ETIXX IRON 125 AA 30 CAPS

1 capsule per day

Chlorella (standardised on chlorophyll) - Iron bisglycinate - Gelatine - L-Ascorbic acid - Chlorophyll - Dried vine extract (Vitis Vinifera, maltodextrin) - Nicotinamide - Magnesium stearate - Manganese bisglycinate - Pyridoxine HCl - Copper bisglycinate - Riboflavin - Thiamine HCl - Folic acid - Cyanocobalamin

• High-dose preparations of iron amino acid chelate for improved
  absorption
• Contains vitamins and minerals for better iron
  absorption of iron
• Minimal risk of constipation thanks to the chelated
  chelated amino acid formula

Iron is a functional component of haemoglobin and myoglobin, two substances responsible for transporting and storing oxygen in our body. Iron also plays a role in metabolism and energy production, via mitochondrial (oxidative) enzymes. It is also necessary for erythropoiesis (production of red blood cells), thyroid metabolism, neural function and the immune system.

Sixty per cent of the total amount of iron in the body is found in red blood cells (haemoglobin) and 10% in muscle myoglobin. Iron circulates in the blood in the form of transferrin (1 to 3% of total iron). It is stored in cells as ferritin (25% of total iron; = iron storage). A small amount of iron (2%) is used in metabolic systems.

Every day, we absorb 10 to 20 mg of iron from our food (of which only 10% is absorbed) and around 1 to 2 mg of iron is lost through the evacuation of liquids. Bread, meat, potatoes and breakfast cereals are just a few examples of iron-rich foods. Iron is present in our diet in 2 forms: haem iron and non-haem iron. Haem iron is iron bound to a specific protein (haemoglobin and myoglobin). It comes from food products of animal origin. Non-heme iron, on the other hand, is iron in free form, mainly derived from food products of plant origin. The biological availability of haem iron is greater than that of non-haem iron, i.e. a greater quantity of iron is absorbed (20 to 30%) compared to non-haem iron (5 to 15%).

It is well known that physical performance depends on the efficient supply and use of oxygen. All people who regularly take part in extremely intense physical exercise have higher iron requirements and can rapidly deplete their iron reserves. Prolonged iron deficiency quickly leads to anaemia. It therefore has a negative impact on sporting performance. There are several reasons why an athlete may suffer from iron deficiency: 1) a limited intake of iron in the diet, 2) poor bioavailability and 3) excessive loss or elimination of iron. It is advisable to have regular blood tests carried out by an emergency doctor in order to detect any deficiency.

Female athletes, long-distance runners and vegetarians/vegetarians are among the three groups of sportspeople with the highest risk of iron deficiency. We also know that iron reserves must be sufficient when training at altitude (hypoxia), in order to optimise red blood cell production.

It is well known that iron is absorbed more easily when combined - for example - with vitamin C (oranges, lemons, etc.) and more difficult when combined with caffeine-rich products (coffee or tea) or calcium-rich products (milk, cheese).

Who will benefit from Iron 125 AA?

This additional iron intake is suitable for endurance athletes, who generally have an increased need for iron. Examples: cycling, long-distance running, triathlon, etc. This supplement may also be useful for all sportspeople, in any discipline, who are tired or who may have an iron deficiency. Absolutely recommended for at-risk groups: women (additional iron loss during menstruation) and athletes on a diet (limited iron intake). Sportspeople who train at height are also advised to take an iron supplement to optimise red blood cell production.