date:Feb 22, 2013
to reduce inflammation, a sometimes harmful effect of the body's immune response to infection, the Journal of Cellular Physiology reports.
Through food fermentation, we've been eating bacteria that we classify as probiotics for thousands of years, said co-author Robert Britton, associate professor of microbiology and molecular genetics at Michigan.
There's evidence that this bacterium as a species has co-evolved with humans. It's indigenous to our intestinal tracts and is something that, if m