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Sciences des Aliments

0240-8813
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An international journal of food science and technology
 

 ARTICLE VOL 22/4 - 2002  - pp.439-447  - doi:10.3166/sda.22.439-447
TITLE
Development of dairy-based functional foods

ABSTRACT

Nutritional approaches to disease prevention are becoming more attractive, given emerging scientific evidence supporting a role for certain dietary components beyond meeting traditional nutritional requirements. The functional food concept continues to appeal to consumers with the heightened awareness of the link between nutrition and health. There is increasing evidence that certain milk components exert specific health benefits (MOLKENTIN, 2000). Examples of these bioactive components include such lipids as CLA, known to be protective against cancer, obesity and heart disease (BELURY, 2002), sphingomyelin which controls the growth and differentiation of cancerous cells (SPIEGEL and MERRILL, 1996) and butyric acid, which has been shown to offer protection against colon cancer (D’ARGENIO and HAZZACCA, 2000). In recent years, a number of studies have investigated the role of nutritional strategies at farm level, aimed at elevating some of these bioactive lipids.

AUTEUR(S)
C. STANTON, M. COAKLEY, J.J. MURPHY, G.F. FITZGERALD, R. DEVERY, R.P. ROSS

CITATIONS
sda.revuesonline.com/revues/3/citation/911.html

LANGUE DE L'ARTICLE
Anglais

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