Ortho-Iron - 30 V-Caps

ABOUT AOR ORTHOIRON

Iron is a fundamentally essential trace mineral in human nutrition. Atomic number 26 on the Periodic Table, it is involved in the entire process of respiration, particularly oxygen and electron transport, as well as possessing immune system and cognition enhancing capabilities. Iron-deficiency, which can lead to anemia, is the most common nutritional disorder in the world, with approximately 25% of the world's population being iron-deficient. Even iron-deficiency states that do not lead to anemia may have sweepingly detrimental effects on human health, including compromised cognitive function, overall weakness and fatigue, and a weakening of the immune system.

Hemoglobin is a protein component of red blood cells that is primarily responsible for the transport of oxygen from the lungs to the cells of the body, and iron is a central component of hemoglobin. When the body oxidizes food energy, electrons are transported across electron-carrier proteins called cytochromes. These electrons are combined with oxygen to produce water by the enzyme cytochrome oxidase. Both cytochromes and cytochrome oxidase are heavily dependent on iron for their synthesis and function. This makes iron fundamental to the electron transport reactions that produce energy in the mitochondria. Iron is also involved in the production of myoglobin, L-carnitine and aconitase, all of which also perform important functions with regard to energy production in the body. In addition to its fundamental roles in energy production, iron is involved in DNA synthesis and may also play roles in normal brain development and immune function. Furthermore, iron is involved in the synthesis of serotonin, dopamine, norepinephrine and even collagen.

The most well-known condition of iron deficiency is of course anemia, which is associated with feelings of weakness and fatigue. Other conditions associated with iron deficiency include Plummer-Vinson syndrome, a condition characterized by difficulty in swallowing solid food due to the presence of a thin, web-like membrane growing across the upper passageway of the esophagus. Those with Plummer-Vinson syndrome are at an increased risk of unhealthy cells in the esophagus and stomach, and iron supplementation has been shown to prevent this syndrome.

The best dietary sources of iron are spinach, chard, thyme and turmeric. Pregnant and menstruating women are often at risk of iron deficiency (and consequently anemia), as are infants, adolescents, endurance athletes, and those under any other condition of growth and/or fatigue generating an increased cellular demand for oxygen. The loss of iron and thus the need for supplementation also occurs during conditions of blood loss such as uterine bleeding in post-menopausal women on hormone replacement therapy, gastrointestinal bleeding, and bleeding from trauma or surgery. Some iron loss can also occur through mucosal excretions and skin sloughing.

Not all forms of dietary or supplementary iron are equally beneficial. One form, namely Ferric pyrophosphate, has been shown in animal studies to be more bioavailable than other more common forms of iron such as ferrous sulphate and sodium ferrous citrate. It is also more stable and is less prone to oxidation. Other nutrients have been shown to improve blood iron and hemoglobin levels as well. These include lactoferrin - an iron carrying protein - and vitamin C, a well-known antioxidant that also improves iron absorption. Other nutrients such as vitamin B12, folate, vitamin B6 and copper can also ensure that other anemias related to the aforementioned nutrients do not go untreated.