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    Best in class ingredients

    We use the highest quality, efficacious bioactives and the most bioavailable form of ingredients.

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    Expert Partners

    We partner with leading specialists and universities to perform value added research on our formulations.

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    Clinial Studies

    We invest in human clinical trials so you get results. As the science advances, so do we. All our formulations are built on the latest scientific insights because we believe in the power of science to transform lives.


PROVEN TO MAXIMIZE IRON ABSORPTION

Our university-led research has shown that our unique Bioceutical™ Blend in Ferro Fatigue REDUX enables the body to maximize iron absorption.

By strategically combining the microbiotic strains L.fermentum IQB 2411 and L. plantarum IQB 2911 with iron bisglycinate, folic acid, vitamin C and calcium:

↑ 85% more absorption than traditional iron sulphate

↑ 54% more absorption than iron bisglycinate alone

ALTERNATE DOSING: DISRUPTIVE APPROACH FOR GREATER BENEFITS

Alternate dosing revolutionizes iron supplement intake. Giving our body a full day rest of iron intake not only minimizes the gastrointestinal discomfort and impact on the microbiome (related to iron intake) but also maximizes the actual iron levels absorbed1,2.

↑ 40% more absorption on alternate day intake vs daily intake.

↓ Minimizes GI concerns and potential negative effects on the microbiome.

100% SCIENCE BACKED
IRON SUPPLEMENT

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INCREASED IRON & FATIGUE REDUCTION

Our case study shows that intake of iron bisglycinate, folic acid, vitamin C combined with Lactobacillus fermentum IQB 2411 and Lactobacillus rhamnosus IQB 2911, increases iron and energy levels in an iron deficient individual in just 3 months of use. And even more important, the usual side effects experienced by this woman her whole life with regular iron supplements, such as constipation, did not occur with Ferro Fatigue Redux [3].

MICROBIOTICS AS IRON TRANSFORMERS FOR IMPROVED ABSORPTION

Our gut microbiome has a leading role in our body's ability to maintain appropriate iron levels [1,4]. Similarly, we know that unabsorbed iron causes an imbalance of the good and bad bacteria in the gut (dysbiosis). The gut becomes inflamed, there's extensive free radical production, oxidative stress and the gut mucosa barrier (wall) is weakened, resulting in gastrointestinal side effects. Too much unabosrbed iron is not good for the microbiome. We have therefore selected special strains of microbiotics that serve not only as an iron transformer but also has a beneficial effect on the gut microbiome.

We have shown that our special Ferro Fatigue probiotic strain Lactobacillus fermentum IQB 2411 is able to increase iron absorption in the gut. 1) by producing lactic acid thereby decreasing pH, creating a better environment for iron absorption and 2) by producing a special molecule that enables the transformation of insoluble iron (Fe3+) to the soluble form (Fe2+)[5].

NOT ALL IRON FORMS ARE THE SAME

Because our gastrointestinal tract is sensitive to the effects of unabsorbed iron, we set out to look for the most optimal form of iron ingredient. Iron bisglycinate from Ferrochel® is an innovative, patented form of iron that not only has better bioavailablilty vs. regular iron salts such as iron sulphate [6] but it has also proven to elicit lower GI complaints [7] and has been proven effective in over 100 clinical studies.

Bifidobacterium longum IQB 2901 & Bifidobacterium breve IQB 0611 counteract the inflammatory effects of gliadin derived peptides.

In Synergy with Tolerase® G

Immune responses to gluten come from the main protein it is composed of namely, gliadins. All gliadins have a high glutamine and proline (amino acid) content which the body is not able to fully digest. When these proteins pass the intestinal barrier, they cause an immune response. Tolerase® G is a prolyl oligopeptidase, a dietary enzyme scientifically proven to help break down the proline content already in the stomach but also in the intestine8 and has been tested to do so better than other available gluten digestive enzymes9.

References: 1. Stoffel, N. U., et al, 2017. The Lancet. Haematology, 4(11), e524–e533. 2. Stoffel, N. U. et al, 2020, Haematologica105(5), 1232–1239. 3. Case Study 2021. Data on file. 4. Deschemin, J. C. et al, 2016. FASEB journal : official publication of the Federation of American Societies for Experimental Biology,30(1), 252–261. 5. González, A. et al, 2017. Food chemistry,228, 374–380. 6. Pineda, O., & Ashmead, H. D. 2001. Nutrition,17(5), 381–384. 7. Milman, N. et al, 2014. Journal of perinatal medicine,42(2), 197–206. 8.Salden, B. N. et al, 2015. .Alimentary pharmacology & therapeutics,42(3), 273–285. 9. Janssen, G.,et al., 201.PloS one,10(6), e0128065.