Bovine colostrum: benefits of its use in human food

Detalhes bibliográficos
Autor(a) principal: SILVA,Emerson Gabriel dos Santos Oliveira
Data de Publicação: 2019
Outros Autores: RANGEL,Adriano Henrique do Nascimento, MÜRMAM,Lisandra, BEZERRA,Maria Fátima, OLIVEIRA,Juliana Paula Felipe de
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600355
Resumo: Abstract Colostrum is the first secretion of the mammary gland produced after birth, differentiating itself from mature milk because it has a higher concentration of proteins, immunoglobulins, vitamins, minerals, bactericides (lactoferrin, lysozyme and lactoperoxidase) and growth factors. The use of bovine colostrum for human consumption has been registered for many years in food or in medicinal therapies, and several studies have been conducted with the objective of evaluating its benefits in human food supplementation. The results point to improvements in cases of gastrointestinal, respiratory, inflammation, and bone development diseases, among others. Its commercialization currently takes place in physical or online markets in some countries. However, its commercialization for human consumption in Brazil is very recent, placing bovine colostrum as a new functional food option for consumers.
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spelling Bovine colostrum: benefits of its use in human foodfunctional foodbioactive compoundslactoferrinlysozymeAbstract Colostrum is the first secretion of the mammary gland produced after birth, differentiating itself from mature milk because it has a higher concentration of proteins, immunoglobulins, vitamins, minerals, bactericides (lactoferrin, lysozyme and lactoperoxidase) and growth factors. The use of bovine colostrum for human consumption has been registered for many years in food or in medicinal therapies, and several studies have been conducted with the objective of evaluating its benefits in human food supplementation. The results point to improvements in cases of gastrointestinal, respiratory, inflammation, and bone development diseases, among others. Its commercialization currently takes place in physical or online markets in some countries. However, its commercialization for human consumption in Brazil is very recent, placing bovine colostrum as a new functional food option for consumers.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600355Food Science and Technology v.39 suppl.2 2019reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.14619info:eu-repo/semantics/openAccessSILVA,Emerson Gabriel dos Santos OliveiraRANGEL,Adriano Henrique do NascimentoMÜRMAM,LisandraBEZERRA,Maria FátimaOLIVEIRA,Juliana Paula Felipe deeng2019-12-02T00:00:00Zoai:scielo:S0101-20612019000600355Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-12-02T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Bovine colostrum: benefits of its use in human food
title Bovine colostrum: benefits of its use in human food
spellingShingle Bovine colostrum: benefits of its use in human food
SILVA,Emerson Gabriel dos Santos Oliveira
functional food
bioactive compounds
lactoferrin
lysozyme
title_short Bovine colostrum: benefits of its use in human food
title_full Bovine colostrum: benefits of its use in human food
title_fullStr Bovine colostrum: benefits of its use in human food
title_full_unstemmed Bovine colostrum: benefits of its use in human food
title_sort Bovine colostrum: benefits of its use in human food
author SILVA,Emerson Gabriel dos Santos Oliveira
author_facet SILVA,Emerson Gabriel dos Santos Oliveira
RANGEL,Adriano Henrique do Nascimento
MÜRMAM,Lisandra
BEZERRA,Maria Fátima
OLIVEIRA,Juliana Paula Felipe de
author_role author
author2 RANGEL,Adriano Henrique do Nascimento
MÜRMAM,Lisandra
BEZERRA,Maria Fátima
OLIVEIRA,Juliana Paula Felipe de
author2_role author
author
author
author
dc.contributor.author.fl_str_mv SILVA,Emerson Gabriel dos Santos Oliveira
RANGEL,Adriano Henrique do Nascimento
MÜRMAM,Lisandra
BEZERRA,Maria Fátima
OLIVEIRA,Juliana Paula Felipe de
dc.subject.por.fl_str_mv functional food
bioactive compounds
lactoferrin
lysozyme
topic functional food
bioactive compounds
lactoferrin
lysozyme
description Abstract Colostrum is the first secretion of the mammary gland produced after birth, differentiating itself from mature milk because it has a higher concentration of proteins, immunoglobulins, vitamins, minerals, bactericides (lactoferrin, lysozyme and lactoperoxidase) and growth factors. The use of bovine colostrum for human consumption has been registered for many years in food or in medicinal therapies, and several studies have been conducted with the objective of evaluating its benefits in human food supplementation. The results point to improvements in cases of gastrointestinal, respiratory, inflammation, and bone development diseases, among others. Its commercialization currently takes place in physical or online markets in some countries. However, its commercialization for human consumption in Brazil is very recent, placing bovine colostrum as a new functional food option for consumers.
publishDate 2019
dc.date.none.fl_str_mv 2019-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600355
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600355
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.14619
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.39 suppl.2 2019
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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