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  • JARROW IronSorb + Lactoferrin 60 kaps.
  • JARROW IronSorb + Lactoferrin 60 caps.
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Since 2005  sales@mz-store.co.uk  7767803657
IronSorb + Lactoferrin IronSorb + Lactoferrin

Jarrow Formulas Ironsorb + Lactoferrin is a dietary supplement the supplies iron in the organism. It contains iron protein succinylate – a unique complex where trivalent iron is combined with succinylated milk proteins. Such a form of iron does not irritate the gastrointestinal tract and is highly assimilable. Lactoferrin contained in the preparation not only increases iron bioretention, but it additionally enhances immunity, reduces inflammations and fights bacteria.

The preparation is particularly recommended in the state of fatigue and tiredness stemming from iron deficiency. Supplementation is particularly beneficial for women, who need more iron than men in order to even out the differences caused by menstruation. The product is also appropriate for sportspeople – research has demonstrated that increasing iron supply in people who train intensively translates into better results. Additionally, lactoferrin contained in the preparation efficiently strengthens the skeletal system, which is subjected to particularly high strain in the case of sportspeople.

Iron (Fe) is an essential mineral for the functioning of the entire organism. It is estimated that the human organism contains about 5 g of iron. The element has to be delivered from outside, as the organism is unable to synthesise it on its own. The main source of iron is meat (haem iron) and some vegetables (non-haem iron); however, iron delivered with food is not easily assimilated. Iron deficiencies lead to many disorders, including a serious disease called anaemia.

Lactoferrin is a natural substance that can be found in the milk, colostrum and body fluids of mammals. It has an extraordinarily wide range of applications thanks to its enormous health potential. It forms reversible complexes with iron ions, thanks to which it significantly improves the absorption of the element.

Optimised iron absorption
Iron deficiencies are a common problem and often occur even when the supply from food is normal. The reason is the extremely difficult iron absorption. The level of its assimilability from food is estimated at about 10%. The forms of iron used in supplements are also of great importance.

The best assimilable form of iron is thought to be iron protein succinylate, which combines trivalent iron and succinylated milk proteins. Its characteristic feature is changing, pH-dependent solubility. Such an iron complex is precipitated in the acidic environment of the stomach but iron itself remains bound. In the duodenum there is a basic environment – the protein part is digested, which releases iron ions and enables their efficient absorption.

Importantly, iron protein succinylate is safe for the digestive system. It does not irritate the stomach, or cause nausea or constipations, which is a common problem when using other forms of supplementation available.

Numerous scientific studies have proven that iron bioretention is significantly improved in the presence of lactoferrin. The substance plays the role of an iron donor. It exhibits the ability to bind its ions, which are then transported inside cells, absorbed there and used for the organism’s needs.

The manufacturer of Ironsorb + Lactoferrin uses both of those features and contains iron in its best assimilable form along with lactoferrin in the preparation. Thanks to that, they have developed a unique product that guarantees extraordinary iron assimilability and special efficacy.

Significance of iron for the organism  
Iron is the most important element of haemoglobin, the red blood colourant. It also constitutes an important part of myoglobin, which is found in muscles. The presence of iron determines the efficacy of the multiplication and differentiation of erythrocytes (red blood cells) that take place in bone marrow.

The basic role of iron in the system is the transport and storage of oxygen. That is why the first symptoms of its deficiency are weakness and fatigue caused by hypoxia.

Iron is found in three oxidation states, out of which two are more prevalent: Fe2+ and Fe3+. Because of that it is able to determine the process of numerous enzymatic reactions that require electron exchange.

Iron plays the role of a cofactor and is crucial for DNA replication and the regeneration of its damaged structures. Disturbing iron homeostasis inhibits the functions of a large group of proteins that require the presence of iron (iron-sulphur cluster proteins, haemoproteins, ribonucleoproteins), engaged in the maintenance of DNA stability and cell cycle control. It can lead to the development of many diseases characterised by flawed genetic code.

Iron deficiency often leads to cognitive dysfunctions and neurological problems. Scientists have proven that without a sufficient amount of iron, there might occur disorders in neurotransmitter synthesis and intercellular communication.

Lactoferrin’s activity
Lactoferrin improves the organism’s immunity. It activates the main cells of the immune system (lymphocytes B and T, NK cells) and stimulates major processes responsible for destroying pathogens (like phagocytosis).

