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Bioactive Components in Milk and Dairy Products by Young W. Park

By Young W. Park

Even supposing bioactive compounds in milk and dairy items were commonly studied over the last few a long time – specially in human and bovine milks and a few dairy items – only a few guides in this subject can be found, specifically in different dairy species’ milk and their processed dairy items. additionally, little comes in the components of bioactive and nutraceutical compounds in bovine and human milks, whereas books on different mammalian species are non-existent.Bioactive elements in Milk and Dairy items commonly covers the bioactive parts in milk and dairy items of many dairy species, together with cows, goats, buffalo, sheep, horse, camel, and different minor species. Park has assembled a gaggle of across the world reputed scientists within the leading edge of practical milk and dairy items, nutrition technology and know-how as individuals to this distinctive book.Coverage for every of many of the dairy species comprises: bioactive proteins and peptides; bioactive lipid elements; oligosaccharides; progress components; and different minor bioactive compounds, reminiscent of minerals, supplements, hormones and nucleotides, and so forth. Bioactive elements are mentioned for synthetic dairy items, equivalent to caseins, caseinates, and cheeses; yogurt items; koumiss and kefir; and whey products.Aimed at meals scientists, nutrition technologists, dairy brands, nutritionists, nutraceutical and useful meals experts, hypersensitive reaction experts, biotechnologists, scientific and overall healthiness execs, and top point scholars and college in dairy and meals sciences and foodstuff, Bioactive parts in Milk and Dairy items is a vital source in the event you are looking for dietary, healthiness, and therapeuticvalues or product expertise info on milk and dairy items from the dairy cow and speciesbeyond.Areas featured are:Unique insurance of bioactive compounds in milks of the dairy cow and minor species, together with goat, sheep, buffalo, camel, and mareIdentifies bioactive parts and their analytical isolation equipment in synthetic dairy items, resembling caseins, caseinates, and cheeses; yogurt items; koumiss and kefir; and whey productsEssential for pros in addition to biotechnology researchers focusing on sensible meals, nutraceuticals, probiotics, and prebioticsContributed chapters from a workforce of world-renowned professional scientists

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2003; Parodi 2004; Lee and Lee 2005). , breast, prostate, and colon cancer, but the underlying mechanisms warrant further studies. Very few relevant human experimental data are available as yet. An epidemiological study (Aro et al. 2000) has suggested an inverse association between dietary and serum CLA and risk of breast cancer in postmenopausal women. Another recent cohort study suggested that the high intake of CLA containing dairy foods may reduce the risk of colorectal cancer (Larsson et al.

2005; Gauthier et al. 2006b) and provision of a variety of bioactive peptides, including antihypertensive (Lóopez-Fandiño et al. 2006), antimicrobial (López-Expósito and Recio 2006; Pan et al. 2006), antioxidative (Pihlanto 2006) and opioidlike (Meisel and FitzGerald 2000). These recent findings suggest that casein hydrolysates provide a potential source of highly functional ingredients for different food applications. Examples of such products are the fermented milk products Calpis® and Evolus®, which are based on hypotensive tripeptides Val-Pro-Pro and Ile-Pro-Pro derived from both β-casein and κcasein.

In essence EGF and BTC stimulate the proliferation of epidermal, epithelial, and embryonic cells. Furthermore, they inhibit the secretion of gastric acid and promote wound healing and bone resorption. The TGF-β family plays an important role in the development of the embryo, tissue repair, formation of bone and cartilage, and regulation of the immune system. Both forms of TGF-β are known to stimulate proliferation of connective tissue cells and inhibit proliferation of lymphocytes Chapter 2: Bioactive Components in Bovine Milk and epithelial cells.

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