Given that fermented dairy products exhibit high bioactivities against cardiovascular diseases (CVDs), the anti-thrombotic properties, fatty acid profiles and sensory properties of cow, goat and ewe derived Greek yogurts have been assessed and compared. The total lipids (TL), total polar lipids (TPL), total neutral lipids (TNL) were obtained and the polar lipid fractions were further separated by thin layer chromatography (TLC). These lipid samples (TL, TPL and TLC fractions) were subsequently assessed for their biological activity against atherosclerosis based on the in vitro inhibition of Platelet Activating Factor (PAF)-induced platelet aggregation. The fatty acid compositions of all yogurts were analyzed by Gas Chromatography with flame ionization detector (GC-FID). Goat yogurt lipids have been found to exert more potent inhibitory activity (i.e. lower IC50 values in both TL and TPL samples) in contrast to the corresponding fractions of cow and ewe yogurts. The observed sensory data indicates that ewe yogurt was the most palatable of all three Greek yogurts.

The aim of this study was to investigate the effect of grilling and brining on the sensory properties, the fillet fatty acid composition and the cardio-protective activity of sardine (Sardina pilchardus), studying the in vitro activity against Platelet-Activating-Factor (PAF) induced platelet aggregation. Sensory evaluation of grilled and brined sardine showed that grilled sardine had higher scores for the attributes: grilled fish, marine and fresh fish whereas brined sardine had higher scores for the attributes: salty, iodine, oily and bitter. Grilled sardine exhibited significantly increased fillet fatty acid content while the brined fish sample significantly decreased fatty acid levels. Polar lipids of all specimens (raw, grilled and brined) showed strong inhibitory activity against PAF action indicating that grilling and brining have not diminished the cardio-protective properties of sardine.

Given that goat milk and dairy products should be consumed daily according to suggestions based on Mediterranean diet, the current study evaluates the antiatherogenic properties of goat milk and goat dairy products (yogurt and white cheese). Total lipids (TLs) of all three samples were extracted by the method of Bligh and Dyer and further separated into total polar lipids (TPLs) and total neutral lipids (TNLs) by counter current distribution. The fatty acid profiles of TPL and TNL of all three samples were determined by gas chromatography analysis. TL and TPL were tested to determine whether they induce platelet aggregation or inhibit platelet aggregation induced by the platelet-activating factor (PAF). The most active lipids were found in goat white cheese (i.e., since they showed lower IC 50 values in both TL and TPL samples than corresponding fractions of goat milk and goat yogurt), so the TPL of goat white cheese were further separated by preparative thin-layer chromatography (TLC). The obtained polar lipid fractions after TLC separation were also tested for their biological activity. All the samples' lipids, and especially the polar ones, were found to exhibit strong anti-atherogenic activities. This fact highlights the nutritional value of goat dairy products in terms of cardioprotection, as PAF is a crucial inflammatory mediator that is implicated in the mechanism of atherogenesis.

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