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Trans monounsaturated fatty acids profiles from dairy fat have gained increasing relevance because they may have metabolic properties distinct from those of other origins, hydrogenation reaction for instance. Other minor lipid compounds with biological activity, phospholipids and cholesterol are part of the fat globule membrane. This review summarizes the current knowledge in milk fat research with a brief overview of the importance of dairy lipids as biological molecules with emphasis on the different bioactive compounds present in this fraction. Keywords: Milk fatty acids, conjugated linoleic acid, trans fatty acids, sphingolipids, Fat, phospholipids, cholesterol, Lipid, butyric acid, linolenic acid, glycoproteins, oleic acid, phytanic acid, Palmitoleic acid, animal fats, vaccenic acid, stress, cancer cells, sterols.

Author s : Javier Fontecha, Luis M. Rodriguez-Alcala, Maria V. Calvo and Manuela Juarez. Abstract: Current information about the nutritional composition of milk fat is required for the consumer and therefore essential for the successful development of dairy industries as well as marketing their products. Javier Fontecha, Luis M. Volume 7 , Issue 3 , Journal Home. Keywords: Milk fatty acids, conjugated linoleic acid, trans fatty acids, sphingolipids, Fat, phospholipids, cholesterol, Lipid, butyric acid, linolenic acid, glycoproteins, oleic acid, phytanic acid, Palmitoleic acid, animal fats, vaccenic acid, stress, cancer cells, sterols Abstract: Current information about the nutritional composition of milk fat is required for the consumer and therefore essential for the successful development of dairy industries as well as marketing their products.

Close Print this page. Milk is needed for the optimal growth and development of humans and a very interesting food for adults, and is recommended as part of a balanced daily diet. It is an excellent source of high biological value proteins, essential vitamins and minerals, and for the transport and absorption of other nutrients.

Numerous scientific studies have been conducted to clarify the dose-response of specific healthy molecules contained in milk. The lipid component presents an interesting fraction in terms of its antimicrobial activities due to monoglycerides and SCFA, its anticarcinogenic activities due to BA and CLA, and its antiaterogenic activities due to OA.

Peptides derived from the digestion of milk proteins play a protective role in human health, and phosphorylated peptides are essential for the transport and absorption of other nutrients such as zinc and calcium. Milk is also considered a good source of absorbable calcium which protects against osteoporosis. The animal management including the feeding strategy, is fundamental in increasing the bioactive components of milk.

In addition, the choice of techniques to reduce the microbiological hazards is crucial because the treatment can affect the nutritional quality of the milk. However, little information is available in the literature on the effects of these methods on specific bioactive components.

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Bioactive Components in Milk and Dairy Products

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Bioactive Food Components

Trends in Food Sci Technol ; — Dietary conjugated linoleic acid enriched cheeses influence the levels of circulating n-3 highly unsaturated fatty acids in humans. Int J Mol Sci ; Milk bioactive peptide database: a comprehensive database of milk protein-derived bioactive peptides and novel visualization. Food Chem ; Bioactive properties of milk proteins in humans: A review.

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Bioactive Components in Milk and Dairy Products | Dairy Foods

Aust J Dairy Thecnol ; Pereira PC. Milk nutritional composition and its role in human health. Nutrition J ; Sheep cheese naturally enriched in a-linolenic, conjugated linoleic and vaccenic acids improves the lipid profile and reduces anandamide in the plasma of hypercholesterolaemic subjects.

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Br J Nutr ; — Nutrigenomics: Advances, opportunities and challenges in understanding the nutrient-gene interactions. Curr Nutr Food Sci ; Dairy Goats Feeding and Nutrition. Cabi; , Pulina G. Qi PX. Effect of homogenization and pasteurization on the structure and stability of whey protein in milk. J Dairy Sci ; Cis-9, transconjugated linoleic acid but not its precursor trans-vaccenic acid attenuate inflammatory markers in the human colonic epithelial cell line Caco Nutraceuticals for better management of osteoporosis: an overview.

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J Ann Human Biol ; Ruzin A, Novick RP. Equivalence of lauric acid and glycerol monolaureate as inhibitors of signal transduction in Staphylococcus aureus. J Bacteriol ; 82 Invited review: Organic and conventionally produced milk- An evaluation of factors influencing milk composition. Changes in the shelf life stability of riboflavin, vitamin C and antioxidant properties of milk after ultra high pressure homogenization: Direct and indirect effects.

In Food Sci Emer Technol ; Soria AC, Villamiel M. Effect of ultrasound on the technological properties and bioactivity of food: a review. Trends Food Sci Technol ; Damage of yeast cells induced by pulsed light irradiation. Int J Food Microbiol ; Thormar H, Hilmarsson H. The role of microbicidal lipids in host defence against pathogens and their potential as terapeutic agents. Chem Phys Lipids ; Control of Clostridium Perfringens induced necrotic enteritis in broilers by target released butyric acid, fatty acids and essential oils.

Avian Pathol ; Serum Conjugated linoleic acid and risk of incident health failure in older man: the British regional study. Presence of bioactive molecules in milk Milk has a complex nutritional composition that varies greatly based on the different species, breed, feeding, animal management and environmental conditions of the farm.

Table 1. Alimenti di origine animale e salute. Bioactive protein and derivatives in milk Milk proteins are classified as having a high biological value on the basis their amino acid profile, high digestibility, bioavailability and the human body's requirements,. Table 2. Carbohydrate component Lactose is the main carbohydrate of milk g per g of milk. Mineral component Milk has a very particular micronutrient composition. Vitamin profile The vitamin profile of milk includes both fat-soluble vitamins A, D, E and water-soluble vitamins vitamin B complex and vitamin C. Mansson HL.