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Lactoferrin Lactoferrin

Pharmabest Laktoferyna is a dietary supplement containing a multipotential protein, lactoferrin. Lactoferrin exhibits versatile biological activity in the human organism. The most clinical data concerns its antimicrobial activity, which makes the component an important element of the diet that supports immunity.

Lactoferrin is characterised by immunomodulatory, bacteriostatic, antiviral, antiparasitic, and antifungal properties. It has been proven to have a beneficial effect on the skin, hair and nails, it is useful in the case of upper respiratory system diseases, it has the ability to bind iron, it protects the natural intestinal microflora, prevents the development of arthritis, and exhibits anticancer and anti-inflammatory properties. In people with cystic fibrosis, it has an anti-inflammatory effect in the oral cavity and destroys the bacteria that develop in the mucus. It delays the development of microorganisms and prevents the formation of a biofilm by bacteria. In preparations for children, it plays the role of a supporting tool for the development of a natural immune system in the organism of a child.

The main, carefully studied property of lactoferrin is its participation in the transport of iron, stemming from the protein’s ability to bind the atoms of the metal elements. LF present in breast milk plays a crucial role in providing a new-born with essential elements.

Lactoferrin synthesised by specialised cells of many organs is an important element of acquired immunity. For example, when produced by the pancreas, it participates in the administration of the duodenal microflora; when in the kidneys, it reduces the level of free iron in urine, that way protecting the urinary tract from a bacterial infection.

Clinical tests have proven that LF also exhibits microbicidal properties, which result from its ability to enter direct interactions with the cell walls of microorganisms. The strongly catenin N-terminal tail of LF increases the permeability of a bacterial cell wall, which leads to its damage and the leaking of intracellular nutrients. Lactoferrin also reacts with lipopolysaccharides in the cell walls of Gram-negative bacteria, that way leading to their removal.

Currently, more and more attention is focused on lactoferrin’s ability to inhibit virus replication. Tests conducted so far have demonstrated that it protects the cells of the host from a viral infection and inhibits the replication of a virus after its permeation to a target cell; two mechanisms of its antiviral activity are distinguished.

The first one consists in its binding with the surface molecules of the host’s cell membrane; the molecules are used by viruses as a receptor. In such a case, the affinity of lactoferrin to glycosaminoglycans us of key importance because for many various viruses, they constitute anchor in the initial phase of an infection before they bind with the receptors specific for them and before the actual fusion of the virus with a cell membrane of the host occurs. The other mechanism of lactoferrin’s antiviral activity consists in its direct binding with viral molecules.

The role of lactoferrin in viral infections is not, however, only limited to the above-mentioned mechanisms of activity. The protein also affects the immune system, affecting the antiviral response of the organism. In this case, the property of crucial significance is the ability of LF to stimulate the activity of the cells that play a role in early stages of a viral infection (NK cells, monocytes, macrophages, granulocytes) to control the production of cytokines and regulate the humoral and cellular immune response.

LF levels in the blood plasma increase significantly in the case of inflammations and infectious diseases, and they drop dramatically in patients with the symptoms of AIDS. In the later stages of AIDS, the drop is correlated in terms of time with the increased susceptibility of patients to endogenous infections, typical of people with deteriorated immunity.

A glass of milk contains about 25-75 mg of lactoferrin, which is an amount similar to that found in most dietary supplements. However, the protein is sensitive to high temperature and undergoes complete denaturation during UHT sterilisation, which leads to a significant limitation of its ability to bind various bacterial strains. As UHT milk is consumed in mass amounts these days, the diet of adults can contain only trace amounts of the immunomodulatory component.

Because lactoferrin is found only in small amounts in modified milk, the diet of toddlers and children fed with such milk is practically deprived of the substance. The preparation does not contain fructooligosaccharides (FOS), which can exceed the allowed norms of daily intake for toddlers when combined with some modified milks.

In both cases, it may prove helpful to use lactoferrin in the form of dietary supplements, namely, the preparation Pharmabest Lactoferyna.

To sum up, Pharmabest Laktoferyna is a dietary supplement that is widely applicable in the prevention and treatment of viral diseases in people, especially now, when microorganisms become more and more drug-resistant and when the number of patients with deteriorated activity of the immune system increases. Lactoferrin is a fantastic substance with a therapeutic effect, as it inhibits virus replication and, at the same time, it does not affect normal cell metabolism in the organism of the host. 

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Since 2005
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Lactoferrin Lactoferrin 15 packs
Pharmabest
5.32 $

Lactoferrin 15 packs

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Description
  • Supports functioning of immune system
  • Important element of acquired immunity
  • Exhibits antimicrobial properties
  • Antiviral activity
  • Protects natural intestinal microflora
  • Participates in iron transport
  • Causes no side effects

Pharmabest Laktoferyna is a dietary supplement containing a multipotential protein, lactoferrin. Lactoferrin exhibits versatile biological activity in the human organism. The most clinical data concerns its antimicrobial activity, which makes the component an important element of the diet that supports immunity.

