不可思議的營養醫學~誰說生病一定要用藥醫!!

從奶類提煉的乳清蛋白複合物，被吹捧為功能性食品與健康的好處。乳清蛋白的生物成分，包括乳鐵蛋白，β-乳球蛋白，α-乳清蛋白，glycomacropeptide，免疫球蛋白，展示了一系列的免疫增強性能。此外，乳清蛋白的能力，作為一種抗氧化劑，降血壓，降血脂，抗腫瘤，抗病毒，抗菌，螯合劑。其中乳清蛋白被認為是發揮其作用的主要機制是由細胞內氨基酸半胱氨酸轉化為內，一個強有力的抗氧化劑穀胱甘肽。一些臨床試驗已成功地使用在治療癌症，艾滋病，乙肝，心血管疾病，骨質疏鬆症，和作為抗菌劑的乳清。乳清蛋白還展出了在運動性能和增強的舞台上的利益。

Whey, a protein complex derived from milk, is being touted as a functional food with a number of health benefits. The biological components of whey, including lactoferrin, beta-lactoglobulin, alpha-lactalbumin, glycomacropeptide, and immunoglobulins, demonstrate a range of immune-enhancing properties. In addition, whey has the ability to act as an antioxidant, antihypertensive, antitumor, hypolipidemic, antiviral, antibacterial, and chelating agent. The primary mechanism by which whey is thought to exert its effects is by intracellular conversion of the amino acid cysteine to glutathione, a potent intracellular antioxidant. A number of clinical trials have successfully been performed using whey in the treatment of cancer, HIV, hepatitis B, cardiovascular disease, osteoporosis, and as an antimicrobial agent. Whey protein has also exhibited benefit in the arena of exercise performance and enhancement.

文獻資料:Alternative Medicine Review.2004;9(2):136-156.