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Sciences des Aliments

0240-8813
parution suspendue
An international journal of food science and technology
 

 ARTICLE VOL 22/4 - 2002  - pp.383-392  - doi:10.3166/sda.22.383-392
TITLE
Milk-derived bioactive peptides and proteins: future perspectives

ABSTRACT

The nutrition-health relationship is now well established including risks and benefits associated to the consumption of some foods. If increasing scientific evidences show that chronic diseases (cancer, osteoporosis, obesity, diabetes) are connected to an unbalanced diet, food can also help to promote health through certain of these components. One important discovery during the last two decades is that milk, through various components such as protein, oligosaccharide, conjugated linoleic acid, calcium, may exert some beneficial physiological effects. With this respect, milk can be considered as a functional food, a new concept that defined food as functional if “it is satisfactorily demonstrated to affect beneficially one or more target functions in the body, beyond adequate nutritional effects, in a way that is relevant to either an improved state of health and well-beings and/or reduction of risk of disease” (DIPLOCK et al., 1999).

AUTEUR(S)
Joëlle LÉONIL, Jean-Louis MAUBOIS

CITATIONS
sda.revuesonline.com/revues/3/citation/905.html

LANGUE DE L'ARTICLE
Anglais

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