Lactoferrin is characterised by immunomodulatory, bacteriostatic, antiviral, antiparasitic, and antifungal properties. It has been proven to have a beneficial effect on the skin, hair and nails, it is useful in the case of upper respiratory system diseases, it has the ability to bind iron, it protects the natural intestinal microflora, prevents the development of arthritis, and exhibits anticancer and anti-inflammatory properties. In people with cystic fibrosis, it has an anti-inflammatory effect in the oral cavity and destroys the bacteria that develop in the mucus. It delays the development of microorganisms and prevents the formation of a biofilm by bacteria. In preparations for children, it plays the role of a supporting tool for the development of a natural immune system in the organism of a child.

The main, carefully studied property of lactoferrin is its participation in the transport of iron, stemming from the protein’s ability to bind the atoms of the metal elements. LF present in breast milk plays a crucial role in providing a new-born with essential elements.

Lactoferrin synthesised by specialised cells of many organs is an important element of acquired immunity. For example, when produced by the pancreas, it participates in the administration of the duodenal microflora; when in the kidneys, it reduces the level of free iron in urine, that way protecting the urinary tract from a bacterial infection.

Clinical tests have proven that LF also exhibits microbicidal properties, which result from its ability to enter direct interactions with the cell walls of microorganisms. The strongly catenin N-terminal tail of LF increases the permeability of a bacterial cell wall, which leads to its damage and the leaking of intracellular nutrients. Lactoferrin also reacts with lipopolysaccharides in the cell walls of Gram-negative bacteria, that way leading to their removal.

Currently, more and more attention is focused on lactoferrin’s ability to inhibit virus replication. Tests conducted so far have demonstrated that it protects the cells of the host from a viral infection and inhibits the replication of a virus after its permeation to a target cell; two mechanisms of its antiviral activity are distinguished.

The first one consists in its binding with the surface molecules of the host’s cell membrane; the molecules are used by viruses as a receptor. In such a case, the affinity of lactoferrin to glycosaminoglycans us of key importance because for many various viruses, they constitute anchor in the initial phase of an infection before they bind with the receptors specific for them and before the actual fusion of the virus with a cell membrane of the host occurs. The other mechanism of lactoferrin’s antiviral activity consists in its direct binding with viral molecules.

The role of lactoferrin in viral infections is not, however, only limited to the above-mentioned mechanisms of activity. The protein also affects the immune system, affecting the antiviral response of the organism. In this case, the property of crucial significance is the ability of LF to stimulate the activity of the cells that play a role in early stages of a viral infection (NK cells, monocytes, macrophages, granulocytes) to control the production of cytokines and regulate the humoral and cellular immune response.

LF levels in the blood plasma increase significantly in the case of inflammations and infectious diseases, and they drop dramatically in patients with the symptoms of AIDS. In the later stages of AIDS, the drop is correlated in terms of time with the increased susceptibility of patients to endogenous infections, typical of people with deteriorated immunity.

A glass of milk contains about 25-75 mg of lactoferrin, which is an amount similar to that found in most dietary supplements. However, the protein is sensitive to high temperature and undergoes complete denaturation during UHT sterilisation, which leads to a significant limitation of its ability to bind various bacterial strains. As UHT milk is consumed in mass amounts these days, the diet of adults can contain only trace amounts of the immunomodulatory component.

Because lactoferrin is found only in small amounts in modified milk, the diet of toddlers and children fed with such milk is practically deprived of the substance. The preparation does not contain fructooligosaccharides (FOS), which can exceed the allowed norms of daily intake for toddlers when combined with some modified milks.

In both cases, it may prove helpful to use lactoferrin in the form of dietary supplements, namely, the preparation Pharmabest Lactoferyna.

To sum up, Pharmabest Laktoferyna is a dietary supplement that is widely applicable in the prevention and treatment of viral diseases in people, especially now, when microorganisms become more and more drug-resistant and when the number of patients with deteriorated activity of the immune system increases. Lactoferrin is a fantastic substance with a therapeutic effect, as it inhibits virus replication and, at the same time, it does not affect normal cell metabolism in the organism of the host. 

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Composition

Composition

Container size: 15 packsServing size: 1 packServings per container: 15
per 1 packamount%RDA
Energy value 11,55 kcal
Protein0,1 g
Carbohydrates2,76 g
Including sugars1,35 g
Fat0,013 g
Lactoferrin0,1 g**

Other ingrednients

Maltodextrin, Lactoferrin, Anti-caking agent (Mono- and diglycerides of fatty acids (E471)).

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Energy value

Information

The energy value is determined by the chemical composition of the food product, by means of the so-called. physiological equivalents energy., determining the value of metabolic energy contained in 1 g of the component. Most commonly used is the equivalent of Atwater: protein 4 kcal/g for carbohydrates 4kcal/g, and for fat 9kcal/g.


