In vitro and in vivo antioxidant potential of milks, yoghurts, fermented milks and cheeses: a narrative review of evidence

Dietary Calcium and Dairy Products Modulate Oxidative and Inflammatory Stress in Mice and Humans

(2018) Michael B. Zemel et al.   JOURNAL OF NUTRITION

Natural antioxidants in milk and dairy products

(2017) Cichosz Grażyna et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Protein profiles and total antioxidant capacity of water-soluble and water-insoluble fractions of white brined goat cheese at different stages of ripening

(2016) Miroljub Barac et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Evaluation of the antioxidant capacity of a milk protein matrix in vitro and in vivo in women aged 50–70 years

(2016) Orla Power-Grant et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Antioxidant capacity of different cheeses: Affecting factors and prediction by near infrared spectroscopy

(2016) I. Revilla et al.   JOURNAL OF DAIRY SCIENCE

Antioxidant properties of kefir produced from different cow and soy milk mixtures

(2016) KESENKAŞ Harun; DİNKÇİ   Tarim Bilimleri Dergisi-Journal of Agricultural Sciences

Impact of non-starter lactobacilli on release of peptides with angiotensin-converting enzyme inhibitory and antioxidant activities during bovine milk fermentation

(2015) Lisa Solieri et al.   FOOD MICROBIOLOGY

Activity of 30 different cheeses on cholesterol plasma levels and Oxidative Balance Risk Index (OBRI) in a rat model

(2015) Umberto Cornelli et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Determination of total antioxidant capacity of milk by CUPRAC and ABTS methods with separate characterisation of milk protein fractions

(2015) Sema Demirci Çekiç et al.   JOURNAL OF DAIRY RESEARCH

Short communication: Effect of genetic type on antioxidant activity of Caciocavallo cheese during ripening

(2015) Annamaria Perna et al.   JOURNAL OF DAIRY SCIENCE

Milk phospholipids: Organic milk and milk rich in conjugated linoleic acid compared with conventional milk

(2015) T. Ferreiro et al.   JOURNAL OF DAIRY SCIENCE

Consumption of Yogurt, Low-Fat Milk, and Other Low-Fat Dairy Products Is Associated with Lower Risk of Metabolic Syndrome Incidence in an Elderly Mediterranean Population

(2015) et al.   JOURNAL OF NUTRITION

Effect of feeding phenolic compounds from propolis extracts to dairy cows on milk production, milk fatty acid composition, and the antioxidant capacity of milk

(2014) S.C. Aguiar et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

Cow’s milk as a dietary source of equol and phenolic antioxidants: differential distribution in the milk aqueous and lipid fractions

(2014) Shin Yih Tsen et al.   Dairy Science & Technology

Effect of probiotics on antioxidant and antimutagenic activities of crude peptide extract from yogurt

(2014) B.N.P. Sah et al.   FOOD CHEMISTRY

Evaluation of the antioxidant properties and oxidative stability of Pecorino cheese made from the raw milk of ewes fedRosmarinus officinalisL. leaves

(2014) Raffaella Branciari et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Antioxidant activity of yogurt made from milk characterized by different casein haplotypes and fortified with chestnut and sulla honeys

(2014) Annamaria Perna et al.   JOURNAL OF DAIRY SCIENCE

Phenolic content and ferric reducing-antioxidant power of cow's milk produced in different pasture-based production systems in southern Brazil

(2014) Shirley Kuhnen et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Fatty acid profiles and antioxidants of organic and conventional milk from low- and high-input systems during outdoor period

(2014) Daniel Kusche et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The influence of gender, age and treatment time on brain oxidative stress and memory impairment induced by d-galactose in mice

(2014) Ling Hao et al.   NEUROSCIENCE LETTERS

Dietary supplementation of milk fermented with probiotic Lactobacillus fermentum enhances systemic immune response and antioxidant capacity in aging mice

(2014) Rohit Sharma et al.   NUTRITION RESEARCH

Associations between food and beverage groups and major diet-related chronic diseases: an exhaustive review of pooled/meta-analyses and systematic reviews

(2014) Anthony Fardet et al.   NUTRITION REVIEWS

Milk intake and risk of mortality and fractures in women and men: cohort studies

(2014) K. Michaelsson et al.   BMJ-British Medical Journal

Influence of probiotic strains added to cottage cheese on generation of potentially antioxidant peptides, anti-listerial activity, and survival of probiotic microorganisms in simulated gastrointestinal conditions

(2013) Lucía Abadía-García et al.   INTERNATIONAL DAIRY JOURNAL

Modification of the ferric reducing antioxidant power (FRAP) assay to determine the susceptibility of raw milk to oxidation

(2013) Jayendra K. Amamcharla et al.   INTERNATIONAL DAIRY JOURNAL

Antioxidant capacity of water soluble extracts from Parmigiano-Reggiano cheese

(2013) Chiara Bottesini et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Effect of genetic type and casein haplotype on antioxidant activity of yogurts during storage

(2013) A. Perna et al.   JOURNAL OF DAIRY SCIENCE

Increased Dairy Consumption Differentially Improves Metabolic Syndrome Markers in Male and Female Adults

(2013) Christine E. Dugan et al.   Metabolic Syndrome and Related Disorders

Antioxidative peptides: enzymatic production, in vitro and in vivo antioxidant activity and potential applications of milk-derived antioxidative peptides

(2012) O. Power et al.   AMINO ACIDS

Effect of Daily Consumption of Probiotic Yogurt on Oxidative Stress in Pregnant Women: A Randomized Controlled Clinical Trial

