Importance of nutrition for immune defense. The role of milk and its natural components

Bermejo, Laura M.; Vizuete, Aránzazu Aparicio; Loria-Kohen, Viviana; López-Sobaler, Ana M.; Ortega, Rosa M.

doi:10.20960/nh.03791

Cited by 2 publications

(2 citation statements)

References 12 publications

(16 reference statements)

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“…These products' differentiation has implications for the dairy production sector and its marketing, and could even lead to a potential economic benefit [17][18][19]. Milk is a daily consumed food among the general population and it contains a high nutritional density; it is the main dietary source of important elements such as calcium or phosphorus [20]. However, dairy foods represent deficient sources of Se, and I is naturally present at low levels in milk, despite it being one of the major dietary sources of I [8,21].…”

Section: Introductionmentioning

confidence: 99%

Combined Supplementation of Two Selenium Forms (Organic and Inorganic) and Iodine in Dairy Cows’ Diet to Obtain Enriched Milk, Cheese, and Yogurt

Azorín,

Madrid,

Martínez-Miró

et al. 2024

Animals

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This study evaluated the effects of dietary supplementation in dairy cows with two Se forms (organic and inorganic) and I at the maximum levels permitted in the European Union, with the aim to obtain naturally enriched milk and derived products. A total of 20 Holstein Friesian cows in lactation were fed 2 diets for 64 days: a control diet with a supply of 0.57 mg of inorganic Se and 0.57 mg of I per kg of ration in dry matter (DM), and an experimental diet (SeI) with a supply of 0.34 mg of inorganic Se, 0.23 mg of organic Se, and 5.68 mg of I per kg of ration in DM. The SeI diet did not modify the performance or, in general, the metabolic profile of cows. Se and I levels in milk were affected by diet type and time of measurement (p < 0.01). Thus, a marked increase of both microminerals was evident between the beginning and the end of the test, when the SeI diet was administered. For Se, this increase ranged from 1.95 to 3.29 μg/100 g of milk; and for I, from 19.69 to 110.06 μg/100 g of milk. The SeI diet increased (p < 0.01) the Se and I content in the cheese, reaching levels of 16.4 μg/100 g for Se and 269.7 μg/100 g for I. An increase in I was observed in yogurt from the SeI diet (p < 0.001). The supplementation of two forms of Se and I in the cows’ ration, at the levels evaluated, produced milk and dairy products enriched in these microelements without altering their quality parameters. However, a responsible intake of these products is necessary to avoid risks of deficiencies or excesses that could negatively affect the health of consumers.

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Section: Introductionmentioning

confidence: 99%

Combined Supplementation of Two Selenium Forms (Organic and Inorganic) and Iodine in Dairy Cows’ Diet to Obtain Enriched Milk, Cheese, and Yogurt

Azorín,

Madrid,

Martínez-Miró

et al. 2024

Animals

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“…The mountain researchers consider mountain foods, based on experimental analysis, to contain superior nutritional values with natural probiotic effects. According to some researchers (Richer, 2020;Bermejo López et al, 2021;Fernandes et al, 2021;Djordjevic et al, 2022;Vishwakarma et al, 2022), mountain food contains immune-competence vitamins such as A, B, C, D, and E, and minerals such as iron, selenium, magnesium, and zinc. The enumerated complex has importance in the SARS-CoV-2 context.…”

Section: Introductionmentioning

confidence: 99%

Mountain food as a natural probiotic: Evidence from Central and Eastern European nutrition and behaviour

Covaci¹,

Covaci²

2023

IFRJ

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The present work discussed the importance of mountain foods/products and services in the context of healthier nutrition and behaviour with the application to agribusiness. It highlighted the necessity of human behaviour in consuming mountain products as natural probiotics. It analysed mountain food and the associated entrepreneurship for Austria and other Central and Eastern European countries (foods/products and services), especially from the mountain area. The Eurostat database used experimental and clinical research regarding representative mountain food from Central and Eastern European areas. Data from Eurostat are processed in Excel and SPSS, using similar models of analysis from published papers. Experimental analysis was obtained and collected from different recognised sources. The clinical study is family-based background. Results presented mountain products with natural probiotic effects, and pointed out the importance of useful Central and Eastern European natural probiotics, namely yogurt, Allium sativum (garlic), natural honey, and the Austrian entrepreneurship of mountain products model followed by the Central and Eastern European countries. Central and Eastern European countries present important mountain products such as natural probiotics, useful for healthier nutrition and behaviour. Mountain entrepreneurship has developed significantly in the last decade; people from these areas recognise the importance of mountain products in developing healthier nutrition and behaviour.

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Importance of nutrition for immune defense. The role of milk and its natural components

Cited by 2 publications

References 12 publications

Combined Supplementation of Two Selenium Forms (Organic and Inorganic) and Iodine in Dairy Cows’ Diet to Obtain Enriched Milk, Cheese, and Yogurt

Combined Supplementation of Two Selenium Forms (Organic and Inorganic) and Iodine in Dairy Cows’ Diet to Obtain Enriched Milk, Cheese, and Yogurt

Mountain food as a natural probiotic: Evidence from Central and Eastern European nutrition and behaviour

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