Bovine Colostrum as a Nutraceutical
Developments in Processes and Products for Therapeutic and Dietary Applications
- 1st Edition - January 1, 2026
- Imprint: Academic Press
- Editors: Rahul Mehra, Raquel P.F. Guiné, Harpal S. Buttar, Shiv Kumar
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 3 3 7 1 6 - 1
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 3 3 7 1 7 - 8
Bovine colostrum is being touted by medical professionals, nutritionists, and food product developers worldwide for its ability to optimize health and help manage disease.… Read more
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Bovine colostrum is being touted by medical professionals, nutritionists, and food product developers worldwide for its ability to optimize health and help manage disease. Scientists are becoming increasingly intrigued by its nutrient-dense, immune-boosting properties. Bovine Colostrum as a Nutraceutical: Developments in Processes and Products for Therapeutic and Dietary Applications takes a closer look at every facet of a cow’s first milk—from composition to consumption—and discusses how its nutritional and hyper-immune properties are frequently used in food-pharma worldwide. Comprised of 18 chapters, Bovine Colostrum as a Nutraceutical: Developments in Processes and Products for Therapeutic and Dietary Applications elucidates the chemistry, physiological effects and response of nutritional bioactive elements such as peptides while exploring the impact of different environmental, natural, and processing factors that can affect colostrum's composition. Authors discuss emerging colostrum processing methods, as well as the recent technologies, and instrumentation used for isolating and identifying bioactive components for food product development. Readers will also learn colostrum's role in gut, immune and skin health, and how it can enhance muscle growth for improved athletic performance. Safety, efficacy, and regulatory considerations of bovine colostrum and its derivatives are also discussed.
- Explores the global trend of bovine colostrum as a functional food and a nutraceutical
- Presents recent developments in both the processing methods and the diverse range of products derived from bovine colostrum
- Highlights the use of bovine colostrum for age-related medical conditions
- Analyzes bovine colostrum in athletic performance enhancement and muscle recovery
- Discusses the safety, efficacy, and regulatory considerations of bovine colostrum and its derivatives
Researchers in the food sciences working in the fields of nutrition, product development, nutraceuticals, functional foods and dairy production. Nutritionists, dietitians, and pharmaceutical researchers
1. Bovine colostrum: Introduction and overview
2. Nutritional attributes of bovine colostrum
3. Biologically active compounds of bovine colostrum
4. Colostrum and whey based bioactive peptides
5. Comparison of bovine colostrum with other mammalian species
6. Factors affecting colostrum composition
7. Recent advances in colostrum processing techniques
8. Technological advances in manufacturing bovine colostrum powder by freeze drying method
9. Emerging isolation techniques for colostrum bioactive constituents
10. Emerging identification techniques for colostrum bioactive constituents
11. Colostrum formulations as modern deliverable nutraceuticals
12. Bovine colostrum for animal nutrition and feed additive for poultry and aquaculture
13. Colostrum-based products for adults and children
14. Preservation of colostrum and its derivatives
15. Bovine colostrum in modern drug delivery system
16. Bovine colostrum in athletic performance enhancement and muscle recovery
17. Safety, efficacy, and regulatory considerations of bovine colostrum and its derivatives
18. Progress and challenges
2. Nutritional attributes of bovine colostrum
3. Biologically active compounds of bovine colostrum
4. Colostrum and whey based bioactive peptides
5. Comparison of bovine colostrum with other mammalian species
6. Factors affecting colostrum composition
7. Recent advances in colostrum processing techniques
8. Technological advances in manufacturing bovine colostrum powder by freeze drying method
9. Emerging isolation techniques for colostrum bioactive constituents
10. Emerging identification techniques for colostrum bioactive constituents
11. Colostrum formulations as modern deliverable nutraceuticals
12. Bovine colostrum for animal nutrition and feed additive for poultry and aquaculture
13. Colostrum-based products for adults and children
14. Preservation of colostrum and its derivatives
15. Bovine colostrum in modern drug delivery system
16. Bovine colostrum in athletic performance enhancement and muscle recovery
17. Safety, efficacy, and regulatory considerations of bovine colostrum and its derivatives
18. Progress and challenges
- Edition: 1
- Published: January 1, 2026
- Imprint: Academic Press
- Language: English
RM
Rahul Mehra
Dr. Rahul Mehra is working as an Assistant Professor (R&D), he has completed his PhD in Food Technology from Amity University, India, and holds a Master of Food Technology, India. Major fields of his study include Food-Nutrition science and Technology, functional food development, and food business management. Rahul Mehra has a significant publication record, with over 45 articles/chapters published in internationally reputed journals, 7 patents, and Editing 3 books. I’m currently working with international researchers on colostrum-based nutraceutical formulation. Additionally, he actively participates as a reviewer for various international journals. He has also attended numerous national and international conferences, workshops, seminars, and training programs, indicating his broad exposure and expertise in the relevant fields related to the book & title.
Affiliations and expertise
University Centre for Research and Development (UCRD), Chandigarh University, IndiaRG
Raquel P.F. Guiné
Dr. Guine's major fields of study include food engineering, food processing, food science and nutrition, dietary patterns and eating habits. She is the coordinating Professor with Habilitation, Food Industry Department, Polytechnic Institute of Viseu, Portugal and has authored books, and book chapters, papers in international scientific peer reviewed journals, papers in Portuguese journals, oral communications and posters in conferences.
Affiliations and expertise
Coordinating Professor with Habilitation, Food Industry Department, Polytechnic Institute of Viseu, PortugalHS
Harpal S. Buttar
Dr. Buttar has made valuable contributions to nanobiotechnology, phytomedicines, functional foods, clinical nutrition and prevention of cardiovascular diseases, obesity, and diabetes. In January 2014, the International Academy of Cardiovascular Sciences (India Section) established the "Dr. Harpal S. Buttar Oration Award" to recognize his leadership and contributions in promoting dietary and lifestyle changes in the prevention of cardiovascular diseases in Canada and around the world.
Based on his scientific accomplishments and distinguished contributions he was awarded Fellowships from the Punjab Academy of Sciences, International College of Nutrition, International Academy of Cardiovascular Sciences, and Indian Society of Pharmaceutical Education and Research. In 2019 the Society for Ethnopharmacology, India, gave the Special Recognition Award to Dr. Buttar for his outstanding contributions made in Phytomedicines and promotion of research in Pharmacology and Pharmaceutical Sciences.
He has authored / co-authored 56 book chapters, one monograph, and 158 research and review papers published in peer-reviewed journals.
Affiliations and expertise
Adjunct Professor, Department of Pathology and Laboratory Medicine University of Ottawa, Faculty of Medicine, Ottawa, Ontario, CanadaSK
Shiv Kumar
Dr. Kumar has completed a B.Sc. in Food Science and Quality Control, followed by an M.Sc. in Food Technology, and finally obtained a Ph.D. in Food Engineering and Technology. Dr Kumar was honored with the best PhD thesis award in 2019. He has taught a wide range of courses to undergraduate, postgraduate, and doctoral students in different areas of Food Science and Technology. Dr. Kumar is currently engaged in analytical research on raw materials and value-added products derived from various food crops and bioresources. He has over 7 years experience in teaching, including more than 5 years of post-doctoral and 11 years of research experience in the field of Food Science and Technology. He has filed a total of 7 design and utility patents, along with 1 copyright and 6 of these patents have been published.
Affiliations and expertise
Maharishi Markandeshwar Deemed to be University (MMDU), India