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

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


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
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