Pro Ferra Ferment
To gently replenish the iron stores:: Pro Ferra Ferment provides fermented iron sulphate from the koji fungus Aspergillus oryzae and thus combines the good tolerance of a plant-based iron with the high bioavailability of a bivalent iron salt. In addition, it supports the iron metabolism with vitamin C and selected B vitamins.
Strong and gentle at the same time: Fermented iron from the koji mushroom
Iron is essential for blood formation, oxygen transport and the energy supply of the cells. A deficiency therefore makes people pale, tired and listless. Mostly women are affected, but also vegetarians and vegans. Menstruation and pregnancy are the main reasons for women's deficiencies, and the low bioavailability of plant-based iron in meatless diets.
Anyone who has ever had to rely on additional iron knows this: the common preparations with iron sulphate and other bivalent iron salts (Fe2+) often hit the stomach and intestines. They release the trace element quickly into the body - which makes them very efficient on the one hand, but irritates the mucous membranes in the digestive tract on the other. Vegetable iron is better tolerated, but hardly absorbed, as it is predominantly in trivalent form (Fe3+) and firmly bound.
Highly bioavailable and well tolerated iron
A noble mould makes it possible: Our iron comes from a unique, patented fermentation with the koji fungus Aspergillus oryzae. In this process, a starter culture of rice and the fungus is enriched with bivalent iron sulphate, which the fungus stores in its cells during further fermentation. The iron embedded in this way is evidently released in the body much more slowly and thus more gently than the isolated iron sulphate often used for iron deficiency1. Nevertheless, it reaches the blood in just as high a concentration and thus offers a naturally derived alternative to plant sources of iron that are also well tolerated but have low bioavailability.
No chance for free radicals
The quick release and absorption of conventional iron can exceed the binding capacity of the iron transport protein transferrin, especially at high doses. The result is excess free iron in the blood, which promotes the formation of oxygen radicals. The even and slow absorption of our fermented iron effectively prevents such excessive iron absorption.
Safe and without side effects
The fermentation of rice with Aspergillus fungi (koji fermentation) has a centuries-old tradition in Asia and especially in Japan and serves as the basis for the preparation of soy sauces, miso or sake, among other things. Aspergillus oryzae bears the GRAS certificate (GRAS = generally regarded as safe) of the US Food and Drug Administration (FDA) and is thus classified as harmless. Our Koji-fermented iron has proven to be absolutely safe and free of side effects in application studies, even when taken over a longer period of time and in high doses1,2.
Complemented with buffered vitamin C…
Vitamin C extracts more iron from food. It reduces trivalent iron to directly available divalent iron and thus increases the iron yield from plant foods. Pro Ferra Ferment contains stomach-friendly buffered vitamin C in the form of sodium ascorbate.
… and selected B vitamins
Vitamins B2, B6, B12 and folic acid, together with iron, provide energy and help with blood formation. Vitamins B6, B12 and folic acid are already present in their active coenzyme form, which the body can utilise directly without conversion.
Iron in the body
Iron is essential for blood formation, oxygen transport and the energy supply of the cells. It also plays an important role in the immune system and for cognitive abilities. The human body contains about 3 to 5 grams of iron, about 80% of it as active functional iron: in the haemoglobin of the red blood cells, in the myoglobin of the muscle cells and in iron-containing enzymes in the mitochondrial respiratory chain, among others. The remaining 20% are stored as ferritin and haemosiderin in the liver and spleen or circulate in the blood bound to transferrin.
Chaffing iron vs. non-chaffing iron
The body obtains iron exclusively from food, in the form of heme iron and non-heme iron. The bivalent iron (Fe2+) bound in the heme molecule that gives it its name is found exclusively in animal foods, especially meat, sausage and liver.
Plants mainly supply non-heme iron, which is iron in ionised, mostly trivalent form (Fe3+). Trivalent iron, however, must first be converted to bivalent before it can be absorbed in the intestine and therefore has a much poorer bioavailability. Some plant substances such as phytates, oxalates and tannins additionally inhibit iron absorption.
