What is Lactobacillus helveticus
Lactobacillus helveticus is a probiotic bacterium that is often used in the production of fermented dairy products such as cheese and yogurt. It is known for its ability to improve the texture and taste of these products, as well as for its numerous health benefits.
Health benefits — Lactobacillus helveticus
- Support for digestive health: This strain can improve gut health by improving the balance of the gut microflora. This bacterium produces lactic acid, which lowers the pH in the intestines, creating unfavorable conditions for pathogenic bacteria. It also helps with the digestion and absorption of nutrients.
- Lowering blood pressure: Research has shown that this bacterium can help lower blood pressure. Fermented dairy products containing this bacterium were effective in lowering blood pressure in people with hypertension without causing side effects.
- Support for mental health: This probiotic can have a positive effect on mental health. In combination with Bifidobacterium longum, it has shown potential in reducing symptoms of anxiety and depression, improving mood and reducing stress.
- Immunomodulatory properties: This bacterium can modulate the immune system, helping to fight infections. It produces bioactive peptides with antimicrobial properties that can inhibit the growth of pathogenic bacteria and fungi, reducing the risk of infections.
- Anticarcinogenic properties: Research suggests that this strain may have anticarcinogenic effects, especially in inhibiting the growth of colon and breast cancer cells. These effects are linked to the bacterium ability to produce bioactive peptides that act against cancer cells.
Potential side effects
This strain is safe to use, but as with other probiotics, in some people it can cause mild digestive discomfort such as bloating or gas. These side effects are usually temporary and disappear after a few days of regular probiotic use.
How to use L. helveticus
L. helveticus is traditionally used in the production of cheese and yogurt, so it is consumed through fermented dairy products, but also through probiotic supplements. Regular use with a meal is recommended, as part of a varied diet rich in fiber. Before introducing larger doses through supplements, it is advisable to consult a doctor or pharmacist.
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