- An iron-binding glycoprotein found in human and bovine milk
- A freeze-dried powder produced using advanced ion exchange and membrane filtration
- Provides antioxidants to maintain good health
Highlights
An iron binding glycoprotein found in whey fractions
Details
Lactoferrin is an iron-binding glycoprotein found in human and bovine milk that has antioxidant effects. Lactoferrin has a very high affinity for iron and can function as an antioxidant in iron-mediated oxidation.
Lactoferrin is extracted solely from fresh cow’s milk. The majority of the cows will be between two to five years for their milking cycle with some being over five years of age. Lactoferrin is a freeze-dried powder produced using advanced ion exchange and membrane filtration technology to ensure only the most premium quality lactoferrin is produced from whey.
Suppliers also have a robust “pesticide monitoring program” in whey and cheese products, in order to determine the risk of pesticides including:
- Organophosphorous pesticides
- Organosulfur pesticides
- Phenylurea herbicides
- Carbamate pesticides
- Organonitrogen pesticides
- Halogenated pesticides
AOR Advantage
AOR sources Lactoferrin-250 from dairy, however it is lactose-free with little casein. Lactoferrin-250 is a stand-alone formulation, so you get the dosage you need. This molecule is the subject of a number of AOR’s research collaborations with institutions around the world.
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