US EPA

7423872 

Journal Article 

Biologically Active Compounds in Milk 

Fox, PF; Uniacke-Lowe, T; Mcsweeney, PLH; O’Mahony, JA; , 

2015 

Springer International Publishing 

Cham 

Dairy Chemistry and Biochemistry 

415-497 

10.1007/978-3-319-14892-2_11 

http://link.springer.com/10.1007/978-3-319-14892-2_11
Exit
 

Despite a significant amount of research in many areas, the definition of a bioactive compound remains ambiguous and unclear (see Guaadaoui et al. 2014). Bioactive compounds in foods are generally regarded as components that affect biological processes or substrates and, hence, have an impact on body function or condition and ultimately health. The nutritional value of milk is due to the presence of lactose, proteins, lipids and inorganic elements. Bioactive compounds in milk perform many functions other than nutritional, e.g., immune system, hormones and related compounds, antibacterial agents, enzymes, enzyme inhibitors and cryptic peptides. Biologically active milk compounds in the form of immunoglobulins, antibacterial peptides, antimicrobial proteins, oligosaccharides and lipids protect neonates and adults against pathogens and illnesses.