Lactoferrin has an antimicrobial effect. Thanks to the ability to bind iron ions, it prevents bacteria from accessing the element. When deprived of iron, pathogenic microorganisms lose the ability to replicate. Moreover, lactoferrin affects the basic defence mechanism of bacteria, that is biofilm. It prevents them from creating it and degrades the already existing one; that way bacteria lose their immunity and are much easier to eliminate.

Lactoferrin enhances the functioning of the digestive system. It helps to maintain normal microbiome and to seal intestinal epithelium. It supports lactose digestion and reduces the symptoms of the allergy to dairy products.

Perfect preparation for sportspeople
Iron deficiency is a common problem in people with an active lifestyle. Similarly to most minerals, iron is also excreted with sweat. During intensive training (especially long-distance running) there also occurs mechanical haemolytic anaemia, caused by the damage of red blood cells.

Iron guarantees smooth oxygen transport in the organism. The element builds myoglobin, a protein found in muscles that is responsible for storing oxygen in muscle cells. It is estimated that even mild iron deficiencies lead to worse shape and the deterioration of physical capacity.

Iron is present in cytochromes, which are extremely important for cell metabolism and responsible for cellular respiration. Deficiencies of the element cause a decrease in ATP production, the basic unit of energy transfer in the organism.

Tests conducted on female runners proved that 8-week supplementation with a preparation combining iron and lactoferrin helps to maintain the right level of iron in the female organism. Moreover, they exhibited a significant improvement of cognitive and physical functions. The entire group reported better running results.

People who train intensively should take care of the health of their bones. Thanks to lactoferrin, the activity of osteoblasts (bone synthesis) and osteoclasts (bone breakdown) is regulated, which translates into stronger bone tissue and the prevention of bone demineralisation.

To sum up, Ironsorb + Lactoferrin is the best way to supplement iron levels in the organism. It provides the optimal dosage in the most assimilable form without the risk of irritating the stomach. The unique combination with lactoferrin allows you to benefit additionally from the supplementation. It will result in better immunity and an improvement of overall health. The product is also advised for sportspeople, who should take special care of the right iron supply. The preparation is also fantastic for women who have a problem with heavy periods. 

UK Stock
Since 2005
IronSorb + Lactoferrin IronSorb + Lactoferrin 60 caps.
JARROW FORMULAS
42.43 $

IronSorb + Lactoferrin 60 caps.

EU Stock

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01709231594 (mon.-fri 900-1700)

- Delivery even day after tomorrow

- Foreign shippment from 5.83 $ Every 85.44 $ reduces shipping costs by 2.85 $

You have got questions about the product

sales@mz-store.co.uk

01709231594 (mon.-fri 900-1700)

Description
  • Bioavailable iron with lactoferrin (!)
  • Particularly recommended for women
  • Perfect assimilability thanks to lactoferrin
  • Reduces fatigue and tiredness
  • Does not irritate gastrointestinal tract
  • Major haemoglobin component
  • Improves energy metabolism
  • Strengthens immune system
  • Component synergy
  • Enhances physical performance
  • Supports cognitive functions
  • Advised for sportspeople
  • Antimicrobial effect
  • Unique form of iron    
  • Reduces inflammations  
  • Prevents anaemia

Jarrow Formulas Ironsorb + Lactoferrin is a dietary supplement the supplies iron in the organism. It contains iron protein succinylate – a unique complex where trivalent iron is combined with succinylated milk proteins. Such a form of iron does not irritate the gastrointestinal tract and is highly assimilable. Lactoferrin contained in the preparation not only increases iron bioretention, but it additionally enhances immunity, reduces inflammations and fights bacteria.

The preparation is particularly recommended in the state of fatigue and tiredness stemming from iron deficiency. Supplementation is particularly beneficial for women, who need more iron than men in order to even out the differences caused by menstruation. The product is also appropriate for sportspeople – research has demonstrated that increasing iron supply in people who train intensively translates into better results. Additionally, lactoferrin contained in the preparation efficiently strengthens the skeletal system, which is subjected to particularly high strain in the case of sportspeople.

Iron (Fe) is an essential mineral for the functioning of the entire organism. It is estimated that the human organism contains about 5 g of iron. The element has to be delivered from outside, as the organism is unable to synthesise it on its own. The main source of iron is meat (haem iron) and some vegetables (non-haem iron); however, iron delivered with food is not easily assimilated. Iron deficiencies lead to many disorders, including a serious disease called anaemia.

Lactoferrin is a natural substance that can be found in the milk, colostrum and body fluids of mammals. It has an extraordinarily wide range of applications thanks to its enormous health potential. It forms reversible complexes with iron ions, thanks to which it significantly improves the absorption of the element.

