Lactoferrin is an iron-binding protein (glycoprotein) found in the human body. The name lactoferrin refers to the source in which the substance was first demonstrated (cow’s milk) and its ability to powerfully bind free iron ions over a wide range of pH values. Iron serves as a nutritional source for micro-organisms, and due to the iron-binding capacity of lactoferrin, it supports the barriers to protect against these harmful organisms.

Lactoferrin supports resistance and can be used to prevent and as an additional treatment for infectious diseases. For example, lactoferrin has been used effectively for respiratory infections, stomach ulcers, gastrointestinal infections, throat infections, flu and skin infections. In addition, lactoferrin has a role in regulating iron homeostasis, which improves iron status.

Lactoferrin naturally occurs in high concentrations in breast milk and is produced in the body in response to intensive exercise.

Lactoferrin supplementation can provide the solution if supplementation is desired, for example to support the immune system.