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Antioxidative factors in milk.

H Lindmark-Månsson1, B Akesson

  • 1Swedish Dairy Association, Scheelevägen 18, SE-223 63 Lund, Sweden.

The British Journal of Nutrition
|March 10, 2001
PubMed
Summary
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Milk

Area of Science:

  • Food Science
  • Nutritional Biochemistry
  • Dairy Chemistry

Background:

  • Lipid auto-oxidation in milk is influenced by antioxidants and pro-oxidants.
  • Milk antioxidants are vital nutrients with potential physiological impacts.
  • Key milk antioxidants include enzymes (superoxide dismutase, catalase, glutathione peroxidase), lactoferrin, and vitamins (E, C, carotenoids).

Purpose of the Study:

  • To review antioxidative proteins and vitamins in milk.
  • To discuss their functional roles in preventing lipid oxidation.
  • To highlight knowledge gaps, such as the role of seleno compounds.

Main Methods:

  • Literature review of antioxidative compounds in milk.
  • Analysis of functional roles of enzymes, lactoferrin, and vitamins.

Related Experiment Videos

  • Discussion of factors affecting antioxidant concentrations (diet, storage).

    • Main Results:

    • Milk contains diverse antioxidants like superoxide dismutase, catalase, glutathione peroxidase, lactoferrin, vitamin E, carotenoids, and vitamin C.
    • These compounds protect against lipid oxidation, particularly in the milk fat globule membrane.
    • Factors like cow feeding and milk storage significantly impact antioxidant levels.

    Conclusions:

    • Milk's antioxidant system is complex, with individual roles often difficult to isolate.
    • Further research is needed on specific compounds like seleno compounds.
    • Measuring total antioxidative capacity is valuable for assessing antioxidant contributions.