The DOI matches its Crossref record; 129 of the 133 references it cites were found in a registry or an index.
Antioxidant properties of Milk and dairy products: a comprehensive review of the current knowledge
Open accessAbstract
Milk and dairy products are integral part of human nutrition and they are considered as the carriers of higher biological value proteins, calcium, essential fatty acids, amino acids, fat, water soluble vitamins and several bioactive compounds that are highly significant for several biochemical and physiological functions. In recent years, foods containing natural antioxidants are becoming popular all over the world as antioxidants can neutralize and scavenge the free radicals and their harmful effects, which are continuously produced in the biological body. Uncontrolled free radicals activity can lead to oxidative stresses, which have been implicated in breakdown of vital biochemical compounds such as lipids, protein, DNA which may lead to diabetes, accelerated ageing, carcinogenesis and cardiovascular diseases. Antioxidant capacity of milk and milk products is mainly due to sulfur containing amino acids, such as cysteine, phosphate, vitamins A, E, carotenoids, zinc, selenium, enzyme systems, superoxide dismutase, catalase, glutathione peroxidase, milk oligosaccharides and peptides that are produced during fermentation and cheese ripening. Antioxidant activity of milk and dairy products can be enhanced by phytochemicals supplementation while fermented dairy products have been reported contained higher antioxidant capacity as compared to the non-fermented dairy products. Literature review has shown that milk and dairy products have antioxidant capacity, however, information regarding the antioxidant capacity of milk and dairy products has not been previously compiled. This review briefly describes the nutritional and antioxidant capacity of milk and dairy products.
Overview
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Figures
Verification
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
The check wasn’t confident either way, so it gives no verdict — never disputed.
In the citing paper
“During ripening, lipolytic enzymes present in lactic acid bacteria (LAB) can hydrolyze a substrate to generate free fatty acid esters, triacylglycerides, diacylglycerides, and monoacylglycerides (Khan et al., 2019, Xiaochun et al., 2021).”
From Antioxidant and antihypertensive activity of Gouda cheese at different stages of ripening (2022) · cites this paper as Khan et al., 2019
Experimental — accuracy not yet measured
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Citations
Cites
The Chemistry behind Antioxidant Capacity Assays
Huang, D., Ou, B., & Prior, R. L. (2005) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf030723c · Cited by 6,162
Pathophysiology of acute wound healing
Li, J., Chen, J., & Kirsner, R. S. (2007) · Clinics in Dermatology · doi:10.1016/j.clindermatol.2006.09.007 · Cited by 4,042
Erel, Ö. (2004) · Clinical Biochemistry · doi:10.1016/j.clinbiochem.2003.11.015 · Cited by 2,940
Free radicals, antioxidants, and nutrition
Fang, Y.-Z., Yang, S., & Wu, G. (2002) · Nutrition · doi:10.1016/s0899-9007(02)00916-4 · Cited by 2,607
Bioactive compounds in foods: their role in the prevention of cardiovascular disease and cancer
Kris‐Etherton, P. M., Hecker, K. D., Bonanome, A., Coval, S. M., Binkoski, A. E., Hilpert, K. F., Griel, A. E., & Etherton, T. D. (2002) · The American Journal of Medicine · doi:10.1016/s0002-9343(01)00995-0 · Cited by 2,573
Antioxidant enzymes and human diseases
MatÉs, J. M., Pérez-Gómez, C., & De Castro, I. N. (1999) · Clinical Biochemistry · doi:10.1016/s0009-9120(99)00075-2 · Cited by 2,099
Antioxidants in Human Health and Disease
Halliwell, B. B. (1996) · Annual Review of Nutrition · doi:10.1146/annurev.nu.16.070196.000341 · Cited by 1,852
Antioxidant activity of carotenoids
