Milk biologically active components as nutraceuticals: review.

Area of Science:

• Food Science
• Biochemistry
• Nutritional Science

Background:

• Milk provides essential nutrients, immunological protection, and bioactive substances for neonates and adults.
• Milk proteins are a primary source of biologically active peptides with potential nutraceutical applications.
• Minor whey proteins (lactoferrin, lactoperoxidase, lysozyme, immunoglobulins) possess antimicrobial properties.

Purpose of the Study:

• To explore the potential of milk-derived bioactive peptides and substances as nutraceuticals.
• To review the diverse range of bioactive components found in milk.
• To assess the current evidence for the health benefits of milk bioactive components.

Main Methods:

• Review of scientific literature on milk bioactive components.
• Analysis of in vitro and animal model studies on milk's physiological properties.
• Examination of the potential applications of milk-derived nutraceuticals.

Main Results:

• Milk contains numerous bioactive peptides and substances like oligosaccharides, hormones, and growth factors.
• Bioactive peptides show potential in managing conditions such as diarrhea, hypertension, and immunodeficiency.
• Many claimed health benefits are based on preliminary in vitro or animal studies.

Conclusions:

• Milk bioactive components, particularly peptides, are promising as health-enhancing nutraceuticals.
• Further clinical trials in humans are necessary to validate the therapeutic potential of these milk components.
• Milk-derived nutraceuticals are likely to complement, not replace, conventional pharmacological drugs.