English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/241041
Share/Impact:
Statistics
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE
Exportar a otros formatos:

Title

Antioxidant properties of ewe versus cow yogurt and effect of its consumption on cortisol levels of adults (borderline-high cholesterol levels)

AuthorsGarcía-González, Natalia; Asensio Vegas, Carmen; Rico, Daniel; Olmedilla Alonso, Begoña CSIC ORCID ; Nova, Esther CSIC ORCID ; Peñas, Elena CSIC ORCID ; Martín Diana, Ana Belén
KeywordsAntioxidant activity
Peptides
Ewe
Cow
Issue Date2018
PublisherScience and Education Publishing
CitationJournal of Food and Nutrition Research 6(6): 346-355 (2018)
AbstractAntioxidant in vitro markers were used to evaluate the total antioxidant activity of ewe (whole and semi-skimmed) and cow’s set yogurts. Results showed that cow set yogurt had significantly (p≤0.05) total higher antioxidant activity than ewe set yogurt and peptidic fraction had significant higher contribution to the total antioxidant activity compared to lipidic and/or phenolic fraction. However, when lipidic fraction was evaluated, ewe yogurt (whole and skimmed) had higher antioxidant activity than cow probably associated to the high levels of conjugated linoleic acid (CLA) in ewe milk. Although significant differences win cortisol levels were observed in certain groups of population studied (normal risk woman) regarding consume ewe yogurt, it is not possible to conclude a significant lowering effect of ewe yogurt on cortisol levels in general population.
Publisher version (URL)https://doi.org/10.12691/jfnr-6-6-1
URIhttp://hdl.handle.net/10261/241041
DOIhttp://dx.doi.org/10.12691/jfnr-6-6-1
E-ISSN2333-1119
Appears in Collections:(ICTAN) Artículos
Files in This Item:
File Description SizeFormat 
antioxlevels.pdf958,07 kBAdobe PDFThumbnail
View/Open
Show full item record
Review this work
 


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.