There are two types of iron: heme and non-heme.
The heme complex is part of the hemoglobin of the blood. It is contained only in a small part of the diet (meat products), is well absorbed (by 30-50%) and its absorption is practically not affected by other food components.
Non-heme iron is in ionic form: divalent (Fe2+) or trivalent (Fe3+). Most of the dietary iron is non–heme (found mainly in vegetables and cereals).
From food products, only divalent heme iron is almost completely absorbed.
Absorption of divalent iron (Fe2+) occurs in the intestine, where it binds to a special carrier protein - transferrin, which transports iron to the place of its deposition.
To "transform" trivalent iron (Fe3+)In divalent (Fe2+), a reducing agent is needed, the role of which in most cases is performed by ascorbic acid (vitamin C).
The heme complex found in our products is absorbed by the cells of the intestinal mucosa completely, without first releasing iron from it. The absorption of iron in this form is not affected by individual substances: phytates, phosphates, which are part of some foods (products of plant origin).
Так как гемовое железо присутствует в продуктах животного происхождения, в качестве его источника, при производстве добавок, была выбрана кровь крупного рогатого скота, которая подвергается специальной обработке для стабилизации и сохранения гемового комплекса Fe2+.
Consequently, our products, when included in the human diet, are primarily a source of organic, easily digestible iron.
The presence of dietary fibers gives them additional prebiotic properties, which gives an advantage in achieving a positive result of treatment and reduces the risk of negative effects on the gastrointestinal tract of the patient.