Research progress on functional characteristics and potential mechanism of functional dairy products

  • WANG Na ,
  • XIE Qiang ,
  • CHEN Xiaohong ,
  • SONG Tao ,
  • XU Zhirun ,
  • YAN Zhao ,
  • YANG Guang ,
  • ZHAO Min
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  • 1(Smart Catering Collaborative Innovation Center, Wuxi Vocational Institute of Commerce, Wuxi 214153, China)
    2(Key Laboratory for Enzyme and Enzyme-like Material Engineering of Heilongjiang, College of Life Sciences, Northeast Forestry University, Harbin 150040, China)
    3(Tianjin Haihe Dairy Co. Ltd.,Tianjin 300400)

Received date: 2023-10-08

  Revised date: 2023-10-25

  Online published: 2024-03-15

Abstract

Increasing consumer awareness about the health benefits of food has given a major boost to the development of functional foods in recent years. Functional dairy products are an emerging dairy product that occupies an important position in the global functional food market. In this paper, the classification of functional dairy products, functional properties (modulation of intestinal health, improvement of cognition, improvement of obesity, reduction of the incidence rate of diabetes and cardiovascular diseases, and maintenance of bone and oral health), and the underlying mechanism of its important effects were reviewed, which would provide a reference for the development of functional dairy products and industry development.

Cite this article

WANG Na , XIE Qiang , CHEN Xiaohong , SONG Tao , XU Zhirun , YAN Zhao , YANG Guang , ZHAO Min . Research progress on functional characteristics and potential mechanism of functional dairy products[J]. Food and Fermentation Industries, 2024 , 50(3) : 345 -356 . DOI: 10.13995/j.cnki.11-1802/ts.037584

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