INFORMATION ON IRON A.A.C.
Iron amino acid chelate or Iron ACC is an iron molecule bonded to an amino acid through the process of chelation.
The new chelated molecule is rendered neutral, making it easier to pass through the gastro-intestinal tract wall, which aids with absorption and more efficient delivery of the nutrient (iron).
Iron is an essential mineral in the body and important component of the protein hemoglobin. Hemoglobin is the substance in red blood cells that carries oxygen and carbon dioxide through the body and without healthy red blood cells, the body can't get enough oxygen. Iron promotes red cell production, therefore a lack of red blood cells is called iron deficiency aneamia.
Aneamia is associated with extreme fatigue, shortness of breath, chest pain, fast heartbeat, decreased immune funtion, frequent infections and impaired physical and mental activity. Chronic iron deficiency can lead to organ failure.
Athletes favour iron because it is involved in producing ATP (adenosine triphosphate) which is essential in providing metabolic energy and muscle support. Iron is a component of myoglobin, a special protein responsible for storing oxygen in muscle cells.
Iron also plays a role in the production of enzymes, vital in the forming of new cells, amino acids, neurotransmitters and hormones, which proves important for recovery from illness or strenuous exercise.
Proper functioning of the immune system, the ability to fight infection, and physical and mental growth depends on sufficient iron levels, particularly important in pregnancy and childhood.
Extra iron is stored in the liver, bone marrow, spleen, and muscles.
How it works:
Chelating iron with an amino acid, forms a more stable, stronger molecule, able to better survive the acidic environment of the stomach. It is thought to pass through the cell membrane easier, into the small intestine where absorption takes place.
Chelation allows the iron inside the cell where it is needed, in stead of being flushed through without being absorbed into the bloodstream, in essence increasing the bioavailability of the mineral (iron).
Iron primarily mediates electron transfer and acts as a co-factor for many metabolic processes, crucial for proper functioning of the body.
POPULAR USE & PUBLISHED BENEFITS bbbb
- Iron deficiency aneamia
- Energy and athletic performance
- Muscle support
- Recovery / Immune system functioning
- Physical and mental growth
WHOLE FOODS
- Animal sources (heme-iron) beef, lamb, veal, venison, duck, chicken, pork, turkey, liver, kidney , octopus, oysters,shrimp, scallops, crab, sardines, clams, fish, mackerel, trout, bass, tuna
- Plant sources (non-heme iron) dried beans, peas, lentils, spinach, tomatoes, soybeans, lima beans, asparagus, potato, beet, apricots, kale, swiss chard
- Fortified Grain products: oatmeal, wheat, cereal, granola bar, crackers, oat bran, pasta, barley, rice, bulgur, buckwheat, millet
- Milk, soy, tofu, nuts, eggs, seeds
RECOMMENDED USE
- Range: 5 - 24mg daily
- Popular use: 10mg daily
- Taken daily on an empty stomach