[Milk fat - the only existing for any reason]

The milk fat is characterized by an unique composition (over 400 different fatty acids) and stereospecific structure of triglycerides, similar to human milk fat. Almost entirely it is encircled by envelopes made of phosphorolipids and proteins, making the fat stabile oxidatively and resistant for hydrolysis. The envelope of fatty spherule ensures stability of emulsions, as well, as very high extent of dispersion, making milk fat the most easily digested fat in human diet. Phosphorolipids, proteins, peptides and numerous enzymes present inside the envelope are characterized by very high biological activity. All - without any exception - components of milk fat, also saturated fatty acids considered as atherogenic, are extremely biologically active. Lipophylic antioxidants (conjugated linoleic acid, α-tocopherol, vitamin A and β-carotene, coenzyme Q10, vitamin D3 and phospholipids) are efficient in inhibition of processes of lipids peroxidation within cell structures and of plasma lipoproteins. The unique components of milk fat i.e. conjugated linoleic acid and ether lipids (alkyloglyceroles and alkyloglycerophospholipids) possess the broadest spectrum of pro-health activity.