MILK BIOACTIVE LIPIDS AS POTENTIAL HEALTHY FRACTIONS: A REVIEW

Abbas, Hayam; Kassem, Jihan M.; Salama, Mohamed; Abd Elhamid, Laila Badawy

doi:10.21608/ejchem.2022.135048.5943

MILK BIOACTIVE LIPIDS AS POTENTIAL HEALTHY FRACTIONS: A REVIEW

Document Type : Review Articles

Authors

¹ Dairy Science Department, Food Industries and Nutrition Research Institute, National Research Centre, 33th El- Bohouth St., Dokki, P.O. 12622, Giza, Egypt.

² Food Science Department, Faculty of Agriculture, Ain Shams University, Shobra El- Khiema, Egypt.

10.21608/ejchem.2022.135048.5943

Abstract

Fat represents a great component in milk and its products. It is the source of flavor and smooth body of the dairy product. As it well known; fat consists of fatty acids with different structure either short or long chain; saturated and unsaturated fatty acids. Milk fat has a healthy role as it contained bioactive lipids. Bioactive lipids had been defined from several points of view; as bioactive compounds, which are essential and non-essential compounds that occur in nature, they are part of the food chain, and can be shown to have an effect on human health. Besides, these lipids are involved in the regulation and maintenance of normal body, functions, and allowing cells to respond appropriately. The present review dealt with the fractions of bioactive lipids in milk as well as their definitions, their classification, the healthy benefits of each fraction and the factors affect their levels in milk and its products.

Keywords