Evidence map›Paper›PMID 30717735›Full record

ReviewLipids in health and disease2019

Antioxidant properties of Milk and dairy products: a comprehensive review of the current knowledge.

Imran Taj Khan, Muhammad Nadeem, Muhammad Imran, Rahman Ullah, Muhammad Ajmal, Muhammad Hayat Jaspal

Open access · goldAbstract readReview
PubMed Full text at PMC Publisher
In one paragraph

Review in Lipids in health and disease, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 125 papers, 1 of them a synthesis that pooled it.

0numbers the graph read from it
0cells of the map it votes in
125citing papers in PubMed, 1 pooled it
15.6field-weighted citation impact, top 1% of its field
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

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.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

125 citing papers in PubMed, 1 synthesis or guideline pooled it, 354 citations in OpenAlex.

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65 more citing papers are in PubMed but not listed here.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

6 authors at 2 institutions in 1 country.

Imran Taj KhanDepartment of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Punjab, Pakistan.
Muhammad NadeemDepartment of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Punjab, Pakistan. muhammad.nadeem@uvas.edu.pk.
Muhammad ImranInstitute of Home and Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad, Punjab, Pakistan.
Rahman UllahDepartment of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Punjab, Pakistan.
Muhammad AjmalDepartment of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Punjab, Pakistan.
Muhammad Hayat JaspalDepartment of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore, Punjab, Pakistan.
University of Veterinary and Animal Sciences · PKGovernment College University, Faisalabad · PK

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Milk and dairy products are integral part of human nutrition and they are considered as the carriers of higher biological value proteins, calcium, essential fatty acids, amino acids, fat, water soluble vitamins and several bioactive compounds that are highly significant for several biochemical and physiological functions. In recent years, foods containing natural antioxidants are becoming popular all over the world as antioxidants can neutralize and scavenge the free radicals and their harmful effects, which are continuously produced in the biological body. Uncontrolled free radicals activity can lead to oxidative stresses, which have been implicated in breakdown of vital biochemical compounds such as lipids, protein, DNA which may lead to diabetes, accelerated ageing, carcinogenesis and cardiovascular diseases. Antioxidant capacity of milk and milk products is mainly due to sulfur containing amino acids, such as cysteine, phosphate, vitamins A, E, carotenoids, zinc, selenium, enzyme systems, superoxide dismutase, catalase, glutathione peroxidase, milk oligosaccharides and peptides that are produced during fermentation and cheese ripening. Antioxidant activity of milk and dairy products can be enhanced by phytochemicals supplementation while fermented dairy products have been reported contained higher antioxidant capacity as compared to the non-fermented dairy products. Literature review has shown that milk and dairy products have antioxidant capacity, however, information regarding the antioxidant capacity of milk and dairy products has not been previously compiled. This review briefly describes the nutritional and antioxidant capacity of milk and dairy products.

Indexed as

Dairy ProductsMilkAmino AcidsAnimalsAntioxidantsBuffaloesCaseinsCattleGoatsHumansNutritive ValueSheepWhey ProteinsAmino AcidsAntioxidantsCaseinsWhey ProteinsAntioxidants activityCarotenoidsEnzymatic antioxidantsMilkPhytochemicals

Identifiers

PMID30717735
PMCPMC6362592
OpenAlexW2922199485

What OpenQuestion holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

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.