ReviewFood technology and biotechnology2017
Cheese as Functional Food: The Example of Parmigiano Reggiano and Grana Padano.
Review in Food technology and biotechnology, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 26 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
26 citing papers in PubMed, 60 citations in OpenAlex.
- Microbiome profiling of Grana Padano and Parmigiano Reggiano cheeses reveals cheese-specific biomarkers, psychobiotic potential, and bioprotective activities.NPJ biofilms and microbiomes · 2025Article
- Ex Vivo, In Vitro and In Vivo Bone Health Properties of Grana Padano Cheese.Foods (Basel, Switzerland) · 2025Article
- Synthesis of active packaging films from Lepidium sativum gum/polyvinyl alcohol composites and their application in preserving cheddar cheese.Scientific reports · 2023Article
- Physicochemical Characteristics, Fatty Acids Profile and Lipid Oxidation during Ripening of Graviera Cheese Produced with Raw and Pasteurized Milk.Foods (Basel, Switzerland) · 2022Article
- Semantics of Dairy Fermented Foods: A Microbiologist's Perspective.Foods (Basel, Switzerland) · 2022Article
- Cardioprotective Peptides from Milk Processing and Dairy Products: From Bioactivity to Final Products including Commercialization and Legislation.Foods (Basel, Switzerland) · 2022Review
- Fermented Foods, Health and the Gut Microbiome.Nutrients · 2022Review
- Quantitation of propionic acid in emmental cheese products by direct solvent extraction.Food science and biotechnology · 2022Article
- Chemical Composition, Fatty Acid Profile, and Lipid Quality Indices in Commercial Ripening of Cow Cheeses from Different Seasons.Animals : an open access journal from MDPI · 2022Article
- Long-Aged Parmigiano Reggiano PDO: Trace Element Determination Targeted to Health.Foods (Basel, Switzerland) · 2022Article
- The Microbiota of Grana Padano Cheese. A Review.Foods (Basel, Switzerland) · 2021Review
- Lactose Residual Content in PDO Cheeses: Novel Inclusions for Consumers with Lactose Intolerance.Foods (Basel, Switzerland) · 2021Article
- Bacterial Community of Grana Padano PDO Cheese and Generical Hard Cheeses: DNA Metabarcoding and DNA Metafingerprinting Analysis to Assess Similarities and Differences.Foods (Basel, Switzerland) · 2021Article
- An Integrated Peptidomics and In Silico Approach to Identify Novel Anti-Diabetic Peptides in Parmigiano-Reggiano Cheese.Biology · 2021Article
- The Addition of Microencapsulated or Nanoemulsified Bioactive Compounds Influences the Antioxidant and Antimicrobial Activities of a Fresh Cheese.Molecules (Basel, Switzerland) · 2021Article
- Reduction in the Brining Time in Parmigiano Reggiano Cheese Production Minimally Affects Proteolysis, with No Effect on Sensory Properties.Foods (Basel, Switzerland) · 2021Article
- Effects of Milk Storage Temperature at the Farm on the Characteristics of Parmigiano Reggiano Cheese: Chemical Composition and Proteolysis.Animals : an open access journal from MDPI · 2021Article
- Changes in Physicochemical and Microbiological Properties, Fatty Acid and Volatile Compound Profiles of Apuseni Cheese during Ripening.Foods (Basel, Switzerland) · 2021Article
- Peptide Profiling and Biological Activities of 12-Month Ripened Parmigiano Reggiano Cheese.Biology · 2020Article
- Chemometric Analysis of Fatty Acids Profile of Ripening Chesses.Molecules (Basel, Switzerland) · 2020Article
Corrections and comments
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Italian hard cooked types of cheese, like Parmigiano Reggiano and Grana Padano, are characterised by positive nutritional qualities. In fact, they contain substances that have particular biological activities, and therefore they can be fully considered, according to the definition given by the European Unit, as 'functional' foods. This short review concisely describes these components and the beneficial effects related to their activities. The description of the biologically active components has been organised in the following paragraphs: protein and peptides, fat and lipids, carbohydrates and prebiotics, probiotic bacteria, vitamins, mineral salts, and components of dairy products active in disease prevention. In particular, several known bioactive peptides were found in Parmigiano Reggiano cheese samples: for example, phosphopeptides, which are known for their mineral-binding capacity and vehiculation activity, peptides with immunomodulatory activity, and angiotensin-converting enzyme-inhibitory peptides with anti-hypertensive effects. Among lipids, the role of conjugated linoleic acid and other fatty acids present in these cheese types was taken into consideration. The presence of oligosaccharides with prebiotic properties and probiotic bacteria was also described. Finally, particular emphasis was given to highly available calcium and its impact on bone health.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.