Article thumbnail

Benefits derived from the consumption of acidophillus-milk: a review

By Marcos Franke Pinto, Elisa Helena Giglio Ponsano and Raul Jorge Hernan Castro Gomez

Abstract

O presente trabalho aborda a relação entre a ingestão de leito fermentado por Lactobacillus acidophilus - conhecido como leite acidófilo - com alguns fatores benéficos à saúde, como prevenção e tratamento de distúrbios gastro-intestinais, anti-Colesteremia, probiose, atividade antitumoral, entre outros.    The present paper approaches the relationship between intake of fermented milk containing Lactobacillus acidophilus — acidophilus milk — and some benefits to health, such as prevention and treatment of intestinal infections, anticholesteremy, probiosis, anticarcinogenic activity, etc.

Topics: , Lactobacillus; Lactobacillus acidophilus; Serio acidófilo., , Lactobacillus; Lactobacillus acidophilus; Acidophilus milk.
Publisher: UEL
Year: 1992
DOI identifier: 10.5433/1679-0359.1992v13n1p87
OAI identifier: oai:periodicos.ibict.br.SeminaCienciasAgrarias:oai:ojs.www.uel.br:article/4612
Download PDF:
Sorry, we are unable to provide the full text but you may find it at the following location(s):
  • http://www.uel.br/revistas/uel... (external link)
  • http://www.uel.br/revistas/uel... (external link)
  • Suggested articles


    To submit an update or takedown request for this paper, please submit an Update/Correction/Removal Request.