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Nutrients 2015, 7(11), 9105-9115; doi:10.3390/nu7115453

The Nutraceutical Properties of Ovotransferrin and Its Potential Utilization as a Functional Food

1
Department of Health, Life and Environmental Sciences, University of L’Aquila, L’Aquila I-67100, Italy
2
Interuniversity Consortium INBB Biostructures and Biosystems National Institute, Rome I-00136, Italy
3
Department of Sciences, Roma Tre University, Rome I-00146, Italy
*
Author to whom correspondence should be addressed.
Received: 29 September 2015 / Revised: 21 October 2015 / Accepted: 23 October 2015 / Published: 4 November 2015
(This article belongs to the Special Issue Egg Consumption and Human Health)
View Full-Text   |   Download PDF [434 KB, uploaded 6 November 2015]   |  

Abstract

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. View Full-Text
Keywords: ovotransferrin; nutraceutical; functional food; antioxidant ovotransferrin; nutraceutical; functional food; antioxidant
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Giansanti, F.; Leboffe, L.; Angelucci, F.; Antonini, G. The Nutraceutical Properties of Ovotransferrin and Its Potential Utilization as a Functional Food. Nutrients 2015, 7, 9105-9115.

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