Lactoferrin

The utilisation of iron is not identical in every person, as there are several influencing factors that affect the organism in the absorption of iron.

In principle, the iron metabolism plays the decisive role in the regulated utilisation of iron. In particular, the controlled transfer of absorbed iron into the blood is subject to a sensitive regulatory process within the framework of iron metabolism. Inflammation can block the uptake and transfer of iron in the blood and thus lead to a deficiency of the trace element.

Lactoferrin is a protein found in the human body. The multifunctional protein is only synthesised by mammals and, on the one hand, functions as a peptidase by being responsible for the cleavage of peptides.

On the other hand, it serves as an iron-binding protein, since iron is transported, it is also called lactotransferrin. The tasteless protein is used therapeutically to support iron metabolism and counteract blockages in iron transfer. Even in low concentrations, lactoferrin is highly effective.

The Bioferrin® 2000 contained in our "Lactoferrin" product is a natural, biologically active milk protein isolated from fresh sweet whey using advanced fractionating separation technologies. Milk contains approximately 3.3 to 3.5 percent protein, which consists of 80 percent casein and 20 percent whey protein (albumin and globulin). Casein or casein is the name for the protein part of milk that is processed into cheese and does not end up in the whey.

Our organic lactoferrin also offers a high proportion of individual amino acids  >95% (e.g. all eight essential amino acids) and minerals (such as magnesium and phosphorus) and the trace elements >5% (iron and selenium). Of the 20 known proteinogenic amino acids that the human organism needs every day, some of which it has to produce itself and take in with food, 19 of these valuable amino acids alone are contained in our product Lactoferrin.

Developed in cooperation with Prof. Dr. Brigitte König.