Nutritional Properties of Milk Lipids

Lecomte, Manon; Bourlieu-Lacanal, Claire; Michalski, Marie‐Caroline

doi:10.1016/b978-0-12-809868-4.00035-2

Cited by 10 publications

(2 citation statements)

References 132 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The lipid profile of bovine milk is a complex mixture and can be distinguished by the fact that it is the most natural source of short-chain fatty acids (C4–C8, 4–13 wt % total FA), which are generally esterified on the sn -3 position of the triglyceride [ 157 ]. The non-polar (neutral) lipids (triglycerides or TG; 96–97% of milk lipids), the polar lipids (glycerophospholipids, sphingolipids, glycosphingolipids, glycolipids; 0.2–2% of milk lipids) and cholesterol create an oil in water emulsion to form milk.…”

Section: Phospholipids Of Animal Originmentioning

confidence: 99%

See 1 more Smart Citation

Phospholipids of Animal and Marine Origin: Structure, Function, and Anti-Inflammatory Properties

2017

View full text Add to dashboard Cite

In this review paper, the latest literature on the functional properties of phospholipids in relation to inflammation and inflammation-related disorders has been critically appraised and evaluated. The paper is divided into three sections: Section 1 presents an overview of the relationship between structures and biological activities (pro-inflammatory or anti-inflammatory) of several phospholipids with respect to inflammation. Section 2 and Section 3 are dedicated to the structures, functions, compositions and anti-inflammatory properties of dietary phospholipids from animal and marine sources. Most of the dietary phospholipids of animal origin come from meat, egg and dairy products. To date, there is very limited work published on meat phospholipids, undoubtedly due to the negative perception that meat consumption is an unhealthy option because of its putative associations with several chronic diseases. These assumptions are addressed with respect to the phospholipid composition of meat products. Recent research trends indicate that dairy phospholipids possess anti-inflammatory properties, which has led to an increased interest into their molecular structures and reputed health benefits. Finally, the structural composition of phospholipids of marine origin is discussed. Extensive research has been published in relation to ω-3 polyunsaturated fatty acids (PUFAs) and inflammation, however this research has recently come under scrutiny and has proved to be unreliable and controversial in terms of the therapeutic effects of ω-3 PUFA, which are generally in the form of triglycerides and esters. Therefore, this review focuses on recent publications concerning marine phospholipids and their structural composition and related health benefits. Finally, the strong nutritional value of dietary phospholipids are highlighted with respect to marine and animal origin and avenues for future research are discussed.

show abstract

Section: Phospholipids Of Animal Originmentioning

confidence: 99%

“…Milk is a rich source of SFA, even though cow’s generally follow an unsaturated diet that includes PUFA, due to their presence in forage crops and seeds. The high levels of SFA are due to biohydrogenation of PUFA in the rumen of cattle [ 157 ].…”

Section: Phospholipids Of Animal Originmentioning

confidence: 99%