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- 1,500 mg of grass-fed bovine spleen per serving
- Made from grass-fed, grass-finished, pasture-raised beef from Argentina
- Freeze-dried, non-defatted, and desiccated beef spleen glandulars supplement
- Whole spleen is a source of vitamins and nutrients in the spleen tissue
- Beef spleen meat usually features bioavailable heme iron
- Spleen meat may also contain proteins such as tuftsin and splenopentin
- Non-GMO desiccated spleen supplement
- Gluten and hormones free
- Free of binders or flow agents
- Up to 2-month supply
- Easy-to-use capsules
- Manufactured in the USA in a cGMP-certified facility
- Third-party tested
Description
Product Details
Featured Ingredients
Beef Spleen
Good source of pantothenic acid, potassium and zinc
Iron
An important mineral
Superfood
Grass fed Argentinian beef spleen supplement provides vitamins and nutrients found in the spleen.*
Suggested use
Adults take 3 capsules daily as directed by a healthcare professional with 8 ounces of water or your favorite beverage. May be taken with or without food.
See caution
CAUTION: Do not exceed recommended dose. Pregnant, nursing mothers, children under 18 and individuals with a known medical condition should consult a physician before using this or any dietary supplement. Please use caution if you have allergies or sensitivities to any of the listed ingredients. Keep out of reach of children and pets. Do not use if safety seal is damaged or missing. Store in a cool dry place. Use this product as a food supplement only. Do not use for weight reduction.
Additional Details
Superfood
Grass fed Argentinian beef spleen supplement provides vitamins and nutrients found in the spleen.*
See all ingredients
Ingredients:
Grass Fed Spleen (Bovine) (BSE-free). Other Ingredients: Methylcellulose Capsule.
Pairs With
References
Beef Spleen
M. Faber, F.A.M. Wenhold. 16 - Trace elements and oral health. Michael Wilson. In Woodhead Publishing Series in Food Science. Technology and Nutrition. Food Constituents and Oral Health. Woodhead Publishing. 2009. 331-349. 9781845694180. DOI: 10.1533/9781845696290.2.331
P.A. Tsuji, J.A. Canter, L.E. Rosso. Trace Minerals and Trace Elements. Benjamin Caballero, Paul M. Finglas, Fidel Toldrá. Encyclopedia of Food and Health. Academic Press. 2016. 331-338. 9780123849533. DOI: 10.1016/B978-0-12-384947-2.00699-1
See more
Sornwichate Rattanachaiwong, Pierre Singer. Diets and Diet Therapy: Trace Elements. Pasquale Ferranti, Elliot M. Berry, Jock R. Anderson. Encyclopedia of Food Security and Sustainability. Elsevier. 2019. 143-160. 9780128126882. DOI: 10.1016/B978-0-08-100596-5.21941-0
Steven M. Lonergan, David G. Topel, Dennis N. Marple. Chapter 13 - Fresh and cured meat processing and preservation. Steven M. Lonergan, David G. Topel, Dennis N. Marple. The Science of Animal Growth and Meat Technology (Second Edition). Academic Press. 2019. 205-228. 9780128152775. DOI: 10.1016/B978-0-12-815277-5.00013-5
Martin Kohlmeier. Chapter 11 - Minerals and Trace Elements. Martin Kohlmeier. Nutrient Metabolism (Second Edition). Academic Press. 2015. 673-807. 9780123877840. DOI: 10.1016/B978-0-12-387784-0.00011-0
H.W. Ockerman, L. Basu. BY-PRODUCTS | Edible, for Human Consumption. Michael Dikeman, Carrick Devine. Encyclopedia of Meat Sciences (Second Edition). Academic Press. 2014. 104-111. 9780123847348. DOI: 10.1016/B978-0-12-384731-7.00031-3
Robert Heaney. Chapter 42 – Osteoporosis. Ann M. Coulston, Cheryl L. Rock, Elaine R. Monsen. Nutrition in the Prevention and Treatment of Disease. Academic Press. 2001. 653-684. 9780121931551. DOI: 10.1016/B978-012193155-1/50044-1
R.A. Lawrie. Chapter 5 - The conversion of muscle to meat. R.A. Lawrie. In Woodhead Publishing Series in Food Science. Technology and Nutrition. Lawrie's Meat Science (Seventh Edition). Woodhead Publishing. 2006. 128-156. 9781845691592. DOI: 10.1533/9781845691615.128
Martin Kohlmeier. Chapter 8 - Amino Acids and Nitrogen Compounds. Martin Kohlmeier. Nutrient Metabolism (Second Edition). Academic Press. 2015. 265-477. 9780123877840. DOI: 10.1016/B978-0-12-387784-0.00008-0
Duizer, L. M., Diana, A., Rathomi, H. S., Luftimas, D. E., Rahmannia, S., Santi, W., Nugraha, G. I., Haszard, J. J., Gibson, R. S., & Houghton, L. A. (2017). An Acceptability Trial of Desiccated Beef Liver and Meat Powder as Potential Fortifiers of Complementary Diets of Young Children in Indonesia. Journal of food science, 82(9), 2206–2212. DOI: 10.1111/1750-3841.13807
Ross, A. C., Caballero, B. H., Cousins, R. J., Tucker, K. L., & Ziegler, T. R. (2012). Modern nutrition in health and disease: Eleventh edition. Wolters Kluwer Health Adis (ESP).
