Study of the interactions between rosmarinic acid and bovine milk whey protein α-Lactalbumin, β-Lactoglobulin and Lactoferrin

Incorporation of polyphenols in dairy food is being considered as way to develop oral nutraceutical formulation due to their antioxidant and anti-inflammatory activities. However, polyphenols can interact with proteins, which gives rise to a significant loss of their biological properties. The objec...

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Bibliographic Details
Main Author: Ferraro, Vincenza (author)
Other Authors: Madureira, Ana Raquel (author), Sarmento, Bruno (author), Gomes, Ana (author), Pintado, Manuela E. (author)
Format: article
Language:eng
Published: 2016
Subjects:
Interactions
Rosmarinic acid
Whey proteins
Online Access:http://hdl.handle.net/10400.14/19940
Country:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/19940

Internet

http://hdl.handle.net/10400.14/19940

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