Campanile (docente Federico II di Napoli): “Il latte di bufala, un elisir di longevità e con poteri antiossidanti

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(Adnkronos) - “Il latte di bufala, un elisir di longevità e con poteri antiossidanti, ma come tutti gli alimenti da mangiare con moderazione”  Cosi Giuseppe Campanile, docente del Dipartimento di Medicina Veterinaria e Produzioni animali dell'Università degli Studi di Napoli Federico II intervenuto alla prima edizione della Conferenza Internazionale sulla Mozzarella di Bufala e altri prodotti lattiero-caseari, organizzata dal Consorzio di Tutela della Mozzarella di Bufala Campana DOP in sinergia con l’Università degli Studi di Napoli “Federico II

Transcript

00:00Research and innovation in the field of the mozzarella of Buffalo Campana DOP.

00:12Today we will focus in particular on the issue of scientific research,

00:17because you are doing so much to make this product more and more an excellence.

00:22Research is fundamental for the growth of all compartments,

00:25and therefore obviously for the growth of the buffalo compartment.

00:29We have always been interested in this and today we are discussing what the world is doing,

00:35what is happening, how it is changing, how they approach this product.

00:40We are particularly interested in the nutritional characteristics of the products

00:46and mainly in the generosity of this species.

00:50This is a generous species because in addition to giving a product, a milk,

00:55it allows us to give a product that from the excellent organoleptic point of view,

01:00from the taste point of view, meets the pleasures of the palate.

01:05In fact, it also has characteristics that are good for human health.

01:09This milk, as Professor Radeo said, is rich in polypeptides,

01:14these proteins that have an antioxidant activity.

01:17We have found even smaller molecules that, in fact,

01:21the effects administered live, we have done both live and in-vitro tests,

01:26have an activity in regulating neoplastic cells,

01:32and therefore in reducing the possibility of preventing these pathologies.

01:38Not only in dolphins, we have also tried to supply them in animals

01:43in which the tumor has been induced, they have sent in necrosis and apoptosis,

01:48that is, cellular death, determined by these neoplastic molecules.

01:52In fact, the good fortune of this milk and of the physiology of this species

01:59lies in the fact that it acts by stimulating the famous proteins of longevity,

02:06the sirtuins, and that through the sirtuins a series of mechanisms are released

02:11that have this activity on all chronic degenerative pathologies,

02:16the current inhuman technopathies, diabetes, cardiovascular pathologies,

02:22Alzheimer's, tumors, neoplasies, diabetic syndrome.

02:27In fact, now it is starting, because my group is multidisciplinary,

02:31it is not only made up of veterinarians like me,

02:34but there are biologists, there are pharmacologists,

02:38biochemical biologists, there are doctors,

02:44there is a polyclinic in Pasquale where a research will start

02:48in which these molecules will be given to diabetic patients in association with therapy

02:53to see if there is an effect on dolphins, the effect has already been demonstrated.

02:58So mozzarella is good, but it is also good?

03:01Moderately, because mozzarella has a certain amount of fat.

03:05Like all foods, you have to eat them in moderation,

03:09but for human health, the fundamental thing is the variability of the diet

03:15and the seasonality.

03:18Because the trouble is if we eat products that are not seasonal.

03:23And breeding techniques, and I also speak for vegetarians,

03:26are fundamental for the functional characteristics of the products

03:31and therefore of what is good or bad,

03:33because a product can be good or bad at the same time.

03:39www.cdc.gc.ca

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