Читать книгу Functional Foods - Группа авторов - Страница 19

Milk is a nearly complete food with good amount of proteins, fat, minerals. Dairy products contain various biologically active compounds like bioactive peptides, antioxidants, vitamins, lactoferrin, immunoglobulins, oligosaccharides, conjugated linoleic acid, organic acids, melatonin etc. These bioactive compounds have been associated with lots of bioactivities e.g. haemodynamics, modulating digestive and gastrointestinal functions, favoring and maintenance of intestinal microflora etc. [20]. Different examples of functional foods commercially available are ‘Calpis’ sour milk with functional ingredients for lowering the blood pressure developed by Calpis Co. (Japan); ‘BioZate’ hydrolysed whey protein isolate containing β-lactoglobulin fragments for regulating blood pressure and ‘BioPure-GMP’ whey protein isolate containing glycomacropeptide as functional ingredient for regulating blood pressure, dental issues, viral and bacterial infections were developed by Davisco (USA); protein hydrolysates named ‘C12’ and ‘Cysteine peptide’ with functionality of lowering the blood pressure and maintaining high energy level respectively developed by DMV International (The Netherlands); ‘Clarinol’ yoghurt formulation with conjugated linolenic acid to reduce body weight (Lipid Nutrition, USA). Dairy products like drinks, yoghurts and spreads are suitable carrier for functional food formulation. Major section of functional foods is occupied by dairy products and is expected to increase at compound annual growth rate (CAGR) of about 8% in coming years [21].