Functional Ingredients - Modern active ingredients for health, gut & immune system
Functional ingredients such as lactoferrin, colostrum and FMP have a targeted effect against inflammation, infections and imbalances. Find out how bioactive proteins can strengthen your health.
Wissenswertes über "Functional ingredients"
Functional ingredients such as lactoferrin, colostrum and FMP have a targeted effect against inflammation, infections and imbalances. Find out how bioactive proteins can boost your health.
Functional Ingredients: Bioactive ingredients for targeted health effects
Functional Ingredients - i.e. functional ingredients - are bioactive substances that have specific health-promoting effects over and above the pure supply of nutrients. They are found in natural foods or are isolated and used specifically in functional foods, food supplements or medical nutrition. Their aim is to support the body's own functions, reduce silent inflammation and strengthen the gut, immune system, skin, cell protection and cognitive performance. Functional ingredients form the interface between modern nutrition, clinical science and individualised health prevention.
The most important functional ingredients include polyphenols such as resveratrol, collagen peptides and vitamin D3. This spectrum is increasingly being supplemented by highly effective, physiologically active proteins, in particular lactoferrin, lactoperoxidase, colostrum and fractionated milk proteins (FMP).
Lactoferrin is a naturally occurring iron-binding glycoprotein found in breast milk, saliva and tear fluid. It has a broad spectrum of activity, which includes antibacterial, antiviral, antifungal and anti-inflammatory effects. Especially in the context of intestinal health, immune modulation, skin regeneration and defence against infections, lactoferrin has shown convincing results in studies - also as an accompanying component for acne, irritable bowel syndrome, iron deficiency or viral infections. It also supports the formation of healthy intestinal flora and can improve iron absorption without promoting free iron radicals. The combination with prebiotic substances or other bioactive proteins further enhances its effect.
Lactoperoxidase works synergistically with lactoferrin and is another antimicrobial enzyme found in saliva, milk and mucous membranes. It contributes to the natural defence against infections in the mouth, throat and intestines by inhibiting pathogenic germs and stabilising the balance of the microbiome - without harming beneficial microorganisms.Colostrum, the first milk of mammals, contains lactoferrin and lactoperoxidase as well as growth factors, immune regulators and antibodies (IgG). It is used in particular to promote immune function, in cases of intestinal permeability (""leaky gut"") and in the regeneration of the epithelium.Fermented milk proteins (FMPs) represent a novel group of active ingredients that are obtained through the biotechnological fermentation of milk protein. They have an inflammation-regulating, antioxidant and stabilising effect on the intestinal mucosa and show promising effects in microbiome research and immune-associated skin diseases.Functional ingredients are now used specifically to achieve synergistic effects in the body - be it in the area of longevity, metabolic regulation, neuroprotection or skin health. The quality, stability and bioavailability of the substances used are crucial. In combination, they open up new avenues in science-based health optimisation.
Literature references:- Martirosyan, D. M., & Singh, J. (2015). Functional foods and chronic diseases: A review. Functional Foods in Health and Disease, 5(9), 265-278.
- Tomita, M. et al (2009). Lactoferrin and its role in the body: Functional ingredient with antimicrobial and anti-inflammatory properties. Biochemistry and Cell Biology, 87(3), 401-411.
- Playford, R. J. et al. (2000). Colostrum and milk-derived peptide growth factors for the treatment of gastrointestinal disorders. American Journal of Clinical Nutrition, 72(1), 5-14.
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