In vitro and in vivo antioxidant potential of milks, yoghurts, fermented milks and cheeses: A narrative review of evidence

Nutrition Research Reviews

Volumn 31, Issue 1, 2018, Pages 52-70

  Fardet, Anthony ^a   Rock, Edmond ^b  

^a CRNH AUVERGNE   (France)

^b UNIVERSITÉ CLERMONT AUVERGNE   (France)

Author keywords

Antioxidant potential; Dairy products; In vitro antioxidant activity; In vivo antioxidant activity; Processing

Indexed keywords

BIOLOGICAL MARKER; CASEIN; KEFIR; LACTOFERRIN; MILK PROTEIN; WHEY PROTEIN; YOGHURT; ANTIOXIDANT; PEPTIDE; PROBIOTIC AGENT;

ANTIOXIDANT ACTIVITY; ANTIOXIDANT ASSAY; ARTICLE; BACTERIAL STRAIN; CHEESE; CHEESE RIPENING; DAIRY PRODUCT; DIGESTION; FAT CONTENT; FERMENTATION; FERMENTED MILK PRODUCT; FOOD STORAGE; HUMAN; IN VITRO STUDY; IN VIVO STUDY; MAMMAL; MILK; NONHUMAN; OXIDATIVE STRESS; PROTEIN CONTENT; PROTEIN INTAKE; PROTEIN POLYMORPHISM; SPECIES DIFFERENCE; ANALYSIS; ANIMAL; CHEMISTRY; FERMENTED DAIRY PRODUCT; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI;

ANIMALS; ANTIOXIDANTS; CHEESE; CULTURED MILK PRODUCTS; FERMENTATION; HUMANS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI; MILK; PEPTIDES; PROBIOTICS; YOGURT;

EID: 85030835788     PISSN: 09544224     EISSN: 14752700     Source Type: Journal    
DOI: 10.1017/S0954422417000191     Document Type: Article

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