Our 100% Lactoferrin product is exactly that 100% pure, natural Lactoferrin.
Supports and Strengthens Immune Response
Helps enhance tissue oxygenation
Anti-Microbial agent
Supports Health Promoting White Blood Cells
Lactoferrin helps coordinate the body's immune response through several mechanisms of action. Its iron-binding property robs fuel needed by cells that are not part of the body while delivering iron to body cells in need. It enhances oxygenation of tissues while supporting white blood cell activity. Lactoferrin also acts as an antioxidant to prevent free radical formation.
Lactoferrin promotes intestinal health by scavenging iron and balancing healthy flora in the GI tract. By modulating healthy levels of iron in the body, Lactoferrin plays a key role in maintaining overall health.
Symbiotics 100% Lactoferrin is freeze dried to preserve maximum bioactivity. Extra processing enhances its protein structure to increase effectiveness. Our Lactoferrin comes from USDA Grade A dairies that are hormone, pesticide, antibiotic and rBST free.
Serving Size: 1 capsule Servings Per Container: 60
Active Ingredients:
Bovine Lactoferrin (from milk) 250 mg
Inactive Ingredients: Gelatin
Recommended Dosage: Take one capsule twice daily on an empty stomach with 8 oz. of water, or open capsule and sprinkle over a small amount of food.
Close tightly and store in a dry place at room temperature. Do not use if imprinted seal under bottle cap is broken or missing.
Suitable for lactose-free diets.
Nature's first immune defense.* Robs fuel from cells that are not part of the body.* Helps enhance tissue oxygenation.* Provides iron to support white blood cells.* Natural antioxidant.* Immune support.*
NOTE: *These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Lactoferrin 100% is nature?s first immune defense. Lactoferrin, naturally contained in pre-milk, is an integral component in protecting your body from microbial attack. The key mechanism of action for Lactoferrin is to prohibit bacteria and viruses from taking residence in your body, and promoting your well being. Enhanced tissue oxygenation, improved white blood cell health, and antioxidant activity are additional health promoting benefits offered by lactoferrin.
Benefits of lactoferrin
Helps inhibit the growth of harmful bacteria by depriving disease-causing organisms of necessary iron, specifically E. coli, Staphylococcus, Listeria, and Candida
Helps enhance iron transport and absorption due to its high affinity for iron, allowing for an increased bioavailability and assimilation of the essential micronutrient when needed
Helps stimulate the growth of Bifidus while preventing the growth of harmful bacteria, securing a healthy balance of natural flora in the intestine
Helps prevent the formation of free radicals which can trigger oxidation; therefore, lactoferrin may be a important molecule in the anti-aging process
Helps inhibit the absorption and entry of viruses like herpes, the cytomegalovirus, influenza and HIV into mammalian cells
Helps contribute to host defense against pathogens by protecting lymphocytes against free iron
Helps bind lipopolysaccharide and activates cells involved in the inflammatory process
New BIO-lipid coating increases solubility by nearly 100%
Added health benefits of phospholipid coating, including omega-3 and omega-6 fatty acids
Helps stimulate new cell growth in the intestine; preliminary trials suggest over a 20% increase in the intestinal villi height
What is Lactoferrin and How Does It Function? Lactoferrin is an iron-binding protein found in bovine milk and colostrum. It is also found in many human secretions, including tears, saliva and mucous. Because it is recognized as being a highly important bioactive molecule, bovine lactoferrin is already sold in a number of countries. Lactoferrin helps combine the functions of targeted delivery to iron-requiring cells and, in effect, helps decrease the incidence of iron-catalyzed physiological reactions.
