Iron is an essential mineral functioning mainly in the transport and storage of oxygen throughout the body. Around 2-4gm of iron exists in the body, the majority in haemoglobin (65%), in storage in the liver and macrophages (20%), and in storage in myoglobin (10%). The remainder resides functionally in enzyme complexes.
Iron is found in dietary sources in both heme and non-heme forms. Heme iron exists as a complex with protoporphyrin and is available in animal products such as red meat, poultry and seafood. Non-heme iron is found in both animal and plant sources including green leafy vegetables, legumes and seeds, and is available as free or weakly bound iron. Non-heme iron has an affinity for binding complexes such as phytates or polyphenols. It is, therefore, less bioavailable than heme iron.
Iron is found largely in the haemoglobin protein of erythrocytes which functions as a carrier of oxygen throughout the system. As it is a crucial constituent of haemoglobin, iron is essential not only for its production but also for optimal erythropoiesis.
Iron also functions as an iron-sulphur complex in enzymes involved in the electron transport chain and in the Krebs cycle, enabling optimal enzyme function and mitochondrial respiration. Iron, therefore, plays an essential role in energy production.
Iron is enzymatically involved in DNA synthesis making it a vital nutrient for cell growth and division. One of the major functions affected by this action is immune cell production, particularly of the T-lymphocytes.
Iron bisglycinate is an iron chelate that contains around 20% iron. It is water-soluble and largely resistant to acidic fluctuations between pH 2-6. This retains the compound’s solubility and protects it from dietary inhibitors such as phytates and polyphenols, ensuring high bioavailability of the compound.
(in the form of ascorbic acid) is a nutrient that, when taken in combination, can improve the solubility and therefore bioavailability of non-heme iron by up to 39%.
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