Iron

Red meat, poultry, fish and seafood contain both haem and non-haem iron. Dried fruit, molasses, whole grains, legumes, vegetables.

Origin

Iron exists in foods in two main forms: haem and non-haem.

Used part

Iron is present in the haemoglobin of red blood cells that transport oxygen to all cells. It is also present in myoglobin, a substance similar to haemoglobin, which helps the muscles to store oxygen in reserve. Iron is essential to the production of adenosine triphosphate (ATP), the premium source of the body’s energy. It participates in several vital physiological processes, such as the regulation of cell growth and their differentiation. The body cannot synthesize iron and so it must draw it from foods. With nature being as clever as it is, when the body’s iron stores start to become depleted, its rate of absorption increases. On the other hand, when they are full, absorption reduces, which protects against the toxic effects of excess iron in the body.

Bibliographical references

The health claims that feature on our website in relation to the plants contained in our products are compliant with the list of health claims awaiting final assessment by the Community authorities (cf. website of the European Commission: http://ec.europa.eu/nuhclaims/). However, they may be subject to modification following their assessment by the national competent authorities.

The health claims relating to other nutrients or substances contained in our products that feature on our site are compliant with Regulation No. 432/2012 of the Commission of 16 May 2012 which establishes a list of authorised health claims authorised in relation to food products, other than those in reference to the reduction of the risk of disease as well as community-based development and child health (cf. website of the European Commission: http://ec.europa.eu/nuhclaims/).