Mare's milk as a prospective functional product
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Authors
Almagul Kushugulova
Samat Kozhakhmetov
Rashida Sattybayeva
Ayaulym Nurgozhina
Arailym Ziyat
Hariom Yadav
Francesco Marotta
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Abstract
Mare’s milk, traditionally consumed in Central Asia, is gaining attention as a functional food due to its unique nutritional profile and bioactive components. This review examines its composition, probiotic potential, antimicrobial activities, and health benefits. The authors discuss fermentation techniques and the potential for developing mare’s milk-based functional products to promote human health.
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Citation
Kushugulova, A., Kozhakhmetov, S., Sattybayeva, R., Nurgozhina, A., Ziyat, A., Yadav, H., & Marotta, F. (2018). Mare’s milk as a prospective functional product. Journal of Functional Foods, 45, 178–186. DOI: 10.1016/j.jff.2018.04.034