Goat milk consumption protects DNA against damage induced by chronic iron overload in anaemic rats

Fermented goat milk improves antioxidant status and protects from oxidative damage to biomolecules during anemia recovery

“…In the current study, a positive role of fermented goat milk in genomic stability has been recorded, reducing strand breaks and 8‐OHdG. These results are in agreement with those reported previously by our research group and can be explained by the high bioavailability of Mg and Zn from goat milk. The improvement in Mg metabolism enhances genomic stability, acting as an essential cofactor in several pathways and for double‐strand break repair.…”

“…In addition, fermented goat milk has higher amounts of antioxidant minerals (especially Mg, Zn and Se), which play a positive role in antioxidant status, and higher amounts of vitamin A, which can be incorporated into plasma and contribute to plasma antioxidative capacity . Finally, goat milk has bioactive peptides, which also have some antioxidative properties, explaining the lower rate of 8‐OHdG, carbonyl groups and isoprostanes achieved in the current study with fermented goat milk.…”

Production and chemical composition of two dehydrated fermented dairy products based on cow or goat milk

“…Zn content is higher in the fermented goat milk and it has been previously reported that goat milk consumption improved Zn metabolism, increasing its digestive and metabolic utilisation and its deposit in target organs (Díaz-Castro et al 2009). In addition, goat milk plays a positive role in protecting DNA integrity, due to the high levels of bioavailable Mg and Zn in goat milk (Díaz-Castro et al 2010). Fermented goat milk has also higher amounts of Cu, mineral required for the efficient utilisation of dietary Fe (Díaz-Castro et al 2011a).…”

Goat Milk in Human Nutrition and Health – A Review

“…The major protein in cow milk is αs1casein, while in goat milk is β casein. Goat milk also contains equal amount ofαs1-casein, but the amount and genetic variants differ between goat populations (Diaz-Castro et al, 2010). The casein micelles in goat milk differ from those in cow milk in having greater β-casein solubilisation, more calcium and phosphorus and lower heat stability (Horackoval et al, 2014).…”