Sanders LM, Zeisel SH. Choline: Dietary Requirements and Role in Brain Development. Nutr Today. 2007;42(4):181-186. doi: 10.1097/01.NT.0000286155.55343.fa
Zeisel SH, da Costa KA. Choline: an essential nutrient for public health. Nutr Rev. 2009;67(11):615-623. doi: 10.1111/j.1753-4887.2009.00246.x
Ercan Karaayak, Pınar & El, Sedef. (2011). Changes in content of coenzyme Q10 in beef muscle, beef liver and beef heart with cooking and in vitro digestion. Journal of Food Composition and Analysis - J FOOD COMPOS ANAL. 24. DOI: 10.1016/j.jfca.2011.05.002
Prakash S, Sunitha J, Hans M. Role of coenzyme Q(10) as an antioxidant and bioenergizer in periodontal diseases. Indian J Pharmacol. 2010;42(6):334-337. doi: 10.4103/0253-7613.71884
Rosenfeldt, Franklin & Hilton, Deborah & Pepe, Salvatore & Krum, Henry. (2003). Systematic review of effect of coenzyme Q10 in physical exercise, hypertension and heart failure. BioFactors (Oxford, England). 18. 91-100. DOI: 10.1002/biof.5520180211.
Jafari, M., Mousavi, S. M., Asgharzadeh, A., & Yazdani, N. (2018). Coenzyme Q10 in the treatment of heart failure: A systematic review of systematic reviews. Indian heart journal, 70 Suppl 1(Suppl 1), S111–S117. DOI: 10.1016/j.ihj.2018.01.031
Ueland P. M. (2011). Choline and betaine in health and disease. Journal of inherited metabolic disease, 34(1), 3–15. DOI: 10.1007/s10545-010-9088-4
Iron
Lieu, P. T., Heiskala, M., Peterson, P. A., & Yang, Y. (2001). The roles of iron in health and disease. Molecular aspects of medicine, 22(1-2), 1–87. DOI: 10.1016/s0098-2997(00)00006-6
Abbaspour, N., Hurrell, R., & Kelishadi, R. (2014). Review on iron and its importance for human health. Journal of research in medical sciences : the official journal of Isfahan University of Medical Sciences, 19(2), 164–174. PMCID: PMC3999603
Toxqui, L., De Piero, A., Courtois, V., Bastida, S., Sánchez-Muniz, F. J., & Vaquero, M. P. (2010). Deficiencia y sobrecarga de hierro: implicaciones en el estado oxidativo y la salud cardiovascular [Iron deficiency and overload. Implications in oxidative stress and cardiovascular health]. Nutricion hospitalaria, 25(3), 350–365. PMID: 20593115
Macdougall IC. Intravenous iron therapy in patients with chronic kidney disease: recent evidence and future directions. Clin Kidney J. 2017;10(Suppl 1):i16-i24. doi: 10.1093/ckj/sfx043
Chung M, Moorthy D, Hadar N, et al. Biomarkers for Assessing and Managing Iron Deficiency Anemia in Late-Stage Chronic Kidney Disease [Internet]. Rockville (MD): Agency for Healthcare Research and Quality (US); 2012 Oct. (Comparative Effectiveness Reviews, No. 83.)
