Iron, an essential trace element, is vital for the transport of oxygen in the blood, for cellular respiration, as well as for the maintenance of the immune system and normal cognitive performance. Iron is found in greater quantities in legumes, cereal products and meat, although often in less bioavailable form in the latter.
Liposomal encapsulation helps to cross the intestinal barrier, providing 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 formation of red blood cells and haemoglobin
- normal oxygen transport in the body
- normal function of the immune system
- reduction of tiredness and fatigue
- iron has a function in cell division
Vitamin E contributes to the protection of cells against oxidative stress
