Whey protein is an umbrella term for proteins separated from the whey phase of bovine milk. It is characterized by a complete essential amino acid profile, relatively rapid digestion/absorption kinetics, a high proportion of branched-chain amino acids (BCAAs), and the presence of multiple ...
Lactoferrin (LF) is an iron-binding glycoprotein widely present in milk and various body fluids. It belongs to the transferrin family and is characterized by its high affinity for ferric iron (Fe³⁺), its role in regulating iron homeostasis, and its involvement in mucosal defense and innate ...
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