Bioactive Compounds in Milk Fat and Their Impact on Human Health
Journal
Food Science and Quality Management. 2015 Vol. 38, 10-13
Date Issued
2015
Author(s)
Mila Arapceska
Zivko Jankuloski
Nikolche Jankulovski
Abstract
Milk and dairy products have long traditions in human nutrition. Milk composition is rather than complex. Its
constituents have been for many years on the priority list of research, with their positive and negative effects on
human health. The most variable component of milk is milk fat. It is one of the components which determine
nutritive quality and technological performance of milk. Milk fat contains a number of components which are
metabolically active such as: sphingolipids, conjugated linoleic acids (CLA), butyric acid, other fatty acids,
vitamins A and D. A variety of health benefits have been associated with these compounds.The study of
bioactive compounds in milk fat is very important for understanding their physiological and biochemical
functions which have crucial impacts on human metabolism and health.
constituents have been for many years on the priority list of research, with their positive and negative effects on
human health. The most variable component of milk is milk fat. It is one of the components which determine
nutritive quality and technological performance of milk. Milk fat contains a number of components which are
metabolically active such as: sphingolipids, conjugated linoleic acids (CLA), butyric acid, other fatty acids,
vitamins A and D. A variety of health benefits have been associated with these compounds.The study of
bioactive compounds in milk fat is very important for understanding their physiological and biochemical
functions which have crucial impacts on human metabolism and health.
Subjects
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