Stahl, W., & Sies, H. (2003) · Molecular Aspects of Medicine · doi:10.1016/s0098-2997(03)00030-x · Cited by 1,415
Antioxidant and Prooxidant Properties of Carotenoids
Young, A. J., & Lowe, G. M. (2001) · Archives of Biochemistry and Biophysics · doi:10.1006/abbi.2000.2149 · Cited by 822
Mechanisms of Antioxidants in the Oxidation of Foods
Choe, E., & MIN, D. B. S. (2009) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/j.1541-4337.2009.00085.x · Cited by 728
ORAC and TEAC assays comparison to measure the antioxidant capacity of food products
Zulueta, A., Esteve, M. J., & Frígola, A. (2008) · Food Chemistry · doi:10.1016/j.foodchem.2008.09.033 · Cited by 624
Isolation and characterization of free radical scavenging activities peptides derived from casein
Suetsuna, K., Ukeda, H., & Ochi, H. (2000) · The Journal of Nutritional Biochemistry · doi:10.1016/s0955-2863(99)00083-2 · Cited by 571
Dairy Foods, Calcium, and Colorectal Cancer: A Pooled Analysis of 10 Cohort Studies
Cho, E., Smith‐Warner, S. A., Spiegelman, D. L., Beeson, W. L., van den Brandt, P. A., Colditz, G. A., Folsom, A. R., Fraser, G. E., Freudenheim, J. L., Giovannucci, E. L., et al. (2004) · JNCI Journal of the National Cancer Institute · doi:10.1093/jnci/djh185 · Cited by 517
The potential application of plant essential oils as natural food preservatives in soft cheese
Smith-Palmer, A., Stewart, J., & Fyfe, L. (2001) · Food Microbiology · doi:10.1006/fmic.2001.0415 · Cited by 469
Bioactive Peptides in Milk and Dairy Products: A Review
Park, Y. W., & Nam, M. S. (2015) · Korean Journal for Food Science of Animal Resources · doi:10.5851/kosfa.2015.35.6.831 · Cited by 380
Barłowska, J., Szwajkowska, M., Litwińczuk, Z., & Król, J. (2011) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/j.1541-4337.2011.00163.x · Cited by 378
Lindmark-Månsson, H., & Åkesson, B. (2000) · British Journal Of Nutrition · doi:10.1017/s0007114500002324 · Cited by 355
Nutraceuticals and dyslipidaemia: Beyond the common therapeutics
Scicchitano, P., Cameli, M., Maiello, M. R., Modesti, P. A., Muiesan, M. L., Novo, S., Palmiero, P., Saba, P. S., Pedrinelli, R., & Ciccone, M. M. (2014) · Journal of Functional Foods · doi:10.1016/j.jff.2013.12.006 · Cited by 354
Mechanisms of the Antioxidant Activity of a High Molecular Weight Fraction of Whey
Tong, L. M., Sasaki, S., McClements, D. J., & Decker, E. A. (2000) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf991342v · Cited by 353
Bioactive Properties of Milk Proteins with Particular Focus on Anticariogenesis
Aimutis, W. R. (2004) · Journal of Nutrition · doi:10.1093/jn/134.4.989s · Cited by 339
Dairy consumption and risk of type 2 diabetes mellitus: a meta-analysis of cohort studies
Tong, X., Dong, J.-Y., Wu, Z.-W., Li, W., & Qin, L.-Q. (2011) · European Journal of Clinical Nutrition · doi:10.1038/ejcn.2011.62 · Cited by 337
Dairy products and colorectal cancer risk: a systematic review and meta-analysis of cohort studies
Aune, D., Lau, R., Chan, D. S. M., Vieira, R. D. C. P. A., Greenwood, D. C., Kampman, E., & Norat, T. (2011) · Annals of Oncology · doi:10.1093/annonc/mdr269 · Cited by 334
Jiang, P., Burczynski, F. J., Campbell, C. G., Pierce, G. N., Austria, J. A., & Briggs, C. J. (2006) · Food Research International · doi:10.1016/j.foodres.2006.10.009 · Cited by 297
McCarthy, T. L., Kerry, J. P., Kerry, J. F., Lynch, P. B., & Buckley, D. J. (2001) · Meat Science · doi:10.1016/s0309-1740(00)00129-7 · Cited by 296
Antioxidative activities of soymilk fermented with lactic acid bacteria and bifidobacteria
Wang, Y.-C., Yu, R., & Chou, C. (2005) · Food Microbiology · doi:10.1016/j.fm.2005.01.020 · Cited by 278
Indigenous enzymes in milk: Overview and historical aspects—Part 1
Fox, P. F., & Kelly, A. L. (2006) · International Dairy Journal · doi:10.1016/j.idairyj.2005.09.013 · Cited by 266
Dairy consumption and CVD: a systematic review and meta-analysis
