New perspectives in fermented dairy products and their health relevance García Burgos, María Moreno Fernández, Jorge Muñoz Alférez, María José Díaz Castro, Javier López Aliaga, María Inmaculada Fermented dairy product Bioactive components Lactic acid bacteria Therapeutic effects 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. 2020-09-30T11:57:35Z 2020-09-30T11:57:35Z 2020-06-16 info:eu-repo/semantics/article García-Burgos, M., Moreno-Fernández, J., Alférez, M. J., Díaz-Castro, J., & López-Aliaga, I. (2020). New perspectives in fermented dairy products and their health relevance. Journal of Functional Foods, 72, 104059. [https://doi.org/10.1016/j.jff.2020.104059] http://hdl.handle.net/10481/63625 10.1016/j.jff.2020.104059 eng http://creativecommons.org/licenses/by-nc-nd/3.0/es/ info:eu-repo/semantics/openAccess Atribución-NoComercial-SinDerivadas 3.0 España ELSEVIER