Potential Health Benefits of Combining Yogurt and Fruits Based on Their Probiotic and Prebiotic Properties
TLDR
There is sufficient evidence to warrant further exploration into the potential synergistic health benefits of a combined intake of fruit and yogurt, which could provide probiotics, prebiotics, high-quality protein, important fatty acids, and a mixture of vitamins and minerals.About:
This article is published in Advances in Nutrition.The article was published on 2017-01-01 and is currently open access. It has received 97 citations till now. The article focuses on the topics: Prebiotic & Probiotic.read more
Citations
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Moringa extract enhances the fermentative, textural, and bioactive properties of yogurt
Ting Zhang,Chang Hee Jeong,Wei Nee Cheng,Hyojin Bae,Han Geuk Seo,Michael C. Petriello,Sung Gu Han +6 more
TL;DR: In this paper, the authors evaluated the effects of moringa on the fermentation, quality characteristics, and bioactive properties of yogurt and found that the addition of ME to yogurt significantly accelerated the rate of fermentation by promoting growth of lactic acid bacteria.
Journal ArticleDOI
Fermented Dairy Products, Probiotic Supplementation, and Cardiometabolic Diseases: A Systematic Review and Meta-analysis
Judit Companys,Laura Pla-Pagà,Lorena Calderón-Pérez,Elisabet Llauradó,Rosa Solà,Anna Pedret,Rosa M. Valls +6 more
TL;DR: Results should be interpreted with caution due to the heterogeneity of the studies and the different probiotic strains used in the studies, but probiotic supplementation added into dairy matrices could be considered beneficial for lowering lipid concentrations and reducing anthropometric parameters.
Journal Article
Lactose intolerance: Analysis of underlying factors.
Marion G. Priebe,Roel J. Vonk,HA Koetse,[No Value] Lenoir-Wijnkoop,Jean-Michel Antoine,D Vitapole,Y. Zhong,CY Huang +7 more
TL;DR: The degree of lactose digestion and orocecal transit time (OCTT) are studied as possible causes for the variability of symptoms of lactOSE intolerance in a sample of a population with genetically determined low lactase activity.
Journal ArticleDOI
The effect of Isabel grape addition on the physicochemical, microbiological and sensory characteristics of probiotic goat milk yogurt.
Francyeli Araújo Silva,Maria Elieidy Gomes de Oliveira,Rossana Maria Feitosa de Figueirêdo,Karoliny Brito Sampaio,Evandro Leite de Souza,Carlos Eduardo Vasconcelos de Oliveira,Maria Manuela Estevez Pintado,Rita de Cássia Ramos do Egypto Queiroga +7 more
TL;DR: The production of goat milk yogurt containing L. acidophilus LA-05 and IGP is an option for developing a new goat dairy product with added value due to the inclusion of components with potential functional properties.
Journal ArticleDOI
Antioxidant, physicochemical, microbiological, and sensory properties of probiotic yoghurt incorporated with various Annona species pulp.
S.S. Senadeera,P.H.P. Prasanna,N.W.I.A. Jayawardana,D.C.S. Gunasekara,P. Senadeera,Ananda Chandrasekara +5 more
TL;DR: Soursop can be used to produce probiotic yoghurt with enhanced physicochemical, microbiological and sensory properties and sensory evaluation results showed that yoghurts containing soursop fruit pulp had better sensory scores than other treatments.
References
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Dietary Modulation of the Human Colonic Microbiota: Introducing the Concept of Prebiotics
TL;DR: By combining the rationale of pro- and prebiotics, the concept of synbiotics is proposed to characterize some colonic foods with interesting nutritional properties that make these compounds candidates for classification as health-enhancing functional food ingredients.
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A Clinical Trial of the Effects of Dietary Patterns on Blood Pressure
Lawrence J. Appel,Thomas Burton Moore,Thomas Burton Moore,Eva Obarzanek,William M. Vollmer,Laura P. Svetkey,Frank M. Sacks,George A. Bray,Thomas M. Vogt,Jeffrey A. Cutler,Marlene M. Windhauser,Pao-Hwa Lin,Njeri Karanja,Denise G. Simons-Morton,Marjorie L. McCullough,Janis F. Swain,Priscilla Steele,Marguerite Evans,Edgar R. Miller,David W. Harsha +19 more
TL;DR: In this paper, the effects of dietary patterns on blood pressure were assessed in a clinical trial, Dietary Approaches to Stop Hypertension, where the subjects were fed a control diet that was low in fruits, vegetables, and dairy products, with a fat content typical of the average diet in the United States.
Journal ArticleDOI
Effects on Blood Pressure of Reduced Dietary Sodium and the Dietary Approaches to Stop Hypertension (DASH) Diet
Frank M. Sacks,Laura P. Svetkey,William M. Vollmer,Lawrence J. Appel,George A. Bray,David W. Harsha,Eva Obarzanek,Paul R. Conlin,E R Miller rd,Denise G. Simons-Morton,Njeri Karanja,Pao-Hwa Lin +11 more
TL;DR: The effect of different levels of dietary sodium, in conjunction with the Dietary Approaches to Stop Hypertension (DASH) diet, which is rich in vegetables, fruits, and low-fat dairy products, in persons with and in those without hypertension is studied.
Food, Nutrition, Physical Activity, and the Prevention of Cancer: a Global Perspective
Michael Marmot,T. Atinmo,Tim Byers,J Chen,T Hirohata,Alan Jackson,W. P. T. James,L Kolonel,Shiriki K. Kumanyika,C Leitzmann,Jim Mann,H Powers,K.S. Reddy,Elio Riboli,JA Rivera,Arthur Schatzkin,Jacob C. Seidell,D Shuker,Ricardo Uauy,Walter C. Willett,Steven H. Zeisel +20 more
TL;DR: The extent to which food, nutrition, physical activity, and body composition modify the risk of cancer, and to specify which factors are most important, is explored.