Vet World Vol.12 January-2019 Article-3
Review Article
Veterinary World, 12(1): 12-33
https://doi.org/10.14202/vetworld.2019.12-33
The antioxidant components of milk and their role in processing, ripening, and storage: Functional food
2. Department of Pharmacy, College of Medicine and Health Sciences, Ambo University, Ambo, Ethiopia.
3. Faculty of Veterinary Medicine, University of Teramo, Campus Coste Sant'Agostino, Renato Balzarini Street, 1, 64100 Teramo, Italy.
4. Department of Pharmacology and Toxicology, Cholistan University of Veterinary and Animal Sciences (CUVAS)-Bahawalpur-63100 Pakistan.
Background and Aim: The current rate of population growth is so fast that, to feed this massive population, a 2-fold increase in land is required for the production of quality food. Improved dietary products such as milk and its products with antioxidant properties and functional foods of animal origin have been utilized to prevent chronic diseases. The designer milk contains low fat and less lactose, more protein, modified level of fatty acids, and desired amino acid profiles. The importance of milk and its products is due to the presence of protein, bioactive peptides, conjugated linoleic acid, omega-3 fatty acid, Vitamin D, selenium, and calcium. These constituents are present in milk product, play a key role in the physiological activities in human bodies, and act as anti-inflammatory, anti-tumor, antioxidant, hypocholesterolemic, immune boosting, and antimicrobial activities. Consumer awareness regarding benefits of designer foods such as milk and its products is almost non-existent worldwide and needs to be established to reach the benefits of designer food technologies in the near future. The main objective of this review was to collect data on the antioxidant properties of milk and its constituents which keep milk-derived products safe and preserved.
Keywords: cholesterol, eggs, functional foods, milk, nutraceuticals, omega-3 polyunsaturated fatty acids.
How to cite this article: Khan IT, Bule M, Ullah R, Nadeem M, Asif S, Niaz K (2019) The antioxidant components of milk and their role in processing, ripening, and storage: Functional food, Veterinary World, 12(1): 12-33.
Received: 31-07-2018 Accepted: 05-11-2018 Published online: 05-01-2019
Corresponding author: Kamal Niaz E-mail: kamalniaz1989@gmail.com
DOI: 10.14202/vetworld.2019.12-33
Copyright: Khan, et al. This article is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http:// creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.