CRITICAL REVIEW IN PHARMACEUTICAL SCIENCES Functional Aspects of Dairy Foods in Human Health: An Overview (original) (raw)
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Functional Aspects of Dairy Foods in Human Health: An Overview
International journal of clinical pharmacology and therapeutics
Role of food as an agent for improving health has proposed a new class of food, called functional food, with positive effects on host health and /or well-being beyond their nutritional value. In the early 1980's, the Japanese were the first to recognize dairy components as having significant contributions to "physiologically functional foods." They have been associated with health benefits containing bioactive peptides, probiotic bacteria, antioxidants, vitamins, specific proteins, oligosaccharides, organic acids, highly absorbable calcium, conjugated linoleic acid and other biologically active components with an array of bioactivities: modulating digestive and gastrointestinal functions, haemodynamics, controlling probiotic microbial growth and immunoregulation. Consumers increasing interest for maintaining or improving their health by eating these specific food products has led to the development of many new functional dairy products. These dairy products contain many functional ingredients that decrease the absorption of cholesterol, can significantly reduce blood pressure, play role in the regulation of satiety, food intake and obesity-related metabolic disorders and may exert antimicrobial effects. This paper reviews and discusses some of the latest findings regarding the role of milk and dairy products as functional foods.
Development of Functional Dairy Foods
Reference Series in Phytochemistry, 2017
There has been a growing interest on functional foods, markedly recognized as being able to provide additional benefits on health promotion, wellbeing maintenance, and disease prevention. Based on this scenario, food industries have been increasingly focused in developing added-value foodstuffs, being dairy foods one of the most currently used food products for functional purposes. Different extraction and encapsulation technologies have been used to obtain target food bioactive ingredients and to ensure an effective functionalization of dairy products, respectively. Probiotics, prebiotics, mushrooms, and plant food bioactive extracts comprise the most commonly used food ingredients to produce functional dairy foods, mostly fermented milk, yogurt, and cheese. In fact, dynamic and promissory biological effects have been documented for these functional dairy foods, among them antioxidant, cardioprotective, antihypertensive, immunomodulatory, antimicrobial, antidiabetic, anti-inflammatory, neuromodulatory, and even bone protection. However, besides the impact of health benefits on consumers' acceptance and subsequent consumption of functional dairy foods, other factors, such as consumers' familiarity with new products and functional ingredients used on their formulation, consumers' knowledge and awareness
BioMed Research International
Nutraceuticals have taken on considerable significance due to their supposed safety and possible nutritional and medicinal effects. Pharmaceutical and dietary companies are conscious of monetary success, which benefits healthier consumers and the altering trends that result in these heart-oriented value-added products being proliferated. Numerous nutraceuticals are claimed to have multiple therapeutic benefits despite advantages, and unwanted effects encompass a lack of substantial evidence. Several common nutraceuticals involve glucosamine, omega-3, Echinacea, cod liver oil, folic acid, ginseng, orange juice supplemented with calcium, and green tea. This review is dedicated to improving the understanding of nutrients based on specific illness indications. It was reported that functional foods contain physiologically active components that confer various health benefits. Studies have shown that some foods and dietary patterns play a major role in the primary prevention of many ailme...
Dairy Products and Health: Recent Insights
Journal of Agricultural and Food Chemistry, 2015
Milk, cheese, yogurt, and other dairy products have long been known to provide good nutrition. Major healthful contributors to the diets of many people include the protein, minerals, vitamins, and fatty acids present in milk. Recent studies have shown that consumption of dairy products appears to be beneficial in muscle building, lowering blood pressure and low density lipoprotein cholesterol, and prevention of tooth decay, diabetes, cancer, and obesity. Additional benefits might be provided by organic milk and by probiotic microorganisms using milk products as a vehicle. New research on dairy products and nutrition will improve our understanding of the connections between these products, the bioactive compounds in them, and their effects on the human body.
