Strengthen the Immune System.
Lactoferrin is a potent, iron-binding immune system protein that displays multiple mechanisms of action to execute its primary antimicrobial function. Lactoferrin is a natural adjunct to nutritional immune system support.
Lactoferrin is a protein found in both human milk and cow (bovine) milk. The colostrum that mammalian mothers make after a baby is born has about 7 times the amount of lactoferrin in mature milk. Colostrum is the first food that a mammalian mother produces after a baby is born, and the lactoferrin in colostrum aids protect a newborn against infections caused by harmful microbes. Lactoferrin may aid bolster your innate immunities, aka the body’s first line of defense against foreign invaders. Research has demonstrated antiviral, antibacterial, and antifungal properties, lactoferrin may aid stimulate the white blood cells at the mucous membranes of the digestive tract and decrease the effects of certain bacteria. As a result, lactoferrin can play an important role in the development of beneficial intestinal flora the microbiome, and the optimization of the immune system.
Lactoferrin (also known as beestings or first milk) is a form of milk produced by the mammary glands in late pregnancy and the few days after giving birth. Human and bovine Lactoferrins are thick, sticky and yellowish. In humans, it has high concentrations of nutrients and antibodies, but it is small in quantity.
Lactoferrin is used for treating stomach and intestinal ulcers, diarrhea, and hepatitis C. It is also used as an antioxidant and to protect against bacterial and viral infections.
Lactoferrin is a milky fluid that comes from the breasts of humans, cows, and other mammals the first few days after giving birth, before true milk appears. It contains proteins, carbohydrates, fats, vitamins, minerals, and proteins (antibodies) that fight disease-causing agents such as bacteria and viruses.
Only the milk of the first 12 hours, when the nutrient concentration has its maximum level, is used. After the fore milk is milked from the mother cow, it is directly moved to the collection center.
Then The foremilk is thoroughly transported to the manufacturing facility. the row material is tested before it moved to final process.
Stimulating the immune system
Preventing damage related to aging
Promoting beneficial bacteria in the intestinal tract
Regulating bacteria, fungi, and viruses (an antibacterial, antiviral, and antifungal agent)
Regulating iron metabolism
Transporting iron as needed into the bloodstream and to the cells
Powerful Antioxidant
Skin Health
Iron Homeostasis
Bone Health
Digestive Health
Even before entering into the business of processing raw Lactoferrin, the Cure Nutraceutical team already had the network in place to collect raw Lactoferrin from villages in North Gujarat to supply to buyers in Mumbai over the last two decades. Strict quality criteria have been laid down and farmers have been made aware of precautions to be taken during and after obtaining raw Lactoferrin. The network is fully equipped with collection vans carrying disinfected plastic cans and deep freezers to immediately chill the raw Lactoferrin. Once the product is frozen, it is sent to the processing facility where it is once again checked for quality before accepting it for final processing.
lactoferrin is separated from other milk proteins in the factory. After collection, the milk is chilled (below 5ºC) and stored on the farm for one to two days. The milk is then transported to a processing factory, where it is de-fatted and pasteurised. After all of these steps, the lactoferrin is extracted.
In order to make the best quality finished product available to the consumers, Cure Nutraceutical accepts and processes only that Lactoferrin, which is obtained within the first 48 hours of parturition. There are two popular processes within the industry for drying of Lactoferrin. Spray drying and lyophilized.
Lactoferrin is pasteurized at 63°C for 30 minutes and passed on to the drying chamber through a centrifugal pump. The atomizer at the top of the drying chamber, converts the Lactoferrin liquid into small droplets and sprays at a high speed inside the chamber which contains hot air. As the droplets dry midway, the Lactoferrin powder falls at the bottom of the chamber where it is directly packed aseptically under controlled conditions.
This process involves heat and therefore there is a slight loss in the nutritional value of the product, however the advantage of this process is that the production capacity is not limited and the process is relatively economical.
As the name suggests, this process involves freezing the product and evaporating the moisture out of the product to get the final powder. This is the best process to dry products which are heat labile in nature so as to preserve the nutritional value. Very few industry players prefer this process due to severe limitations in production capacity and tremendous operating cost which increases the price of the finished product.
However, there is no doubt that this is the best process to manufacture premium quality Lactoferrin powder.
Vitamins and Minerals are nutrients that are essential for normal metabolism, growth and development.
PRPs act systemically, modulating the complex immune system and are therefore the most important ingredient in Lactoferrin.
Lactoferrin rich in several growth factors like IGF-1, IGF-2, EGF, FGF, PDGF and also have transforming growth factors.
Lactoferrin is a super food with having a rich source of nutrients of more than 90 & components also superb in G.I.T. health.
Lactoferrin is a combination of vitamins, minerals, and amino acids, calcium, sodium, magnesium and zinc.
