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Health-related aspects of milk proteins
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نویسنده
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davoodi s.h. ,shahbazi r. ,esmaeili s. ,sohrabvandi s. ,mortazavian a.m. ,jazayeri s. ,taslimi a.
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منبع
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iranian journal of pharmaceutical research - 2016 - دوره : 15 - شماره : 3 - صفحه:573 -591
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چکیده
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Milk is an important component of a balanced diet and contains numerous valuable constituents. considerable acclaimed health benefits of milk are related to its proteins,not only for their nutritive value but also for their biological properties. scientific evidence suggests that anticarcinogenic activities,antihypertensive properties,immune system modulation,and other metabolic features of milk,are affiliated with its proteins (intact proteins or its derivatives). in this article,the main health-related aspects of milk proteins,such as anticarcinogenic,immunomodulatory,antimicrobial,anticariogenic,antihypertensive,and hypocholesterolemic effects are reviewed. collectively,the findings indicate the effectiveness of milk proteins on reduction of risk factors for cancer,cardiovascular diseases and overall improvement of health aspects. � 2016 by school of pharmacy.
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کلیدواژه
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Casein; Health; Nutrition; Peptide; Whey
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آدرس
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cancer research center,shahid beheshti university of medical sciences,tehran,iran,department of clinical nutrition and dietetics,national nutrition and food technology research institute,faculty of nutrition sciences,food science and technology,shahid beheshti university of medical sciences,tehran, ایران, national nutrition and food technology research institute,faculty of nutrition sciences and food technology,shahid beheshti university of medical sciences,tehran, ایران, department of food technology research,national nutrition and food technology research institute,students research committee,shahid beheshti university of medical sciences,tehran, ایران, department of food technology research,national nutrition and food technology research institute,students research committee,shahid beheshti university of medical sciences,tehran, ایران, department of food science and technology,national nutrition and food technology research institute,faculty of nutrition sciences and food technology,shahid beheshti university of medical sciences,tehran, ایران, department of food science and technology,national nutrition and food technology research institute,faculty of nutrition sciences and food technology,shahid beheshti university of medical sciences,tehran, ایران, department of food science and technology,national nutrition and food technology research institute,faculty of nutrition sciences and food technology,shahid beheshti university of medical sciences,tehran, ایران
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Authors
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