Feel better. Promote Health With Purified Bovine Lactoferrin.
- All natural.
- Manufactured from milk, not cheese whey or its by-products.
- Manufactured to both Vegetarian and Kosher standards.
- Each capsule contains 250 mg of Purified Bovine Lactoferrin.
Ray C.: ” I take two capsules each day to prevent another onset of symptoms. After more than a decade of suffering with chronic diverticulitis, this is truly a minor inconvenience.”
Dianne W.: “Two capsules everyday at different times works for me. 10 years after my surgery I am happy to do this to be symptom free.”
Bovine Lactoferrin: What is it?
Lactoferrin is a relatively large protein (~80kDa) and is one of several hundred proteins, peptides and growth factors found in milk. It was first identified about 50 years ago when it was originally viewed as “the iron binding protein.” Since that time lactoferrin has been the subject of thousands publications by scientists around the world, providing us a great deal about the protein beyond its ability to bind iron. A small sampling of important publications can be found here.
Lactoferrin is a protein found in all mammalian secretions, including milk, tears, saliva and vaginal secretions. It is found in the highest concentrations in colostrum (mothers first milk) and amniotic fluid. Bovine lactoferrin is harvested and purified from cow’s milk.
Lactoferrin has been found to be Generally Recognized As Safe (GRAS) for several uses in the US where it is broadly available as a nutritional supplement. Notably, lactoferrin is a component of the Biotene oral care brand marketed by Glaxo SmithKline. Outside of the US it is widely used to supplement infant formula, and in fact the overwhelming volume of lactoferrin produced worldwide is for this purpose.
Many of the benefits of lactoferrin that are reported in the literature, while strongly encouraging, have not been reviewed by FDA as part of a comprehensive submission to determine a benefit/risk profile. The exception to this statement is in those instances where FDA has reviewed GRAS (Generally Recognized As Safe) submissions for which we have provided a link here.
Importantly, most of the studies published are not based upon the same purity standards, including for endotoxin, which makes it difficult if not impossible to link clear interpretations of results across those various studies.
From our view, the most consistently reported benefits appear to related to maintaining a normal inflammatory state, with repeated evidence that bovine lactoferrin inhibits over production of IL-1(b), IL-6 and TNFa.
The vast majority of global bovine lactoferrin production comes from cheese whey, which is otherwise a waste by-product of the cheese making process. The reason for this is simple: this is the cheapest way to produce “supplement grade” material for which there are no generally accepted quality standards. But using cheese whey has consequences.
The very process of producing cheese leads to by-product contamination from mold, yeast and most importantly bacteria. Degraded lactoferrin produces protein fragments and large quantities of endotoxin, a proinflammatory lipopolysacharide substance. It is common for cheese whey derived lactoferrin to contain >500 endotoxin units per milligram. For consumers interested in the much heralded “immune support” characteristics of bovine lactoferrin this is precisely the wrong outcome.
Acacia Bovine Lactoferrin is harvested from fresh cow’s milk immediately after it is pasteurized and fat is skimmed. The result of this choice and rigorous processing methods is that Acacia bovine lactoferrin contains less than 1 endotoxin unit per milligram and is >95% pure, whole protein. This extraordinarily pure profile allows our bovine lactoferrin to function in the important ways that nature has intended, and that science has explored.