The vital, essential trace element iron is essential for oxygen transport in the blood, for cellular respiration, and for maintaining the immune system and normal cognitive performance. Iron is found in large quantities in legumes, meat and cereal products, although in the latter it is often in a less bioavailable form. In addition to children and adolescents, women of childbearing age (especially during pregnancy and breastfeeding) and athletes should also have their iron levels checked regularly and ensure that they have a sufficient iron intake.
High bioavailability: combination with cofactor vitamin C
Vitamin C improves iron absorption. Particularly with vegan and vegetarian diets, it is best to take iron together with vitamin C due to the forms of iron found in plants and their phytochemicals that inhibit iron absorption. The combination of iron bound to the amino acid L-glycine, or the salt of lactic acid (lactate), with vitamin C provides a non-animal source of iron with 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
