Important ingredient affecting immunity in the body’s fight during a virus infection
- Lactoferrin is a glycoprotein from the group of transferrins (proteins)
- It has the ability to bind and transfer iron ions
- Isolated from cow milk since 1939
- Occurs in human milk as an iron carrier
- For supplementation we use bovine lactoferrin, which has 77% compliance in construction and is identical in term of functionality.
Studies show that:
- Lactoferrin (LF) is involved in the body's immune response against coronavirus invasion of SARS-CoV acute respiratory distress syndrome in two ways:
- On the one hand, it increases cell activity and accelerates neutrophil aggregation and adhesion in immune defense
- On the other hand, it inhibits the entry of SARS-CoV viruses into host cells by binding to glycosaminoglycans cell membranes during viral infection.
- LF is capable of binding viral DNA and RNA by increasing the antiviral activity of lactoferrin
- Has antibacterial properties: it binds the iron needed for the metabolism of bacteria and makes them more susceptible to antibiotics
- What is important, it does not eliminate the probiotic bacteria Lactobacillus and Bifidobacterium.
Additional properties of lactoferrin:
- It can stimulate the immune system and inhibit response in relation to the emerging inflammation
- Limits metastasis in the case of cancer
- Works as an activator of growth factors of the intestinal epithelium and uterine stem cells
- Can be used for the treatment of osteoporosis, because it reduces osteolysis - destruction of bone cells.
We invite you to read the link below, which presents the guidelines of dairy industry associations, government bodies and private companies in China regarding the impact of dairy products on COVID-19 coronavirus.
Lang J, Yang N, Deng J, Liu K, Yang P, et. al. 2011) Inhibition of SARS Pseudovirus Cell Entry by Lactoferrin Binding to Heparan Sulfate Proteoglycans. PLoS ONE 6(8): e 23710. doi:10.1371/journal.pone.0023710
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