Yogurt is a nutritionally-dense probiotic food with special properties that increase the availability of some of these nutrients and potentially boost wellbeing. Such properties make it worthwhile to investigate whether yogurt might be especially well suited to enhancing some of the more important nutritional deficits. Yogurt is rich in calcium, zinc, vitamin B and probiotics; it is a strong source of protein; and it can be complemented by vitamin D and other probiotics correlated with favorable health outcomes. Aging is followed by a broad variety of dietary deficits and safety risks linked with undernutrition and overnutrition, including musculoskeletal weakness, cardiometabolic disorder. As it is available widely, it is chosen frequently to meet the needs.
Yogurt, described as the result of the fermentation of milk by Lactobacillus delbrueckii subsp. Bulgaricus and Streptococcus thermophilus have a strong history of positive results on human well-being. Yogurt bacteria have been found to enhance lactose absorption in lactose-intolerant persons. Yogurt containing two probiotics, lactobacillus and bifidobacterium, has been shown to enhance the effectiveness of medication treatment in people with chronic H.pylori infections. H. Pylori is a bacteria that may induce inflammation in the stomach and upper portion of the small intestine. It can contribute to ulcers and can increase the likelihood of developing cancer of the stomach.
Yogurt is a good source of minerals in the diet. The 100 g of pure low-fat yogurt contains
- 183 mg calcium,
- 17 mg magnesium,
- 234 mg potassium,
- 144 mg phosphorus and
- 0.9 mg zinc.
Fermentation with LAB to generate yogurt occurs in an acidic condition that may enhance the bioavailability of these minerals. The lower pH retains calcium and magnesium in their ionic states, theoretically allowing for greater absorption in the intestine and the concentrations of soluble zinc attached to ligands that may promote movement through the intestinal wall, resulting in increased zinc absorption.
Yogurt is also a strong source of B vitamins: 100 g of pure low-fat yogurt includes
- Riboflavin: 0.21mg,
- Niacin: 0.11mg,
- Vitamin B-6: 0.05mg and
- Vitamin B-12: 0.56 mg
Choosing bacterial strains may further affect vitamin quality, as some bacteria ingest B vitamins for growth, while others may synthesize B vitamins for development. Market processes then mix various bacterial strains to reduce vitamin deficiency problems with other formulations aimed at preserving or amplifying the levels of certain vitamins in the final yogurt product.
Yogurt is an source of important amino acids and typically has a higher protein level than milk. In fact, the proteolytic behavior of bacterial cultures in yogurt allows for some predigestion of milk proteins, resulting in higher levels of free amino acids that make for increased protein digestibility.
Yogurt extract has also been found to guard against demineralization and to promote the remineralization of tooth enamel. The nutritional content of yogurt, as well as the proven association between yogurt intake has been seen to improve dietary efficiency. The Vitamin B-6 help in increasing the cognition of the elderly and significant results have been seen in obesity and weight
management.
So, we can see that its high time to start piling up yoghurt in your refrigerators. Feel free to share it with your friends so that you can also help them improve their health.
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