Artículo
Should yoghurt cultures be considered probiotic?
Guarner, Francisco; Perdigon, Gabriela del Valle
; Corthier, Gérard; Salminen, Seppo; Koletzko, Berthold; Morelli, Lorenzo
Fecha de publicación:
06/2005
Editorial:
Cambridge University Press
Revista:
British Journal of Nutrition
ISSN:
0007-1145
e-ISSN:
1475-2662
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
Probiotics are live micro-organisms that when administered in adequate amounts confer a health benefit on the host. Consumption of yoghurt has been shown to induce measurable health benefits linked to the presence of live bacteria. A number of human studies have clearly demonstrated that yoghurt containing viable bacteria (Streptococcus thermophilus and Lactobacillus delbrueckii sp. bulgaricus) improves lactose digestion and eliminates symptoms of lactose intolerance. Thus, these cultures clearly fulfil the current concept of probiotics.
Palabras clave:
Bacteria
,
Functional Food
,
Market Regulation
,
Probiotic Definition
Archivos asociados
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Identificadores
Colecciones
Articulos(CERELA)
Articulos de CENTRO DE REFERENCIA PARA LACTOBACILOS (I)
Articulos de CENTRO DE REFERENCIA PARA LACTOBACILOS (I)
Citación
Guarner, Francisco; Perdigon, Gabriela del Valle; Corthier, Gérard; Salminen, Seppo; Koletzko, Berthold; et al.; Should yoghurt cultures be considered probiotic?; Cambridge University Press; British Journal of Nutrition; 93; 6; 6-2005; 783-786
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