Maisto papildas Aliness MicroFerr 25 mg, 100 kapsulių

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Prekė: Maisto papildas Aliness MicroFerr 25 mg, 100 kapsulių. Kategorija: Vitaminų ir mineralų papildai.

• Gamintojas: Aliness
• Modelis: SKU

Dietary supplement

micronized and microencapsulated form of organic iron salts + Vitamin C for better absorption

PATENTED MICROFERR® TECHNOLOGY

ENTERIC MICROCAPSULES

100 VEGE tablets - Perfect for vegetarians and vegans

MINIMUM TECHNOLOGICAL SUBSTANCES, THE PRODUCT DOES NOT CONTAIN MAGNESIUM STAEARATE OR DYES.

Iron:

• helps in the proper production of red blood cells and hemoglobin
• helps in the proper transport of oxygen in the body
• contributes to the maintenance of normal energy metabolism
• helps in the proper functioning of the immune system
• helps maintain normal cognitive function
• contributes to the reduction of tiredness and fatigue
• plays a role in the process of cell division

Ingredients1 tablet

Microferr® iron - 25 mg *(178,5%)

Vitamin C - 40 mg *(50%)

*RWS: daily reference intake.

Ingredients: Iron in the form of Microferr® (iron fumarate (II), Iron pyrophosphate (III)), microcapsule shell substance (vegetable fats), fillers (calcium phosphates, microcrystalline cellulose), L-ascorbic acid (vitamin C), anti-caking agent (silicon dioxide).

Recommended portion for consumption during the day necessary to obtain a beneficial effect:

1 tablet a day, during a meal. Do not exceed the recommended portion for consumption during the day. A dietary supplement cannot be used as a substitute for a varied diet. It is recommended to follow a varied diet and a healthy lifestyle.

Storage conditions: Store at room temperature, out of reach of young children. Protect from moisture.

Marketing Authorisation Holder: MedicaLine, Ostrówiec 150 05-480 Karczew. Manufactured in Poland (EU)

Thanks to the uniquely developed coating procedure, Microferr® mineral salts are coated with a vegetable fat coating. Thanks to this encapsulation technology, salts are enclosed in microcapsules, preserving their original properties. That is why we can offer innovative solutions tailored to individual needs and different applications.

The ingredients contained in the product give many benefits to consumers. Micronisation is the process of reducing the size of iron grains to a minimum size of 10 microns (µm). This solution increases the absorption surface of Microferr® iron salt, which results in a better reduction of compounds to a divalent form.

• No interaction with other ingredients of the preparation, for example fat oxidation, vitamin degeneration or color loss
• No interaction with other food ingredients that occur when iron sulfate is used
• Perfectly hidden taste
• Improved stability of the final product in processing, transport and storage compared to other non-microencapsulated forms of iron.
• Thanks to the microencapsulation process, better protection against external factors/pollution.
• Thanks to the micronization process, iron pyrophosphate 3+ easier reduction to 2+ form, which results in high tolerance and bioavailability
• Controlled release of iron in the digestive system – better bioavailability 1
• The small particle size (about 10 microns (μm)) means a larger specific surface area, and therefore better functionality and better bioavailability of 2,3 due to the improvement of the ability to reduce compounds to ionic form.

Quantitatively, iron is the most abundant trace element in the human body. It participates in the transport of oxygen to the lungs and other organs. Based on a concentration of 50-60 mg/kg body weight, the total iron content in the body is approximately 3-5 g.1

About 74% of this content is distributed in the so-called. functional pool in hemoglobin, myoglobin and enzymes. The remainder is in the form of iron accumulated in the form of ferritin or hemosiderin.1 In the body, iron is mainly found as Fe2+ iron, and only a small part as trivalent iron, i.e. iron Fe3+. But that does not mean that it is less important.

The ability to change properties is crucial for many bodily functions: iron is therefore becoming an important component of groups carrying active oxygen and electrons in many proteins and enzymes.

In the human body, iron is absorbed primarily in the small intestine. Water-soluble iron compounds are characterized by good bioavailability, but carry the risk of rapid dissolution in the stomach and its burden of side effects. Iron in the form of Microferr® is absorbed only in the intestinal lumen, reducing adverse effects.

The bioavailability of the same iron compound can vary greatly depending on the prevailing conditions. Therefore, relative bioavailability is only a measure, not an absolute value. It is determined by comparison, e.g. with iron sulphate, the relative bioavailability of which is set at 100. 4 – chart below.

As shown in the chart below, “Iron release test in water” iron in the form of Microferr® is absorbed at a slower rate compared to water-soluble irons, e.g. Iron sulphate. In contrast, the hydrophilic microcapsule (surrounded by fat) prevents the release of iron in aqueous solutions causing the absorption of iron only in the small intestine.

The bioavailability of iron contained in nutrients of animal origin is about 10 - 20%.1 However, the optimal absorption of iron from products of plant origin is often inhibited by phytic acid, which is an inseparable component of some plants. In addition, iron of plant origin occurs almost exclusively in the form of Fe3+. The bioavailability of this trivalent iron is worse, because it forms complexes with poor solubility in a slightly acidic environment of the upper part of the small intestine (twelve), therefore it is able to satisfy only approx. 1-5% of the body’s iron needs.1 Therefore, it is often more difficult for vegetarians and vegans to meet the iron demand from food. In addition, the bioavailability of iron taken with food can further reduce other factors, such as taking iron concomitantly with calcium, fiber or certain medications.1 However, due to its reducing properties (Fe3+→ Fe2+), some substances may improve the bioavailability of iron. These include primarily ascorbic acid and various organic acids.

Under normal circumstances, people who maintain a healthy and balanced diet take the dose of iron they need. Food of animal origin, in particular eggs and meat, is a rich source of iron. In turn, milk and cheese contain small amounts of iron, as do most plant-based foods. However, due to the constant loss of iron caused by flaking or rejecting skin cells and intestinal cells or blood loss, the daily requirement for iron can fluctuate depending on a person’s age, gender, and structure.

References

1 Hahn, A. ; Schuchardt, J.-P. Mineralstoffe - Stoffwechsel, Funktionen und Bedarf. Behr's Verlag, Hamburg 2011

2 Biesalski, HK, Köhrle, J., Schümann, K. Vitamine, Spurenelemente und Mineralstoffe. Thieme-Verlag, Stuttgart, 2002

3 DA-CH-Referenzwerte für die Nährstoffzufuhr der DGE, ÖGE, SGE and SVE (Hrsg. ), 3. Nachdruck, Neuer Umschau Buchverlag, Neustadt an der Weinstraße, 2008

4 Hurrell, RF Iron, in: The Mineral Fortification of Food; 1999; 65

Specifications