What prevents our cells from being overexposed to iron ions roaming freely in the body is a protein called lactoferrin, known for its ability to bind tightly to such ions. These free ions are essential for a number of biological processes. If found in excessive quantities, however, they could cause damage to proteins and DNA in the body, sometimes even leading to cell death. This is because free iron ions lead to an increase of the concentration of reactive substances with oxidising power roaming freely in the body. This has driven scientists to develop a better understanding of how lactoferrin’s structural change helps to clamp down on free iron ions.