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@article{187013,
        author = {Miss. Sanjana S. Narwade and Mr. Vishnu K. Jadhav},
        title = {Recent Advances in Oral Iron Syrup Formulations for the Management of Iron Deficiency Anemia},
        journal = {International Journal of Innovative Research in Technology},
        year = {2025},
        volume = {12},
        number = {6},
        pages = {2723-2731},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=187013},
        abstract = {Iron Deficiency Anemia (IDA) is one of the most widespread nutritional disorders worldwide, particularly affecting women, children, and adolescents. Conventional iron supplements such as ferrous sulfate and ferrous fumarate, though effective in replenishing iron stores, often cause gastrointestinal discomfort, metallic taste, and poor compliance among patients. In recent years, significant advancements have been made in developing improved oral iron syrup formulations aimed at enhancing bioavailability, taste masking, and tolerability. Novel approaches such as the use of ferric polymaltose, iron polysaccharide, and sucrosomial iron complexes have demonstrated superior absorption with minimal side effects. Incorporation of bioenhancers like vitamin C, folic acid, and piperine further optimizes iron uptake, while natural flavoring agents such as fennel, honey, and sugarcane syrup improve palatability, making these formulations suitable for pediatric and geriatric use. Additionally, nanotechnology-based and herbal iron syrups are emerging as safe, sustainable alternatives with antioxidant and hepatoprotective properties. This review focuses on the recent progress in oral iron syrup formulations, highlighting technological innovations, pharmacological benefits, and future perspectives in the management of Iron Deficiency Anemia.},
        keywords = {},
        month = {November},
        }