Optimised iron absorption
Iron deficiencies are a common problem and often occur even when the supply from food is normal. The reason is the extremely difficult iron absorption. The level of its assimilability from food is estimated at about 10%. The forms of iron used in supplements are also of great importance.

The best assimilable form of iron is thought to be iron protein succinylate, which combines trivalent iron and succinylated milk proteins. Its characteristic feature is changing, pH-dependent solubility. Such an iron complex is precipitated in the acidic environment of the stomach but iron itself remains bound. In the duodenum there is a basic environment – the protein part is digested, which releases iron ions and enables their efficient absorption.

Importantly, iron protein succinylate is safe for the digestive system. It does not irritate the stomach, or cause nausea or constipations, which is a common problem when using other forms of supplementation available.

Numerous scientific studies have proven that iron bioretention is significantly improved in the presence of lactoferrin. The substance plays the role of an iron donor. It exhibits the ability to bind its ions, which are then transported inside cells, absorbed there and used for the organism’s needs.

The manufacturer of Ironsorb + Lactoferrin uses both of those features and contains iron in its best assimilable form along with lactoferrin in the preparation. Thanks to that, they have developed a unique product that guarantees extraordinary iron assimilability and special efficacy.

Significance of iron for the organism  
Iron is the most important element of haemoglobin, the red blood colourant. It also constitutes an important part of myoglobin, which is found in muscles. The presence of iron determines the efficacy of the multiplication and differentiation of erythrocytes (red blood cells) that take place in bone marrow.

The basic role of iron in the system is the transport and storage of oxygen. That is why the first symptoms of its deficiency are weakness and fatigue caused by hypoxia.

Iron is found in three oxidation states, out of which two are more prevalent: Fe2+ and Fe3+. Because of that it is able to determine the process of numerous enzymatic reactions that require electron exchange.

Iron plays the role of a cofactor and is crucial for DNA replication and the regeneration of its damaged structures. Disturbing iron homeostasis inhibits the functions of a large group of proteins that require the presence of iron (iron-sulphur cluster proteins, haemoproteins, ribonucleoproteins), engaged in the maintenance of DNA stability and cell cycle control. It can lead to the development of many diseases characterised by flawed genetic code.

Iron deficiency often leads to cognitive dysfunctions and neurological problems. Scientists have proven that without a sufficient amount of iron, there might occur disorders in neurotransmitter synthesis and intercellular communication.

Lactoferrin’s activity
Lactoferrin improves the organism’s immunity. It activates the main cells of the immune system (lymphocytes B and T, NK cells) and stimulates major processes responsible for destroying pathogens (like phagocytosis).

Lactoferrin has an antimicrobial effect. Thanks to the ability to bind iron ions, it prevents bacteria from accessing the element. When deprived of iron, pathogenic microorganisms lose the ability to replicate. Moreover, lactoferrin affects the basic defence mechanism of bacteria, that is biofilm. It prevents them from creating it and degrades the already existing one; that way bacteria lose their immunity and are much easier to eliminate.

Lactoferrin enhances the functioning of the digestive system. It helps to maintain normal microbiome and to seal intestinal epithelium. It supports lactose digestion and reduces the symptoms of the allergy to dairy products.

Perfect preparation for sportspeople
Iron deficiency is a common problem in people with an active lifestyle. Similarly to most minerals, iron is also excreted with sweat. During intensive training (especially long-distance running) there also occurs mechanical haemolytic anaemia, caused by the damage of red blood cells.

Iron guarantees smooth oxygen transport in the organism. The element builds myoglobin, a protein found in muscles that is responsible for storing oxygen in muscle cells. It is estimated that even mild iron deficiencies lead to worse shape and the deterioration of physical capacity.

Iron is present in cytochromes, which are extremely important for cell metabolism and responsible for cellular respiration. Deficiencies of the element cause a decrease in ATP production, the basic unit of energy transfer in the organism.

Tests conducted on female runners proved that 8-week supplementation with a preparation combining iron and lactoferrin helps to maintain the right level of iron in the female organism. Moreover, they exhibited a significant improvement of cognitive and physical functions. The entire group reported better running results.

People who train intensively should take care of the health of their bones. Thanks to lactoferrin, the activity of osteoblasts (bone synthesis) and osteoclasts (bone breakdown) is regulated, which translates into stronger bone tissue and the prevention of bone demineralisation.