Berns J. S. (2017). Interpretation of the Kidney Disease: Improving Global Outcomes guidelines for iron therapy: commentary and emerging evidence. Clinical kidney journal, 10(Suppl 1), i3–i8. DOI: 10.1093/ckj/sfx042
Rubeor A, Goojha C, Manning J, White J. Does Iron Supplementation Improve Performance in Iron-Deficient Nonanemic Athletes?. Sports Health. 2018;10(5):400-405. doi: 10.1177/1941738118777488
Supplement Facts
Ingredients
Suggested Use
References
Product Details
- 1,500 mg of grass-fed bovine spleen per serving
- Made from grass-fed, grass-finished, pasture-raised beef from Argentina
- Freeze-dried, non-defatted, and desiccated beef spleen glandulars supplement
- Whole spleen is a source of vitamins and nutrients in the spleen tissue
- Beef spleen meat usually features bioavailable heme iron
- Spleen meat may also contain proteins such as tuftsin and splenopentin
- Non-GMO desiccated spleen supplement
- Gluten and hormones free
- Free of binders or flow agents
- Up to 2-month supply
- Easy-to-use capsules
- Manufactured in the USA in a cGMP-certified facility
- Third-party tested
Featured Ingredients
Beef Spleen
Good source of pantothenic acid, potassium and zinc
Iron
An important mineral
Superfood
Grass fed Argentinian beef spleen supplement provides vitamins and nutrients found in the spleen.*
Suggested use
Adults take 3 capsules daily as directed by a healthcare professional with 8 ounces of water or your favorite beverage. May be taken with or without food.
See caution
CAUTION: Do not exceed recommended dose. Pregnant, nursing mothers, children under 18 and individuals with a known medical condition should consult a physician before using this or any dietary supplement. Please use caution if you have allergies or sensitivities to any of the listed ingredients. Keep out of reach of children and pets. Do not use if safety seal is damaged or missing. Store in a cool dry place. Use this product as a food supplement only. Do not use for weight reduction.
Additional Details
Superfood
Grass fed Argentinian beef spleen supplement provides vitamins and nutrients found in the spleen.*
See all ingredients
Ingredients:
Grass Fed Spleen (Bovine) (BSE-free). Other Ingredients: Methylcellulose Capsule.
Pairs With
References
Beef Spleen
M. Faber, F.A.M. Wenhold. 16 - Trace elements and oral health. Michael Wilson. In Woodhead Publishing Series in Food Science. Technology and Nutrition. Food Constituents and Oral Health. Woodhead Publishing. 2009. 331-349. 9781845694180. DOI: 10.1533/9781845696290.2.331
P.A. Tsuji, J.A. Canter, L.E. Rosso. Trace Minerals and Trace Elements. Benjamin Caballero, Paul M. Finglas, Fidel Toldrá. Encyclopedia of Food and Health. Academic Press. 2016. 331-338. 9780123849533. DOI: 10.1016/B978-0-12-384947-2.00699-1
See more
Sornwichate Rattanachaiwong, Pierre Singer. Diets and Diet Therapy: Trace Elements. Pasquale Ferranti, Elliot M. Berry, Jock R. Anderson. Encyclopedia of Food Security and Sustainability. Elsevier. 2019. 143-160. 9780128126882. DOI: 10.1016/B978-0-08-100596-5.21941-0
Steven M. Lonergan, David G. Topel, Dennis N. Marple. Chapter 13 - Fresh and cured meat processing and preservation. Steven M. Lonergan, David G. Topel, Dennis N. Marple. The Science of Animal Growth and Meat Technology (Second Edition). Academic Press. 2019. 205-228. 9780128152775. DOI: 10.1016/B978-0-12-815277-5.00013-5
Martin Kohlmeier. Chapter 11 - Minerals and Trace Elements. Martin Kohlmeier. Nutrient Metabolism (Second Edition). Academic Press. 2015. 673-807. 9780123877840. DOI: 10.1016/B978-0-12-387784-0.00011-0
H.W. Ockerman, L. Basu. BY-PRODUCTS | Edible, for Human Consumption. Michael Dikeman, Carrick Devine. Encyclopedia of Meat Sciences (Second Edition). Academic Press. 2014. 104-111. 9780123847348. DOI: 10.1016/B978-0-12-384731-7.00031-3
