The effect of milk fermented by yogurt cultures plus Lactobacillus casei DN-114001 on the immune response of subjects under academic examination stress

@article{Marcos2004TheEO,
  title={The effect of milk fermented by yogurt cultures plus Lactobacillus casei DN-114001 on the immune response of subjects under academic examination stress},
  author={A. C. Luna Marcos and Julia W{\"a}rnberg and Esther Nova and Sonia S{\'a}nchez G{\'o}mez and Alberto Caparr{\'o}s {\'A}lvarez and Roc{\'i}o Revello {\'A}lvarez and Jos{\'e} Angel L{\'o}pez Mateos and Jos{\'e} Mar{\'i}a Mart{\'i}nez Cobo},
  journal={European Journal of Nutrition},
  year={2004},
  volume={43},
  pages={381-389}
}
SummaryBackgroundA suppressed immune response has been documented in students under examination stress.AimsThe current study aimed to evaluate the effect of milk fermented with yogurt cultures plus Lactobacillus casei DN-114001 (Actimel®) on the immune system of subjects under academic examination stress.MethodsUniversity students were allocated to one of two groups, receiving during 6 weeks (3 weeks prior to, as well as the 3-week duration of the examination period) either: a) a glass of semi… CONTINUE READING
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