Natural ingredients and probiotics for lowering cholesterol and saturated fat in dairy products: an updated review

Main Article Content

Auengploy Chailangka
Noppol Leksawasdi
Warintorn Ruksiriwanich
Kittisak Jantanasakulwong
Pornchai Rachtanapun
Sarana Rose Sommano
Amin Mousavi Khaneghah
Juan Manuel Castagnini
Francisco J. Barba
Anbarasu Kumar
Yuthana Phimolsiripol

Keywords

dairy products, natural ingredients, probiotics, cholesterol-lowering, saturated fat reduction, functional foods

Abstract

Dairy products play a crucial role in ensuring healthy lives and promoting the well-being of people. However, they normally contain high levels of saturated fat and cholesterol which are related to the risk of noncommunicable diseases and other health issues. Our review focuses on the effectiveness of added natural ingredients and probiotics in dairy products for replacing or lowering cholesterol and saturated fat. This narrative review was conceptualized to describe: (i) natural ingredients for cholesterol and saturated fat substitution, and (ii) probiotics for lowering both cholesterol and saturated fat. Promising techniques for cholesterol and saturated fat replacement by healthy plant oils, carbohydrate, and protein co-products and their effect on product qualities are discussed. In addition, various probiotics inoculated in dairy products exhibiting effect on saturated fat and cholesterol are also addressed.

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