Robert Heaney. Chapter 42 – Osteoporosis. Ann M. Coulston, Cheryl L. Rock, Elaine R. Monsen. Nutrition in the Prevention and Treatment of Disease. Academic Press. 2001. 653-684. 9780121931551. DOI: 10.1016/B978-012193155-1/50044-1
R.A. Lawrie. Chapter 5 - The conversion of muscle to meat. R.A. Lawrie. In Woodhead Publishing Series in Food Science. Technology and Nutrition. Lawrie's Meat Science (Seventh Edition). Woodhead Publishing. 2006. 128-156. 9781845691592. DOI: 10.1533/9781845691615.128
Martin Kohlmeier. Chapter 8 - Amino Acids and Nitrogen Compounds. Martin Kohlmeier. Nutrient Metabolism (Second Edition). Academic Press. 2015. 265-477. 9780123877840. DOI: 10.1016/B978-0-12-387784-0.00008-0
Duizer, L. M., Diana, A., Rathomi, H. S., Luftimas, D. E., Rahmannia, S., Santi, W., Nugraha, G. I., Haszard, J. J., Gibson, R. S., & Houghton, L. A. (2017). An Acceptability Trial of Desiccated Beef Liver and Meat Powder as Potential Fortifiers of Complementary Diets of Young Children in Indonesia. Journal of food science, 82(9), 2206–2212. DOI: 10.1111/1750-3841.13807
Ross, A. C., Caballero, B. H., Cousins, R. J., Tucker, K. L., & Ziegler, T. R. (2012). Modern nutrition in health and disease: Eleventh edition. Wolters Kluwer Health Adis (ESP).
Sanders LM, Zeisel SH. Choline: Dietary Requirements and Role in Brain Development. Nutr Today. 2007;42(4):181-186. doi: 10.1097/01.NT.0000286155.55343.fa
Zeisel SH, da Costa KA. Choline: an essential nutrient for public health. Nutr Rev. 2009;67(11):615-623. doi: 10.1111/j.1753-4887.2009.00246.x
Ercan Karaayak, Pınar & El, Sedef. (2011). Changes in content of coenzyme Q10 in beef muscle, beef liver and beef heart with cooking and in vitro digestion. Journal of Food Composition and Analysis - J FOOD COMPOS ANAL. 24. DOI: 10.1016/j.jfca.2011.05.002
Prakash S, Sunitha J, Hans M. Role of coenzyme Q(10) as an antioxidant and bioenergizer in periodontal diseases. Indian J Pharmacol. 2010;42(6):334-337. doi: 10.4103/0253-7613.71884
Rosenfeldt, Franklin & Hilton, Deborah & Pepe, Salvatore & Krum, Henry. (2003). Systematic review of effect of coenzyme Q10 in physical exercise, hypertension and heart failure. BioFactors (Oxford, England). 18. 91-100. DOI: 10.1002/biof.5520180211.
Jafari, M., Mousavi, S. M., Asgharzadeh, A., & Yazdani, N. (2018). Coenzyme Q10 in the treatment of heart failure: A systematic review of systematic reviews. Indian heart journal, 70 Suppl 1(Suppl 1), S111–S117. DOI: 10.1016/j.ihj.2018.01.031
Ueland P. M. (2011). Choline and betaine in health and disease. Journal of inherited metabolic disease, 34(1), 3–15. DOI: 10.1007/s10545-010-9088-4
Iron
Lieu, P. T., Heiskala, M., Peterson, P. A., & Yang, Y. (2001). The roles of iron in health and disease. Molecular aspects of medicine, 22(1-2), 1–87. DOI: 10.1016/s0098-2997(00)00006-6
Abbaspour, N., Hurrell, R., & Kelishadi, R. (2014). Review on iron and its importance for human health. Journal of research in medical sciences : the official journal of Isfahan University of Medical Sciences, 19(2), 164–174. PMCID: PMC3999603
Toxqui, L., De Piero, A., Courtois, V., Bastida, S., Sánchez-Muniz, F. J., & Vaquero, M. P. (2010). Deficiencia y sobrecarga de hierro: implicaciones en el estado oxidativo y la salud cardiovascular [Iron deficiency and overload. Implications in oxidative stress and cardiovascular health]. Nutricion hospitalaria, 25(3), 350–365. PMID: 20593115
Macdougall IC. Intravenous iron therapy in patients with chronic kidney disease: recent evidence and future directions. Clin Kidney J. 2017;10(Suppl 1):i16-i24. doi: 10.1093/ckj/sfx043
Chung M, Moorthy D, Hadar N, et al. Biomarkers for Assessing and Managing Iron Deficiency Anemia in Late-Stage Chronic Kidney Disease [Internet]. Rockville (MD): Agency for Healthcare Research and Quality (US); 2012 Oct. (Comparative Effectiveness Reviews, No. 83.)