Alexander, D. D., Bylsma, L. C., Vargas, A. J., Cohen, S. S., Doucette, A. G., Mohamed, M. A., Irvin, S., Miller, P. E., Watson, H. N., & Fryzek, J. P. (2016) · British Journal Of Nutrition · doi:10.1017/s0007114515005000 · Cited by 255
Composition of milk from minor dairy animals and buffalo breeds: a biodiversity perspective
Medhammar, E., Wijesinha‐Bettoni, R., Stadlmayr, B., Nilsson, E., Charrondière, U. R., & Burlingame, B. (2011) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.4690 · Cited by 242
Antioxidant activity of some foods containing phenolic compounds
Karakaya, S., El, S. N., & Ta, A. A. (2001) · International Journal of Food Sciences and Nutrition · doi:10.1080/713671810 · Cited by 241
Larsson, S. C., Bergkvist, L., & Wolk, A. (2005) · American Journal of Clinical Nutrition · doi:10.1093/ajcn/82.4.894 · Cited by 231
Thirabunyanon, M., Boonprasom, P., & Niamsup, P. (2008) · Biotechnology Letters · doi:10.1007/s10529-008-9902-3 · Cited by 211
Pal, S., & Ellis, V. (2009) · Obesity · doi:10.1038/oby.2009.397 · Cited by 204
Antioxidant capacity of bovine milk as assayed by spectrophotometric and amperometric methods
Chen, J., Lindmark-Månsson, H., Gorton, L. G. O., & Åkesson, B. (2003) · International Dairy Journal · doi:10.1016/s0958-6946(03)00139-0 · Cited by 202
Rafiq, S., Huma, N., Pasha, I., Sameen, A., Mukhtar, O., & Khan, M. I. (2015) · Asian-Australasian Journal of Animal Sciences · doi:10.5713/ajas.15.0452 · Cited by 201
A Role for Milk Proteins and their Peptides in Cancer Prevention
Parodi, P. W. (2007) · Current Pharmaceutical Design · doi:10.2174/138161207780363059 · Cited by 187
Effect of milk tripeptides on blood pressure: A meta-analysis of randomized controlled trials
Xu, J., Qin, L., Wang, P., Li, W., & Chang, C. (2008) · Nutrition · doi:10.1016/j.nut.2008.04.004 · Cited by 186
Qin, L., Xu, J., Han, S.-F., Zhang, Z., Zhao, Y., & Szeto, I. M. Y. (2015) · PubMed · doi:10.6133/apjcn.2015.24.1.09 · Cited by 176
Food Sources of Saturated Fat and the Association With Mortality: A Meta-Analysis
O’Sullivan, T. A., Hafekost, K., Mitrou, F., & Lawrence, D. (2013) · American Journal of Public Health · doi:10.2105/ajph.2013.301492 · Cited by 168 · cited 1×
“The association between the dietary intake of milk and dairy products was evaluated and no association was found between the intake of dairy products and cardiovascular diseases [95].”
BackgroundAntioxidant activity of Cheddar cheeses at different stages of ripening
GUPTA, A., Mann, B., Kumar, R., & Sangwan, R. B. (2009) · International Journal of Dairy Technology · doi:10.1111/j.1471-0307.2009.00509.x · Cited by 166
Tsuda, H., Sekine, K., Fujita, K., & Iigo, M. (2002) · Biochemistry and Cell Biology · doi:10.1139/o01-239 · Cited by 165
von Ruesten, A., Feller, S., Bergmann, M. M., & Boeing, H. (2013) · European Journal of Clinical Nutrition · doi:10.1038/ejcn.2013.7 · Cited by 162
Studies on the antioxidant activity of milk caseins
Cervato, G. (1999) · International Journal of Food Sciences and Nutrition · doi:10.1080/096374899101175 · Cited by 156
Milk Protein Coatings Prevent Oxidative Browning of Apples and Potatoes
Tien, C. L., Vachon, C., Mateescu, M. A., & Lacroix, M. (2001) · Journal of Food Science · doi:10.1111/j.1365-2621.2001.tb04594.x · Cited by 155
Evaluation of the functional efficacy of an antioxidative probiotic in healthy volunteers
Songisepp, E., Kals, J., Kullisaar, T., Mändar, R., Hütt, P., Zilmer, M., & Mikelsaar, M. (2005) · Nutrition Journal · doi:10.1186/1475-2891-4-22 · Cited by 155
Role of micronutrients for physical growth and mental development
Singh, M. (2004) · The Indian Journal of Pediatrics · doi:10.1007/bf02725658 · Cited by 153
Caseins and Casein Hydrolysates. 1. Lipoxygenase Inhibitory Properties
Rival, S. G., Fornaroli, S., Boeriu, C. G., & Wichers, H. J. (2000) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf000392t · Cited by 149
Olmedo, R. H., Nepote, V., & Grosso, N. R. (2013) · LWT · doi:10.1016/j.lwt.2013.04.007 · Cited by 147
