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Egg whites contain proteins like lysozyme and avidin, which have antimicrobial properties that help inhibit the growth of bacteria and viruses. Similarly, mother's milk is rich in immunoglobulins, particularly IgA, and other bioactive compounds that bolster the infant's immune system and provide passive immunity. Both substances create a protective barrier, helping to prevent infections in their respective contexts—egg whites in developing embryos and mother's milk in newborns.

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2mo ago

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