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How Fermented Milk Proteins May Protect Against Heart Disease

June 11, 2015: 12:00 AM EST
Korean researchers have found in an animal study that certain dietary compounds -- formed when milk-based products are heated and fermented – lowered total cholesterol levels, including low density lipoproteins and triglycerides. The findings suggest the possibility that the compounds, formed in a chemical process known as the Maillard reaction, could protect humans from cardiovascular disease. The researchers noted that milk proteins produced through heating and fermentation might someday be used as antioxidants and cardioprotective ingredients for functional, pharmaceutical, and dairy applications.
N. S. Oh et al., "Dietary Maillard Reaction Products and Their Fermented Products Reduces Cardiovascular Risk in Animal Model. ", Journal of Dairy Science, June 11, 2015, © American Dairy Science Association
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