Lactoferrin is a protein that is mainly found in milk of mammals, but also in other parts of the body, serving essential functions. It is present in breast milk in high concentrations and is one of its main components.
The concentration of lactoferrin is highest in so-called colostrum, the breast milk consumed by the child in the first 72 hours after birth. Lactoferrin helps to develop the immune system in infants and to protect them from infections. It can help prevent iron deficiency in infants as it promotes the absorption of iron in the intestine. For this purpose, lactoferrin has been used in baby food for many years.
Adults can also benefit from lactoferrin, but even with a balanced diet they usually only consume it in small doses via cow's milk. In case of lactose intolerance, however, even this is only possible to a limited extent. Lactoferrin food supplements are therefore increasingly gaining in popularity.
Lactoferrin food supplements are available in different formulations. Many are designed primarily to optimize iron supply and therefore in addition to lactoferrin also contain iron and/or vitamin C, which increases iron absorption.
However, a dietary supplement that only contains lactoferrin is often the better choice. On one hand, this can be the case due to the individual causes of an unbalanced iron supply: not every body can use iron equally well. Despite a sufficient intake of iron, e.g. through the diet, the desired effect may not be achieved. In such cases, as well as if iron supplements are poorly tolerated, additional supplementation with iron would not be reasonable. Lactoferrin can support the use of the available iron and thus the iron level balance.
On the other hand, a supplement only containing lactoferrin makes it possible to benefit from the positive properties of this protein with regard to the immune system and intestinal health without affecting the general iron supply in the body. This means that dietary supplementation can be individually and flexibly tailored to your needs.
Lactoferrin is a protein with iron-binding properties. "Lacto" refers to milk as the origin, and "ferrin" to the ability to bind free iron. Lactoferrin belongs to the family of transferrins, a group of transport proteins that transport iron in the blood.
Lactoferrin is considered a safe and effective substance for supporting iron level balance and preventing iron accumulation (iron overload). Lactoferrin has an iron binding site that enables it to bind two free iron ions (Fe3+) simultaneously with high affinity, even at a low pH value of 3.0. Lactoferrin therefore helps to maintain the balance of iron levels in the body (homeostasis).
According to a meta-analysis, lactoferrin provides good support for iron deficiency anemia during pregnancy, for example. The results confirmed the positive effects of taking 200 mg of lactoferrin daily for four weeks in the course of treatment of pregnancy anemia. [1]
Lactoferrin in breast milk helps to develop the immune system in infants and protect them from infections. Since lactoferrin has iron-binding properties, it can deprive microbial pathogens that depend on iron for survival of their basis. [1]
By sequestering and binding free iron ions in the intestine and directly interacting with the bacterial surface, lactoferrin exhibits bactericidal and bacteriostatic properties across a wide range of organisms. The lactoferrin protein also has antioxidant properties due to iron binding.
Functioning as a transferrin, lactoferrin additionally contributes to maintaining sufficient iron levels in the adult body. Iron, in turn, bolsters the body's defenses by performing various vital functions within the body: It plays a role in the regular formation of red blood cells and hemoglobin, facilitates normal oxygen transport throughout the body, and supports the proper functioning of the immune system.
The intestinal microbiome, i.e. the entirety of the intestinal bacteria, reacts to fluctuations in the iron supply. Lactoferrin can promote a balanced intestinal microbiome by depriving harmful intestinal bacteria of the essential iron they require. Beneficial microbiome bacteria like Lactobacillus acidophilus and Bifidobacterium bifidum seem to be less affected by iron deficiency in their surroundings and can thrive, while harmful bacteria are suppressed.
Lactoferrin also promotes the growth and differentiation of intestinal epithelial cells. Together with the microbiome, the epithelial layer reinforces the intestinal barrier function. [1]
- high dosage with 200 mg of lactoferrin per capsule
- pure lactoferrin without additional iron
- made from 100% Swiss Alpine milk with Suisse Garantie
- gentle production preserves the positive physiological effects
- enteric-coated capsules protect the ingredients
- production in accordance with strict animal welfare and sustainability standards
- ultrafiltration for the highest possible purity
- contains a maximum of 0.1% lactose – often also suitable in case of lactose intolerance
- free from GMOs, antibiotics and pesticides
Vitality Nutritionals Lactoferrin 200 mg capsules are ideal for providing overall support for maintaining the iron level balance, the immune system and the intestinal microbiome and are especially beneficial for those with an increased need for iron:
- individuals under constant stress
- the elderly
- women during periods
- pregnant women and nursing mothers
- individuals who donate blood frequently
Those with lactose intolerance should consult their physician before taking the product. Lactoferrin is obtained from fresh cow's milk. However, the maximum lactose content amounts to only 0.1%.
Individuals with lactose intolerance should always seek medical advice before taking the product, as lactoferrin is obtained from fresh cow's milk. However, the maximum lactose content amounts to only 0.1%, meaning that Vitality Nutritionals Lactoferrin 200 mg may also be suitable for those with lactose intolerance.
Since lactoferrin is found in cow's or goat's milk, for example, the question arises as to why it is not enough to simply consume milk as food. Today's ultra-high temperature processing of milk, for instance, to increase the milk’s shelf life, results in the degradation of lactoferrin, which is present in only minimal amounts per liter. "Sufficient" in the sense of our dosage would mean that in order to absorb around 200 mg of lactoferrin, you would have to drink two liters of milk per day per day, which is not recommended for the majority of adults from a nutritional point of view.
