Effect of Supplementation with Antioxidants on the Quality of Bovine Milk and Meat Production

Table 2

Fermented milks with antioxidant activity [8].

Type of milk	Bacterial strain	Type of assay	Antioxidant mechanism
Bovine milk	Lactobacillus delbrueckii sp. bulgaricus	In vitro	DPPH radical chelating activity
Bovine milk	Lactobacillus rhamnosus	In vitro	Chelating activity of superoxide anion; inhibition of lipid peroxidation
Buffalo whey	Streptococcus thermophilus or Lactobacillus delbrueckii sp. bulgaricus	In vitro	Inhibiting the decomposition of peroxides; chelation of transition metals
Bovine whey	n.r.	In vitro	Reduction of oxidative stress in rats with dietary vitamin E deficiency
Goat milk	Lactobacillus fermentum	In vivo (humans)	Antiatherogenic effects in healthy humans

DPPH: free radical diphenyl picrylhydrazyl; n.r. not reported.