12 June 2015
Research has found that milk proteins could help protect against heart disease. When proteins and sugars are mixed and heated, new chemical compounds are created.
The study, published in the Journal of Dairy Science, found that some of these may help protect against cardiovascular disease.
Researchers at the R&D Center at Seoul Dairy Cooperative, the College of Life Science & Biotechnology at Korea University, the BK21 Plus Graduate Program at the Department of Animal Science and Institute Agricultural Science & Technology at the Chonbuk National University in South Korea, found that dietary compounds formed in milk-based products lowered serum total and low-density lipoprotein (LDL) cholesterol levels and triglycerides in mice.
These also safeguarded against acute pulmonary thromboembolism as well as aspirin, but without the possible bleeding consequences often observed in aspirin therapy.
"This is the first report describing the verification for the impacts of MRPs and their fermented product in cardiovascular risk using animal models," explained lead investigator Dr Younghoon Kim, of the Department of Animal Science, Chonbuk National University.
Further research will be needed to determine whether the method can be used to improve human health.
Posted by Phillip Briggs
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