Antioxidant properties of casein-phosphopeptides
Kitts, D. D. (2005) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2005.08.009 · Cited by 141
In Vitro Antioxidant and Free Radical Scavenging Activity of Cyperus rotundus
Yazdanparast, R., & Ardestani, A. D. (2007) · Journal of Medicinal Food · doi:10.1089/jmf.2006.090 · Cited by 138
Antioxidant Activity of Whey in a Salmon Oil Emulsion
Tong, L., Sasaki, S., McClements, D. J., & Decker, E. A. (2000) · Journal of Food Science · doi:10.1111/j.1365-2621.2000.tb10606.x · Cited by 138
(2013) · The Journal of Animal and Plant Sciences · Cited by 132
Comparison of analytical techniques to quantify malondialdehyde in milk powders
Fenaille, F., Mottier, P., Turesky, R. J., Ali, S., & Guy, P. A. (2001) · Journal of Chromatography A · doi:10.1016/s0021-9673(01)00883-4 · Cited by 119
Milk immunoglobulins for health promotion
MEHRA, R. K., Marnila, P., & Korhonen, H. T. (2006) · International Dairy Journal · doi:10.1016/j.idairyj.2006.06.003 · Cited by 119
Physiological role of indigenous milk enzymes: An overview of an evolving picture
Silanikove, N., Merin, U., & Leitner, G. (2006) · International Dairy Journal · doi:10.1016/j.idairyj.2005.08.015 · Cited by 118
Lactotripeptides and antihypertensive effects: a critical review
Boelsma, E., & Kloek, J. (2008) · British Journal Of Nutrition · doi:10.1017/s0007114508137722 · Cited by 116
Jensen, S. K., & Nielsen, K. N. (1996) · Journal of Dairy Research · doi:10.1017/s0022029900032106 · Cited by 115
Effects of catechin on the phenolic content and antioxidant properties of low‐fat cheese
Rashidinejad, A., Birch, E. J., Sun‐Waterhouse, D., & Everett, D. W. (2013) · International Journal of Food Science & Technology · doi:10.1111/ijfs.12234 · Cited by 110
Cancer prevention by bovine lactoferrin: from animal studies to human trial
Tsuda, H., Kozu, T., Iinuma, G., Ohashi, Y., Saito, Y., Saito, D., Akasu, T., Alexander, D. B., Futakuchi, M., Fukamachi, K., et al. (2010) · BioMetals · doi:10.1007/s10534-010-9331-3 · Cited by 106
Introduction: classifying functional dairy products
Saxelin, M., Korpela, R., & Mäyrä-Mäkinen, A. (2003) · Elsevier eBooks · doi:10.1533/9781855736917.1 · Cited by 103
Antioxidant Activity of an Ultrafiltration Permeate from Acid Whey
COLBERT, L. B., & Decker, E. A. (1991) · Journal of Food Science · doi:10.1111/j.1365-2621.1991.tb04744.x · Cited by 99
Larsson, S. C., Andersson, S., Johansson, J., & Wolk, A. (2008) · American Journal of Clinical Nutrition · doi:10.1093/ajcn/88.4.1083 · Cited by 97
ADSA Foundation Scholar Award Fluid Dairy Product Quality and Safety: Looking to the Future
Boor, K. J. (2001) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(01)74445-1 · Cited by 97
Indigenous enzymes in milk: Overview and historical aspects—Part 2
Fox, P. F., & Kelly, A. L. (2006) · International Dairy Journal · doi:10.1016/j.idairyj.2005.09.017 · Cited by 97
Lactoferrin and Cancer Disease Prevention
Rodrigues, L. R., Teixeira, J. A., Schmitt, F. C., Paulsson, M. A., & Månsson, H. L. (2008) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408390701856157 · Cited by 96
Evaluation of antioxidant capacity and aroma quality of breast milk
Li, W., Hosseinian, F. S., Tsopmo, A., Friel, J. K., & Trust Beta (2008) · Nutrition · doi:10.1016/j.nut.2008.07.017 · Cited by 95
Antioxidant activity and fatty acid profile of fermented milk prepared by Pediococcus pentosaceus
Balakrishnan, G., & Agrawal, R. (2012) · Journal of Food Science and Technology · doi:10.1007/s13197-012-0891-9 · Cited by 94
Sáenz, A., Innis, S., & Kitts, D. (2009) · Acta Paediatrica · doi:10.1111/j.1651-2227.2009.01437.x · Cited by 93
Quiles, J. L., Ochoa, J. J., Ramírez-Tortosa, M. C., Linde, J., Bompadre, S., Battino, M. A., Narbona, E., Maldonado, J. A., & Mataix, J. (2005) · Free Radical Research · doi:10.1080/10715760500404805 · Cited by 91
