Beschreibung
The aim of this book was to characterize the colostrum, to compare the composition of milk and colostrum, to characterize biologically active substances of colostrum and to describe their health effects. Colostrum is produced 3 - 7 days after parturition. Colostrum has more yellow colour, specific aroma, it is denser and saltier. In comparison with milk, in colostrum is higher content of proteins, especially immunoglobulins, fat, lactoferrin and some organic acids, vitamins and minerals. In the colostrum is lower content of lactose. In colostrum are these important biologically active substances e.g. immunoglobulins, lactoferrin, lysozyme, lactoperoxidase (antimicrobial effect), - Lg (antimicrobial, antioxidant, anti-carcinogenic effect), lactoferrin (anti-carcinogenic effect), glycomacropeptide (atimimicrobial, antihypertensive and antithrombotic effect). Colostrum is recommended in autoimmune, viral, cardiovascular and carcinogenic diseases, diabetes and so on.
Autorenporträt
Bc. Dominika Haburová, SPU: Study of Food Safety and Control at the Slovak Agricultural University in Nitra. Main research interest focuses on chemistry, microbiology, food hygiene. Her work and research experience include: practice in chemistry, microbiological laboratory, practice in a doctor's office, practice in veterinary management.
Herstellerkennzeichnung:
OmniScriptum SRL
Str. Armeneasca 28/1, office 1
2012 Chisinau
MD
E-Mail: info@omniscriptum.com
