@article{jfnr2018661,
author={{Garc¨ªa-Gonzalez, Natalia and Asensio-Vegas, Carmen and Rico, Daniel and Olmedilla-Alonso, Bego?a and Nova, Esther and Pe?as, Elena and Martin-Diana, Ana B.},
title={Antioxidant Properties of Ewe <i>versus</i><i> </i>Cow Yogurt and Effect of Its Consumption on Cortisol Levels of Adults (Borderline-high Cholesterol Levels)},
journal={Journal of Food and Nutrition Research},
volume={6},
number={6},
pages={346--355},
year={2018},
url={http://pubs.sciepub.com/jfnr/6/6/1},
issn={2333-1240},
abstract={Antioxidant <i>in vitro </i>markers were used to evaluate the total antioxidant activity of ewe (whole and semi-skimmed) and cow¡¯s set yogurts. Results showed that cow set yogurt had significantly (<i>p</i>¡Ü0.05) total higher antioxidant activity than ewe set yogurt and peptidic fraction had significant higher contribution to the total antioxidant activity compared to lipidic and/or phenolic fraction. However, when lipidic fraction was evaluated, ewe yogurt (whole and skimmed) had higher antioxidant activity than cow probably associated to the high levels of conjugated linoleic acid (CLA) in ewe milk. Although significant differences win cortisol levels were observed in certain groups of population studied (normal risk woman) regarding consume ewe yogurt, it is not possible to conclude a significant lowering effect of ewe yogurt on cortisol levels in general population.},
doi={10.12691/jfnr-6-6-1}
publisher={Science and Education Publishing}
}