@misc{10481/63625,
year = {2020},
month = {6},
url = {http://hdl.handle.net/10481/63625},
abstract = {Fermented dairy products are obtained from fermentation of milk, through the action of suitable and harmless
microorganisms. In addition to lactic acid bacteria, fermented dairy products have bioactive compounds as well
as bacteria derived metabolites produced during fermentation. Fermented dairy products, due to their special
characteristics, are an excellent matrix for the incorporation of ingredients and/or nutrients that give the final
product properties beyond purely nutritional, making them true functional foods, interesting in a healthy diet.
This review is focused on existing scientific evidence regarding the consumption of fermented dairy products and
their health benefits, principally hypocholesterolemic, antioxidant, bone, hypotensive effects and immunological
benefits, such as effects on the hosts intestine and microbiome, anti-carcinogenic, immunomodulation and anti- ́
allergenic effects. This review has extensively assessed the fermented dairy products which could be used as
possible nutraceutical agents in food and health industries.},
organization = {Ministry of Education, Culture and Sport (Spain)},
organization = {University of Granada},
publisher = {ELSEVIER},
keywords = {Fermented dairy product},
keywords = {Bioactive components},
keywords = {Lactic acid bacteria},
keywords = {Therapeutic effects},
title = {New perspectives in fermented dairy products and their health relevance},
doi = {10.1016/j.jff.2020.104059},
author = {García Burgos, María and Moreno Fernández, Jorge and Muñoz Alférez, María José and Díaz Castro, Javier and López Aliaga, María Inmaculada},
}