A review on milk and its biological effects on human health: Neurological conditions, cardiovascular diseases and cancer
Shirley Huan Fang Lee, Ihsan N Zulkipli, Sheba R David, Siti Rohaiza Ahmad, Fairuzeta Ja'afar, Ya Chee Lim, Rajan Rajabalaya
The components of milk are a complex ingredient and its processing should be the combination of a thermal and non-thermal method to retain its health benefits. High intensity pulsed electric fields with thermal exposure are beneficial for milk stability. The biological benefits of different milk such as cow, camel and human milk were discussed in this review paper. Camel milk significantly increased anti-oxidant biomarkers in autistic children and hence reduces oxidative stress to improve autistic behaviour. The fermented dairy products, such as camembert cheese generates anti-inflammatory compounds which may exert therapeutic benefits in Alzheimer disease. This paper also discusses the relation between whole milk and blood lipid concentrations with respect to cardiovascular risk; the milk did not lead to significant changes in blood cholesterol. The moderate intake of whole milk may be ideal for optimal health; hence it has less triggers mechanistic target of rapamycin complex 1 activity which is responsible for cancer cellular growth. This review paper also discussed infectious diseases, microbial resistance, and allergic disease.