Drawn from a woman’s bloodstream: sugar, fat, protein and other life-enhancing ingredients like peptides:

“Mature human milk contains 3%-5% fat, 0.8%-0.9% protein, 6.9%-7.2% carbohydrate calculated as lactose, and 0.2% mineral constituents expressed as ash. Its energy content is 60-75 kcal/100 ml. Protein content is markedly higher and carbohydrate content lower in colostrum than in mature milk. Fat content does not vary consistently during lactation but exhibits large diurnal variations and increases during the course of each nursing. Race, age, parity, or diet do not greatly affect milk composition and there is no consistent compositional difference between milks from the two breasts unless one is infected. The principal proteins of human milk are a casein homologous to bovine beta-casein, alpha-lactalbumin, lactoferrin, immunoglobulin IgA, lysozyme, and serum albumin. Many enzymes and several “minor” proteins also occur. … Possible special functions of milk proteins and enzymes other than as a source of amino acids, are as yet largely speculative. The principal sugar of human milk is lactose but 30 or more oligosaccharides, all containing terminal Gal-(beta 1,4)-Glc and ranging from 3-14 saccharide units per molecule are also present. These may amount in the aggregate to as much as 1 g/100 ml in mature milk and 2.5 g/100 ml in colostrum. Some of them may function to control intestinal flora because of their ability to promote growth of certain strains of lactobacilli. Human milk fat is characterized by high contents of palmitic and oleic acids. the former heavily concentrated in the 2-position and the latter in the 1- and 3-positions of the triglycerides. Fatty acid composition of milk fat varies somewhat with the composition of diet, particularly the fatty acids which it supplies. Phospholipids, amounting in the aggregate to about 75 mg/100 ml, include phosphatidyl ethanolamine, phosphatidyl choline, phosphatidyl serine, phosphatidyl inositol, and sphingomyelin. The principal mineral constituents of human milk are Na, K, Ca, Mg, P, and Cl. Calcium concentrations reported in various studies vary from 25-35 mg/100 ml. Phosphorus at 13-16 mg/100 ml is much more constant but is lower in proportion to casein and calcium than in milks of most other species. Iron, copper, and zinc contents of human milk vary considerably. A long list of other trace elements has been reported. About 25% of the total nitrogen of human milk represents nonprotein compounds including urea, uric acid, creatine, creatinine, and a large number of amino acids. Of the latter, glutamic acid and taurine are prominent. All of the vitamins, except K, are found in human milk in nutritionally significant concentrations.”

TABLE 1. Examples of the non-nutritional components of breastmilk

Antimicrobial factors Growth factors
secretory IgA, IgM, IgG
lactoferrin
lysozyme
complement C3
leucocytes
bifidus factor
lipids and fatty acids
antiviral mucins, GAGs
oligosaccharides
epidermal (EGF)
nerve (NGF)
insulin-like (IGF)
transforming (TGF)
taurine
polyamines
Cytokines and anti-inflammatory factors Digestive enzymes
tumour necrosis factor
interleukins
interferon-
g
prostaglandins
a1-antichymotrypsin
a1-antitrypsin
platelet-activating factor: acetyl hydrolase
amylase
bile acid-stimulating esterase
bile acid-stimulating lipases
lipoprotein lipase
Hormones Transporters
feedback inhibitor of lactation (FIL)
insulin
prolactin
thyroid hormones
corticosteroids, ACTH
oxytocin
calcitonin
parathyroid hormone
erythropoietin
lactoferrin (Fe)
folate binder
cobalamin binder
IgF binder
thyroxine binder
corticosteroid binder
Potentially harmful substances Others
viruses (e.g., HIV)
aflatoxins
trans-fatty acids
nicotine, caffeine
food allergens
PCBs, DDT, dioxins
radioisotopes
drugs
casomorphins
d -sleep peptides
nucleotides
DNA, RNA

Sources: https://www.ncbi.nlm.nih.gov/pubmed/392766
PMID: 392766
http://archive.unu.edu/unupress/food/8F174e/8F174E04.htm

Advertisements