Natural bioactive substances in milk and colostrum: effects on the arterial blood pressure system

Abstract

High blood pressure is a significant public health problem worldwide which is associated with increased risk of cardiovascular disease, stroke, and renal disease. The development of this disease is influenced by genetic and environmental factors. The results of many studies have linked increased consumption of milk and milk products with lower blood pressure and reduced risk of hypertension. The intake of several minerals found in milk has been demonstrated to have an inverse relationship with blood pressure. Peptides formed during the digestion of milk proteins have also been demonstrated to have a blood pressure lowering effect. Other components in milk that have been examined for their effects on blood pressure have been less promising. More recent data indicate that a dietary pattern that is low in fat, with fruits, vegetables, and low fat dairy products can significantly reduce blood pressure and lower risk of developing high blood pressure.

Angiotensin I converting enzyme (ACE) inhibitory activity and antihypertensive effect of fermented milk

“…The importance of nutrition for human health has been generally recognised for a long time. Recent findings have confirmed that the diet may not only cause health problems, but it can also prevent them or even reduce the risk of diseases (Das, 2001;Groziak & Miller, 2000). Fermentation of milk enhances its nutritional value through improved bioavailability of nutrients and production of substances which have a biological function (Korhonen & Pihlanto, 2006;Takano, 2002).…”

“…The development of hypertension is influenced by many factors, e.g., genetic disposition, aging, overweight, lifestyle and nutrition (Groziak & Miller, 2000). The importance of nutrition for human health has been generally recognised for a long time.…”

Supplementation of prebiotics to a whey-based beverage reduces the risk of hypercholesterolaemia in rats

“…Earlier investigations have shown that whey-based peptides exhibit health promoting properties that may trim down the risk factors associated with hyperlipedemia (Groziak & Miller, 2000). The possible lipid lowering mechanism behind whey proteins is binding of cholesterol in the inner cavity of b-lactoglobulin.…”

“…In a similar investigation, it was observed that whey protein lowered the liver cholesterol level and also reduced plasma cholesterol concentration. Additionally, whey protein in comparison with casein appreciably reduced plasma cholesterol level (Groziak & Miller, 2000). The hypocholesterolaemic effect induced by supplementing whey protein in the diet is due to decreased LDL fractions.…”

Nutritional Value of Macrobrachium rosenbergii Prawns Fed on Extruded Feeds Enriched with Linseed and Whey Proteins

“…They have been used in infant and sportsmen formulas because of their high nutritional value, with high levels of essential amino acids, especially branched-chain amino acids. They also have a high level of calcium and bioactive peptides [9,10]. Many positive observations pertaining to the application of whey proteins in wearing pig diets, chickens diets and in calf milk replacers can be found in the literature [11].…”