Τόμος 4 (1990) – Τεύχος 1 – Άρθρο 4 – Επιθεώρηση Κλινικής Φαρμακολογίας και Φαρμακοκινητικής-Διεθνής Έκδοση – Volume 4 (1990) – Issue 1 – Article 4 – Epitheorese Klinikes Farmakologias και Farmakokinetikes-International Edition

Title Nutritional and therapeutic role of lactic acid bacteria through fermented dairy products
Author George Sakellaris

Institute of Biological Research, The National Hellenic Research Foundation, Athens, Greece

Citation Sakellaris, G.: Nutritional and therapeutic role of lactic acid bacteria through fermented dairy products, Epitheorese Klin. Farmakol. Farmakokinet. 4(1): 38-48 (1990)
Publication Date Received for publication: December 20, 1989

 Accepted for publication: January 20, 1990

Full Text Language English
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Keywords Lactic acid bacteria, nutritional role, antimicrobial activity, anticarcinogenic action.
Other Terms review article
Summary Fermented dairy products are a palatable and economical source of a wide range of nutrients. Their nutritional composition is high, while lactose-intolerant individuals tolerate lactose better when it is consumed in cultured products than when it is taken in equivalent quantity of milk. The vitamins and enzymes produced by the lactic acid bacteria contribute to host metabolism. The antimicrobial substances produced by these bacteria control the proliferation of undesired pathogens. Their anticholesteremic properties assist in lowering serum cholesterol. It has been suggested that the tumor suppression trait of these microbes reduces the incidence of colon cancer.
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