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The potential therapeutic benefits of consuming 'health-promoting' fermented dairy products: a brief update

Itsaranuwat, P., Al-Haddad, K. S. H. and Robinson, R. K. (2003) The potential therapeutic benefits of consuming 'health-promoting' fermented dairy products: a brief update. International Journal of Dairy Technology, 56 (4). pp. 203-210. ISSN 1364-727X

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To link to this item DOI: 10.1046/j.1471-0307.2003.00106.x

Abstract/Summary

Despite the publication of a few contrary indications, the general consensus seems to be that the regular consumption of probiotic cultures, perhaps accompanied by 'prebiotic' compounds, improves the healthy operation of the digestive system of a typical consumer. Whether other benefits follow is a more contentious issue, especially for a given individual. Nevertheless, the dairy industry needs to be aware of the various ideas that are currently being explored, and this brief review seeks to summarize some recent findings.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:13292
Uncontrolled Keywords:fermented dairy products, prebiotics, probiotic cultures, LACTIC-ACID BACTERIA, LACTOBACILLUS-RHAMNOSUS DR20, IN-VITRO ADHERENCE, PROBIOTIC BACTERIA, BIFIDOBACTERIUM, GROWTH, MILKS, OLIGOSACCHARIDES, PREBIOTICS, DIARRHEA

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