低血色素性缺铁性貧血之发病机制主要为铁缺乏所致,应用铁剂治疗低血色素性貧血是有根据的。但是一般的铁剂(还原铁、氯化铁、硫酸铁、乳酸铁)具有不愉快的味,不易吸收,并常引起消化紊乱;此外,制剂中含有的高价缺(Fe_3),仅在游离盐酸作用下才能转变为易游离的低价铁(Fe_2)。因此需要寻找一种含有較稳定的铁与有良好味道的有效铁剂。 Hypocholesterolemic iron deficiency anemia is mainly due to the pathogenesis of iron deficiency caused by the application of iron treatment of hypoAchmia anemia is well founded. However, iron (iron, ferric chloride, iron sulfate, iron lactate) is generally unpleasant taste, not easy to absorb, and often cause digestive disorders; In addition, the preparation contains high prices lack (Fe_3), only in the role of free hydrochloric acid Under the transition to easily free iron (Fe_2). Therefore, we need to find a more stable iron and have a good taste of effective iron.