Politis, I. (2012) · animal · doi:10.1017/s1751731112000225 · Cited by 90
Vitamin C in breast milk may reduce the risk of atopy in the infant
Hoppu, U., Rinne, M., Salo-Väänänen, P., Lampi, A., Piironen, V. I., & Isolauri, E. (2004) · European Journal of Clinical Nutrition · doi:10.1038/sj.ejcn.1602048 · Cited by 88
Vitamin A Degradation and Light-Oxidized Flavor Defects in Milk
Whited, L. J., Hammond, B. H., Chapman, K. W., & Boor, K. J. (2002) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(02)74080-0 · Cited by 84
Hernández‐Ledesma, B., Amigo, L., Ramos, M., & Recio, I. (2004) · International Dairy Journal · doi:10.1016/j.idairyj.2004.02.011 · Cited by 79
Shelf life of whole pasteurized milk in Greece: effect of packaging material
Zygoura, P. D., Moyssiadi, T., Badeka, A. V., Kondyli, E., Savvaidis, I. N., & Kontominas, M. G. (2004) · Food Chemistry · doi:10.1016/j.foodchem.2003.10.009 · Cited by 77
Caleja, C., Barros, L., António, A. L., Ćirić, A., Sokóvić, M., Oliveira, M. B. P. P., Santos‐Buelga, C., & Ferreira, I. C. F. R. (2014) · Journal of Functional Foods · doi:10.1016/j.jff.2014.12.016 · Cited by 75
Possibilities of different animal milk detection in milk and dairy products - a review
Borková, M., & Snášelová, J. (2005) · Czech Journal of Food Sciences · doi:10.17221/3371-cjfs · Cited by 75
Dairy products and health: a review of the epidemiological evidence
Álvarez-León, E. E., Román‐Viñas, B., & Serra‐Majem, L. (2006) · British Journal Of Nutrition · doi:10.1079/bjn20061709 · Cited by 74
Equol in milk of dairy cows is derived from forage legumes such as red clover
Mustonen, E., Tuori, M., Saastamoinen, I., Taponen, J., Wähälä, K., Saloniemi, H. S., & Vanhatalo, A. (2009) · British Journal Of Nutrition · doi:10.1017/s0007114509990857 · Cited by 68
Aroma Analysis of Light-Exposed Milk Stored With and Without Natural and Synthetic Antioxidants
van Aardt, M., Duncan, S. E., Marcy, J. E., Long, T. E., O’Keefe, S. F., & Nielsen-Sims, S. R. (2005) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(05)72754-5 · Cited by 67
The Antioxidative Capacity of Kefir Produced from Goat Milk
Yilmaz‐Ersan, L., Özcan, T., Akpinar‐Bayizit, A., & Şahin, S. (2015) · International Journal of Chemical Engineering and Applications · doi:10.7763/ijcea.2016.v7.535 · Cited by 67
A change in antioxidative capacity as a measure of onset to oxidation in pasteurized milk
Smet, K., Raes, K., Block, J. D., Herman, L., Dewettinck, K., & Coudijzer, K. (2007) · International Dairy Journal · doi:10.1016/j.idairyj.2007.11.012 · Cited by 64
Reactive Oxygen Species and Lipid Peroxidation Product-Scavenging Ability of Yogurt Organisms
Lin, M., & Yen, C.-L. (1999) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(99)75391-9 · Cited by 61
Rashidinejad, A., Birch, E. J., & Everett, D. W. (2016) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2016.02.004 · Cited by 60
Pine needles (Cedrus deodara (Roxb.) Loud.) extract as a novel preservative in cheese
Mahajan, D. S., Bhat, Z. F., & Kumar, S. (2016) · Food Packaging and Shelf Life · doi:10.1016/j.fpsl.2016.01.001 · Cited by 59
Panfili, G., Manzi, P., & Pizzoferrato, L. (1998) · Journal of Dairy Research · doi:10.1017/s0022029997002811 · Cited by 58
Branciari, R., Ranucci, D., Trabalza‐Marinucci, M., Codini, M., Orrù, M., Ortenzi, R., Forte, C., Ceccarini, M. R., & Valiani, A. (2014) · International Journal of Food Science & Technology · doi:10.1111/ijfs.12712 · Cited by 52
Manufacture of Low Fat UF-Soft Cheese Supplemented with Rosemary Extract (as Natural Antioxidant)
Ghita, I. I. (2010) · Cited by 51
Hjartåker, A., Thoresen, M., Engeset, D., & Lund, E. (2010) · Cancer Causes & Control · doi:10.1007/s10552-010-9615-5 · Cited by 47
Caleja, C., Ribeiro, A., Barros, L., Barreira, J. C. M., António, A. L., Oliveira, M. B. P. P., Barreiro, M. F., & Ferreira, I. C. F. R. (2015) · Food Chemistry · doi:10.1016/j.foodchem.2015.12.085 · Cited by 47
