Lactoferrin
Makes up approximately 1-2% of the whey protein.
Inhibits the growth of bacteria (including some pathogenic bacteria) and fungi due to its ability to bind iron. Iron is an essential
nutrient often required for bacterial growth. The USDA recently approved the use
of lactoferrin on meat to prevent the growth of pathogens such as E. coli
and Salmonella.
Promotes the growth of beneficial bacteria such as Bifidus.
Helps infants establish good microbial conditions in the
intestines.
Regulates iron absorption and bio-availability.
May help to reduce inflammation.
An anti-oxidant that naturally occurs in many body secretions such
as tears, blood, breast milk, saliva and mucus.