A role for whey-derived lactoferrin and immunoglobulins in the attenuation of obesity-related inflammation and disease

Critical Reviews in Food Science and Nutrition

Volumn 57, Issue 8, 2017, Pages 1593-1602

  Brimelow, Rachel E ^a   West, Nicholas P ^a,b   Williams, Lauren T ^a,b   Cripps, Allan W ^a,b   Cox, Amanda J ^a,b  

^a GRIFFITH UNIVERSITY   (Australia)

^b GRIFFITH UNIVERSITY   (Australia)

Author keywords

immunoglobulins; inflammation; lactoferrin; microbiota; Obesity

Indexed keywords

PATHOLOGY;

IMMUNOGLOBULINS; INFLAMMATION; LACTOFERRIN; MICROBIOTAS; OBESITY;

NUTRITION;

ANTIINFLAMMATORY AGENT; ANTIOBESITY AGENT; IMMUNOGLOBULIN; LACTOFERRIN; LIPOPOLYSACCHARIDE;

ANIMAL; BODY WEIGHT; BOVINE; CHEMISTRY; CHRONIC DISEASE; COMPLICATION; DISEASE MODEL; ENDOTOXEMIA; FUNCTIONAL FOOD; GASTROINTESTINAL TRACT; HUMAN; INFLAMMATION; INTESTINE FLORA; MICROBIOLOGY; OBESITY; RANDOMIZED CONTROLLED TRIAL (TOPIC); WHEY;

ANIMALS; ANTI-INFLAMMATORY AGENTS; ANTI-OBESITY AGENTS; BODY WEIGHT; CATTLE; CHRONIC DISEASE; DISEASE MODELS, ANIMAL; ENDOTOXEMIA; FUNCTIONAL FOOD; GASTROINTESTINAL MICROBIOME; GASTROINTESTINAL TRACT; HUMANS; IMMUNOGLOBULINS; INFLAMMATION; LACTOFERRIN; LIPOPOLYSACCHARIDES; OBESITY; RANDOMIZED CONTROLLED TRIALS AS TOPIC; WHEY;

EID: 85015244889     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2014.995264     Document Type: Article

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