Therapeutic properties of lactoferrin
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Department of Animal Hygiene and Environmental, University of Warmia and Mazury in Olsztyn, Poland
Department of Clinical Physiology, University of Warmia and Mazury in Olsztyn, Poland
Department of Cattle Breeding and Milk Evaluation, University of Warmia and Mazury in Olsztyn, Poland
Department of General Surgery, Ysbyty Gwynedd Hospital, Bangor, United Kingdom
Jan Miciński   

Department of Cattle Breeding and Milk Evaluation, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5/150, 10-957 Olsztyn, Poland. Tel.: +4889 523 38 64. Fax: +4889 523 44 13.
Submission date: 2017-03-19
Acceptance date: 2017-04-05
Online publication date: 2018-02-26
Publication date: 2019-11-18
Pol. Ann. Med. 2018;25(1):158–161
For many years, milk and colostrum proteins have been the object of scientists’ interest. A group of whey proteins, including lactoferrin (Lf) are credited with special features that promote health and wellbeing.

The purpose of this paper is to disseminate health and medical properties of lactoferrin originating from the cow’s milk and bovine ncolostrum.

Extensive research (clinical as well) proves that lactoferrin is beneficial for the human organism. Moreover, no harmful side-effects have been reported following its application. Effective antibacterial function against intestinal pathogenic bacteria and simultaneous stimulation of beneficial microflora are the main functions of this compound. Lactoferrin can also be used in management of cancer and numerous viral infections (i.e. herpes virus or rotavirus) as it stimulates the immune system.

In summary, lactoferrin is a milk protein increasingly more appreciated in medicine. Interest in this protein is rising, which is reflected in numerous scientific and clinical studies that underline its medical importance. Furthermore, research will surely contribute to the understanding of its function and ultimately, it will play a significant role on the market.

None declared.
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