Iron is an essential trace element that plays a critical role in the transport of oxygen in the blood as well as in cellular respiration, the maintenance of the immune system and normal cognitive performance. Iron is found in high amounts in legumes, meat and cereal products, although often in less bioavailable forms in the latter.
High bioavailability: combination with cofactor vitamin C
The iron that naturally occurs in curry leaves is highly bioavailable, although not as high as that normally found in animal products; plant-based iron is typically less easily absorbed by the human body than iron from meat because the phytic acid produced by iron-rich plants inhibits mineral absorption. We increased the bioavailablity of our plant-based iron through the extraction process, which breaks down the phytic acid in the curry leaves, and by combining the extract with vitamin C. The end result is a 100% plant-based iron supplement with very high bioavailability.
According to the European Food Safety Authority (EFSA):
Iron contributes to:
- normal cognitive function
- normal energy metabolism
- normal haemoglobin and red blood cell production
- normal oxygen transport
- normal immune system functioning
- reduction of tiredness and fatigue
