Yogurt
Yogurt is a fermented dairy food providing protein, calcium, and (in live-culture varieties) probiotics. It has reasonable evidence for digestive benefits and fits within healthy dietary patterns, while direct effects on mood via the gut–brain axis are preliminary. It is well tolerated and often better tolerated than milk by people with lactose intolerance.
Too little may be associated with
Less probiotic intake.
Too much may be associated with
Added sugar; dairy intolerance.
Informational only — not medical advice.
Neurotransmitters
Related
Research (5)
- Yogurt production with GABA-producing cultures: physicochemical properties and GABA content Erikli et al. (2026)
- Advances in GABA-Enriched Yogurt and Frozen Yogurt: Microbial Biosynthesis, Functional Properties, and Health Perspectives-A Comprehensive Review Ushidee-Radzi et al. (2025)
- Production and quality evaluation of a novel γ-aminobutyric acid-enriched yogurt Zhu et al. (2024)
- Potentiality of Self-Cloned Lactobacillus plantarum Taj-Apis362 for Enhancing GABA Production in Yogurt under Glucose Induction: Optimization and Its Cardiovascular Effect on Spontaneous Hypertensive Rats Hussin et al. (2020)
- GABA production and structure of gadB/gadC genes in Lactobacillus and Bifidobacterium strains from human microbiota Yunes et al. (2016)
Links
Community
Log in to rate and share your notes.
No contributions yet.