Buttermilk: Much more than a source of milk phospholipids. (1st April 2014)

• Record Type: Journal Article
• Authors: Conway, V.; Gauthier, S.F.; Pouliot, Y.
• Is Part Of: Animal frontiers. Volume 4:Number 2(2014)
• Page Start: 44
• Page End: 51
• Publication Date: 2014-04-01
• Subjects: buttermilk -- cholesterol-lowering activity -- milk fat globule membrane -- minor lipids -- sphingomyelin; Agriculture -- North America -- Periodicals; Agriculture -- Europe -- Periodicals; Veterinary medicine; Animals -- Diseases; Agriculture; Animals -- Diseases; Veterinary medicine; Europe; North America; Electronic journals; Periodicals; 636.005
• DOI: 10.2527/af.2014-0014
• Languages: English
• ISSNs: 2160-6056

Abstract

Abstract: Resulting from churning of cream, sweet buttermilk is a source of unique bioactive molecules capable of modulating cell signaling, lipid transport, metabolism, and immunity. Several in vitro and in vivo results provide support for the claim of the cholesterol-lowering action of buttermilk components. Clinical evidence now confirms the cardiovascular health benefits of short-term consumption of whole buttermilk, due most likely to its phospholipid content. Buttermilk consumption represents a natural way to manage blood pressure and blood lipids among healthy subjects. Peptides and polar lipids originating from the milk fat globule membrane are most likely responsible for the improved blood pressure and blood chemistry resulting from buttermilk consumption.