Lactoferrin

Lactoferrin is a glycoprotein that represents the main reserve of iron and has beneficial properties for the human body, including contributing to the body’s natural defenses put in place by the immune system against various bacteria that can come from the outside world (antibacterial functions).

It is a compound present not only in milk, but also at the level of various mucous secretions, such as saliva and tears, and in neutrophilic granulocytes, cells belonging to the group of leukocytes (white blood cells) involved in the modulation of the body’s immune response.

Thanks to its ability to transport iron, lactoferrin is able to remove it from the metabolism of pathogenic microorganisms present in the body, causing its death (based on this mechanism of action, the protein acts as an effective anti-microbial and anti -fungino).

It is also able to perform a bactericidal action against many species of Gram negative bacteria, following the injury of the more superficial membrane layers.

As for its anti-viral activity, lactoferrin tends to bind with the glycosaminoglycans of the plasma membrane, blocking the entry of viruses and helping to prevent the onset of infectious processes.

Lactoferrin therefore guarantees correct intestinal ecology, especially in case of dysbiosis which can lead to hyperproduction of Candida albicans.

It is present in food supplement CANDIBIOTA: https://www.elisirlife.it/en/integratori/flora-batterica/integratore-alimentare-candibiota-100-cps.html