Iron deficiency is a very common nutritional disorder, affecting a decent portion of the world?s population. In fact, the World Health Organization reported in 1991 that over 2 billion people suffer from iron deficiency. Iron deficiency can lead to severe anemia that is characterized by lethargy, fatigue, shortness of breath and heart palpitations. Women, children and vegetarians are common sufferers of anemia; however, many studies have shown that anemia can occur in high-endurance athletes. The role of iron in good health is widely accepted by consumers and the health community. The body does not easily absorb inorganic iron, used in most dietary supplements, and therefore very high amounts are required to provide the necessary benefits. Unfortunately, high levels of iron may create health problems, including bacterial infections, diarrhea, gastrointestinal disorders and even iron toxicity. These complications arise from the simple truth that inorganic or unbound iron has a much lower solubility and affinity for bioactive compounds than does iron that is heme- bound or bound to lactoferrin. Iron that is bound in the body is easier to assimilate and absorb and is therefore not lost in human excretions or through other organisms in the body. Iron that is not bound in the body catalyzes the production of free radicals, which can have a detrimental effect on biological compounds in the body. It also helps serve as a nutrient to bacteria and other pathogens, inducing microbial growth. Lactoferrin is a very important part of the human body?s natural defense system. Studies have shown that it inhibits the adhesion of pathogens like H. pylori and E. coli to the intestinal wall. Most microorganisms need iron for growth. By sequestering free iron, lactoferrin has the potential to inhibit the growth of bacteria and help deprive them of iron. The cellular structure of pathogens loses its integrity due to the iron deprivation, and consequently, necrosis occurs.
What Can Lactoferrin Specifically Offer the Medical Community? Lactoferrin has many antiviral and antibacterial uses. A study at the National Cancer Research Institute in Tokyo, Japan, found that bovine lactoferrin inhibits the Hepatitis C virus infection in human cells. This is an important finding since hepatitis C is the main causative agent in chronic viral hepatitis. Its mechanism of action seems to be in the inhibition of the absorption of the viral particle by the mammalian cell, either by binding to the virus or the cell receptor site. The antibacterial activity of lactoferrin has been well documented. One study in particular, completed at the National Institute of Public Health in Tokyo, Japan, demonstrated that E. coli O1 57:H7 is susceptible to the antimicrobial effects of bovine lactoferrin. This is especially important due to the recent increase in outbreaks of this dangerous strain of E. coli bacteria in the United States. Lactoferrin has been implicated in cell growth, coagulation and cellular adhesion in healthy tissue, and also may help those individuals with iron deficiency, or poor absorption of the mineral.
Inhibition of Lipid Peroxidation by the Iron-binding Protein Lactoferrin John M.C. Gutteridge, Suzanne K. Patterson,Anthony W. Segal and Barry Halliwell National Institute for Biological Standards and Control, Holly Hill, Hampstead, London NW3 6RB,UK Lactoferrin containing physiological amounts of iron is an inhibitor of lipid peroxidation induced by iron (III) salts and ascorbic acid. It might therefore help to protect neutrophils, inflammatory foci and secretions from metal-ion-dependent oxidative damage.
Lactoferrin Markedly Inhibits Hepatitis C Virus Infection in Cultured Human Hepatocytes Masanori Ikeda, Kazuo Sugiyama, Torahiko Tanaka, Katsuaki Tanaka, Hisahiko Sekihara, Kunitada Shimotohno, and Nobuyuki Kato Virology Division, National Cancer Center Research Institute, Chuo-ku,Tokyo 104,Third Department of Internal Medicine,Yokohama City University School of Medicine, 3-9 Fukuura, Kanazawa-ku. Yokohamo 236; and Laboratory of Human Tumor Viruses, Department of Viral Oncology,The Institute for Viral Research, Kyoto University, Kyoto 606-01,Japan We found that bovine lactoferrin (bLF), a milk protein belonging to the iron transporter family, effectively prevented hepatitis C virus (HCV) infection in cultured human hepatocytes (PH5CH8), a cell line susceptible to HCV infection and supportive of HCV replication. Because preincubation of HCV with bLF was required to prevent the infection of HCV to the cells, and preincubation of bLF with the cells showed no inhibitory effect on HCV infection, we demonstrated that the anti-HCV activity of bLF was due to the interaction of bLF with HCV, but not due to the interaction of bLF with the cells. We further found that human lactoferrin also had anti-HCV activity, but bovine transferrin, the other member of the iron trans-porter family, did not have anti-HCV activity. Our findings suggest that lactoferrin is one of the candidates for an anti-HCV reagant that will be well tolerated and effective in the treatment of patients with chronic hepatitis.
