Lactobacillus helveticus stimulates the immune & digestive system, controls diarrhea, reduces lactose intolerance and inhibits unfriendly bacteria.
Lactobacillus helveticus enhance the recovery of gut atrophy induced by malnutrition.
L helveticus potential health benefits include: the inhibition of potential pathogens, an anti-mutagenic an anti-tumorigenic activity, an anti-hypertensive activity, and an important immunomodulatory activity.
In the studies conducted on post-menopausal women by the University of Helsinki (2004), L. helveticus proved to have significant effects on bone density and in preventing trabecular bone loss when compared to other milk products that did not contain the organism. In addition, by adding L. helveticus, the results proved to increase bone formation of osteoblasts (bone cells), as well as serum calcium concentrations. The conclusion was that L. helveticus produces superior active components not found elsewhere. In a separate study by the same university, the bacterium demonstrated some effect on hypertension by lowering blood pressure somewhat.
L. helveticus is often used in making Swiss-type cheeses to enhance flavour. It is added specifically to certain fermented milks. L helveticus was originally isolated by Dr Brochu from an Italian cheese culture in 1978.
L helveticus appears in some Swiss and Italian chesses.
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