Bovine Origin Heme Iron Polypeptide

• Customization: Available
• CAS No.: 16009-13-5
• Formula: N/M
• Model NO.: H22
• Packaging Material: Paper
• Storage Method: Normal
• Shelf Life: >12 Months
• Nutrient Composition: Mineral
• Resource: Chemosynthesis
• The content of active substances: 0%~30%
• Iron Content: 2.0%
• Transport Package: Carton
• Specification: Fe 2.0%
• Trademark: N/M
• Origin: China
• HS Code: 35040090
• Production Capacity: 10tons/Year

Product Description

Dietary iron is categorized into non-heme / inorganic iron and heme iron / organic based on the source of the iron. Hem Iron polypeptide is extracted from the red blood corpuscles of blood, the product contains an organic bound iron, the ferriprotoporphyrin. It is a black crystalline or amorphous powder with a faint characteristic smell.
 

Iron(Fe)	2.0% min
Moisture	4.0% max
Ash	6.0% max
Pb	1.0 ppm max
As	1.0 ppm max
Hg	1.0 ppm max

Heme Iron has superior solubility and absorption qualities while fewer if any gastrointestinal side effects.



Absorption:
Heme Iron is more easily absorbed by human body, compared to inorganic iron. This is due to the fact that Heme iron's intake is not influenced by the many ligands in the diet; furthermore, it is directly taken up into enterocytes by an absorption pathway different from that of inorganic iron. Heme iron is also unaffected by the high pH of the upper small bowel, which renders some forms of inorganic iron insoluble.

Women and kids who are the major users of iron supplements often suffer of inorganic iron supplements gastrointestinal side effects., such as nausea and constipation. The Iron complex in Heme-Iron has major advantages as an oral iron source, since the product is gentle to the digestive system. Unlike inorganic iron, Heme Iron normally leaves the user with very little or no digestive disturbances.

Solubility:

Shenzhen Taier has developed a Soluble Heme Iron grade, soluble at a wide range of pH.

Application:
The product is used as a treatment of iron deficiency. Iron deficiency is a very common worldwide nutritional problem and a common cause of anemia. Pregnant women, young women during their reproductive years, teenagers and children tend to be at the highest risk for iron deficiency.