{"id":21162,"date":"2022-07-22T13:12:34","date_gmt":"2022-07-22T10:12:34","guid":{"rendered":"https:\/\/biospa.ee\/vanaveeb2026\/?post_type=product&p=21162"},"modified":"2023-10-09T13:43:11","modified_gmt":"2023-10-09T10:43:11","slug":"pro-ferra-ferment","status":"publish","type":"product","link":"https:\/\/biospa.ee\/vanaveeb2026\/product\/pro-ferra-ferment\/?lang=en","title":{"rendered":"Pro Ferra Ferment"},"content":{"rendered":"

Pro Ferra Ferment supports iron replenishment. The product is made from the koji mushroom Aspergillus oryzae, from which iron sulfate has been fermented, and the product also contains vitamin C, which promotes iron absorption, and selected B vitamins. Each capsule contains 21 mg of iron. The iron in Tisso’s product comes from a unique, patented fermentation of the koji fungus Aspergillus oryzae.<\/p>\n

Iron is an important trace element that belongs to the group of minerals without which we cannot exist. It participates in various processes in the body. Its main functions are to contribute to the transport of oxygen throughout the body and energy metabolism. Iron cannot be produced by the body itself, so it depends on whether we absorb it through food. Although there are basically many different iron-containing foods on our plates, iron deficiency and the corresponding symptoms of iron deficiency occur more often in women and other risk groups.<\/p>\n

In order to prevent or eliminate iron deficiency or iron deficiency anemia, you should check your iron needs and diet. In addition, it may make sense to take a combination of iron preparations that contain, for example, vitamin C to improve iron absorption and vitamin B2, which contributes to healthy iron metabolism.<\/p>\n

Safe and without side effects
\nFermenting rice with Aspergillus fungi (koji fermentation) has a centuries-long tradition in Asia and especially Japan, and is the basis for making soy sauces, miso or sake, among other things. Aspergillus oryzae carries the US Food and Drug Administration (FDA) GRAS certification (GRAS = Generally Regarded as Safe) and is therefore classified as harmless. Our Koji-fermented iron has been shown in applied studies to be completely safe and without side effects, even when used for long periods and in high doses 1,2 .<\/p>\n

Health claims:
\n* Iron contributes to energy metabolism, the formation of red blood cells and hemoglobin, the transport of oxygen in the body, the functioning of the immune system, the reduction of fatigue and cognitive function.
\n* Vitamin C increases iron absorption.
\n* Vitamins C, B2, B6 and B12 contribute to energy metabolism.
\n* Vitamin B2 contributes to iron metabolism.
\n* Vitamins B6 and B12 contribute to the formation of red blood cells.
\n* Folic acid contributes to normal blood formation and reduces fatigue.<\/p>\n","protected":false},"excerpt":{"rendered":"

For a gentle replenishment of iron reserves: Pro Ferra Ferment provides ferric sulfate fermented by the koji mushroom Aspergillus oryzae and thus combines the good tolerance of plant iron with the high bioavailability of the divalent iron salt. In addition, it supports iron metabolism with vitamin C and selected B vitamins.<\/p>\n

* 21 mg of highly bioavailable iron per Aspergillus oryzae capsule
\n* Especially gentle on the stomach due to the slow release of iron
\n* Vitamin C (buffered) for better absorption of iron from food
\n* Including vitamin B2 plus active vitamin B6, B12 and folate (folic acid)<\/p>\n