Probiotic yogurt improves antioxidant status in type 2 diabetic patients.
By H. Ejtahed, J. Mohtadi-Nia, A. Homayouni‐Rad, M. Niafar, M. Asghari-Jafarabadi, V. Mofid. Nutrition (Burbank, Los Angeles County, Calif.), 2012
637 citations recorded by the source corpus.
Subfields: Food Science, Molecular Biology, Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/4e19a77ec847be178714ae40fc14fab60c6ae17b
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In Molecular Biology
In Nutrition and Dietetics
Citations in the corpus
- Antioxidant Properties of Probiotic Bacteria (2017, result): “Consistent with this, research in humans have shown an increased erythrocyte SOD and GPx activities as well as total antioxidant status in type 2 diabetic patients receiving yogurt containing Lactobacillus acidophilus La5 and Bifidobacterium lactis Bb12 [57].”
- Red meat consumption and risk of type 2 diabetes: 3 cohorts of US adults and an updated meta-analysis. (2011, background): “Probiotic bacteria have been shown to improve lipid profile and antioxidant status in T2D patients [49,50] and have beneficial effects on cholesterol levels [51].”
- Role of gut microbiota in type 2 diabetes pathophysiology (2020, background): “Thus, it seems that Lactobacilli anti-diabetic effect is seen more frequently when they are a part of probiotic cocktail rather than administered individually [58,61,62,64].”