Beneficial Effects of Yoghurts and Probiotic Fermented Milks and Their Functional Food Potential
Elena Hadjimbei, George Botsaris, Stavrie Chrysostomou
Foods
Abstract
Probiotic fermented milks and yoghurts are acidified and fermented by viable bacteria, usually <i>L. bulgaricus</i> and <i>S. thermophilus</i>, resulting in a thicker product with a longer shelf life. They are a nutrition-dense food, providing a good source of calcium, phosphorus, potassium, vitamin A, vitamin B2, and vitamin B12. Additionally, they deliver high biological value proteins and essential fatty acids. There is accumulating evidence suggesting that yoghurt and fermented milk consumption is related to a number of health advantages, including the prevention of osteoporosis, diabetes, and cardiovascular diseases, as well as the promotion of gut health and immune system modulation. This review aims at presenting and critically reviewing the beneficial effects from the consumption of probiotic fermented milks in human health, whilst revealing potential applications in the food industry.
Extracted Claims
13 claims extracted from this paper into the knowledge graph
probiotic fermented milks and yoghurts provide vitamin B12
“They are a nutrition-dense food, providing a good source of calcium, phosphorus, potassium, vitamin A, vitamin B2, and vitamin B12.”
probiotic fermented milks and yoghurts deliver essential fatty acids
“Additionally, they deliver high biological value proteins and essential fatty acids.”
yoghurt and fermented milk consumption promotes gut health
“There is accumulating evidence suggesting that yoghurt and fermented milk consumption is related to a number of health advantages, including the prevention of osteoporosis, diabetes, and cardiovascula...”