Antitumor Properties of Lactobacilli and Dairy Products Fermented by Lactobacilli

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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.

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