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.
Nutrients 2015, 7(11), 9105-9115; https://doi.org/10.3390/nu7115453
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)
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-TextKeywords:
ovotransferrin; nutraceutical; functional food; antioxidant
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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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