Liquid Iron Complex
Liquid Iron Complex from Genestra is suggested for anyone concerned with iron deficiency, who experience fatigue and periods of low energy, have suffered extreme blood loss or are not getting iron in their daily diet. Genestra delivers 15mg/teaspoon of highly bioavailable iron from colloidal ferric pyrophosphate in a delightful and all-natural raspberry vanilla flavour. Its liquid form delivers maximum absorption, and the Liquid Iron Complex formula is 100% vegan friendly, making it ideal for vegetarians and vegans who may require supplementation due to a lack of iron in their daily diet.
Micro-encapsulated iron supplement
• Enhanced bioavailability1
• Improved patient tolerance1
• Helps in the proper formation and function of red blood cells
• Prevents iron deficiency anemia
Convenient liquid format
• Delicious natural raspberry flavour
Insufficient iron intake represents one of the most common nutritional deficiencies, affecting an estimated 2 billion people worldwide, with women and children being considered the highest risk groups.1 Each teaspoon serving of Liquid Iron provides 15 mg of iron from microencapsulated ferric pyrophosphate, a highly bioavailable and well-tolerated form of iron. In a clinical trial on 122 premenopausal women with low iron levels, daily supplementation with 18 mg of microencapsulated ferric pyrophosphate improved iron status within 4 weeks.2
Iron is a chemical element with the symbol Fe. Biologically speaking, Iron is an essential trace mineral found within all living organisms. The most commonly studied and well-known compounds of iron within the human body are the heme proteins, as in hemoglobin and myoglobin.
Iron uptake and storage is carefully regulated in the body. A protein called transferrin which binds iron absorbed from the duodenum, and carries it to the blood cells, is a major part of this regulation. Iron is stored in the body as ferritin.
1. World Health Organization. (n.d.). Retrieved from: <http://www.who.int/nutrition/topics/ida/en/>.
2. Blanco-Rojo R et al. British Journal of Nutrition. 2011; 105: 1652-1659.