Yogurt and the Heart

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Authors: Ram B Singh, Alexander G Chuchalin, Lyudmila Shogenova, Tatyana K Kuropatkina, Oleg Medvedev, Irfan Hasan, and Ghizal Fatima
Page Range: 219-225
Published in: World Heart Journal, 15#4 (2023)
ISSN: 1556-4002

Table of Contents

ABSTRACT

The role of fermented milk products on human health, cardiovascular and metabolic diseases has been examined in experimental, epidemiological, observational, and clinical studies. It seems that common fermented milks are yogurt, curd, cultured cream and buttermilk, and kefir, although many variations of these products exist based on historical practices and type of milk. Yogurt is generally defined as a cultured milk product made using Streptococcus thermophiles and Lactobacillus delbrueckii subsp bulgaricus. There are several studies examining the effect of fermented milk products on cardiovascular disease (CVDs), including stroke, hypertension, cardiovascular markers, coronary artery disease (CAD) risk factors, and metabolic syndrome.

Keywords: Yogurt, lactobacillus, dairy cultures, fermented milk, health outcomes, lactose.

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