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

被引：37

作者：

Itsaranuwat, P ^{[1
]}

Al-Haddad, KSH ^{[1
]}

Robinson, RK ^{[1
]}

机构：

[1] Univ Reading, Sch Food Biosci, Reading, Berks, England

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2003年 / 56卷 / 04期

关键词：

fermented dairy products; prebiotics; probiotic cultures;

D O I：

10.1046/j.1471-0307.2003.00106.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：203 / 210

页数：8

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