O’Connor, T. P., & O’Brien, N. M. (2007) · Springer eBooks · doi:10.1007/0-387-28813-9_16 · Cited by 47
Comparison of Peroxide Value Methods Used for Semihard Cheeses
Mortensen, G., Sørensen, J., & Stapelfeldt, H. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0200220 · Cited by 46
Khan, I. T., Nadeem, M. F., Imran, M., Ajmal, M., & Ali, S. (2018) · Journal of Food Science and Technology · doi:10.1007/s13197-017-3012-y · Cited by 46
Self-citationHosaka, S., Obuki, M., Nakajima, J., & Suzuki, M. (2005) · Luminescence · doi:10.1002/bio.867 · Cited by 44
Estimation of the antioxidant activity of the commercially available fermented milks
Najgebauer‐Lejko, D., & Sady, M. (2015) · Acta Scientiarum Polonorum Technologia Alimentaria · doi:10.17306/j.afs.2015.4.38 · Cited by 44
Huma, N., Rafiq, S., Sameen, A., Pasha, I., & Khan, M. I. (2017) · Asian-Australasian Journal of Animal Sciences · doi:10.5713/ajas.17.0031 · Cited by 44
Nadeem, M. K., ABDULLAH, M., Hussain, I., Inayat, S., Javid, A., & Zahoor, M. Y. (2013) · Czech Journal of Food Sciences · doi:10.17221/366/2012-cjfs · Cited by 41
Self-citationRole of indigenous enzymes in proteolysis of casein in caprine milk
Santillo, A., Kelly, A. L., Palermo, C., Sevi, A., & Albenzio, M. (2009) · International Dairy Journal · doi:10.1016/j.idairyj.2009.06.011 · Cited by 40
Optimisation of a coupled enzymatic assay of glutathione peroxidase activity in bovine milk and whey
Chen, J., Lindmark-Månsson, H., & Åkesson, B. (2000) · International Dairy Journal · doi:10.1016/s0958-6946(00)00057-1 · Cited by 40
Kinetics of fluorescence formation in whole milk powders during oxidation
Liang, J. (2000) · Food Chemistry · doi:10.1016/s0308-8146(00)00172-2 · Cited by 39
ACEI and antioxidant peptides release during ripening of Mexican Cotija hard cheese
Hernández-Galán, L., Cardador‐Martínez, A., Picque, D., Spinnler, H.-É., del Castillo‐Lozano, M. L., & del Campo, S. T. M. (2016) · Journal of Food Research · doi:10.5539/jfr.v5n3p85 · Cited by 38
Yoghurts with addition of selected vegetables: acidity, antioxidant properties and sensory quality
Najgebauer‐Lejko, D., Grega, T., & Tabaszewska, M. (2014) · Acta Scientiarum Polonorum Technologia Alimentaria · doi:10.17306/j.afs.2014.1.3 · Cited by 36
Enhancement of the Oxidative Stability of Whey Butter through Almond (P runus dulcis ) Peel Extract
Nadeem, M. F., Mahud, A., Imran, M., & Khalique, A. (2014) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.12265 · Cited by 34
Self-citationMoltó-Puigmartí, C., Castellote, A. I., & López‐Sabater, M. C. (2009) · Journal of Chromatography A · doi:10.1016/j.chroma.2009.02.088 · Cited by 33
Comparison of Fatty Acid and Cholesterol Content of Pakistani Water Buffalo Breeds
Bhanger, M. I., Memon, N. N., & Talpur, F. N. (2007) · DOAJ (DOAJ: Directory of Open Access Journals) · Cited by 32
Vitamin E in Human Milk from Mothers of Preterm and Term Infants
Haug, M., Laubach, C., Burke, M., & Harzer, G. (1987) · Journal of Pediatric Gastroenterology and Nutrition · doi:10.1097/00005176-198707000-00020 · Cited by 30
Influence of linseed variety on fatty acid profile in cow's milk
Puppel, K., Kuczyńska, B., Nałęcz‐Tarwacka, T., & Grodzki, H. (2013) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.6037 · Cited by 27
Higher antioxidant content in organic milk than in conventional milk due to feeding strategy
Nielsen, J. H., Lund-Nielsen, T., & Skibsted, L. H. (2004) · Research at the University of Copenhagen (University of Copenhagen) · Cited by 24
Sretenovic, L., Aleksić, S., Petrovic, M. P., & Miščević, B. (2007) · Biotechnology in Animal Husbandry · doi:10.2298/bah0701217s · Cited by 23
Physicochemical Characteristics of Goat's Milk
Abbas, H. M., El-Gawad, A., & Enab, A. K. (2014) · Cited by 21
Ren, D., Caixia, Z., Bo, L., YouLiang, C., XianWei, L., & Jian-xin, L. (2015) · Pakistan Journal of Zoology · Cited by 21
Antioxidant enzymes of milk and their biological effects.
