Effects of Diets Rich in Flavonoids on the Quality of Bovine Milk

Abstract

Bovine milk is one of the main foods for mammals and, specifically, for humans therefore, its quality should be optimal and should comply with all safety and nutritional aspects. The objective of this review was to collect updated scientific information on the importance of the presence of flavonoids in bovine milk, regarding their nutritional value and the benefits of these metabolites for the milk and its consumers. Milk decomposition is due to the effect of light, temperature and time on the fat and protein present in it, as well as to lactic fermentation by bacteria. Thus, the control of these three factors or one of them contributes to extend the useful life of milk and other dairy products. Thus, by seeking to delay the rancidification of milk and its by-products, it has been proposed that forage containing antioxidants such as flavonoids should be included in the diet of female cattle, as these, being bioavailable in cattle, also actively appear in the milk in concentrations equivalent to plasma. Additionally, the presence of flavonoids in bovine milk can provide a source of natural antioxidants for the consumer, which is beneficial for the prevention of some pathological processes mediated by free radicals.