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Abstract
Objective: To perform a literature review on antioxidant compounds present in fermented milks, highlighting their potential role in mitigating oxidative stress.
Design/methodology/approach: This review analyzes scientific literature addressing the antioxidant components of fermented milks, including native milk constituents, microbial metabolites, and bio-transformed compounds generated during fermentation.
Results: Fermented milks contain a wide spectrum of antioxidant compounds arising from milk components, microbial metabolism, and LAB-mediated bio-transformations. These compounds collectively contribute to scavenging free radicals and reducing reactive oxygen species (ROS).
Limitations on study/implications: Further in vivo studies and clinical evidence are needed to substantiate health claims and clarify dose-response relationships.
Findings/conclusions: The available evidence supports fermented milks as promising functional foods with substantial antioxidant potential. Their regular consumption may contribute to protection against oxidative stress-related damage and associated chronic degenerative diseases, positioning fermented milks as a potential first line of dietary defense.