Tiredness, reduced fatigue resistance, irritability, palpitations, headaches, fragile nails and hair are just some of the symptoms and signs of iron deficiency, controlled by its intake.
Although we only have about 4-5 grams of iron in our body, it is essential in performing numerous vital biological functions. Supplying it in small quantities ensures maximum absorption, mainly in the first intestinal tract. Vitamin C and copper also facilitate absorption. Since iron has a closed loop metabolism, an equivalent daily intake is required to compensate for the physiological loss of 1-2 mg per day. Ferritin forms iron deposits especially in the liver, while transferrin reversibly binds to iron and carries it to the tissues.
Situated at the node of several metabolic pathways, iron contributes to numerous enzymatic activities implicated in the flow of cellular energy, but above all ensures cellular respiration insofar as an active centre of haemoglobin and myoglobin.
There are however certain plant extracts obtained from apple, red beet, carrot, celery, spinach, nettle, acerola and apricot, which are able to supplement iron deficiency in a more physiological manner compared to traditional iron preparations, which are poorly digestible and cause side effects.
The iron-based treatment must continue until the haemoglobin levels and red blood cell count have normalised, but also until the iron deposits (ferritin) have been reintegrated.
There are commercially available preparations made with highly assimilable and bio-available iron (iron gluconate, pyrophosphate iron), minerals, and plant extracts capable of providing a balanced supply of nutrients, naturally and effectively supplementing the diets of those with iron deficiencies.