Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Lactoferrin is a glycoprotein found naturally in milk and other bodily secretions, well known for its antimicrobial properties. Its use as a supportive or alternative agent to antibiotics is primarily justified by scientific evidence, although more research in humans is needed. Several in vitro and animal studies have demonstrated that lactoferrin can inhibit the growth of a wide range of pathogens, including bacteria, viruses, and fungi. The protein binds iron, making it unavailable to bacteria that require it for growth, and it can also disrupt bacterial cell membranes directly. Some clinical studies suggest that lactoferrin supplementation reduces the incidence and severity of infections, particularly in infants and immunocompromised populations. For example, randomized controlled trials in preterm infants have shown that oral lactoferrin can reduce the risk of sepsis and necrotizing enterocolitis, conditions often treated with antibiotics. Additionally, lactoferrin has been shown to enhance the efficacy of certain antibiotics and may help prevent the development of antibiotic resistance by targeting bacteria in ways distinct from traditional antibiotics. However, while promising, the evidence for lactoferrin as a standalone alternative to antibiotics in the general population is not definitive, and more large-scale human trials are necessary. Overall, lactoferrin has a scientifically supported role as an adjunct to antibiotics and as a preventive measure in specific populations.

More about Lactoferrin
More about Antibiotics (alternatives to)

Other ingredients used for Antibiotics (alternatives to)

Other health conditions supported by Lactoferrin

Products containing Lactoferrin