Usta, B., & Yilmaz‐Ersan, L. (2013) · Ziraat Fakültesi Dergisi, Uludağ Üniversitesi · Cited by 19
Improvement of the Oxidative Stability of Butter Oil by Blending with Moringa oleifera Oil
Nadeem, M. F., Abdullah, M., & Hussain, I. (2013) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.12108 · Cited by 18
Self-citationUllah, R., Nadeem, M., Ayaz, M., Tayyab, M. H., Imran, M., & Sajid, R. (2015) · Food Science and Biotechnology · doi:10.1007/s10068-015-0157-1 · Cited by 14
Self-citationKurčubić, V., Vujic, J. M., Iličić, M., Vranić, D., Vesković-Moračanin, S. M., & Maskovic, P. (2014) · Hemijska industrija · doi:10.2298/hemind140129025k · Cited by 14
Determination of glutathione peroxidase activity in human milk
Torres, A., FARRÉ, R., Lagarda, M. J., & Monleón, J. (2003) · Food / Nahrung · doi:10.1002/food.200390095 · Cited by 14
Evaluation of Functional Fat from Interesterified Blends of Butter Oil and Moringa oleifera Oil
Nadeem, M. F., Abdullah, M., Javid, A., Arif, A. M., & Mahmood, T. (2012) · Pakistan Journal of Nutrition · doi:10.3923/pjn.2012.823.827 · Cited by 14
Self-citationCoenzyme Q10 in maternal plasma and milk throughout early lactation
Niklowitz, P., Menke, T., Giffei, J., & Andler, W. (2005) · BioFactors · doi:10.1002/biof.5520250108 · Cited by 13
ANTIOXIDANT ACTIVITY OF HERBAL EXTRACT ON KHOA
Sivakumar, G., Dhanalakshmi, B., Nareshkumar, C., & Pugazhenthi, T. R. (2014) · Indian journal of veterinary and animal sciences research. · doi:10.56093/ijvasr.v43i6.153947 · Cited by 11
Antone, U., Zagorska, J., Šterna, V., Jemeļjanovs, A., Bērziņš, A., & Ikauniece, D. (2015) · Agronomy Research · Cited by 11
Dairy Chemistry: A Practical Handbook for Dairy Chemists and others having Control of Dairies
(1914) · Nature · doi:10.1038/094249a0 · Cited by 9
Hernández-Galán, L., Cardador‐Martínez, A., Picque, D., Spinnler, H.-É., Micloth, Lozano, L.-D.-C., Teresita, S., del Campo, M., Castelazo, L., & Ayala, S. (2016) · Cited by 9
Alimi, D., Abidi, A., Sebai, E., Rekik, M., Maizels, R. M., Dhibi, M., & Akkari, H. (2018) · Helminthologia · doi:10.2478/helm-2018-0001 · Cited by 9
Al-Helaly, L. A., Rashed, S. H., & Bdaiwi, L. F. (2013) · Cited by 8
Nadeem, M. F., Abdullah, M., Hussain, I., & Inayat, S. (2013) · Journal of Food Science and Technology · doi:10.1007/s13197-013-1050-7 · Cited by 7
Self-citationANTIOXIDANT PROPERTIES OF MILK OLIGOSACCHARIDES FROM VARIOUS RUMINANTS
Roy, T., & Deepak, D. (2014) · International Journal of Pharma and Bio Sciences · Cited by 7
Chapman, K. W. (2010) · Elsevier eBooks · doi:10.1533/9781845699437.2.159 · Cited by 6
Influence of Various Antioxidants on the Characteristics of Plain Yogurt
Brignac, B., & Aryana, K. J. (2012) · Food and Nutrition Sciences · doi:10.4236/fns.2012.39168 · Cited by 5
The effect of natural fermented milk in the protection of liver from cancer
Rayes, A. A. H., El‐Naggar, S. M. M., & Mehanna, N. S. (2008) · Nutrition & Food Science · doi:10.1108/00346650810920196 · Cited by 4
Dzomba, P., Ngoroyemoto, N., & Musarurwa, R. (2013) · Global Journal of Medical Research · Cited by 4
Padghan, P., Mann, B., & Sharma, R. (2018) · Journal of Pharmacognosy and Phytochemistry · Cited by 2
Research works printed but not linked: 13
- Clouatre D. The whey to health. Total Health. 1999;2:65–6.
- Kim HJ, Min DB. Chemistry and reactions of singlet and triplet oxygen in lipid oxidation. In: Kamal-Eldin A and Min DB. Lipid Oxidation Pathways. Urbana, IL: AOCS Press. 2003;1–30.
- Khan GA, Nadeem M, Abdullah M, Ilyas M. Effect of vitamin E on storage stability of sour cream butter made from sheep milk. Carpathian J Food Sci Tech. 2011;3:21–5.
- Fox PF, McSweeney PLH. Dairy Chemistry and Biochemistry. First edition. Blackie Academic and Professional, Thomson Science, London. 1998;1:265–340.
- Lim CW, Norziah MH, Lu HFS. Effect of flaxseed oil towards physicochemical and sensory characteristic of reduced fat ice creams and its stability in ice creams upon storage. Food Res Int. 2010;17:393–403.
- Srivastava P, Prasad SGM, Ali MN, Prasad M. Analysis of antioxidant activity of herbal yoghurt prepared from different milk. The Pharma Innovation J. 2015;4:18–20.
