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Informationen zum Autor Ara Kanekanian is Programme Director for the MSc in Food Science and Technology and the Head of Dairy Centre and Functional Food Research group at Cardiff Metropolitan University, UK Klappentext There continues to be strong interest within the food industry in developing new products which offer functional health benefits to the consumer. The premium prices that can be charged make these added-value products lucrative for manufacturers, and they are also commercially popular. Dairy foods are central to this sector: they are good delivery systems for functional foods (yoghurts, milk drinks, spreads) and are also rich in compounds which can be extracted and used as functional ingredients in other food types.Milk and Dairy Products as Functional Foods draws together a wealth of information regarding the functional health benefits of milk and dairy products. It examines the physiological role and the claimed health effects of dairy constituents such as proteins, bioactive peptides, conjugated linoleic acid (CLA), omega 3 fatty acids vitamin D and calcium. These constituents have been shown to be, for example, anticarcinogenic, anti-inflammatory, antihypertensive, hypocholesterolemic, immune-modulating and antimicrobial. This book examines the evidence for these claims, and investigates practical approaches for utilising these attributes.The book is aimed at dairy scientists and technologists in industry and academia, general food scientists and technologists, microbiologists and nutritionists together with all those involved in the formulation and production of functional food products. Zusammenfassung This book draws together a wealth of information regarding the functional health benefits of milk and dairy products. It examines the physiological role and the claimed health effects of dairy constituents such as proteins, bioactive peptides, conjugated linoleic acid (CLA) and omega 3 fatty acids. Inhaltsverzeichnis Preface to the Technical Series xiii Preface xv List of Contributors xvii 1 The Health Benefits of Bioactive Compounds from Milk and Dairy Products 1 A. Kanekanian 1.1 The importance of milk and dairy products 1 1.2 Dairy products: Concerns and challenges 2 1.3 Dairy products and public health 3 1.3.1 Heart disease 4 1.4 Major nutrients in milk 5 1.4.1 Proteins 5 1.4.2 Milk fat 6 1.4.3 Lactose and its derivatives 7 1.4.4 Vitamins and minerals 8 1.5 Dairy products as functional foods 8 1.6 Bioactive compounds from milk 11 1.6.1 Bioactive peptides 12 1.6.2 Other bioactivities 16 1.7 Probiotics and dairy products 17 1.8 Summary and future trends 18 References 18 2 Bioactive Peptides from Casein and Whey Proteins 23 R. McCarthy, S. Mills, R.P. Ross, G.F. Fitzgerald and C. Stanton 2.1 Introduction 23 2.2 Direct effects of casein and whey peptides on host immunity 25 2.2.1 Immunomodulatory peptides derived from casein 25 2.2.2 Immunomodulatory peptides derived from whey proteins 30 2.2.3 Indirect effects of casein and whey peptides on host immunity 32 2.3 Antimicrobial peptides 33 2.3.1 Antimicrobial peptides derived from casein 33 2.3.2 Antimicrobial peptides derived from whey proteins 40 2.4 Peptides that stimulate the gut microbiota 42 2.5 Peptides that regulate gut homeostasis 44 2.6 Potential for peptide bioactivities in vivo and outlook for the future 45 References 46 3 Colostrum: Its Health Benefits 55 T. Marchbank and R.J. Playford 3.1 Introduction 55 3.2 Bioactive constituents of colostrums 57 3.2.1 Peptide growth factors 57 3.2.2 Non-peptide growth factors 62 3.2.3 Immunological factors 63 3.3 Bovine colostrum use in human...
