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Lactoferrin is a bioactive glycoprotein (composed of a protein and a carbohydrate) that is found in breast milk and in small quantities in most body fluids. Lactoferrin supplements are isolated from whey protein. Lactoferrin makes up approximately 0.5% - 1% or less of whey protein derived from cows milk (whereas human mothers milk will contain up to 15% lactoferrin).

Lactoferrin is concentrated in oral cavities where it will come in direct contact with pathogens (i.e. viruses, bacteria, etc.) and kills or greatly suppresses these pathogens through a variety of different mechanisms. Lactoferrin is manufactured by mucosal lining (in the mouth and intestinal tract) and by white blood cells.

• Lactoferrin binds and transports iron in the blood, making it beneficial for iron-deficiency anemia.
• It modulates the immune system by stimulating the production of antibodies, interleukins, killer cells, and other white blood cells.
• Lactoferrin provides unfavorable conditions for growth of certain harmful microorganisms and inhibits their adherence in the GI tract
• It promotes the maturation of T-cells and B-cells
• Lactoferrin benefits intestinal health by promoting the growth of lactobacilli and bifidobacteria
• It acts as an antioxidant by diminishing the damaging effects of free radicals

Lactoferrin is a powerful anti-microbial that inhibits a wide range of pathogenic bacteria and other microbes. The mechanism appears to lie with lactoferrin’s extremely high affinity to bind iron. Many pathogenic bacteria need a supply of free iron to multiply — in the presence of lactoferrin, they are strongly inhibited or killed. One study found that lactoferrin strongly inhibited the toxic bacteria heliobacter pylori. Several studies have found lactoferrin to inhibit a wide range of gram positive and gram negative bacteria, yeasts and even certain intestinal parasites. Cholera, escherichia coli, shigella flexneri, staphylococcus epidermidis, pseudomonas aeruginosa, candida albicans and others have all been found to be strongly or partially inhibited in the presence of lactoferrin.

Lactoferrin has the ability to reduce inflammation by regulating certain inflammatory cytokines. High levels of these cytokines are seen in individuals with inflammatory autoimmune conditions (rheumatoid arthritis, lupus, asthma, allergies, etc.).

Lactoferrin is an antioxidant that scavenges free iron, helping to prevent uncontrolled iron-based free radical reactions, thus protecting certain cells from peroxidation. Though lactoferrin is both an iron scavenger and donor (depending on the cellular environment), it has been found to scavenge or donate iron at the appropriate times when the body is in need of the reaction.

Several studies suggest lactoferrin reduces oxidative stress.

Researchers who examined the role of whey proteins, multifermented whey proteins and lactoferrin in oxidative stress made this bold statement: ”We can conclude that whey protein, lactoferrin and multifermented whey are good candidates as dietary inhibitors of oxidative stress and should be considered as potential medicinal foods in various pathologies such as HIV infection and cancer.”