Lactoferrin: A General Review Peter Ferenc Levay, Margaretha Viljoen Department of Physiology, University of Pretoria, South Africa Lactoferrin is a 703-amino acid glycoprotein originally isolated from milk. Plasma lactoferrin is predominantly neutrophil derived but indications are that it may also be produced by other cells. Lactoferrin in body fluids is found in the iron-free form, the monoferric form, and in the diferric form. Three isoforms of lactoferrin have been isolated, i.e., two with RNase activity (lacto-ferrin-~ and lactoferrin-~) and one without RNase activity (lactoferrin-~). Receptors for lactoferrin can be found on intestinal tissue, monocytes/macrophages, neutrophils, lymphocytes, platelets, and on certain bacteria. A wide spectrum of functions are ascribed to lactoferrin. These range from a role in the control of iron availability to immune modulation. More research is necessary, however, to obtain clarity with regard to the exact mechanism of action of lactoferrin.
Antibacterial activity of bovine lactoferrin and its peptides against enterohaemorrhagic Escherichia coli O1 57:H7 K. Shin, K.Yamauchi, S. Terguchi, H. Hayasawa, M. Tomita, Y. Otsuka, and S. Yamazaki Nutritional Science Laboratory, Morinaga Milk Industry Co. Ltd, Zama-City, Kanagawa, and Department of Veterinary Public Health, National Institute of Public Health, Minato-Ku,Tokyo, Japan The antimicrobial activities of bovine lactoferrin (bLF), its pepsin hydrolysate (bLFH) and the active peptide lactoferricin® B (LFcinB) against four clinical isolates of enterohaemorrhagic Escherichia coli O157:H7 were studied. The MICs against these isolates were 3 mg ml- 1 for bLF, 0.1-0.2 mg ml- 1 for bLFH and 8-10 ęg ml- 1 for LFcinB in 1% Bactopeptone broth. LFcinB killed these bacteria within 3h at concentrations above 10 ęg ml-1. Transmission electron microscopy findings suggested that LFcinB acts on the bacterial surface and affects cytoplasmic contents. LFcinB was shown to influence the levels of verotoxins in the culture supernatant fluid of an E. coli O157:H7 strain. These results demonstrate that E. coli O1 57:H7 strains are susceptible to the antimicrobial effects of bLF and its peptides.
Gutteridge,J.M.C.; Patterson, S.K.; Segal,A.W.; Halliwell, B.; 1991, "Inhibition of Lipid Peroxidation by the Iron-binding Protein Lactoferrin," Biochemical Journal, 199:259-261.
Ikeda, Masanori; Sugiyama, Kazuo;Tanaka, Torahiko; Tanaka, Katsuaki; Sekihara, Hisahiko; Shimotohno, Kunitada; Kato, Nobuyuki; 1998, "Lactoferrin Markedly Inhibits Hepatitis C Virus Infection in Cultured Human Hepatocytes," Biochemical and Biophysical Research Communications, 245:549-553.
Kawakami, H.; Hiratsuka, M.; Dosako, S.; 1988, "Effects of iron-saturated Lactoferrin on iron absorption," Agric. Biol. Chem., 52(4):903-908.
4.Levay, Peter Ferenc and Viljoen, Margaretha; 1995, "Lactoferrin: A General Review," Haematoligica, 80:252-267
5.Mikogami, T.; Marianne, T.; Spik, G.; 1995, "Effect of intracellular iron depletion by picolinic acid on expression of the lactoferrin receptor in the human colon carcinoma cell sub-clone HT29- 18-C1," Biochemical Journal, 308:391-397.
6.Shin, K.;Yamauchi, K.;Teraguchi, S.; Hayasawa, H.;Tomita, M.; Otsuka,Y.;Yamazaki, S.; 1998, "Antibacterial activity of bovine lactoferrin and its peptides against enterohaemorrhagic Escherichia coli O157:H7," Letters in Applied Microbiology, 26:407-411.
Category
Reward Points Earn 35 points when you buy this item!
