Roquefort cheese can protect from inflammation

Lycotec, which produces Roquefort cheese, has reportedly developed a technology that helps identify anti-inflammatory factors in its cheese.

According to the company, laboratory studies and clinical trials have shown that these processes, which happen during ripening of the cheese, act as the lining of the stomach or the skin surface, preventing acidity from occurring.

Along with inflammation, acidification is said to occur and is proven to hasten aging process, owing to the loss of skeletal muscles in older people and cellulite to metabolic and cardio- and cerebro-vascular age-related conditions and diseases.

A recently published paper of Lycotec team, named ‘Could cheese be the missing piece in the French paradox puzzle?’, led by Dr. Ivan Petyaev and Dr. Yuriy Bashmakov, has said that regular consumption of Roquefort, Camembert and other moulded fermented cheeses by the French (possibly along with red wine) may be the reason behind the fact that the nation of France has the lowest rate of mortality due to cardiovascular reasons in the developed world, in spite of a rich diet in saturated fat.

Lycotec feels that this new development could lead to the production of pharmaceuticals to not only check inflammation, but help in the development of new anti-ageing and beauty cosmetic, functional food and beverage products, without the mould’s smell.