UK-based food company Lycotec has developed a new technology that can help identify anti-inflammatory substances in Roquefort cheese.
These substances are formed during the ripening of the cheese. According to the company, extensive validation has revealed that these substances have unique characteristics that allow them to work effectively in acidic environments such as: the skin surface or the lining of the stomach.
Acidification is common process which occurs during inflammation - in a joint affected by arthritis or in an active atherosclerotic plaque on arterial wall. In addition, sub-clinical inflammation is believed to be the cause behind the ageing processes.
In a recently published paper, the Lycotec team led by Ivan Petyaev and Yuriy Bashmakov indicated that regular consumption of moulded fermented cheeses such as French of Roquefort, Camembert could be the reason why France has the lowest rate of cardiovascular mortality in the developed world despite a diet high in saturated fat.
This new finding can lead to the development of new functional food and beverage products. It can also lead to the creation of new pharmaceuticals, anti-ageing and beauty cosmetic products, the company said.
