Multizan® Ferrum: how it differs from other iron chelates

The emergence of new molecules and creation of new drugs in the pharmaceutical industry has become an integral part of the development of medicine. In every field, drug developers strive to improve the formula of a drug or find a molecule that is even more effective and useful, with better tolerability and faster and safer results.

A breakthrough in the field of micronutrients was the discovery of chelated forms: compounds of minerals with amino acids. This made it possible to maximise their absorption and avoid side effects when taken.

In order to increase the bioavailability of iron and avoid interaction with food components, iron chelation with amino acids is used.

The chemical technology of chelation is not new. Its various versions as a chemical phenomenon have been studied for over a century. First information about chelation was presented in 1893, when Alfred Werner put forward a postulate about a new molecular structure characterising these stable molecules. Werner noted that certain structural formations, which he called ‘complexes’,  remain unchanged after a series of chemical transformations. [1]

Not all chelates have the same biological properties. There is a possibility of producing chelate compounds that have low nutritional value or none at all. Iron and amino acid chelate is rich in nutrients and stimulates effective vital activity, must have a stability constant higher than the potential formation constants. This is necessary to ensure that the initial chelate remains intact in the gastrointestinal tract until absorption begins.

If chelate dissociates in the intestine, its value is no higher than that of ionised iron from soluble salt. The stability constant must be high enough for chelate to penetrate the intestinal cell membrane into the cytoplasm, but nevertheless it must be low enough for cytoplasmic ligands to be able to remove iron from the absorbed amino acid chelate by forming a complex with the absorbed iron. This controls the rate of delivery to the target tissue or enzyme from the mucosal cell. [3]

The iron bisglycinate chelate in Multizan® Ferrum is represented by the original Ferrochel® molecule

In vitro and in vivo studies have demonstrated that Ferrochel® , an iron and amino acid chelate developed using patented technology, is stable enough to pass through the acidic environment of the stomach into the duodenum while providing adequate protection for iron from undesirable chemical reactions with dietary phosphates, phytates, fibre, etc.

Once the iron and amino acid chelate is absorbed by the mucosal tissue, its stability constant is low enough to ensure chelate hydrolysis and subsequent iron transport into the tissues. [3]

Patented Ferrochel® molecule technology provides adequate protection of iron from destruction in the stomach and control of iron delivery to tissues.

Multizan® Ferrum is easy to take

Multizan® Ferrum 6, 12 and 20 mg are available in the form of dispersible tablets that dissolve in the mouth under the action of saliva. If necessary, tablet can be dissolved in any clear liquid. This form of release and small size of the tablet make it easy to take and pleasant to the taste, which is especially appealing to children.

Multizan® Ferrum 30 mg and Ferrum L are available in the form of small coated tablets. This form of release will appeal to those who prefer tasteless tablets.

So, Multizan® Ferrum is:

• A patented iron chelate production technology you can trust
• Convenient forms to suit your taste

List of sources:

1. Werner A. Beitrag Zur Konstitution Anaorganischer Verbindungen. Z, Anorg. U Aligem. Chem 1893; 3:267.

2. Morgan G & H Drew. Research on residual affinity and coordination. II Acetylacetones of selenium and telluriumn. J ChemSoc 1920; 117:1456.

3. H. DeWa  The absorption and metabolism of iron amino acid chelate. ARCHIVOS LATINOAMERICANOS DE NUTRICION, Suplemento Vol. 51, N° 1, 2001