Lactoferrin was discovered in 1939 as a red protein fraction in cow’s milk. After over a dozen years of research, it was isolated from cow and human milk. Its characteristic feature was the red color during incubation with iron ions, which is why the name comes from Latin: “lacto” – milky and “ferrum” – iron. Over the next 20 years, the structure of this protein, its properties and multidirectional action were discovered.
Lactoferrin is a complex molecule that is found in many biological fluids in animals, especially in the milk of mammals. Lactoferrin is a glycoprotein with the ability to bind iron ions and influences a number of biological functions in the body. It is a protein with a chemical structure composed of a single polypeptide chain that contains 703 amino acids.
Lactoferrin can be of different origin: extracted from human or cow’s milk (Lfs) or it can be present as a less active bovine hydrolyzate of lactoferrin (LH)
Bovine lactoferrin is the best researched, and the conducted studies have shown its safety and high potential for its use.
Dosage
Recommended daily intake: 1 to 2 capsules daily, before a meal, washed down with water.
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