Berns J. S. (2017). Interpretation of the Kidney Disease: Improving Global Outcomes guidelines for iron therapy: commentary and emerging evidence. Clinical kidney journal, 10(Suppl 1), i3–i8. DOI: 10.1093/ckj/sfx042
Rubeor A, Goojha C, Manning J, White J. Does Iron Supplementation Improve Performance in Iron-Deficient Nonanemic Athletes?. Sports Health. 2018;10(5):400-405. doi: 10.1177/1941738118777488
Grass Fed Spleen (Bovine) (BSE-free). Other Ingredients: Methylcellulose Capsule.
Adults take 3 capsules daily as directed by a healthcare professional with 8 ounces of water or your favorite beverage. May be taken with or without food.
CAUTION: Do not exceed recommended dose. Pregnant, nursing mothers, children under 18 and individuals with a known medical condition should consult a physician before using this or any dietary supplement. Please use caution if you have allergies or sensitivities to any of the listed ingredients. Keep out of reach of children and pets. Do not use if safety seal is damaged or missing. Store in a cool dry place. Use this product as a food supplement only. Do not use for weight reduction.
Beef Spleen
M. Faber, F.A.M. Wenhold. 16 - Trace elements and oral health. Michael Wilson. In Woodhead Publishing Series in Food Science. Technology and Nutrition. Food Constituents and Oral Health. Woodhead Publishing. 2009. 331-349. 9781845694180. DOI: 10.1533/9781845696290.2.331
P.A. Tsuji, J.A. Canter, L.E. Rosso. Trace Minerals and Trace Elements. Benjamin Caballero, Paul M. Finglas, Fidel Toldrá. Encyclopedia of Food and Health. Academic Press. 2016. 331-338. 9780123849533. DOI: 10.1016/B978-0-12-384947-2.00699-1
Sornwichate Rattanachaiwong, Pierre Singer. Diets and Diet Therapy: Trace Elements. Pasquale Ferranti, Elliot M. Berry, Jock R. Anderson. Encyclopedia of Food Security and Sustainability. Elsevier. 2019. 143-160. 9780128126882. DOI: 10.1016/B978-0-08-100596-5.21941-0
Steven M. Lonergan, David G. Topel, Dennis N. Marple. Chapter 13 - Fresh and cured meat processing and preservation. Steven M. Lonergan, David G. Topel, Dennis N. Marple. The Science of Animal Growth and Meat Technology (Second Edition). Academic Press. 2019. 205-228. 9780128152775. DOI: 10.1016/B978-0-12-815277-5.00013-5
Martin Kohlmeier. Chapter 11 - Minerals and Trace Elements. Martin Kohlmeier. Nutrient Metabolism (Second Edition). Academic Press. 2015. 673-807. 9780123877840. DOI: 10.1016/B978-0-12-387784-0.00011-0
H.W. Ockerman, L. Basu. BY-PRODUCTS | Edible, for Human Consumption. Michael Dikeman, Carrick Devine. Encyclopedia of Meat Sciences (Second Edition). Academic Press. 2014. 104-111. 9780123847348. DOI: 10.1016/B978-0-12-384731-7.00031-3
Robert Heaney. Chapter 42 – Osteoporosis. Ann M. Coulston, Cheryl L. Rock, Elaine R. Monsen. Nutrition in the Prevention and Treatment of Disease. Academic Press. 2001. 653-684. 9780121931551. DOI: 10.1016/B978-012193155-1/50044-1
R.A. Lawrie. Chapter 5 - The conversion of muscle to meat. R.A. Lawrie. In Woodhead Publishing Series in Food Science. Technology and Nutrition. Lawrie's Meat Science (Seventh Edition). Woodhead Publishing. 2006. 128-156. 9781845691592. DOI: 10.1533/9781845691615.128
Martin Kohlmeier. Chapter 8 - Amino Acids and Nitrogen Compounds. Martin Kohlmeier. Nutrient Metabolism (Second Edition). Academic Press. 2015. 265-477. 9780123877840. DOI: 10.1016/B978-0-12-387784-0.00008-0
Duizer, L. M., Diana, A., Rathomi, H. S., Luftimas, D. E., Rahmannia, S., Santi, W., Nugraha, G. I., Haszard, J. J., Gibson, R. S., & Houghton, L. A. (2017). An Acceptability Trial of Desiccated Beef Liver and Meat Powder as Potential Fortifiers of Complementary Diets of Young Children in Indonesia. Journal of food science, 82(9), 2206–2212. DOI: 10.1111/1750-3841.13807
Ross, A. C., Caballero, B. H., Cousins, R. J., Tucker, K. L., & Ziegler, T. R. (2012). Modern nutrition in health and disease: Eleventh edition. Wolters Kluwer Health Adis (ESP).
