FerriSTATTM for food fortification

The most efficient way of prevention and sometimes fighting against iron deficiency anemia is throughout the fortification of food products with a form of iron that is readily absorbed by the body.

Our Ferric Sodium EDTA, FerriSTATTM that is a developed form chelated iron, has demonstrated to be both safe and effective in reducing iron deficiency through its superior bioavailability and body absorption, especially in diets where the inherent compounds inhibit iron absorption, as it happens in the actual diets rich in phytates (phytic acid) that naturally sequestrate iron within the intestine.

The main challenge in iron supplementation and fortifications sources is to avoid undesirable color and flavor changes that other forms of iron imposed of the fortified foods or formulas where it´s applied.

Another important question resides in the level of efficacy and the effectiveness of incorporated iron absorption within the body at cellular levels.

Guidelines for Use

Usage guidelines established under JECFA has stated that the maximum ADI (Acceptable Daily Intake) for EDTA is 1.9 mg/day/kg of bodyweight (BW), which equates for FerriSTATTM chelated iron to be 2.8 mg/day/kg BW. Ferric Sodium EDTA is at least 3 to 4 times more bioavailable than comparable sources of iron such as ferrous sulfate or fumarate, which formulators should take into consideration. Research literature available.

FerriSTATTM  has strongly appreciated differences with other iron-supplementation forms thanks to it´s special form of chelated iron that presents benefits:

•Well-soluble in water

•No metallic taste or aftertaste to metal

•No teeth staining and no aggressive to enamel

•No rancidity, NO Gastric Discomfort

•Highly effective, even in presence of phytates

•Is the most efficient way of fighting anemia in developing  and industrialized countries.

•Inert with other ingredients, compounds and elaborations.

•Up to 4 times more bioavailable that average forms of Iron.

The Science behind our product

Poor or deficient absorption of iron, especially from diets rich in cereals and legumes or foods derived or processed from them, is one of the main factors contributing to the high prevalence of iron (Fe) deficiency disorders in developed societies. In developing and other countries, the need for fortification exists for other reasons, mostly related to a basic general diet very poor in this element.

Increasing the intake of foods that promote the absorption of iron (Fe) from diets containing low bioavailability iron is a joint and/or complementary option to the fortification of certain foods and food raw materials with high bioavailability profile/gradient (Fe) or absorption and use by the body. ND Pharma & Biotech, through its research teams, has been promoting for years the use of Digestion Resistant Oligosaccharides (DROS), which selectively stimulate the growth and multiplication of certain species of bacteria in the digestive system, essentially in the colon, which are beneficial to the human body by improving, among others, the capacity of the mucosa of this part of the intestine to work in favor of the absorption of certain nutrients or elements such as Iron (Fe).

This option, commercially available in certain formulations developed by our company, allows that in a natural and biological way, the fermentation of prebiotics by the natural microflora present in the colon causes decrease in the pH of the contents of the intestinal lumen, promoting the reduction from the original Fe (III) or Fe3 into Fe (II) or Fe2, stimulating the proliferation of epithelial cells that expand the surface of the absorption area, potentially stimulating the expression of mineral transport proteins in these epithelial cells.

The mechanisms of promotion of the absorption of nutrients by these elements (DROS), are a milestone marked by our researchers in the care and prevention of certain diseases and disorders related to intimate aspects of the capacity or inability, as in the case of intestinal absorption of certain elements, their prevention and the attenuation, treatments or cure, that can be developed for these disorders, in each situation posed.

Bread, pasta, crackers, many cakes, and many other foods are made using flour. From cookies to all kind of bakery and confectionery flour-based foods are between the most consumed in the world. Biscuits, instant noodles and cereals for breakfast can be fortified with our product. It may be also added to instant powder for milkshakes, as it happens with those created to savory fluids for children and elderly, special nutrition formulas of vanilla, strawberry, chocolate, etc.

Juice, Hot Chocolate, Energy Drinks and Formulas, Coffee, Tea, Milkshakes, Smoothies, Expresso, Sour, Special Waters and Sports Foods, Diet Sodas, etc., all can be be benefited from being fortified or supplemented with our product.

Vitamins: such as multivitamins or individual vitamins like vitamin D and biotin.

Minerals: such as calcium, magnesium, and other iron presentations

Botanicals or herbs: such as echinacea and ginger

Botanical compounds: such as caffeine and curcumin

Amino acids: such as tryptophan and glutamine

Live microbials: commonly referred to as “probiotics”, all those are candidates to incorporate our product into their formulations.

Barbecue, Ketchup, Aioli, Vinegar, Salsas, Fish Sauce, Brown Sauce, Creamy ranch dressing, Hot Sauce, Mustard, Relish, Cheese sauce, Balsamic vinegar, Sweet and chili sauce, Chimichurri, Gochujang, Mayonnaise, Tomato Sauce, Soy Sauce, Pesto, Chutney, Tartar, Cocktail sauce, Holland sauce, Cranberry sauce, etc. are different varieties of sauces that can be fortified with our product, in special those oriented to be consumed in certain countries.