Lisozima Forte

The continuing increase in antibiotic resistance requires the identification of new molecules, with lysozyme being one of them. This has been considered an endogenous antibiotic since its discovery by A. Fleming in 1921. Egg whites turn out to be the richest source of this enzyme, accounting for 3.4-5.8 percent of total egg white protein.

Lysozyme has great potential, mainly in clinical and food applications: in the former case for the treatment of pathogens of different kinds, and in the latter for the purpose of preservation of certain foods.

Its action is mainly directed toward Gram-positive bacteria, but recent evidence points to efficacy against Gram-negative bacteria, in addition to other microbes.

Molecules that may act synergistically with lysozyme include lactoferrin, an endogenous molecule involved in inflammatory processes, being released from neutrophil granules.

It shows a bacteriostatic efficacy due to its ability to sequester iron, an ion essential for bacterial growth.

Vitamin C (ascorbic acid) is a soluble vitamin that plays a key role in numerous essential functions and in the regulation of important biochemical reactions in the body. Its antioxidant and immune-stimulating effects have been known since the 1930s. This vitamin shows a positive impact on both innate and adaptive immune functions.

Vitamin D, an essential nutrient for human health, is found in some foods and made by our body through the action of sunlight. Scientific evidence points to its important immunomodulating action.