University of Limerick Institutional Repository

Invited review: The anti-inflammatory properties of dairy lipids.

DSpace Repository

Show simple item record

dc.contributor.author Lordan, Ronan
dc.contributor.author Zabetakis, Ioannis
dc.date.accessioned 2017-08-23T09:12:19Z
dc.date.issued 2017
dc.identifier.uri http://hdl.handle.net/10344/6017
dc.description peer-reviewed en_US
dc.description The full text of this article will not be available on ULIR until the embargo expires on the 30/6/2018
dc.description.abstract Dairy product consumption is often associated with negative effects because of its naturally high levels of saturated fatty acids. However, recent research has shown that dairy lipids possess putative bioactivity against chronic inflammation. Inflammation triggers the onset of several chronic diseases, including cardiovascular disease, type 2 diabetes mellitus, obesity, and cancer. This review discusses the anti-inflammatory properties of dairy lipids found in milk, yogurt, and cheese, and it examines them in relation to their implications for human health: their protective effects and their role in pathology. We also consider the effect of lipid profile alteration in dairy products-by using ruminant dietary strategies to enrich the milk, or by lipid fortification in the products. We critically review the in vivo, in vitro, ex vivo, and epidemiological studies associated with these dairy lipids and their role in various inflammatory conditions. Finally, we discuss some suggestions for future research in the study of bioactive lipids and dairy products, with reference to the novel field of metabolomics and epidemiological studies. en_US
dc.language.iso eng en_US
dc.publisher Elsevier en_US
dc.relation.ispartofseries Journal of Dairy Science;100 (6), pp. 4197-4212
dc.relation.uri https://doi.org/10.3168/jds.2016-12224
dc.rights This is the author’s version of a work that was accepted for publication in Journal of Dairy Science. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Journal of Dairy Science, 2017, 100 (6), pp. 4197-4212, https://doi.org/10.3168/jds.2016-12224 en_US
dc.subject cardiovascular disease; dairy; inflammation; lipids en_US
dc.subject cardiovascular disease en_US
dc.subject dairy en_US
dc.subject inflammation en_US
dc.subject lipids en_US
dc.title Invited review: The anti-inflammatory properties of dairy lipids. en_US
dc.type info:eu-repo/semantics/article en_US
dc.type.supercollection all_ul_research en_US
dc.type.supercollection ul_published_reviewed en_US
dc.date.updated 2017-08-22T14:30:05Z
dc.description.version PUBLISHED
dc.identifier.doi 10.3168/jds.2016-12224
dc.contributor.sponsor EI
dc.relation.projectid IP-2016-0488Y
dc.date.embargoEndDate 2018-06-30
dc.embargo.terms 2018-06-30 en_US
dc.rights.accessrights info:eu-repo/semantics/embargoedAccess en_US
dc.internal.rssid 2719713
dc.internal.copyrightchecked Yes
dc.identifier.journaltitle Journal Of Dairy Science
dc.description.status peer-reviewed


Files in this item

This item appears in the following Collection(s)

Show simple item record

Search ULIR


Browse

My Account

Statistics