Yoghurt improves lactose digestion, provides nutritive value, offers antimicrobial and anticarcinogenic properties, and reduces cholesterol level. In addition it is an outstanding source of calcium, phosphorus, potassium and water-soluble vitamins, particularly thiamin and riboflavin.
Iqra Yasmin, Muhammad Saeed, Wahab Ali Khan and Muhammad Azam from the National Institute of Food Science & Technology, University of Agriculture Faisalabad, Pakistan, write about the many benefits of lycopene.
Download their white paper, "Lycopene as a potential natural antioxidant in yoghurt."