Sanders LM, Zeisel SH. Choline: Dietary Requirements and Role in Brain Development. Nutr Today. 2007;42(4):181-186. doi: 10.1097/01.NT.0000286155.55343.fa
Zeisel SH, da Costa KA. Choline: an essential nutrient for public health. Nutr Rev. 2009;67(11):615-623. doi: 10.1111/j.1753-4887.2009.00246.x
Ercan Karaayak, Pınar & El, Sedef. (2011). Changes in content of coenzyme Q10 in beef muscle, beef liver and beef heart with cooking and in vitro digestion. Journal of Food Composition and Analysis - J FOOD COMPOS ANAL. 24. DOI: 10.1016/j.jfca.2011.05.002
Prakash S, Sunitha J, Hans M. Role of coenzyme Q(10) as an antioxidant and bioenergizer in periodontal diseases. Indian J Pharmacol. 2010;42(6):334-337. doi: 10.4103/0253-7613.71884
Rosenfeldt, Franklin & Hilton, Deborah & Pepe, Salvatore & Krum, Henry. (2003). Systematic review of effect of coenzyme Q10 in physical exercise, hypertension and heart failure. BioFactors (Oxford, England). 18. 91-100. DOI: 10.1002/biof.5520180211.
Jafari, M., Mousavi, S. M., Asgharzadeh, A., & Yazdani, N. (2018). Coenzyme Q10 in the treatment of heart failure: A systematic review of systematic reviews. Indian heart journal, 70 Suppl 1(Suppl 1), S111–S117. DOI: 10.1016/j.ihj.2018.01.031
Ueland P. M. (2011). Choline and betaine in health and disease. Journal of inherited metabolic disease, 34(1), 3–15. DOI: 10.1007/s10545-010-9088-4
Iron
Lieu, P. T., Heiskala, M., Peterson, P. A., & Yang, Y. (2001). The roles of iron in health and disease. Molecular aspects of medicine, 22(1-2), 1–87. DOI: 10.1016/s0098-2997(00)00006-6
Abbaspour, N., Hurrell, R., & Kelishadi, R. (2014). Review on iron and its importance for human health. Journal of research in medical sciences : the official journal of Isfahan University of Medical Sciences, 19(2), 164–174. PMCID: PMC3999603
Toxqui, L., De Piero, A., Courtois, V., Bastida, S., Sánchez-Muniz, F. J., & Vaquero, M. P. (2010). Deficiencia y sobrecarga de hierro: implicaciones en el estado oxidativo y la salud cardiovascular [Iron deficiency and overload. Implications in oxidative stress and cardiovascular health]. Nutricion hospitalaria, 25(3), 350–365. PMID: 20593115
Macdougall IC. Intravenous iron therapy in patients with chronic kidney disease: recent evidence and future directions. Clin Kidney J. 2017;10(Suppl 1):i16-i24. doi: 10.1093/ckj/sfx043
Chung M, Moorthy D, Hadar N, et al. Biomarkers for Assessing and Managing Iron Deficiency Anemia in Late-Stage Chronic Kidney Disease [Internet]. Rockville (MD): Agency for Healthcare Research and Quality (US); 2012 Oct. (Comparative Effectiveness Reviews, No. 83.)
Berns J. S. (2017). Interpretation of the Kidney Disease: Improving Global Outcomes guidelines for iron therapy: commentary and emerging evidence. Clinical kidney journal, 10(Suppl 1), i3–i8. DOI: 10.1093/ckj/sfx042
Rubeor A, Goojha C, Manning J, White J. Does Iron Supplementation Improve Performance in Iron-Deficient Nonanemic Athletes?. Sports Health. 2018;10(5):400-405. doi: 10.1177/1941738118777488
