Glutathione,
Whey Protein and Hepatitis
Nutritional
therapy of chronic hepatitis by whey protein (non-heated)
Watanabe
A, Okada K, Shimizu Y, Wakabayashi H, Higuchi K, Niiya K, Kuwabara
Y, Yasuyama T, Ito H, Tsukishiro T, Kondoh Y, Emi N, Kohri H.
[J Med 2000;31(5-6):283-302] In an open study the clinical efficacy
of milk serum (whey) protein (cysteine content: 7.6-fold higher
than that of casein) isolated from fresh milk and purified without
heating was evaluated in 25 patients with chronic hepatitis B
or C. Serum alanine aminotransferase (ALT) activity was reduced,
and plasma glutathione (GSH) levels increased in six and five
of eight patients with chronic hepatitis B, respectively, 12 weeks
after the start of the supplement with Immunocal food. Serum lipid
peroxide levels significantly decreased, and interleukin (IL)-2
levels and natural killer (NK) activity significantly increased.
However, there were no significant whey protein-related changes
in 17 patients with chronic hepatitis C. These findings suggest
that the long-term supplementation with whey protein alone may
be effective for improving liver dysfunctions in patients with
chronic hepatitis B.
Publication Types: Clinical Trial
Lactoferrin*
inhibits hepatitis C virus viremia in patients with chronic hepatitis
C: a pilot study
Tanaka K, Ikeda M, Nozaki A, Kato N, Tsuda H, Saito S, Sekihara
H. [Jpn J Cancer Res 1999 Apr;90(4):367-71] Hepatitis C virus
(HCV) is associated with the development of cirrhosis and hepatocellular
carcinoma. We recently found that bovine lactoferrin, a milk protein
belonging to the iron transporter family, effectively prevented
HCV infection in cultured human hepatocytes (PH5CH8). Eleven patients
with chronic hepatitis C received an 8-week course of bovine lactoferrin
(1.8 or 3.6 g/day). This pilot study suggests that lactoferrin
is one potential candidate as an anti-HCV reagent that may be
effective for the treatment of patients with chronic hepatitis.
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