Abstract
Milk antioxidants, both lipophilic (conjugated linoleic acid, α‐tocopherol, β‐carotene, vitamins A and D3, coenzyme Q10, phospholipids) and hydrophilic antioxidants (proteins, peptides, vitamins, minerals and trace elements) play a key role in maintaining pro‐oxidant and antioxidant homeostasis in the human body. Lipophilic antioxidants are characterised by high thermal stability and they are active in all dairy products. Lipophilic and hydrophilic antioxidants interact in the process of deactivating reactive oxygen species and the final products of lipid peroxidation. A negative correlation between milk consumption and the incidence of diet‐dependent diseases confirms that the consumption of milk and dairy products delivers health benefits.
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