Iron is one of the most abundant metals in the universe. It is also one of the most useful in biochemical functions. In the human body, iron is present in all cells and has several vital functions-as a carrier of oxygen to the tissues from the lungs in the form of hemoglobin (Hb), as a facilitator of oxygen use and storage in the muscles as myoglobin, as a transport medium for electrons within the cells in the form of cytochromes, and as an integral part of enzyme reactions in various tissues.

Too little iron can interfere with these vital functions and lead to morbidity and mortality. Iron plays a role in hundreds of enzymatic reactions including those involving neurotransmitter synthesis, energy production, collagen synthesis, antioxidant support and nitric oxide synthesis. Low iron levels in the blood are the most common and most prevalent mineral deficiency.

Iron deficiency can be a very difficult diagnosis, since the symptoms such as lethargy, tiredness and dizziness, are non-specific and can be found in a variety of ailments. However, people who are most at risk, including menstruating and pregnant women, athletes, and vegetarians may have difficulty getting adequate iron supplies from their food sources alone.

Chelated forms of iron like this one have been shown in studies to be better absorbed and lead to higher blood and tissue iron levels without some of the common GI-associated side effects

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