文章基本信息

标题：The Nutraceutical Properties of Ovotransferrin and Its Potential Utilization as a Functional Food
本地全文：下载
作者：Francesco Giansanti ; Loris Leboffe
期刊名称：Nutrients
电子版ISSN：2072-6643
出版年度：2015
卷号：7
期号：11
页码：9105-9115
DOI：10.3390/nu7115453
语种：English
出版社：MDPI Publishing
摘要：Ovotransferrin or conalbumin belong to the transferrin protein family and is endowed with both iron-transfer and protective activities. In addition to its well-known antibacterial properties, ovotransferrin displays other protective roles similar to those already ascertained for the homologous mammalian lactoferrin. These additional functions, in many cases not directly related to iron binding, are also displayed by the peptides derived from partial hydrolysis of ovotransferrin, suggesting a direct relationship between egg consumption and human health.
关键词：ovotransferrin; nutraceutical; functional food; antioxidant ovotransferrin ; nutraceutical ; functional food ; antioxidant