Whey and Whey Powders: Protein Concentrates and Fractions

• Tipo: Capítulo ou Parte de Livro
• Data: 2015

Autores

Tavares T. (Autor) FFUP; Malcata F. (Autor) Outra

Livro

Título: Encyclopedia of Food and Health

Páginas: 506-513

ISBN: 978-0-12-384953-3

Editora: Elsevier

Indexação

Scopus - 5 Citações

Outras Informações

ID Authenticus: P-012-CAE

DOI: 10.1016/b978-0-12-384947-2.00748-0

Abstract (EN): Several milk and dairy products have been proved as functional foods and consequently aroused considerable interest from the dairy industry. In particular, whey obtained as a by-product of cheese production is being touted as functional food with several health benefits. The biological components of whey, namely, its proteins, demonstrate a large range of bioactivities: antioxidant, antihypertensive, antitumor, hypolipidemic, antimicrobial, antiulcerogenic, anti-inflammatory, immune modulator, chelating agent, and muscle strength and body composition improver. Therefore, whey protein concentrates, whey fractions, and their biologically active peptides can be used as dietary supplements as well as in pharmaceutical preparations or functional ingredients. They have been successfully used in clinical trials for the treatment of cancer, HIV, hepatitis, cardiovascular disease, and osteoporosis and as an antimicrobial agent, as well as in the exercise performance and enhancement.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 7