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

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.

Keywords

• ovotransferrin
• nutraceutical
• functional food
• antioxidant