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Cited by 20 publications
(13 citation statements)
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References 59 publications
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“…The yogurt allows more time for lactase to digest lactose as yogurt has a thicker consistency; it takes a longer time to pass through the intestine. There is some evidence showing that Russian fermented milk-kefir or variants of kefir (sugary kefirs, kefir grains) effectively alleviate lactose intolerance [53]. There are probiotic products available in capsule, tablet, or powder form (e.g., Lactobacillus and Bifidobacterium species used in non-milk products); however, they do not appear to be as effective as yogurt.…”
Section: Effect Of Probiotics In Lactose Intolerancementioning
confidence: 99%
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“…The yogurt allows more time for lactase to digest lactose as yogurt has a thicker consistency; it takes a longer time to pass through the intestine. There is some evidence showing that Russian fermented milk-kefir or variants of kefir (sugary kefirs, kefir grains) effectively alleviate lactose intolerance [53]. There are probiotic products available in capsule, tablet, or powder form (e.g., Lactobacillus and Bifidobacterium species used in non-milk products); however, they do not appear to be as effective as yogurt.…”
Section: Effect Of Probiotics In Lactose Intolerancementioning
confidence: 99%
“…A bacterium, Helicobacter pylori, causes inflammation of the mucosal barrier of the stomach. As well as frequent long-term use of nonsteroidal anti-inflammatory drugs is the major factor involved in gastric ulcer development [53]. Gastric mucosal damage is common; if not treated adequately, it may lead to gastric cancer.…”
Section: Effect Of Probiotics In Gastritis and Stomach Ulcersmentioning
confidence: 99%
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“…Other non-dairy kefir prepared from fruit juices (apple, pineapple, grape, quince, kiwi, pear, pomegranate, melon, strawberry, tomato, coconut), vegetables (ginger, onion, soybean, fennel, carrot), and molasses (sugarcane, honey) are also suitable alternative substrates for the non-milk adaptation of kefir production [4,[24][25][26][27][28][29]. These adaptations came about to allow non-dairy consuming and vegan individuals to reap the benefits of drinking kefir [30]. Regular daily intake of vegetables and fruits is strongly advocated for numerous positive health effects and disease prevention [31][32][33][34].…”
Section: Non-dairy Kefirmentioning
confidence: 99%
“…In another study, L. acidophilus from fermented milk has been tested to have an antimicrobial effect on bacteria such as E. coli and S. aureus (Shafi et al, 2019). Potential LAB in Kefir grains obtained from brown sugar promotes antimicrobial activity by developing a halo zone of inhibition corresponding to 35 mm, 14 mm, 12 mm, 14 mm and 14 mm for C. albicans, S. typhi, S. sonei, S. Aureus, and E. coli (Açik et al, 2020).…”
Section: Antimicrobial Activitymentioning
confidence: 99%