INTERNATIONAL JOURNAL OF PHARMACOLOGY AND THERAPEUTICS Functional Aspects of Dairy Foods in Human Health: An Overview (original) (raw)
Related papers
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.
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
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.
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-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...
International Journal of Dairy Technology, 2003
Despite the publication of a few contrary indications, the general consensus seems to be that the regular consumption of probiotic cultures, perhaps accompanied by 'prebiotic' compounds, improves the healthy operation of the digestive system of a typical consumer. Whether other benefits follow is a more contentious issue, especially for a given individual. Nevertheless, the dairy industry needs to be aware of the various ideas that are currently being explored, and this brief review seeks to summarize some recent findings.
Probiotics as Functional Food in Dairy Products
Egyptian Journal of Agricultural Sciences, 2008
Contents 1. Introduction 2. Term of definition 2.1. Functional food 2.2. Probiotics 2.3. Prebiotics 2.4. Fermentation 3. Application of probiotics 4. Identification and differentiation of probiotics 5. Conclusion 6. References This review focuses on the role of microorganisms as probiotics which when administrated in adequate amount confer a benefit to human health such as: normalization of the intestinal microflora, ability to block the invasion of potential pathogens in the gut, amelioration of lactose intolerance, prevention of colon cancer, reduction of blood cholesterol levels and many others. Identification and differentiation of probiotics are also reviewed in this article.
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.
Milk and dairy products in human nutrition
This research aimed at screening the anti-cancer activity of cell extracts of forty potential probiotic bacterial isolates against 2 colorectal cancer (CRC) cell lines (namely, Caco-2 and HRT-18), and vero cells using 3-(4, 5-dimethylthiazolyl-2)-2, 5-diphenyltetrazolium bromide (MTT) and Trypan Blue assays (TBE). Results demonstrated that 2 isolates (Lac-tobacillus acidophilus LA102 and Lactobacillus casei LC232) showed pronounced cytotoxic activities, with proliferation inhibition of 37% and 68.5% of LA102, and 48% and 45.7% of LC232 against Caco-2 and HRT-18, respectively, at a concentration of 100 µg extract/ml. The IC 50 values of the cytotoxic activity were 1.6 and 2.5 µg/ml of LA102, and 15.4 and 6.2 µg/ml of LC232 against Caco-2 and HRT-18, respectively. At the same time, results showed that LA102 and LC232 isolates had no cytotoxic effect on the normal vero cells. Even though these observations raise the prospects of using these probiotic isolates for possible cancer prevention and even treatment, yet further investigation is needed to ascertain their potential to prevent in vivo human CRC.