Micronutrients & recovery
Fermentation of milk by specific microbial consortia (e.g., Lactobacillus, Streptococcus) produces bioactive peptides and increases antioxidant activity, which may exert blood pressure-lowering effects and protect against oxidative damage.
Incorporate fermented dairy products like yogurt or kefir made with specific starter cultures (e.g., Lactobacillus, Streptococcus) into your diet. These foods contain bioactive peptides and antioxidants that may help lower blood pressure and reduce oxidative stress. The benefits depend on the specific bacterial strains used, so look for products with known probiotic cultures.
Fermented milks are obtained through fermentation of milk by specific microbial consortia in which Lactic Acid Bacteria (LAB), Bifidobacteria, and yeasts grow in a protocooperative relationship... Microbial starter cultures... have a crucial role in the formation of bioactive components, which especially impart antioxidant, anti-hypertensive, anti-diabetic, and anti-allergic potential to the raw material
Why this rating
The paper is a systematic review of 125 papers, citing multiple in vitro and animal studies, and some human intervention studies, but lacks a single definitive large-scale clinical trial consensus.
Source
Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review
Francesca Melini et al. · Nutrients · 2019
DOI 10.3390/nu11051189
More from this paper
- Fermented dairy products can alleviate lactose intolerance symptoms by degrading lactose through the action of lactase produced by lactic acid bacteria.Good
- Fermentation of grain-based products (e.g., sourdough, tempeh) reduces FODMAPs and increases the bioavailability of phenolic compounds and vitamins, potentially offering anti-diabetic and antioxidant benefits.Moderate
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