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Received: February 24, 2017
Accepted: May 10, 2017
Summary
Italian hard cooked types of cheese, like Parmigiano Reggiano and Grana Padano, are characterised by positive nutritional qualities. In fact, they contain substances that have particular biological activities, and therefore they can be fully considered, according to the definition given by the European Unit, as 'functional' foods. This short review concisely describes these components and the beneficial effects related to their activities. The description of the biologically active components has been organised in the following paragraphs: protein and peptides, fat and lipids, carbohydrates and prebiotics, probiotic bacteria, vitamins, mineral salts, and components of dairy products active in disease prevention. In particular, several known bioactive peptides were found in Parmigiano Reggiano cheese samples: for example, phosphopeptides, which are known for their mineral-binding capacity and vehiculation activity, peptides with immunomodulatory activity, and angiotensin-converting enzyme-inhibitory peptides with anti-hypertensive effects. Among lipids, the role of conjugated linoleic acid and other fatty acids present in these cheese types was taken into consideration. The presence of oligosaccharides with prebiotic properties and probiotic bacteria was also described. Finally, particular emphasis was given to highly available calcium and its impact on bone health.
Key words: Italian hard cooked cheese, functional properties, protein and peptides, fat and lipids, carbohydrates and mineral salts, disease prevention
Introduction
A study conducted at the INRAN (National Research Institute for Food and Nutrition, Rome, Italy) has led to the conclusion that it is simplistic to consider milk and dairy products exclusively as sources of essential nutrients (protein, calcium and vitamins) since it has been reported that milk and dairy products contain about 2000 molecules, some of which possess a specific biological activity (1). Among dairy foods, Italian hard cooked types of cheese, such as Parmigiano Reggiano and Grana Padano, are characterised by positive nutritional qualities. In fact, these cheese types contain substances that have particular biological activities, and therefore they can be fully considered, according to the definition given by the EU, as 'functional' foods, which are defined as 'foods that contain biologically active components able to improve human health or reduce the risk of disease, or otherwise produce beneficial effects on the health and welfare of the consumer' (2). In this short review, these components and the beneficial...