doi: 10.17113/ftb.55.03.17.5233 

Cheese as Functional Food: The Example of Parmigiano Reggiano and Grana Padano

Andrea Summer^1,2, Paolo Formaggioni^1*, Piero Franceschi¹, Federica Di Frangia¹,

Federico Righi¹ and Massimo Malacarne^1,2

¹Department of Veterinary Science, University of Parma, Strada del Taglio 10, IT-43 126 Parma, Italy
²MILC Center, University of Parma, Parco Area delle Scienze 59/A, IT-43 124 Parma, Italy

Article history:
Received: February 24, 2017
Accepted: May 10, 2017

Key words:
Italian hard cooked cheese, functional properties, protein and peptides, fat and lipids, carbohydrates and mineral salts, disease prevention

Summary:
Italian hard cooked types of cheese, like Parmigiano Reggiano and Grana Padano, are characterised by positive nutritional qualities. In fact, they contain substances that have particular biological activities, and therefore they can be fully considered, according to the definition given by the European Unit, as ‘functional’ foods. This short review conciselybdescribes these components and the beneficial effects related to their activities. The description of the biologically active components has been organised in the following paragraphs: protein and peptides, fat and lipids, carbohydrates and prebiotics, probiotic bacteria, vitamins, mineral salts, and components of dairy products active in disease prevention. In particular, several known bioactive peptides were found in Parmigiano Reggiano cheese samples: for example, phosphopeptides, which are known for their mineral-binding capacity and vehiculation activity, peptides with immunomodulatory activity, and angiotensin-converting enzyme-inhibitory peptides with anti-hypertensive effects. Among lipids, the role of conjugated linoleic acid and other fatty acids present in these cheese types was taken into consideration. The presence of oligosaccharides with prebiotic properties and probiotic bacteria was also described. Finally, particular emphasis was given to highly available calcium and its impact on bone health.

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