Rola jogurtów w zachowaniu zdrowia

• Autorzy: Chwojnowska Z. , Charzewska J. , Wajszczyk B.

Warianty tytułu

EN

The role of yoghurt in maintaining health

• Języki publikacji: PL

Abstrakty

PL

Mikroflora zawarta w jogurtach oraz probiotycznych napojach mlecznych fermentowanych odznacza się zdolnością zasiedlania przewodu pokarmowego, wpływając hamująco na rozwój mikroflory gnilnej i chorobotwórczej. Zasiedlając komórki nabłonka jelitowego, stanowi konkurencję dla mikroflory niepożądanej. Wykazuje w ten sposób właściwości stymulujące układ odpornościowy, zapobiegając infekcjom jelitowym i chorobom autoimmunologicznym. Bakterie kwasu mlekowego, będące w produktach mlecznych, zwiększają wchłanianie składników odżywczych w jelitach, łagodzą objawy nietolerancji laktozy, poprawiają perystaltykę jelit oraz obniżają poziom cholesterolu w surowicy i usprawniają postępowanie terapeutyczne w różnych schorzeniach.

EN

Microflora contained in yoghurts and fermented milk drinks is characterized by the ability of probiotic colonization affecting the gastrointestinal tract as a brake on the development of putrefactive and pathogenic microflora. Inhabiting the intestinal epithelial cells into competition with undesirable microflora. It shows in this way the immune-stimulating properties, preventing intestinal infections and autoimmune diseases. Lactic acid bacteria which are in milk products, increase the absorption of nutrients in the intestines, relieve symptoms of lactose intolerance, improve bowel movements and reduce cholesterol levels and improve therapeutic treatment for many diseases.

Słowa kluczowe

PL

zywienie czlowieka; probiotyki; zdrowie czlowieka; jogurt; wapn; bialko; strawnosc; zrodla wapnia; zywienie racjonalne

• Wydawca: -
• Czasopismo: Żywienie Człowieka i Metabolizm
• Rocznik: 2013
• Tom: 40
• Numer: 3
• Opis fizyczny: s.147-165,tab.,bibliogr.

Twórcy

autor

Chwojnowska Z.

• Samodzielna Pracownia Epidemiologii i Norm Żywienia, Instytut Żywności i Żywienia w Warszawie, ul.Powsińska 61/63, Warszawa

autor

Charzewska J.

• Samodzielna Pracownia Epidemiologii i Norm Żywienia, Instytut Żywności i Żywienia w Warszawie, ul.Powsińska 61/63, Warszawa

autor

Wajszczyk B.

• Samodzielna Pracownia Epidemiologii i Norm Żywienia, Instytut Żywności i Żywienia w Warszawie, ul.Powsińska 61/63, Warszawa

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