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J Food Prot. 1984 Sep;47(9):717-723. doi: 10.4315/0362-028X-47.9.717.

Antitumor Properties of Lactobacilli and Dairy Products Fermented by Lactobacilli.

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1
Department of Food Science and Technology, University of Nebraska, Lincoln, Nebraska 68583.

Abstract

This paper reviews the antitumor properties of lactobacilli and dairy products fermented by the lactobacilli. Generally, the presence or absence of specific dietary constituents has an indirect influence on carcinogenesis. Epidemiological evidence and dietary studies have shown that the consumption of dairy products fermented by lactobacilli may reduce the risk of colon cancer in both animals and humans. Specific strains of the lactobacilli also possess activity against a number of transplanted and chemically-induced cancers in animals. Additional studies are required to ascertain the role of dietary lactobacilli in human cancer.

PMID:
30934449
DOI:
10.4315/0362-028X-47.9.717

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