- Matter AA, Mahmoud EAM, Zidan NS. Fruit flavored yoghurt: chemical, functional and rheological properties. Inter J Enviro Agric Res. 2016;2:57–66.
- Aleksandrova V, Chikov G, Velikova G, Dimitrov M, Dimov SG. In vivo antioxidant activity evaluation of peptides produced during the fermentation of yoghourt-like dairy products. Bulg J Agri Sci. 2013;19:97–100.
- Abdel M. Present status of the world goat populations and their productivity. King Faisal University, Al-Ahsa. Saudi Arabia Lohmann information. 2010;42:160–95.
- Ruiz de Gordoa JC, Bustamante M, Arranz J, Virto M, Barrón LJR, Beltrán de Heredia I, Amores G, Abilleira E, Nájera AI, Ruiz R, Albisu M, Pérez-Elortondo FJ, Mandaluniz N. Increase in water-soluble total antioxidant capacity of sheep's milk as a result of increased grazing time. Options Méditerranéennes. 2011;99:267–271.
- Balakrishnan G, Agrawal R. 2012. Antioxidant activity and fatty acid profile of fermented milk prepared by Pediococcus pentosaceus. J Food Sci Technol. 2012;51:4138–42. · DOI
- Vankudre M, Balpande A, Athale M. Comparative analysis of α-amylase inhibition and antioxidant activity of whey from cow and buffalo milk fermented with lactobacillus species. Biosci Biotech Res Comm. 2015;8:25–8.
- Nadeem M, Ullah R, Ullah A. Improvement of the physical and oxidative stability characteristics of ice cream through interesterified Moringa oleifera oil. Pakistan J Sci Indust res. Ser B: biol sci. 2016;59:38–43.
Cited by
Sorted by citations
Ponnampalam, E. N., Kiani, A., Santhiravel, S., Holman, B. W. B., Lauridsen, C., & Dunshea, F. R. (2022) · Animals · doi:10.3390/ani12233279 · Cited by 325
Oxidative Stress and Antioxidants—A Critical Review on In Vitro Antioxidant Assays
Kotha, R. R., Tareq, F. S., Yıldız, E., & Luthria, D. L. (2022) · Antioxidants · doi:10.3390/antiox11122388 · Cited by 281
Grosso, G., Laudisio, D., Frias-Toral, E., Barrea, L., Muscogiuri, G., Savastano, S., & Colao, A. (2022) · Nutrients · doi:10.3390/nu14061137 · Cited by 255
Carrillo-López, L. M., Garcia-Galicia, I. A., Tirado‐Gallegos, J. M., Sánchez‐Vega, R., Huerta‐Jimenez, M., Ashokkumar, M., & Alarcon-Rojo, A. D. (2021) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2021.105467 · Cited by 235
Bovine Colostrum and Its Potential for Human Health and Nutrition
Arslan, A., Kaplan, M., Duman, H., Bayraktar, A., Ertürk, M., Henrick, B. M., Frese, S. A., & Karav, S. (2021) · Frontiers in Nutrition · doi:10.3389/fnut.2021.651721 · Cited by 147
Metadata
- Authors
- Khan, I. T., Nadeem, M., Imran, M., Ullah, R., Ajmal, M., & Jaspal, M. H.
- Affiliations
- University of Veterinary and Animal Sciences (PK)
- Government College University, Faisalabad (PK)
- Corresponding author
- Nadeem, Muhammad
- Venue
- Lipids in Health and Disease
- Published
- 2019-02-04
- Volume
- 18
- Issue
- 1
- Pages
- 41-41
- ISSN
- 1476-511X (ISSN-L)
- PMC
- PMC6362592
- OpenAlex
- W2922199485
- Cited by
- 374
- References
- 133
- Citations by year
- 2026: 33 · 2025: 51 · 2024: 57 · 2023: 52 · 2022: 79 · 2021: 58 · 2020: 35 · 2019: 9
- FWCI
- 4.00
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Lipids in Health and Disease (publishedVersion, cc-by)
- Europe PMC (PubMed Central) (publishedVersion, other-oa)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion)
- Funders
- Government College University, Lahore
- University of Veterinary and Animal Sciences
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Protein Hydrolysis and Bioactive Peptides
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
- Health Sciences › Medicine › Biochemistry (medical) › Phytochemicals and Antioxidant Activities
- Keywords
- milk, dairy products, antioxidant capacity, free radicals, oxidative stress, bioactive compounds, sulfur-containing amino acids, cysteine, milk oligosaccharides, fermented dairy products, cheese ripening, superoxide dismutase, catalase, glutathione peroxidase, carotenoids, selenium, zinc, vitamins
- MeSH terms
- Whey Proteins, Amino Acids, Animals, Antioxidants, Buffaloes, Caseins, Cattle, Dairy Products, Goats, Humans, Milk, Nutritive Value, Sheep
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
