Lactoferrin

Also known as lactoferin, apolactoferrin.

Last reviewed October 9, 2026 · Jump to references

What is Lactoferrin?

In plain words

Lactoferrin is a protein found naturally in milk, saliva, tears, and some white blood cells. It binds iron and helps the body’s defenses, while swallowed lactoferrin is partly broken down during digestion. Researchers study it for effects on iron absorption, infections, and gut health. Human studies show mixed results, and products made from cow’s milk may pose a risk for people with milk-protein allergies.

Technical definition

Lactoferrin is an iron-binding glycoprotein of the transferrin family, naturally present in milk, other secretions, and neutrophil granules; apolactoferrin is its iron-free form. Its two-lobed structure binds ferric iron, potentially limiting microbial iron availability, while interactions with microbial surfaces and host-cell receptors contribute to antimicrobial and immune-modulating activity. Lactoferrin is marketed in foods and dietary supplements, but it is not FDA-approved to treat or prevent disease.

Educational information only. This page does not provide medical advice or determine whether a supplement is appropriate for you. Review supplements with a qualified healthcare professional, especially if you take medication, are pregnant, have surgery scheduled, or have a chronic medical condition.

Evidence by use

Each use is rated on its own. There is no single overall effectiveness score.