Laboratory for Antioxidants and CLA

The laboratory for antioxidants Analysis and CLA is part of the Milk and dairy products lab. Milk and cheeses are considered “functional foods” for the presence of nutraceutic molecules, like conjugated linoleic acid (CLA), omega-3 and fat-soluble vitamins, besides their nutritional value they also have a beneficial effect on human health. CLA, in particular rumenic acid, has been termed by “National Accademy of Science” as “the unique fat acid” shows in unequivocal way “anticarcinogenic activity”, besides antiatherogenic, antidiabetic activities and reduction of body fat. Moreover, beta-carotene and vitamin E are considered important antioxidant agents able to inhibit oxidation of polyunsaturated fatty acid (PUFA), responsible of organoleptic alterations or rancidity in milk and of neurodegenerative diseases in man. The amount of these molecules is strongly influenced by the quality – quantity of pasture into ration of animals. Therefore, the aim of this laboratory is that to enhance naturally the nutraceutical value of milk and Sicilian Traditional Cheeses.