To sum up, Ironsorb + Lactoferrin is the best way to supplement iron levels in the organism. It provides the optimal dosage in the most assimilable form without the risk of irritating the stomach. The unique combination with lactoferrin allows you to benefit additionally from the supplementation. It will result in better immunity and an improvement of overall health. The product is also advised for sportspeople, who should take special care of the right iron supply. The preparation is also fantastic for women who have a problem with heavy periods. 

Directions for use
Manufacturer

Composition

Composition

Container size: 60 capsulesServing size: 1 capsuleServings per container: 60
per 1 capsuleamount%RDA
iron (elemental) (as iron protein succinylate)18 mg100 %
Lactoferrin200 mg*

Other ingrednients

Cellulose, Magnesium Stearate (Vegetable Source) And Silicon Dioxide, Hydroxypropylmethylcellulose (Capsule)

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Iron

Information

The iron part of the dye in the form of the heme (hemoglobin and myoglobin in meat), a non-haem (in plant), and enzymes responsible for transport and storage of oxygen in the body. It occurs in enzymes responsible for: the metabolism of fatty acids, prostaglandin biosynthesis, catabolism of tryptophan. The absorption of iron in plant is lower than in animal products. In plant foods, it is reduced by contained chemicals: phytates and oxalates, also calcium and high acidity (pH factor). Only 8% of the intake of iron is absorbed by the body and transported to the blood. For tts absorption is needed sufficient amount of: cobalt, manganese, copper and vitamin C. Iron itself is essential for the metabolism of B vitamins. Source of acquisition of iron are animal products (meat, organ meats, egg yolks) and plant products (whole grain bread, beans , cocoa, parsley, nuts, soy). Iron is also present in synthetic form as a component of vitamin-mineral and mineral and mono-preparation supplements, often enriched with vitamin C. Supplements containing iron compounds are recommended for athletes during intense training and those on a meatless diet (vegetarians and vegans).
Iron deficiency causes anaemia. Using a large amount of strong coffee or tea hinders the absorption of iron. Symptoms of iron deficiency are: insomnia, diarrhea, impaired body temperature, loss of papillae on the tongue, reduced exercise capacity, and reduced intellectual and psychological efficiency.
Excess iron reduces the absorption of other elements (e.g. zinc, copper), reduced immunity, causing tissue damage of some organs (kidney, liver, heart), increased risk of cancer.
Dosage: 3-12 mg per day.


 

Protein

Information

Proteins (proteins, polypeptides) is a polymer, of which the basic units (monomers) are amino acids. Protein is composed of carbon, oxygen, nitrogen, hydrogen and sulfur, and is an elementary nutrient necessary for the proper functioning of the body, an ingredient and a component of tissues, part of the hormones and enzymes and other bioactive substances. Protein determines the proper metabolism and energy processes, as well as all other life processes. The sources of natural proteins are foods of animal origin (including meat, fish, eggs, dairy products) and plant origin (legumes, soy). Deficiency of protein leads to protein malnutrition and a significant weakening of the body. It can lead to anaemia, reduced immunity, muscle relaxation, disorders of the digestive system. Also, overdose protein is undesirable because it can lead to acidification of the body, and interfere with the digestive system and an increase in the concentration of homocysteine ​​in the blood. It is a component of many supplements and nutrients necessary for the proper functioning of the body, both showing a low physical activity, or training the strength and endurance competitions.
Dosage: strength athletes: approx. 1.7 - 2.5 g / 1 kg of body weight; endurance athletes and strength -endurance athletes approx. 1.3 - 2 g / 1 kg of body weight, people with low activity approx. 0.8 - 1.1 g / 1 kg of body weight / 24h. In estimating the amount of protein, you should take into account the intake of other nutrients (carbohydrates and fats)


 

Lactoferrin

Information

Lactoferrin - a protein classified to the group of transferrins, naturally occurring in glandular secretions, such as saliva or milk. Its especially high concentration is noted in colostrum and mother’s milk. It takes part in shaping non-specific immunity. It demonstrates a wide scope of immune functions, has antibacterial, antiviral, antifungal, anti-parasitic and anti-inflammatory properties.

The properties of lactoferrin are noticed not only in relation to body fluids, but also in case of its supplementation. Therefore, supplements with lactoferrin are used in order to improve immune functions of the organism. This protein is especially effective in the fight with viral infections.

Moreover, lactoferrin demonstrates the ability to chelate iron ions, which also demonstrates positive influence on the immune functions. It also stimulates phagocytosis and has immunotropic effect.

 

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