Author/Authors :
Davoodi, Hossein Cancer Research Center - Shahid Beheshti University of Medical Sciences, Tehran , Shahbazi, Roghiyeh Students ٫ Research Committee, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology - Shahid Beheshti University of Medical Sciences, Tehran , Sohrabvandi, Sara Department of Food Technology Research - National Nutrition and Food Technology Research Institute - Students Research Committee - Shahid Beheshti University of Medical Sciences, Tehran , Esmaeili, Saeideh Department of Food Technology Research - National Nutrition and Food Technology Research Institute - Students Research Committee - Shahid Beheshti University of Medical Sciences, Tehran , Mortazavian, AmirMohamamd Department of Food Science and Technology - National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran , Jazayeri, Sahar Department of Food Science and Technology - National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran , Taslimi, Aghdas Department of Food Science and Technology - National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran
Abstract :
Milk is an important component of a balanced diet and contains numerous valuable
constituents. Considerable acclaimed health benefits of milk are related to its proteins, not only
for their nutritive value but also for their biological properties. Scientific evidence suggests that
anticarcinogenic activities, antihypertensive properties, immune system modulation, and other
metabolic features of milk, are affiliated with its proteins (intact proteins or its derivatives).
In this article, the main health-related aspects of milk proteins, such as anticarcinogenic,
immunomodulatory, antimicrobial, anticariogenic, antihypertensive, and hypocholesterolemic
effects are reviewed. Collectively, the findings indicate the effectiveness of milk proteins on
reduction of risk factors for cancer, cardiovascular diseases and overall improvement of health
aspects.
Keywords :
Whey , Casein , Peptide , Health , Nutrition
