Journal of Dairy Science and Biotechnology

Korean Society of Dairy Science and Biotechnology (한국낙농식품응용생물학회)
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Functionality of Dairy Foods on Osteoporosis

  • Moon, Yong-Il (Dept. of Animal Source Foods, Woosuk University) ;
  • Lee, Sunho (Division of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University) ;
  • Oh, Sangnam (Dept. of Animal Science and Institute of Milk Genomics, Chonbuk National University) ;
  • Kim, Younghoon (Dept. of Animal Science and Institute of Milk Genomics, Chonbuk National University)
  • Received : 2016.08.30
  • Accepted : 2016.09.05
  • Published : 2016.09.30
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Abstract

Osteoporosis is a systemic skeletal disease characterized by decreased bone mass, which results in a markedly increased risk of traumatic fractures. This disease is a worldwide health problem with a high prevalence. Recently, various dietary components have been found to minimize the risk of developing osteoporosis through their ability to stimulate bone formation and optimize bone health. Among them, probiotics and fermented milk can have beneficial effects to human health. Bioactive compounds derived from probiotics in fermented milk can especially modulate physiological functions related to bone health. Here, we review the evidence to support these insights into newly found functionality of dairy foods for osteoporosis prevention.

Keywords

References

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