Targeted dairy fortification: leveraging bioactive compounds to enhance nutritional value

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dc.citation.volumeLatest Articles
dc.contributor.authorBagheri H
dc.contributor.authorAkhavan-Mahdavi S
dc.contributor.authorSarabi-Aghdam V
dc.contributor.authorMirarab Razi S
dc.contributor.authorSingh Beniwal A
dc.contributor.authorRashidinejad A
dc.date.accessioned2025-07-18T03:10:14Z
dc.date.available2025-07-18T03:10:14Z
dc.date.issued2025-06-30
dc.description.abstractDairy products, rich in nutrients, are crucial for human health and disease prevention. Recent trends focus on enhancing their nutritional value by fortifying them with bioactive compounds from plant and animal sources. Scientific evidence suggests these compounds can improve public health by potentially treating and preventing diseases, including cancer. This systematic review discusses advances in dairy product fortification with health-promoting compounds, highlighting their role in correcting nutritional deficiencies and reducing chronic disease risk. Innovative delivery systems are being developed to improve the stability and functionality of these compounds in fortified dairy products. Despite challenges in maintaining the physical, textural, and sensory qualities of dairy products, fortification is a promising public health strategy. The review calls for interdisciplinary research to better understand the bioavailability, effectiveness, and long-term health impacts of bioactive compounds in dairy foods. Such research could inform best practices and policy recommendations. Using dairy products as carriers for bioactive compounds can significantly improve nutritional status and reduce the global burden of chronic diseases, making it a strategic approach to public health nutrition. This review cautiously evaluates current evidence, particularly regarding chronic disease prevention, and emphasizes the need for further research on specific populations, such as children and the elderly.
dc.description.confidentialfalse
dc.format.pagination1-25
dc.identifier.citationBagheri H, Akhavan-Mahdavi S, Sarabi-Aghdam V, Mirarab Razi S, Singh Beniwal A, Rashidinejad A. (2025). Targeted dairy fortification: leveraging bioactive compounds to enhance nutritional value. Critical Reviews in Food Science and Nutrition. Latest Articles. (pp. 1-25).
dc.identifier.doi10.1080/10408398.2025.2522991
dc.identifier.eissn1549-7852
dc.identifier.elements-typejournal-article
dc.identifier.issn1040-8398
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/73214
dc.languageEnglish
dc.publisherTaylor and Francis Group
dc.publisher.urihttps://www.tandfonline.com/doi/full/10.1080/10408398.2025.2522991
dc.relation.isPartOfCritical Reviews in Food Science and Nutrition
dc.rights(c) 2025 The Author/s
dc.rightsCC BY-NC-ND 4.0
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectBioactive compounds
dc.subjectbioavailability
dc.subjectchronic disease prevention
dc.subjectconsumer acceptance
dc.subjectdairy fortification
dc.subjectpublic health
dc.titleTargeted dairy fortification: leveraging bioactive compounds to enhance nutritional value
dc.typeJournal article
pubs.elements-id501537
pubs.organisational-groupOther
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