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 Iron is an essential component of haemoglobin, transporting oxygen in the blood to all parts of the body. It also plays a vital role in many metabolic reactions. Iron deficiency can cause anaemia resulting from low levels of haemoglobin in the blood. Iron deficiency is the most widespread mineral nutritional deficiency both in Britain and worldwide. Iron is one of the essential minerals for the human body and body's functions. For the proper function of the body system at all is needed an adequate intake of the essental minerals such as calcium , magnesium , iron , iodine , potassium , zinc , selenium , fluorine , phosphorus , etc. Vitaminspray MULTIMINERAL will provide you with 77 different essential minerals and microelements. All those minerals are supplied by the plants and for that reason they are available in colloidal form. That allows their quick absorption by the blood. Iron is essential for the formation of haemoglobin, the red pigment in blood. The iron in haemoglobin combines with oxygen and transports it through the blood to the body's tissues and organs. The body contains between 3.5 and 4.5g of iron, 2/3 of which is present in haemoglobin. The remainder is stored in the liver, spleen and bone-marrow. A small amount is present as myoglobin, which acts as an oxygen store in muscle tissue. Iron deficiency can lead to anaemia. Iron stores in the body become depleted and haemoglobin synthesis is inhibited. Symptoms of anaemia include tiredness, lack of stamina, breathlessness, headaches, insomnia, loss of appetite and pallor. All these symptoms are associated with decreased oxygen supply to tissues and organs. Iron also plays an important role in the immune system, people with low iron levels having lowered resistance to infection. Research has also shown iron deficiency to be associated with impaired brain function, and iron deficiency in infants can result in impaired learning ability and behavioural problems. Dietary iron exists in two different forms. Haem iron only exists in animal tissues, whilst in plant foods iron is present as non-haem iron. In a mixed omnivore diet around 25% of dietary iron is non-haem iron. Non-haem iron is less easily absorbed by the body than is haem iron. The amount of iron absorbed from various foods ranges from around 1 to 10% from plant foods and 10 to 20% from animal foods. The absorption of iron is influenced by other constituents of a meal. Phytates, oxalates and phosphates present in plant foods can inhibit absorption, as can tannin in tea. Fibre may also inhibit absorption. Vitamin C greatly increases the absorption of non-haem iron. Foods rich in vitamin C include citrus fruits, green peppers, and fresh leafy green vegetables. Citric acid, sugars, amino acids and alcohol can also promote iron absorption. Iron absorption can also be influenced by the amount of iron in the diet. Lowered levels of iron in the diet result in improved absorption. Good sources of iron for vegetarians include wholegrain cereals and flours, leafy green vegetables, blackstrap molasses, pulses such as lentils and kidney beans, and some dried fruits.
In women of child-bearing age, loss of iron from menstruation of blood adds considerably to iron need. These losses can be highly variable. Around 10% of women of child-bearing age will need more iron than is indicated. In men, post-menopausal women, and children iron is efficiently conserved by the body. Iron in haemoglobin is recycled and the amount of iron lost from the body is very small. Infants and children need extra iron to increase blood volume and muscle tissue. Extra iron is also required during pregnancy and breast feeding. |
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