Deficiency or increased need
Iron deficiency is one of the most common nutrient deficiencies worldwide. Mostly women are affected, but also vegetarians and vegans. In women it is due to menstruation and pregnancy, in meatless diets it is due to the low bioavailability of plant-based iron.
Since too much iron can be harmful, high-dose supplements should only be taken if a deficiency has been diagnosed. On the other hand, an increased need can be met with the help of a much lower-dosed dietary supplement such as our Pro Ferra Ferment.
Health-related statements:
- Iron contributes to energy metabolism, the formation of red blood cells and haemoglobin, oxygen transport in the body, immune system function, reduced fatigue and cognitive function.
- Vitamin C increases iron absorption.
- Vitamins C, B2, B6 and B12 contribute to energy metabolism.
- Vitamin B2 contributes to iron metabolism.
- Vitamins B6 and B12 contribute to the formation of red blood cells.
- Folic acid contributes to normal blood formation and to the reduction of fatigue.
References
1 Bries, A. E., Wang, C., Agbemafle, I., Wels, B. & Reddy, M. B. Assessment of Acute Serum Iron, Non-Transferrin-Bound Iron, and Gastrointestinal Symptoms with 3-Week Consumption of Iron-Enriched Aspergillus oryzae Compared with Ferrous Sulfate. Curr. Dev. Nutr. 3, (2019)
2 Reddy, M. B., Armah, S. M., Stewart, J. W. & O’Brien, K. O. Iron Absorption from Iron-Enriched Aspergillus oryzae Is Similar to Ferrous Sulfate in Healthy Female Subjects. Curr. Dev. Nutr. 2, (2018)
Composion
Ingredients:
Aspergillus oryzae culture (inactivated) enriched with iron sulphate (42.2%); vitamin C (sodium L-ascorbate) (20.5%); pullulan (capsule shell size 0); filler: microcrystalline cellulose; vitamin B6 (pyridoxal-5'-phosphate) (0.4 %); vitamin B2 (riboflavin) (0.3 %); vitamin B12 (methylcobalamin on mannitol); folic acid ((6S)-5-methyltetrahydrofolic acid, glucosamine salt)
Note:
Without flavour enhancers, preservatives and colouring agents.
| Ingredients |
Per daily dose |
%NRVs* |
| Iron (from Aspergillus oryzae culture |
21 mg |
150 |
| (inactivated) enriched with iron sulphate) |
|
|
| Vitamin C (sodium L-ascorbate) |
100 mg |
125 |
| Vitamin B2 (riboflavin) |
1.4 mg |
100 |
| Vitamin B6 (pyridoxal-5'-phosphate) |
1.4 mg |
100 |
| Folic acid/folate (5-methyltetrahydrofolic acid) |
100 µg |
50 |
| Vitamin B12 (methylcobalamin) |
2.5 µg |
100 |
* Percentage of the recommended daily consumption, according to FIC
- RECOMMENDED INTAKE: Please take 1 capsule daily with sufficient liquid. It is best to take it on an empty stomach or at least 1 hour before or after a meal. Do not exceed the recommended daily intake.
- PLEASE NOTE OUR SPECIAL INSTRUCTIONS: Food supplements should not be used as a substitute for a balanced and varied diet and a healthy lifestyle. Store in a cool, dry place away from light. Keep out of the reach of children. Please leave the desiccant packets in the cans until the product has been used up. They contain food-grade silica (silicon dioxide) and protect the product by absorbing moisture that enters the can each time it is opened. This keeps the product dry.
- EXCLUSIVE DISTRIBUTOR for the Czech Republic and Slovakia: MitoLife, s.r.o. Lomená 1145, Kamenice 25168, IČO: 24740578, www.mitolife.cz
- MANUFACTURER: TISSO NATURPRODUKTE GMBH, Eisenstrasse 1, Wenden, 57482, Germany
MitoLife s.r.o. is the exclusive distributor of first-class nutritional supplements of the German company TISSO Naturprodukte GmbH in the Czech and Slovak Republic.
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