 

Protein

Information

Proteins (proteins, polypeptides) is a polymer, of which the basic units (monomers) are amino acids. Protein is composed of carbon, oxygen, nitrogen, hydrogen and sulfur, and is an elementary nutrient necessary for the proper functioning of the body, an ingredient and a component of tissues, part of the hormones and enzymes and other bioactive substances. Protein determines the proper metabolism and energy processes, as well as all other life processes. The sources of natural proteins are foods of animal origin (including meat, fish, eggs, dairy products) and plant origin (legumes, soy). Deficiency of protein leads to protein malnutrition and a significant weakening of the body. It can lead to anaemia, reduced immunity, muscle relaxation, disorders of the digestive system. Also, overdose protein is undesirable because it can lead to acidification of the body, and interfere with the digestive system and an increase in the concentration of homocysteine ​​in the blood. It is a component of many supplements and nutrients necessary for the proper functioning of the body, both showing a low physical activity, or training the strength and endurance competitions.
Dosage: strength athletes: approx. 1.7 - 2.5 g / 1 kg of body weight; endurance athletes and strength -endurance athletes approx. 1.3 - 2 g / 1 kg of body weight, people with low activity approx. 0.8 - 1.1 g / 1 kg of body weight / 24h. In estimating the amount of protein, you should take into account the intake of other nutrients (carbohydrates and fats)


 

Carbohydrates

Information

Carbohydrates are an essential nutrient. They are divided into: simple sugars (monosaccharides), disaccharides and polysaccharides. In terms of the human bioavailability of carbohydrates is divided into: digestabe, those which are digested in the gastrointestinal tract by transferring energy to the tissues or cells (such as starch, fructose) and indigestable, resistant to digestive enzymes (e.g. cellulose) . Affects blood glucose levels (glycemic index) and the metabolism of insulin (insulin index). The greatest demand for carbohydrates occurs before physical activity or in the middle of it, because they increase the exercise capacity, consumed after exercise provide regeneration. In the sports diet the absorption rate it is important of carbohydrates and reactions of the organism. Available in mono-preparation supplements and part of the energetic supplements, creatine stacks, nitrogen boosters.
Dosage: according to the statistics of the Institute of Food and Nutrition, carbohydrates should comprise about 50% of daily energy intake. In some diets, used
residual carbohydrate consumption, not exceeding 30g / 24h.


 

Sugars

Information

Sugars - is the term used to refer to the crystal structure of the carbohydrate (sugar), characterized by a sweet taste. This group includes: sucrose (obtained from sugar cane and sugar beets and natural foods), fruit sugars (fructose) and glucose. Carbohydrate intake should not exceed 10% of the energy consumed during the day meals. Excess intake of sugars leading to diseases, including diabetes, atherosclerosis and obesity. Particular caution should be performed carbohydrate intake by athletes of sculpting disciplines and people on a diet. A greater need for carbohydrates, due being easily accessible sources of energy, may be in the periods before and after workouts and before and after the fight. Preparations available at www.muscle-zone.pl

Fat

Information

Fat is an essential nutrient plant and animal organisms. Because of the nutritional value and composition of fats are divided into: saturated (mono-saturated and multi-saturated fatty acids) and unsaturated fatty acids (including essential fatty acids - EFA). The group of lipids include lipids (triacylglycerols, waxes), complex fats (glycolipids, phospholipids), sterols and isoprenoids. Saturated fatty acids is a group of fatty acids having different carbon chain lengths, in which except for the carboxyl group, each of the carbon atoms is bound by a single bond. May adversely affect the lipid profile, so they can be used in limited quantities. Fats are a concentrated source of energy, with different flavours, facilitating the consumption and swallowing of food. They have building functions (part of cell membranes and co-create the white matter of the brain). EFAs are precursors of tissue hormones and biologically active compounds. The unsaturated fatty acids include fatty acids from the group Omega-3, Omega-6 and Omega-9 (the last digit indicates, on which, counting of the end of the chain, there is a double bond in the appropriate carbon chain. The essential fatty acids include: acids, medium-Omega-3 [n-3 ] included in EFAs [essential fatty acids], and long chain (eicosapentaenoic acid [EPA] and docosahexaenoic acid [DHA]) Omega-6 and Omega-9. the number indicates that the last double bond in the carbon chain is on the third from the end carbon atom. The acids from the omega 3 group are essential components of cell membranes, they are precursors of eicosanoids and biological activators. They must be combined with ingestion in suitable proportions of Omega-6 acids.
Dosage: Depending on demand and applied diet. It is generally accepted that fats should constitute 20-30% of the energy (calorie) of meals daily.


 

Lactoferrin

Information

Lactoferrin - a protein classified to the group of transferrins, naturally occurring in glandular secretions, such as saliva or milk. Its especially high concentration is noted in colostrum and mother’s milk. It takes part in shaping non-specific immunity. It demonstrates a wide scope of immune functions, has antibacterial, antiviral, antifungal, anti-parasitic and anti-inflammatory properties.

The properties of lactoferrin are noticed not only in relation to body fluids, but also in case of its supplementation. Therefore, supplements with lactoferrin are used in order to improve immune functions of the organism. This protein is especially effective in the fight with viral infections.

Moreover, lactoferrin demonstrates the ability to chelate iron ions, which also demonstrates positive influence on the immune functions. It also stimulates phagocytosis and has immunotropic effect.

 

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