Polyherbal natural iron supplement with increased iron content and improved bioavailability to support recovery from anemia

Abstract

A plant-based oral composition in liquid form, consisting of extracts of Beta vulgaris, Coriandrum sativum, Vitis vinifera, Cucurbita pepo and Saccharum officinarum, processed by soaking, boiling, fermentation and filtration to achieve an iron content of approximately 2.8 mg / ml while retaining antioxidant activity and phytochemical components such as flavonoids, phenols and alkaloids.

Description

AREA OF INVENTION

[0001] The invention relates to functional plant-based food supplements formulated as a liquid polyherbal preparation that combine iron-containing and iron-promoting plant substances. Processing is carried out by soaking, cooking, fermentation, and filtration to increase the measurable iron content and ensure stable physicochemical and antioxidant properties throughout the entire shelf life. BACKGROUND OF THE INVENTION

[0002] Plant sources provide non-heme iron as well as cofactors that can promote blood cell formation. This is evident, for example, in pumpkin seeds: organic acids and amino acids improve iron solubility and bioavailability, while zinc supports erythropoiesis. This underscores the value of multi-component preparations for anemia prevention. The bioavailability of plant-based iron is limited by inhibitors such as phytate and polyphenols, but can be improved through processing steps (soaking / fermentation) and the addition of active ingredient enhancers (e.g., ascorbic acid). These reduce inhibitors or convert Fe(III) to Fe(II), thus enabling the development of plant-based iron preparations. Stability testing of oral liquids is performed under ICH-compliant conditions using parameters such as pH, microbiological limits, preservative content, rheology / viscosity, and antioxidant content.These are also applicable to plant-based products to ensure consistent performance throughout their shelf life. SUMMARY OF THE INVENTION

[0003] A liquid, plant-based formulation is produced from Beta vulgaris, Coriandrum sativum, Vitis vinifera, Cucurbita pepo, and Saccharum officinarum through sequential soaking, boiling, fermentation, and filtration. This process increases the content of extractable, natural iron while preserving its antioxidant capacity. The final product contains approximately 2.8 mg / ml of iron. Phytochemical analyses detect flavonoids, phenols, and alkaloids. Stability over six months confirms pH, viscosity, and bioavailability, thus representing a scalable, cost-effective alternative to synthetic iron preparations for the treatment of anemia. The process aligns with strategies for improving the bioavailability of non-heme iron through matrix modification and, if necessary, the addition of absorption enhancers, thereby addressing the known limitations of plant-based iron preparations. DETAILED DESCRIPTION

[0004] Raw materials and processing: Selected plant materials provide iron and supporting micronutrients; processing includes soaking / boiling to soften the matrix and release minerals, as well as fermentation to lower the pH, activate endogenous phytase, and potentially break down phytate / oxalate inhibitors that limit the absorption of non-heme iron. This reflects approaches identified to increase the bioavailability of plant iron.

[0005] Iron and cofactors: Cucurbita (pumpkin) provides non-heme iron and zinc, as well as organic acids and amino acids that improve solubility and complexation, while other components add polyphenols and sugars that can influence the redox state and stability; the combination of different sources can lead to synergistic profiles of iron availability and antioxidant stability after processing.

[0006] Strategy for improving bioavailability: The process design aims to increase soluble iron and reduce inhibitors; the optional addition or concurrent administration of ascorbate is known to improve the absorption of non-heme iron in vitro and in vivo by reducing Fe(III) and overcoming phytate / polyphenol inhibition. This influences formulation choice to maximize benefits for caries-prone or general populations.

[0007] Analytical profile: The finished liquid has an iron content of approximately 2.8 mg / ml within the plant matrix and retains its antioxidant properties; phytochemical tests indicate flavonoids, phenols and alkaloids that are consistent with the profiles of selected plant compounds used in functional drinks for the treatment of anemia in population studies.

[0008] Stability program: Over a six-month period, pH, viscosity (rheology), and iron bioavailability markers remain constant according to ICH-compliant stability guidelines for oral liquids. These guidelines evaluate pH, microbial limits, preservative content, rheology / viscosity, and related critical parameters to ensure the maintenance of safety and efficacy.

[0009] Application and positioning: The formulation offers a natural iron source with improved bioavailability and antioxidant activity through processing. It complements dietary strategies and provides a non-synthetic alternative for populations with a high prevalence of anemia and a high acceptance of plant-based liquids.

Claims

[1] A herbal oral composition in the form of a liquid, consisting of extracts of Beta vulgaris, Coriandrum sativum, Vitis vinifera, Cucurbita pepo and Saccharum officinarum, which has been processed by soaking, boiling, fermenting and filtration to achieve an iron content of approximately 2.8 mg / ml while retaining antioxidant activity and phytochemical constituents such as flavonoids, phenols and alkaloids. [2] Composition according to claim 1, wherein fermentation and thermal steps reduce the inhibitor load and improve the bioavailability of non-heme iron, in accordance with in vitro findings on phytate reduction and ascorbic acid-mediated enhancement of iron solubility and uptake. [3] Composition according to claim 1 or 2, wherein the composition has been stabilized for at least six months, with pH, ​​viscosity, microbial limits and preservative content kept constant in accordance with ICH-compliant stability testing criteria for oral liquids to ensure quality and bioavailability throughout the shelf life. [4] Composition according to any of the preceding claims, produced by successive soaking and boiling of plant materials, controlled fermentation to reduce absorption inhibitors, filtration and mixing to a standardized iron concentration and packaging under conditions defined by stability test plans for oral herbal liquids.