Milk basic protein

Milk basic protein (MBP) is a milk protein fraction. It stimulates bone formation and suppresses osteoclastic-mediated bone resorption.[1][2] It is approved in Japan as a functional food ingredient in tofu and nattō.[3]

References

  1. ^ Mine, Yoshinori; Shahidi, Fereidoon (2006). Nutraceutical Proteins and Peptides in Health and Disease. CRC Press. pp. 5. ISBN 0824753542. http://books.google.com/books?id=2jj6umJvieQC&pg=PA5. Retrieved 2009-03-06. 
  2. ^ Miller, Gregory D.; Judith K. Jarvis, Lois D. McBean (2006). Handbook of Dairy Foods and Nutrition (3, illustrated, revised ed.). CRC Press. pp. 53. ISBN 0849328284. http://books.google.com/books?id=5tleQ0aLJvoC&pg=PA53. Retrieved 2009-03-06. 
  3. ^ Foster, Tammy; Purnendu C Vasavada (2003). Beverage Quality and Safety. CRC Press. pp. 22. ISBN 1587160110. http://books.google.com/books?id=buJeb2F3FacC&pg=PA22. Retrieved 2009-03-06.