Introducing HUMAN IRON 18 Plus

Iron is a mineral that is naturally present in many foods, added to some food products, and available as a dietary supplement. Iron is an essential component of hemoglobin, an erythrocyte protein that transfers oxygen from the lungs to the tissues [1]. As a component of myoglobin, a protein that provides oxygen to muscles, iron supports metabolism [2]. Iron is also necessary for growth, development, normal cellular functioning, and synthesis of some hormones and connective tissue.

Dietary iron has two main forms: heme and nonheme [1]. Plants and iron-fortified foods contain nonheme iron only, whereas meat, seafood, and poultry contain both heme and nonheme iron [2]. Heme iron, which is formed when iron combines with protoporphyrin IX, contributes about 10% to 15% of total iron.

-Lactoferrin is a protein found in cow milk and human milk. Colostrum, the first milk produced after a baby is born, contains high levels of lactoferrin.

-Lactoferrin is an important element of iron absorption process. It is a major iron-binding protein. It is also responsible for its transport and release in cells.It prevents the organism from iron deficiency, anemia, weakness, low immunity and it also helps to make up for the deficiency.

- finally Lactoferrin is used for treating stomach and intestinal ulcers, diarrhea, and hepatitis C. It is also used as an antioxidant , protect against bacterial ,viral infections, stimulating the immune system, preventing tissue damage related to aging, promoting healthy intestinal bacteria and preventing cancer