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Regular intake of milk and low-cholesterol milk products can boost our health by adding vitamins and proteins. A recent study report has revealed that the impact of these food products on the heart health is also good and can keep the heart diseases at bay.
According to the study report, published in the Journal of Dairy Science, mentioned that the dietary compounds formed in milk-based products, have lowered the serum total and low-density lipoprotein (LDL) cholesterol levels and triglycerides in the laboratory mice. Besides reducing the LDL and serum total, the compounds acted against acute pulmonary thromboembolism like in the case of aspirin, but the bleeding consequences were not observed, as per the reports.
The chemical reaction between the amino acids and reducing sugars, which is called the Maillard reaction, results in browned foods like seared steaks and toasted bread. So, the heating process of proteins and sugars mix together forms this kind of compounds and works as a preventive medicine to heart diseases.
Researchers at the RandD Center, Seoul Dairy Cooperative, the College of Life Science and Biotechnology, Korea University, and the BK21 Plus Graduate Program, Department of Animal Science and Institute, Agricultural Science and Technology, Chonbuk National University in South Korea, have mentioned that the extensive studies on milk-products towards reducing the cardio vascular and other diseases can result in a desired way.
However, the heart health is also linked with the physical exercises, mental stress, diet and other parameters. So, the compound produced from milk based products cannot alone save hearts.
-Kannamsai
