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Natural antioxidants in milk and dairy products
Author(s) -
Grażyna Cichosz,
Hanna Czeczot,
Adam Ambroziak,
Magdalena Bielecka Marika
Publication year - 2017
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12359
Subject(s) - chemistry , antioxidant , food science , conjugated linoleic acid , lipid peroxidation , tocopherol , biochemistry , linoleic acid , vitamin e , fatty acid
Milk antioxidants, both lipophilic (conjugated linoleic acid, α‐tocopherol, β‐carotene, vitamins A and D 3 , coenzyme Q 10 , phospholipids) and hydrophilic antioxidants (proteins, peptides, vitamins, minerals and trace elements) play a key role in maintaining pro‐oxidant and antioxidant homeostasis in the human body. Lipophilic antioxidants are characterised by high thermal stability and they are active in all dairy products. Lipophilic and hydrophilic antioxidants interact in the process of deactivating reactive oxygen species and the final products of lipid peroxidation. A negative correlation between milk consumption and the incidence of diet‐dependent diseases confirms that the consumption of milk and dairy products delivers health benefits.