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Ferritin 5mg Ferritin 5mg 60 caps.
Cardiovascular Research
£ 17.45

Ferritin 5mg 60 caps.

Min. expiration date: 2023-09

From 3 units only: £ 17.10 / Units. -2%

Shipping weight: 150g
£ 17.45With VAT
£ 0.29 / serving
We can let you know you when the product will be available again
  • Bioactive heme iron from bovin ferritin  (!)
  • Efficacy and safety in one product
  • Maintains correct cognitive functions
  • Improves energy metabolism
  • A component of haemoglobin and red blood cells
  • Takes part in the transport of oxygen to cells
  • Supports the immune system
  • Prevents anaemia
  • Particularly indicated for women
  • Recommended in endurance sports

Cardiovascular Research Ferritin is a dietary supplement that contains the bioactive, natural and organic heme iron derived from bovine ferritin. Both forms of this element have been used for maximum effectiveness, i.e. the natural one from ferritin and as iron aspartate. The product contains 5 mg of iron in one capsule.

Iron is an essential microelement for  functioning of the human body. Is a constituent of complex heme proteins – hemoglobin and myoglobin – involved in delivering oxygen, which is necessary for the metabolism under aerobic conditions. Furthermore, it's a part of many enzymes, including cythochromes, catalase and peroxidase, which serve a crucial role in cellular metabolism.

Functions and biological role
The function of myoglobin (red muscle protein) is storing oxygen as a reserve used in case of its deficiency. Haemoglobin is a protein in the erythrocytes (red blood cells) that carries oxygen to the tissues as well as carbon dioxide and protons into the lungs. Cytochromes are involved in turn in cellular respiration at the respiratory chain. Their biological function as an electron carrier results from the oxidation and reduction of iron.

The absorption of iron – effectiveness and limitations
Iron is ingested in a heme or non-heme form. It has been shown that both of these forms are assimilated via separate pathways but heme iron in meat manifests much greater bioavailability. The absorption of iron takes place in the proximal part of the duodenum and is precisely regulated because there is no physiological pathway of excreting this element from the body.

The inorganic iron is absorbed only in the form of Fe2+ions, which are accumulated in the intestinal mucosa as ferritin. This protein prevents toxic levels of Fe2+ in cells and its synthesis is induced by iron. After total ferritin saturation with ferritin, the transport of iron to cells is blocked. Because of the mucous membrane, only about 10% of iron is absorbed from food, including 1-5% exclusively from plant foods.

The iron absorption increases under the influence of vitamin C. The intake of 25-50 mg of vitamin C in one meal sufficiently boosts the absorption, especially in people treated for anaemia. The impaired iron absorption occurs after the ingestion of calcium –drinking just one glass of milk significantly reduces the effectiveness of this process.

During the increased synthesis of haemoglobin, iron ions are released from the intestinal epithelium to blood. However, they can leave the cell only when they're bound by blood plasma transferrin. Transferrin is a protein that plays a major role in the transport of iron to each place where it's needed, e.g. from the intestine to the bone marrow and other organs.

Iron deficiency – causes and health effects
Iron deficiency is a common problem, especially in vegetarians and abusers of alcohol, which causes abnormalities in the glycosylation of transferrin. In addition, mature women are more prone to iron deficiency, because they lose much of it during  menstrual periods.

A woman loses 500-1000 mg of iron in pregnancy and about 1 mg/24 h during breast-feeding period. A normal diet does not meet then the demand for this element in females as well as in infants, especially premature newborns, children from twin pregnancy and born by Cesarean section, and young people in the period of rapid growth.

Anaemia, namely low red blood cell count or haemoglobin levels in the blood, is largely caused by iron deficiency. The iron deficiency may result from its excessive loss, increased demand, reduced absorption or decreased intake. The symptoms are weakness, headaches, heart arrythmia, breathing problems and the malabsorption of B vitamins.

To sum up, Cardiovascular Research Ferritin is a special preparation intended to supplement the iron deficiency in the body. It's recommended especially for people from high-risk groups, i.e. pregnant women or nursing mothers, young people in the period of intensive growth and heavy drinkers. It is advisable that the supplementation is controlled by a clinical nutritionist or a doctor. 

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Container size: 60 capsulesServing size: 1 capsuleServings per container: 60
per 1 capsuleamount%RDA
Iron (from bovine ferritin and as aspartate)5 mg30%

Other ingrednients

Celluose, Gelatin, Magnesium Stearate, Silicon Dioxide

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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.


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