burgos, Inmaculada López-Aliaga, Javier Díaz-Castro |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
0301 basic medicine
Microorganism Therapeutic effects Medicine (miscellaneous) Biology Health benefits 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Nutraceutical Lactic acid bacteria TX341-641 Bioactive components Food science Microbiome 030109 nutrition & dietetics Nutrition and Dietetics Nutrition. Foods and food supply food and beverages 04 agricultural and veterinary sciences Healthy diet 040401 food science Fermented dairy product Lactic acid chemistry Fermentation Food Science |
| Zdroj: | Digibug. Repositorio Institucional de la Universidad de Granada instname Journal of Functional Foods, Vol 72, Iss, Pp 104059-(2020) Digibug: Repositorio Institucional de la Universidad de Granada Universidad de Granada (UGR) |
| Popis: | Fermented dairy products are obtained from fermentation of milk, through the action of suitable and harmless microorganisms. In addition to lactic acid bacteria, fermented dairy products have bioactive compounds as well as bacteria derived metabolites produced during fermentation. Fermented dairy products, due to their special characteristics, are an excellent matrix for the incorporation of ingredients and/or nutrients that give the final product properties beyond purely nutritional, making them true functional foods, interesting in a healthy diet. This review is focused on existing scientific evidence regarding the consumption of fermented dairy products and their health benefits, principally hypocholesterolemic, antioxidant, bone, hypotensive effects and immunological benefits, such as effects on the hosts intestine and microbiome, anti-carcinogenic, immunomodulation and anti- ́ allergenic effects. This review has extensively assessed the fermented dairy products which could be used as possible nutraceutical agents in food and health industries. Ministry of Education, Culture and Sport (Spain) University of Granada |
| Databáze: | OpenAIRE |
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