Author(s): Rocha, J.
Date: 2016
Persistent ID: http://hdl.handle.net/1822/42404
Origin: RepositóriUM - Universidade do Minho
Project/scholarship: info:eu-repo/grantAgreement/FCT/5876/147337/PT; info:eu-repo/grantAgreement/FCT/5876-PPCDTI/126270/PT ; info:eu-repo/grantAgreement/FCT/COMPETE/126270/PT;
[Excerpt] Bovine colostrum, also known as “first milk” or the “first food”, is produced by healthy mammary glands until the first 72-h post-partum, after which acquires the typical physicochemical, microbiological, nutritional and rheological characteristics of milk. The colostrum is composed by unique bioactive compounds, which are divided into two main classes: immunological and growth factors. The use of colostrum to treat illnesses and to contribute to the well-being dates from thousands of years ago. In India, the physicians of Ayurvedic prescribed colostrum throughout thousands of years and nowadays colostrum stills very often the first medicine used by many families. In addition, the Indian spirituals leaders Rishis already registered the benefits of colostrum for humans since the time cows were domesticated [1,2]. Furthermore, in Scandinavia a dessert made of colostrum and honey was confectioned during hundreds of years to celebrate the birth of healthful newborn calves [2]. [...]
