Recent advances in phospholipids from colostrum, milk and dairy by-products

Vito Verardo, Ana Maria Gómez-Caravaca, David Arráez-Román, Kasper Hettinga

Research output: Contribution to journalArticleAcademicpeer-review

16 Citations (Scopus)

Abstract

Milk is one of the most important foods for mammals, because it is the first form of feed providing energy, nutrients and immunological factors. In the last few years, milk lipids have attracted the attention of researchers due to the presence of several bioactive components in the lipid fraction. The lipid fraction of milk and dairy products contains several components of nutritional significance, such as ω-3 and ω-6 polyunsaturated fatty acids, CLA, short chain fatty acids, gangliosides and phospholipids. Prospective cohort evidence has shown that phospholipids play an important role in the human diet and reinforce the possible relationship between their consumption and prevention of several chronic diseases. Because of these potential benefits of phospholipids in the human diet, this review is focused on the recent advances in phospholipids from colostrum, milk and dairy by-products. Phospholipid composition, its main determination methods and the health activities of these compounds will be addressed.

LanguageEnglish
Article number173
JournalInternational Journal of Molecular Sciences
Volume18
Issue number1
DOIs
Publication statusPublished - 2017

Fingerprint

Colostrum
milk
Dairy Products
Dairies
Phospholipids
Byproducts
Milk
lipids
diets
Lipids
fatty acids
Nutrition
mammals
Omega-6 Fatty Acids
Dairy products
Polyunsaturated fatty acids
nutrients
Diet
Food
activity (biology)

Keywords

  • Colostrum
  • Dairy by-products
  • Healthy effects
  • Milk
  • Phospholipids

Cite this

Verardo, Vito ; Gómez-Caravaca, Ana Maria ; Arráez-Román, David ; Hettinga, Kasper. / Recent advances in phospholipids from colostrum, milk and dairy by-products. In: International Journal of Molecular Sciences. 2017 ; Vol. 18, No. 1.
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Recent advances in phospholipids from colostrum, milk and dairy by-products. / Verardo, Vito; Gómez-Caravaca, Ana Maria; Arráez-Román, David; Hettinga, Kasper.

In: International Journal of Molecular Sciences, Vol. 18, No. 1, 173, 2017.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

T1 - Recent advances in phospholipids from colostrum, milk and dairy by-products

AU - Verardo, Vito

AU - Gómez-Caravaca, Ana Maria

AU - Arráez-Román, David

AU - Hettinga, Kasper

PY - 2017

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AB - Milk is one of the most important foods for mammals, because it is the first form of feed providing energy, nutrients and immunological factors. In the last few years, milk lipids have attracted the attention of researchers due to the presence of several bioactive components in the lipid fraction. The lipid fraction of milk and dairy products contains several components of nutritional significance, such as ω-3 and ω-6 polyunsaturated fatty acids, CLA, short chain fatty acids, gangliosides and phospholipids. Prospective cohort evidence has shown that phospholipids play an important role in the human diet and reinforce the possible relationship between their consumption and prevention of several chronic diseases. Because of these potential benefits of phospholipids in the human diet, this review is focused on the recent advances in phospholipids from colostrum, milk and dairy by-products. Phospholipid composition, its main determination methods and the health activities of these compounds will be addressed.

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