Solgar, EarthSource Food Fermented, Koji Iron, 27 mg, 60 Vegetable Capsules

• Since 1947
• Unique, Patent Pending Ultimine™
• Easy to Absorb
• Gentle on Your Stomach
• Certified Gluten Free
• Non GMO Certified by NSF
• Halal
• Gluten, Wheat & Dairy Free
• Suitable for Vegans
• Kosher Parve
• Dietary Supplement

Food Fermentation – Ancient Story

Solgar® Food Fermented Koji Iron contains 27 mg of iron nestled within the Koji through a natural fermentation process.

Strongly tied to Japanese culture for more than 2,000 years, Koji has long been used in the production of vinegar, soy sauce and miso. Koji, a Japanese term for “cultured grain”, is derived from a starter culture grown on rice. As the Koji matures and ferments, iron is introduced to the mix and becomes naturally stored within the cells of the Koji culture. It is later harvested to provide a gentle, enriched source of iron.

Based on concerns over the potential fast rate of iron influx that may result in oxidative stress, a slow-release yet readily bioavailable source of iron is desirable.♦ This slower-release iron is clinically shown to have a slow and steady absorption rate into the blood stream compared to the most commonly used supplemental source of elemental iron.

Every living organism requires iron for a number of essential functions. This trace mineral promotes normal red blood cell production, plays a key role in energy utilization and neurotransmitter synthesis and is an important component of hemoglobin, the protein that carries oxygen needed to fuel cells. Getting the correct amount of iron is very important. Continued inadequate iron intake, if not carefully monitored can lead to iron deficiency anemia. In face, recent U.S. Dietary Guidelines identify iron as a nutrient of concern for women of child bearing age.

Solgar® Food Fermented Koji Iron is different…delivering Ultimine™, a unique, patent pending form of slower-release iron. Koji Fermented iron is made by a natural process where iron is introduced into the Koji material and the iron is actually absorbed and stored by the Koji culture. Through this food-based fermentation, Solgar® Koji provides a slower released form of iron that is gentle to the stomach.

♦As see in one unpublished study (n = 16)