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Health effect of cheese components with a focus on bioactive peptides

AuthorsLópez-Expósito, Iván ; Miralles, Beatriz ; Amigo, Lourdes ; Hernández-Ledesma, Blanca
Cheese health effects
Bioactive peptides
Issue Date2016
CitationFermented Foods In Heatlh and Disease Prevention (Chap.11): 239-273 (2016)
AbstractCheese is a rich source of essential nutrients, in particular, proteins, fat, vitamins, and minerals. In addition to their nutritional role, cheese components are also able to exert important health benefits, with calcium, fatty acids, and bioactive peptides being the main players. This chapter presents an updated revision on the health effects of cheese components focusing on the most studied bioactive peptides activities, which are liberated during cheese ripening, where casein is hydrolyzed by proteases and peptidases from milk, rennet, starter culture, and secondary microbial flora. Some of the generated peptides can survive gastrointestinal digestion or serve as precursors from the final peptide form, which are responsible for a wide array of antihypertensive, antioxidant, antimicrobial, or opioid biological activities. In the chapter, the degree of evidence reached for the bioactive components described as well as the bioavailability studies performed in each case are also discussed.
Publisher version (URL)https://doi.org/10.1016/B978-0-12-802309-9.00011-X
Identifiersdoi: 10.1016/B978-0-12-802309-9.00011-X
isbn: 978-0-12-802309-9
Appears in Collections:(CIAL) Libros y partes de libros
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