The Effect of Fermented Dairy Products on Cholesterol Metaholism

Authors

  • Ayşe Baysal Journal of Nutrition and Dietetics

Keywords:

milk, yogurt, probiotic bacteria, cholesterol

Abstract

Aim ofthis paper was to review existing literatüre concerning the effects and mechanisms of action of fermented dairy products on serum cholesterol concentration. Exception ofsome o f the stııdies, existing evidence suggests a modarate cholesterol-lowering action of yoğurt produced by fermantation o f milk. Increased bacterial activity with coıısumption of yoğurt in the large intestine results in decreased absorbtion of cholesterol and the precursor o f bile acids.

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How to Cite

1.
Baysal A. The Effect of Fermented Dairy Products on Cholesterol Metaholism. Bes Diy Derg [Internet]. 2000 Dec. 31 [cited 2024 Dec. 25];29(2):1-3. Available from: https://beslenmevediyetdergisi.org/index.php/bdd/article/view/971

Issue

Section

Editorial