[vc_row][vc_column][vc_single_image image="1527" img_size="1200x850" alignment="center"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]<span style="color: #000000;">Reolin is characterized by a precise release profile. The high bioavailability combined with a sufficiently long-time iron release offers an optimal absorption by the body, consequently reducing unused ions' harmful excess.</span>

<span style="color: #000000;"><strong>In Vitro study was carried out under </strong><strong>the </strong><strong>conditions simulating the small intestine </strong><strong>by</strong><strong> using the following </strong><strong>strains</strong><strong>: </strong></span>
<ul>
 	<li><span style="color: #000000;">coli ATCC 95922</span></li>
 	<li><span style="color: #000000;">Enterococcus faecalis ATCC2912</span></li>
 	<li><span style="color: #000000;">Staphylococcus aureus with the MRSA ATCC-BAA-36 mechanism</span></li>
</ul>
<span style="color: #000000;">The same culture suspension density of 102/103 cfu/ml was used for all pathogenic microorganisms. The selected strains represent the flora of the human digestive tract and are of paramount importance because these strains are the main cause of sepsis (11, 12, 13, 14, 15, 17, 18, and 20)</span>

<span style="color: #000000;">8.5 μM of iron Reol was used as a source, and the preparation with particles’ size of 5.2 μM (median D50) was employed as reference. The same amount of 300 μl of both iron sources was used. A sample of 300 μl bacterial suspension was putin an Ependroff test tube, and 300 μl of the corresponding Reol or reference sample was added. Following incubation at 37°C±1°C, the measurements were carried out after 30 min, 8h, 24h, merely using the aqueous phase.</span>[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]<span style="color: #000000;"><strong>Results:</strong></span>
<ul>
 	<li><span style="color: #000000;">Significant differences were observed in both amounts of released iron and the iron used by the studied strains after the same incubation time.</span></li>
</ul>
<span style="color: #000000;">After a 24 h of incubation, the following results were found:</span>
<ul>
 	<li><span style="color: #000000;">Three times higher iron consumption for the standard strain of S. aureus</span></li>
 	<li><span style="color: #000000;">13 times higher iron consumption for the standard strain of E. faecalis,</span></li>
 	<li><span style="color: #000000;">187 times higher iron consumption for the standard strain of E.coli ATCC25922,</span></li>
 	<li><span style="color: #000000;">A slight difference (ca. 1 time) between the iron used by the standard strain of K. pneumonia and the reference sample in relation to Reol.</span></li>
</ul>
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<ul>
 	<li><span style="color: #000000;">In the case of Reol, 35.6 mg/L of it was released to an aqueous phase after 48 h, while the reference preparation of this concentration amounted to 132.1 mg/L.</span></li>
 	<li><span style="color: #000000;">Significant differences were observed in the concentrations of released iron and iron absorption abilities by the microorganisms.</span></li>
 	<li><span style="color: #000000;">The reduced population growth rate of pathogenic bacteria was observed in the case of Reol as an iron</span></li>
</ul>
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