Whey and Whey Powders: Protein Concentrates and Fractions

• Type: Chapter or Part of a Book
• Date: 2015

Authors

Tavares T. (Author) FFUP; Malcata F. (Author) Other

Book

Title: Encyclopedia of Food and Health

Pages: 506-513

ISBN: 978-0-12-384953-3

Publisher: Elsevier

Indexing

Scopus - 5 Citations

Other information

Authenticus ID: 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.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 7