Open AccessBioactive components derived from bovine milk
Author(s) -
Irena Barukčić,
Irena Barukčić,
Rajka Božanić
Publication year - 2019
Publication title -
mljekarstvo/mljekarstvo.com
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.291
H-Index - 19
eISSN - 1846-4025
pISSN - 0026-704X
DOI - 10.15567/mljekarstvo.2019.0301
Subject(s) - food science , bovine milk , microbiology and biotechnology , functional food , biology , health benefits , micronutrient , whey protein , chemistry , medicine , traditional medicine , organic chemistry
In recent years, functional foods and bioactive components in foods havedrawn a lot of attention as well as interest of food scientists, nutritionists, health professionals, and consumers. The advent of this new food category has been facilitated by increasing scientific knowledge about the metabolic and genomic effects of diet and specific dietary components on human health. The relationship between health and diet is well known and it is a main key for prevention of variety of diseases. Milk is considered as a very good source of bioactive components and it has been known to contain macro- as well as micronutrients of high nutritional and therapeutic value. Also, bioactive components have been exploited from milk and dairy products for application in functional foods and for potential pharmaceutical use. Biologically active compounds guard neonates and adults against pathogens and illnesses. Some major bioactive components of milk are derived from caseins, whey proteins, lipids, lactoferrine, vitamins, immunoglobulins and growth factors. The aim of this paper was to providean overview and explain the health effects of already known and recently detected bioactive components derived from bovine milk on humans.