文章基本信息

标题：Milk Polar Lipids: Underappreciated Lipids with Emerging Health Benefits
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作者：Liya Anto ; Sarah Wen Warykas ; Moises Torres-Gonzalez 等
期刊名称：Nutrients
电子版ISSN：2072-6643
出版年度：2020
卷号：12
期号：4
页码：1001-1033
DOI：10.3390/nu12041001
出版社：MDPI Publishing
摘要：Milk fat is encased in a polar lipid-containing tri-layer milk fat globule membrane (MFGM), composed of phospholipids (PLs) and sphingolipids (SLs). Milk PLs and SLs comprise about 1% of total milk lipids. The surfactant properties of PLs are important for dairy products; however, dairy products vary considerably in their polar lipid to total lipid content due to the existence of dairy foods with different fat content. Recent basic science and clinical research examining food sources and health effects of milk polar lipids suggest they may beneficially influence dysfunctional lipid metabolism, gut dysbiosis, inflammation, cardiovascular disease, gut health, and neurodevelopment. However, more research is warranted in clinical studies to confirm these effects in humans. Overall, there are a number of potential effects of consuming milk polar lipids, and they should be considered as food matrix factors that may directly confer health benefits and/or impact effects of other dietary lipids, with implications for full-fat vs. reduced-fat dairy.
关键词：polar lipids; dairy; sphingomyelin; heart disease; gut health; cancer; inflammation polar lipids ; dairy ; sphingomyelin ; heart disease ; gut health ; cancer ; inflammation