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“The complex contained lactoferrin and casein and although its activity was suppressed by the addition of iron , it had a higher heat stability than purified lactoferrin and was not precipitated by antibody to lactoferrin.”
“The addition of iron to both casein and whey formulas discouraged colonisation and growth of staphylococci and bacteroids but encouraged the colonisation and growth of clostridia and enterococci.”
“The mechanisms of antioxidant action are complex, but the strongest effect is achieved by modifying the Fe2+/Fe3+ equilibrium; in fact, caseins seem to favour the autoxidation of iron , and thus inhibit lipid peroxidation.”