抽象的な

Nutraceutical Functions of Milk Components

Hency Rose, BTech scholar, College of Dairy Science and Technology, Pookode, Kerala, India

In the present scenario the food consumption trends have changed from consuming any type of food to consuming a value added food product. The changing lifestyle and increasing extent of industrialization has resulted in several diseases and immunodeficiency. Emergence of new food categories like nutraceutical foods and functional foods have become more important as it delivers specific health benefits and improves human nutrition. The main focus of this review is to summarize the presence of specific bioactive components of milk which contribute to health enhancing nutraceutical properties when consumed.