The Nutraceutical Properties of Ovotransferrin and Its Potential Utilization as a Functional Food.
作者： Francesco Giansanti , Loris Leboffe , Francesco Angelucci , Giovanni Antonini
DOI: 10.3390/NU7115453
关键词:
摘要: Ovotransferrin or conalbumin belong to the transferrin protein family and is endowed with both iron-transfer protective activities. In addition its well-known antibacterial properties, ovotransferrin displays other roles similar those already ascertained for homologous mammalian lactoferrin. These additional functions, in many cases not directly related iron binding, are also displayed by peptides derived from partial hydrolysis of ovotransferrin, suggesting a direct relationship between egg consumption human health.
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