LACTOFERRIN AND CANDIDA

The lactoferrin is thermostable protein contained in the saliva and milk. It acts on microorganisms bacteriostatically (prevents their propagation) and binds the iron ions in the environment thus blocking their metabolism. In reduced amounts of iron, however, increases the risk of fungal infections of candida. Therefore its protective effect is not full i.e. in iron deficiency anemia there is a risk of developing candida.

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