Iron is an essential trace element that plays a critical role in the transport of oxygen in the blood, cellular respiration, the maintenance of the immune system and normal cognitive performance. Iron is found in high amounts in legumes, meat and cereal products, although often in less bioavailable forms in the latter. The liposomal encapsulation helps to overcome the intestinal barrier and thus provides 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 haemoglobin and red blood cell production
- normal oxygen transport
- normal immune system functioning
- reduction of tiredness and fatigue
According to the European Food Safety Authority (EFSA):
Vitamin E contributes to the protection of cells against oxidative stress.
