Lactoferrin – Essential Facts About This Protein
Lena Bauer
2026-03-23
6 min. read
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The term 'lactoferrin' originates from the Latin words lacto (milk) and ferrum (iron) as it is a protein with the ability to bind this element and was first extracted from milk. However, its functions are not confined to this single aspect. So, is it worth discovering more details about lactoferrin?
Lactoferrin explained: Biological function, key properties, and natural sources
Lactoferrin is a glycoprotein classified within the transferrin family, detectable across a spectrum of human secretions and bodily fluids. Its peak concentrations are observed in colostrum—the initial, nutrient-dense nourishment produced by a mother’s body immediately postpartum—as well as in mature human breast milk. Trace quantities of this protein are additionally present in physiological fluids such as tears, saliva, nasal mucus, and even within certain immune cell populations. Notably, lactoferrin is also synthesized by domesticated mammals, including dairy cattle, which results in its detectable presence in cow’s milk and derived dairy products.
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