Milk lipids and their nutritional importance

María Visitación Calvo, Javier Fontecha, Antonio Pérez-Gálvez, Luís Miguel Rodríguez-Alcalá

Resultado de pesquisarevisão de pares


Whole milk products are of particular nutritional interest, although current dietary recommendations have focused on reducing saturated fat consumption as a means of improving the overall health of the population. However, this chapter provides new scientific evidence on the potential benefits of dairy fat consumption. The high presence of short-chain fatty acids and thus medium-chain triacylglycerols, which are not associated with an increased risk of cardiovascular disease or obesity, along with a large diversity of bioactive lipid components, such as the presence of conjugated linoleic acid, together with milk fat globule membrane components, and fat-soluble vitamins, suggest that these nutritional recommendations need to be reappraised.
Idioma originalEnglish
Título da publicação do anfitriãoBioactive lipids
EditoresManuela Pintado, Manuela Machado, Ana Maria Gomes, Ana Sofia Salsinha, Luís Miguel Rodríguez-Alcalá
Local da publicaçãoCambridge
EditoraAcademic Press
Número de páginas27
ISBN (impresso)9780128240434
Estado da publicaçãoPublicado - 2023

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