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Fermented foods and probiotics: An approach to lactose intolerance by Salam A. Ibrahim; Rabin Gyawali; Saddam S. Awaisheh; Raphael D. Ayivi; Roberta C. Silva; Kiran Subedi; Sulaiman O. Aljaloud; Shahida Anusha Siddiqui; Albert Krastanov is a Agricultural and Biological Sciences article available to read on EtoBox.
What is Fermented foods and probiotics: An approach to lactose intolerance about?
## Abstract The aim of this review was to present various topics related to lactose intolerance with special attention given to the role of fermented foods and probiotics in alleviating gastrointestinal symptoms. Lactose intolerance is a common digestive problem in which the human body is unable to digest lactose, known as milk sugar. Lactose intolerance can either be hereditary or a consequence of intestinal diseases. Recent work has demonstrated that fermented dairy products and probiotics can modify the metabolic activities of colonic microbiota and may alleviate the symptoms of lactose intolerance. We suggest that, lactose free dairy products could be recommended as alternatives for the alleviation of lactose intolerance and for the promotion of human health and wellness.
Who reads Fermented foods and probiotics: An approach to lactose intolerance?
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Salam A. Ibrahim; Rabin Gyawali; Saddam S. Awaisheh; Raphael D. Ayivi; Roberta C. Silva; Kiran Subedi; Sulaiman O. Aljaloud; Shahida Anusha Siddiqui; Albert Krastanov
- Publisher
- Cambridge University Press (CUP)
- Published
- 2021
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)