Exploring the Impact of French Raw-Milk Cheeses on Oxidative Process Using Caenorhabditis elegans and Human Leukocyte Models
Anna Diet,
Christophe Poix,
Muriel Bonnet
et al.
Abstract:Fermented foods, including cheeses, have garnered increased interest in recent years for their potential health benefits. This study explores the biological properties of eight French raw-milk cheeses—goat cheese, Saint-Nectaire, Cantal, Bleu d’Auvergne, Roquefort, Comté, Brie de Meaux, and Epoisses—on oxidative processes using both in vivo (Caenorhabditis elegans) and in vitro (human leukocytes) models. A cheese fractionation protocol was adapted to study four fractions for each cheese: a freeze-dried fractio… Show more
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