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You may know the name, but you might not be sure what it is. Lactoferrin is an iron-binding glycoprotein: a protein with sugar units attached to it. It belongs to the transferrin family, the group of proteins that transport iron in the body. Lactoferrin occurs naturally in milk and in fluids such as saliva, tears and mucus. It is found in relatively high concentrations in breast milk and cold-pressed cow's milk.
What makes lactoferrin special is its structure. Each molecule has two sites where it can bind an iron ion. This binding is reversible: the protein holds onto the iron and can also release it. In the iron-free form, called apolactoferrin, these binding sites are empty and the iron-binding capacity is at its highest. In the iron-saturated form, these sites are already occupied. The difference therefore lies in how much iron is already attached to it. This is purely a description of what the protein does at a chemical level; we deliberately make no further claims about it. Lactoferrin is also a heat-sensitive protein. Strong heating, such as pasteurisation or UHT treatment, can cause the natural structure of the molecule to break down.
Lactoferrin is only found in small quantities in milk. Therefore, a large amount of milk is needed to extract even a small amount of this protein. The fact that the molecule is heat-sensitive means that it must be extracted carefully and at low temperatures. The less a raw material is processed and the less it is denatured, the better it retains its original structure. This formula uses Proferrin, a patented bovine raw material extracted from cow's milk. This means you know exactly which form you are taking and how much, as each capsule contains a fixed 200 mg.
These capsules are part of the Osavi Advanced range, the brand's premium line. Each capsule contains 200 mg of Proferrin lactoferrin. You take one per day, so a bottle of 60 capsules lasts two months. The capsule shell is made from plant-based HPMC (hydroxypropyl methylcellulose) instead of gelatin. Inulin fibre from chicory is used as a sugar-free filler. The raw material comes from cow's milk, so this product contains milk and lactose. It is important to note that because it comes from cow's milk, it is not suitable for people with a cow's milk allergy or for vegans.
There are no approved European health claims for lactoferrin. We therefore only describe what the protein is and how it is structured. In short: 200 mg of lactoferrin from a patented bovine raw material, one capsule per day, and nothing more than the honest truth, without empty promises.
Want to know more about this protein? Read our guide what lactoferrin is: sources, form and use.
The lactoferrin comes from Proferrin, a patented bovine raw material that remains minimally processed, allowing the protein to maintain its natural, folded structure.
Each capsule provides 200 mg of lactoferrin. You take one per day.
The capsule casing is made from vegetable HPMC instead of gelatin. Please note: the filling comes from cow's milk, so the product itself is not vegan and contains milk.
You take one a day with some water. A jar of 60 capsules will therefore last two months.
* Percentage van de referentie inname volgens Verordening (EU) Nr. 1169/2011.
** Reference intake unknown.
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Lactoferrin is an iron-binding milk protein from the transferrin family. It occurs naturally in milk and in fluids such as saliva and tears. In this product, the lactoferrin comes from Proferrin, a patented raw material extracted from cow's milk.
Each capsule contains 200 mg of lactoferrin. You take one capsule per day.
Yes, it contains milk and lactose, as the lactoferrin is extracted from cow's milk. Therefore, it is not suitable for people with a cow's milk allergy or for vegans. The capsule shell itself is plant-based, made from HPMC.
Osavi Advanced is the brand's premium range. For lactoferrin, this means a patented, undenatured raw material (Proferrin) with a fixed amount of 200 mg per capsule. This way, you know exactly what you're getting.
The difference lies in how much iron is already bound to the protein. Apolactoferrin is the iron-free form, with both binding sites empty. The iron-saturated form already has those sites occupied. This purely describes the chemical state of the protein, not an effect.
Lactoferrin is a folded protein, and this folding can break down with strong heating, such as pasteurization or UHT. A raw material that is processed cold and minimally retains its original structure better. Proferrin is such a non-denatured raw material.