(2012) Zatollah Asemi et al.   ANNALS OF NUTRITION AND METABOLISM

The comparative assessment of ACE-inhibitory and antioxidant activities of peptide fractions obtained from fermented camel and bovine milk by Lactobacillus rhamnosus PTCC 1637

(2012) Maryam Moslehishad et al.   INTERNATIONAL DAIRY JOURNAL

The effect of various heat treatments on the antioxidant capacity of milk before and after simulated gastrointestinal digestion

(2012) Hatice Şanlidere Aloğlu   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Antioxidant properties of different milk fermented with lactic acid bacteria and yeast

(2012) Alfredo Parrella et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

EFFECT OF COAGULANTS ON ANTIOXIDANT CAPACITY OF MILK PROTEIN CURDS AND THEIR TRYPTIC HYDROLYSATES

(2012) S. PATTORN et al.   JOURNAL OF FOOD BIOCHEMISTRY

Antioxidant activity and fatty acid profile of fermented milk prepared by Pediococcus pentosaceus

(2012) Gayathri Balakrishnan et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Antioxidant Activity of Low Molecular Peptides Derived from Milk Protein

(2012) Sung-Ho Woo et al.   Korean Journal for Food Science of Animal Resources

Dairy attentuates oxidative and inflammatory stress in metabolic syndrome

(2011) Renée A Stancliffe et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

The intestinal microbiota, gastrointestinal environment and colorectal cancer: a putative role for probiotics in prevention of colorectal cancer?

(2011) M. Andrea Azcárate-Peril et al.   AMERICAN JOURNAL OF PHYSIOLOGY-GASTROINTESTINAL AND LIVER PHYSIOLOGY

Comparative evaluation of selected strains of lactobacilli for the development of antioxidant activity in milk

(2011) V. Ramesh et al.   Dairy Science & Technology

Antioxidant and anti-platelet properties of milk from goat, donkey and cow: An in vitro, ex vivo and in vivo study

(2011) Yannis Simos et al.   INTERNATIONAL DAIRY JOURNAL

Antioxidant, antihypertensive, and immunomodulatory activities of peptide fractions from fermented skim milk with Lactobacillus delbrueckii ssp. bulgaricus LB340

(2011) Bingjun Qian et al.   JOURNAL OF DAIRY RESEARCH

Determination of antioxidant activity of bioactive peptide fractions obtained from yogurt

(2011) H. Şanlıdere Aloğlu et al.   JOURNAL OF DAIRY SCIENCE

Probiotic yogurt improves antioxidant status in type 2 diabetic patients

(2011) Hanie S. Ejtahed et al.   NUTRITION

Increasing pasture intakes enhances polyunsaturated fatty acids and lipophilic antioxidants in plasma and milk of dairy cows fed total mix ration

(2010) Stefania La Terra et al.   Dairy Science & Technology

Supplementation of the diet of dairy cows with trehalose results in milk with low lipid peroxide and high antioxidant content

(2010) N. Aoki et al.   JOURNAL OF DAIRY SCIENCE

The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide

(2010) Monica H Carlsen et al.   Nutrition Journal

Effects of dairy compared with soy on oxidative and inflammatory stress in overweight and obese subjects

(2009) Michael B Zemel et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Equol in milk of dairy cows is derived from forage legumes such as red clover

(2009) Eeva A. Mustonen et al.   BRITISH JOURNAL OF NUTRITION

Antioxidant capacity of cow milk, whey and deproteinized milk

(2009) A. Zulueta et al.   INTERNATIONAL DAIRY JOURNAL

Antioxidant activity of Cheddar cheeses at different stages of ripening

(2009) APARNA GUPTA et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Characterization of Major Radical Scavenger Species in Bovine Milk through Size Exclusion Chromatography and Functional Assays

(2009) Morten R. Clausen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

In vitro digestibility of β-casein and β-lactoglobulin under simulated human gastric and duodenal conditions: A multi-laboratory evaluation

(2009) G. Mandalari et al.   REGULATORY TOXICOLOGY AND PHARMACOLOGY

Dietary Calcium and Dairy Modulation of Oxidative Stress and Mortality in aP2-Agouti and Wild-type Mice

(2009) Antje Bruckbauer et al.   Nutrients

Antioxidant activity of conjugated linoleic acid isomers, linoleic acid and its methyl ester determined by photoemission and DPPH techniques

(2008) Natalia Fagali et al.   BIOPHYSICAL CHEMISTRY

Presence of synthetic antioxidants in organic and conventional milk

(2008) D. Pattono et al.   FOOD CHEMISTRY

Antioxidant activity of peptide fractions from whey protein hydrolysates as measured by electron spin resonance

(2008) Xinyan Peng et al.   FOOD CHEMISTRY

On the importance of adequately choosing the ingredients of yoghurt and enriched milk for their antioxidant activity

(2008) Antonia M. Jimnez et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Antioxidant Activity of Some Protein Hydrolysates and Their Fractions with Different Isoelectric Points

(2008) Eun Young Park et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Prediction of Dry Matter, Fat, pH, Vitamins, Minerals, Carotenoids, Total Antioxidant Capacity, and Color in Fresh and Freeze-Dried Cheeses by Visible-Near-Infrared Reflectance Spectroscopy

(2008) Anthony Lucas et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Is the in vitro antioxidant potential of whole-grain cereals and cereal products well reflected in vivo?

(2008) Anthony Fardet et al.   JOURNAL OF CEREAL SCIENCE

Fatty acid and fat-soluble antioxidant concentrations in milk from high- and low-input conventional and organic systems: seasonal variation

(2008) Gillian Butler et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Calcitriol and calcium regulate cytokine production and adipocyte–macrophage cross-talk

(2007) Xiaocun Sun et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY