CAS No.: | 16009-13-5 | Storage Method: | Normal |
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Iron Content: | >2.0% | HS Code: | 35040090 |
Shelf Life: | 2 Years | Packaging: | Paper Bag |
Origin: | Pork And Chicken Available | Absorption: | Higher Than Inorganic Iron |
High Light: | 2% Fe Polypeptide Powder,Iron Deficiency Anemia Polypeptide Powder,Higher Absorption Heme Iron Powder |
2% Fe real world data supported Heme iron polypeptide powder for iron deficiency anemia
Iron deficiency anemia is a common condition affecting the quality of life, as well as maternal and fetal outcomes in non-pregnant and pregnant women respectively. Oral iron supplementation represents the most convenient and cost-effective form of therapy. Conventional non-heme iron oral supplements are known to be associated with poor gastrointestinal tolerability, and therefore reduced compliance and efficacy. Oral Heme iron supplementation represents a better tolerated and more bioavailable option for oral iron therapy.
Specification:
Iron(Fe) | 2.0% min |
Moisture | 4.0% max |
Ash | 6.0% max |
Pb | 1.0 ppm max |
As | 1.0 ppm max |
Hg | 1.0 ppm max |
Heme Iron has superior solubility and absorption qualities while fewer if any gastrointestinal side effects.
Absorption:
There are only two forms of bio-available iron:
Natural heme iron from meat product(iron bound to natural hemoglobin or myoglobin).
Non-heme iron from plants, dairy and syntethic iron supplements(otherwise chemically bonded iron).
1.Heme iron is easily absorbed as a whole structure with high bio-availability.
2. Non-heme iron must be dissolved before uptake. because of low absorption reactive free iron ions remain in the gut.
3. Heme iron uptake is not affected by low acid content in the stomack.
4. Other medications such as antacids and proton pump inhibitors will not affect uptake.
5. No free iron ions are left in the gut. Hemoglobin not absorbed is inert and will not irritate.
6. Heme iron will not cause oxidative stress in the system.
Application:
The product is used as a treatment of iron deficiency. Iron deficiency is a very common worldwide nutritional problem and a common cause of anemia. Pregnant women, young women during their reproductive years, teenagers and children tend to be at the highest risk for iron deficiency.