Bioactive Dairy Ingredients for Food and Non-food applications
Lactobacilli and bifi dobacteria are most commonly encountered in the dairy industries, either existing naturally in milk or inoculated as starters in fermented dairy products. Recent research suggests that fermented dairy products are a cocktail of bioactive ingredients. The objective of our study was to evaluate the bioactivity of cell wall fractions of Lactobacillus and Bifi dobacterium grown in reconstituted skimmed milk, and the possibility of intra- and extracellular extracts of these bacteria for applications in foods and beyond. Intracellular and extracellular extracts of Lactobacillus and Bifi dobacterium showed inhibitory activities against food and dermal pathogens. All strains were able to produce inhibitors, such as organic acids, antimicrobial peptides, diacetyl, and hydrogen peroxide. Most strains showed higher production of extracellular than intracellular inhibitors (P<0.05). Meanwhile, all strains were able to produce hyaluronic acid, lipoteichoic acid, peptidoglycan, neutral sphingomyelinase and acid sphingomyelinase at concentrations applicable for cosmeceutical application. Findings from our study demonstrated that inhibitors and bioactives from lactobacilli and bifi dobacteria have the potential to be developed into formulations for food and non-food applications.
Health-promoting properties of selected milk components
Journal of Elemntology, 2012
The human diet should be a rich source of nutrients, energy and tissue-building materials. Bovine milk is one of the few food products of animal origin that meet the above requirements. It contains proteins rich in readily available amino acids, fatty acids, vitamins, micronutrients and macronutrients, such as calcium, magnesium, phosphorus, sodium, iodine, potassium, chlorine and small quantities of iron.
Functional dairy products - from traditional to modern biotechnology
Chemicke Listy, 2008
Bioactive components of Functional Dairy Products Milk is a natural source of a variety of beneficial nutrients and biologically-active compounds with potential impacts on the human health. Designing and developing functionality table i Different types of functional foods type Characteristics Example of dairy products Fortified increased content of Products fortified products existing nutrients with Ca, vitamins or antioxidants (Q10) New nutrients or Products enriched components added (not enriched with products normally found pro-, pre-biotics in particular food altered Existing components Products with fat products replaced or chemically replacers (fat free) modified Hydrolysed milk Milk with altered Changes in the raw Fa profile (less enhanced commodities that have saturated Fa, commodities altered nutrient more omega-Fa composition and CLa. Milk with higher level of melatonin. Chem. Listy, 102, s265-s1311 (2008) Plenary Lectures s270 in dairy products simply means modifying and/or enriching the healthy nature of the original base. in addition, progress in food processing and biotechnology offers new possibilities in creating foods with special characteristics and functionality. among the most prominent representatives of functional dairy products are certainly fermented products. the health promoting effects of the fermented dairy foods may be related to the biological activity of the lactic acid bacteria (LaB) used in the production of these products. in theory, LaB can exert beneficial effects through two mechanisms: direct effects of the live microbial cells or indirect effects via biogenics. the special type of bacteria associated with ''healthy'' gastro intestinal tract (git) has been classified as ''probiotic'' bacteria. By Fao/WHo 10 definition, probiotics are live microorganisms which, when ingested in adequate amounts, deliver measurable physiological benefits, which are usually strain specific. Biogenics are defined as food components derived from microbial activity which provide health benefits without involving intestinal microflora 11. according to this definition the biogenics of fermented milk are the substances such as lactic acid, butyric acid, bioactive peptides, β-galactosidase, and exopolysaccharides produced by LaB during fermentation.
Dairy-Based Probiotic-Fermented Functional Foods: An Update on Their Health-Promoting Properties
Fermentation
Numerous studies have shown a link between the consumption of fermented dairy foods and improved health outcomes. Since the early 2000s, especially probiotic-based fermented functional foods, have had a revival in popularity, mostly as a consequence of claims made about their health benefits. Among them, fermented dairy foods have been associated with obesity prevention and in other conditions such as chronic diarrhea, hypersensitivity, irritable bowel syndrome, Helicobacter pylori infection, lactose intolerance, and gastroenteritis which all are intimately linked with an unhealthy way of life. A malfunctioning inflammatory response may affect the intestinal epithelial barrier’s ability to function by interfering with the normal metabolic processes. In this regard, several studies have shown that fermented dairy probiotics products improve human health by stimulating the growth of good bacteria in the gut at the same time increasing the production of metabolic byproducts. The fermen...