HIGHLIGHTS
- who: Rosa Loizzo and collaborators from the Department of Biological Sciences, University of Limerick, T PX Limerick, Ireland have published the article: Characteristics and In Vitro Antioxidative Properties, in the Journal: Antioxidants 2022, 399 of /2022/
SUMMARY
Whey-based ingredients are widely used due to their high protein quality (being a rich source of essential and branched-chain amino_acids) and digestibility. Likewise, many of the health-promoting effects of whey proteins are attributed to their antioxidative properties. Whey proteins are reported to act as potent antioxidants by modulating a range of redox biomarkers . . .
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