Antioxidant properties of Milk and dairy products: a comprehensive review of the current knowledge

Imran Taj Khan,Muhammad Imran,Muhammad Hayat Jaspal,Muhammad Nadeem,Rahman Ullah,Muhammad Ajmal

doi:10.1186/s12944-019-0969-8

Abstract

Milk and dairy products are integral part of human nutrition and they are considered as the carriers of higher biological value proteins, calcium, essential fatty acids, amino acids, fat, water soluble vitamins and several bioactive compounds that are highly significant for several biochemical and physiological functions. In recent years, foods containing natural antioxidants are becoming popular all over the world as antioxidants can neutralize and scavenge the free radicals and their harmful effects, which are continuously produced in the biological body. Uncontrolled free radicals activity can lead to oxidative stresses, which have been implicated in breakdown of vital biochemical compounds such as lipids, protein, DNA which may lead to diabetes, accelerated ageing, carcinogenesis and cardiovascular diseases. Antioxidant capacity of milk and milk products is mainly due to sulfur containing amino acids, such as cysteine, phosphate, vitamins A, E, carotenoids, zinc, selenium, enzyme systems, superoxide dismutase, catalase, glutathione peroxidase, milk oligosaccharides and peptides that are produced during fermentation and cheese ripening. Antioxidant activity of milk and dairy products can be enhanced by phytochemicals supplementation while fermented dairy products have been reported contained higher antioxidant capacity as compared to the non-fermented dairy products. Literature review has shown that milk and dairy products have antioxidant capacity, however, information regarding the antioxidant capacity of milk and dairy products has not been previously compiled. This review briefly describes the nutritional and antioxidant capacity of milk and dairy products.

Highlights

Dairy products constitute about 25–30% of the average diet of an individual [1] (Fig. 1)
Antioxidant capacity of milk and dairy products is due to sulfur containing amino acids cysteine, vitamins A, E, carotenoids, enzyme systems, superoxide dismutase, catalase and glutathione peroxidase [8]
Literature review has shown that milk and dairy products have antioxidant capacity, information regarding the antioxidant capacity of milk and dairy products has not been previously compiled

Summary

Introduction

Dairy products constitute about 25–30% of the average diet of an individual [1] (Fig. 1). Large number of foods and dairy products are being supplemented with natural antioxidants [7]. Antioxidant capacity of milk and dairy products is due to sulfur containing amino acids cysteine, vitamins A, E, carotenoids, enzyme systems, superoxide dismutase, catalase and glutathione peroxidase [8]. Human body has mechanisms for the neutralization and scavenging of reactive oxygen species. Significant line of defense against reactive oxygen species are comprised of enzymes such as, glutathione peroxide, catalase and superoxide dismutase, ubiquinol and uric acid [11]. Lipid oxidation is the main reason for the chemical spoilage of food and dairy products and it leads to the production of objectionable changes in nutritional value, flavor and texture of foods [12]. This paper briefly describes the antioxidant capacity of milk and dairy products

Objectives

Methods

Findings

Conclusion