Lactoferrin and our immune system

Our immune system is our protector. Day by day. We inhale poisons and we also absorb many pollutants through our skin. Our immune system rushes to the aid and regulates before it can cause damage. As long as we take good care of ourselves, our immune system can defend us.

But more and more people suffer from autoimmune diseases, intolerances, inflammation of any kind.

Our immune system has to deal with many challenges such as environmental stress or daily stress. We do not move much less in the fresh air than our ancestors, and also in terms of nutrition, we do not always provide ourselves with the nutrients that really need.

In this way, we ourselves strain our immune system and put a heavy strain on our guardian.

What can we do to maintain a stable immune system?

As is so often the case, the key is balance.

Our immune system is a complex system.

As a protein of the human immune system, lactoferrin is one of the most valuable compositions in the body.

The name lactoferrin comes from milk “Lacto-” plus iron “-ferrin”.

Its main biological function is to bind and transport iron. Iron is an essential mineral that allows the body to transport oxygen from the lungs to the rest of the body

Iron is important for oxygen transport in the body, cognitive function, maintaining energy levels and supporting the immune system. That is why the role of lactoferrin is so important.

Lactoferrin and its effect on our immune system

Lactoferrin has its fingers in the immune system pretty much everywhere in our body. White blood cells, platelets, the intestinal wall – there are receptors for this particular protein everywhere. Lactoferrin plays a major role in our immune system in several places at the same time.

Our Guardian:

– Lactoferrin can kill bacteria by removing the iron from you. Since bacteria are essential to iron, iron impoverishment has an antibacterial effect. In this way, support can be provided to the body in order to protect itself from infections and inflammation. Therefore, the natural lactoferrin level in our body also increases during infections and inflammations.

• Lactoferrin regulates iron absorption throughout the body and supplies the cells with iron. Its iron binding capacity helps to transport iron more efficiently and safely in the body.

What is Lactoferrin?

The name lactoferrin is sometimes misleading.

• Lacto-ferrin occurs in many human bodily fluids and not only in milk: it is found in blood, tears, saliva; nasal cavity and other bodily fluids.

• Lactoferrin is lactose-free and in its pure form normally harmless to milk allergy sufferers.

• Lactoferrin binds and transports iron and other minerals.

• Lactoferrin helps to transport zinc and copper to where they are needed in the body.

Where to find lactoferrin?

Lactoferrin is a proteinthat occurs in milk and also in the human body. Lactoferrin provides protection to the baby through breast milk after birth until the newborn has built up an immune system itself.

Normally, our body has the ability to produce enough lactoferrin itself, but only when everything is “quite normal”.

Disturbing factors for lactoferrin production are:

• increasing age = decreasing quantities are produced
• no natural foods = low nutrient
• confrontation with natural pathogens. By too much unnatural “hygiene” means – we kill natural errger.
• artificial toxins

Lactoferrin can slow increased oxidative stress due to inflammatory processes as it binds iron. Disease-causing bacteria, inflammatory substances and chronic inflammation can be prevented. Even people with impaired immune systems can significantly improve their immune system regeneration by taking lactoferrin as a dietary supplement.

What is so important about lactoferrin?

Its important role in the transport of nutrients in the body makes the supply of the highest quality lactoferrin all the more important. It is an immune building block and prevents the growth of microorganisms.

Lactoferrin can do even more!

Lactoferrin also contributes to the protection of the body’s iron requirements: iron deficiency can contribute to:

• anaemia (anaemia),
• Fatigue and
• poor blood circulation
• as well as numerous other physical ailments.
• Women and very active people are most often affected by iron deficiency.

However, KENZEN Lactoferrin 2.0® offers an excellent solution to this problem.

Even if enough iron is supplied to the body, iron deficiency can still occur if your body cannot absorb and use this iron. You can still eat so much green leafy vegetables and lean red meat – both excellent natural sources of iron – but that doesn’t mean your body can absorb and process that iron. Often the iron warehouses are filled and the body cannot build the bridge for recovery.

Despite dieting and “proven enough” iron in the blood, you can still feel like this:

• sloppy and tired
• Infection-prone
• Nervous
• coldmepfindlich
• Lack of concentration
• nocturnal restlessness despite fatigue

KENZEN Lactoferrin 2.0® provides assistance in overcoming this dilemma by supporting the body’s natural transport system, thereby helping your body to better utilise iron and balance the iron. Studies have shown that lactoferrin, due to its natural ability to bind iron, has a positive effect on iron uptake, which in turn increases the iron content in the blood.

KENZEN Lactoferrin 2.0® is gentle to the digestive system and therefore supports the digestive tract in all its functions. Instead of inflicting elemental iron on the body – the type of iron contained in almost every commercially available supplement – which has been shown to cause inflammatory diseases of the intestines1, lactoferrin helps the body absorb the iron that is fed to it naturally without affecting the stomach. Clinical research shows that it is more bioavailable and thus iron absorption is more efficient than with other iron sources.2

Lactoferrin can thus be described as immunoregulating and is our universal protector for a strong immune system.

1. Uchida, T. (2006) Availability of lactoferrin as a natural solubilizer of iron for food products. International Dairy Journal 16. 95-101.

2. (Rezk, Dawood, Abo-Elnasr, Halaby, & Marawan, 2015), (Rezk, Kandil, Dawood, Shaheen, & Allam, 2015), (Nappi, et al., 2009), (Paesano, et al., 2010), (Paesano, et al., 2014)