Search results
6 cze 2022 · Iron homeostasis is mainly controlled by intestinal absorption because iron does not have active excretory mechanisms for humans. Thus, efficient intestinal iron bioavailability is essential to reduce the risk of iron deficiency anemia. There are two forms of iron, heme and nonheme, found in foods.
- PMC Free Article
In developing countries, low iron bioavailability of the...
- Ferfer
Introduction. According to the global anemia prevalence...
- Comparison Study of Iron Bioaccessibility From Dietary Supplements and Microencapsulated Preparations
The bioavailability of iron is dependent on the type of...
- A Review
Nanosized iron salts have the potential to overcome the...
- Impact of Ascorbic Acid on The In Vitro Iron Bioavailability of a Casein-Based Iron Fortificant
A new iron–casein complex (ICC) has been developed for iron...
- Biochemical and Nutritional Characteristics of Buffalo Meat and Potential Implications on Human Health for a Personalized Nutrition
The human consumption of food animal products is the main...
- PubMed
Based on the Institute of Medicine's review of the...
- Biochemistry, Iron Absorption
Excess ferrous iron forms free hydroxyl radicals via the...
- PMC Free Article
On the basis of intake data and isotope studies, iron bioavailability has been estimated to be in the range of 14-18% for mixed diets and 5-12% for vegetarian diets in subjects with no iron stores, and these values have been used to generate dietary reference values for all population groups.
On the basis of intake data and isotope studies, iron bioavailability has been estimated to be in the range of 14–18% for mixed diets and 5–12% for vegetarian diets in subjects with no iron stores, and these values have been used to generate dietary reference values for all population groups.
1 mar 1998 · This review compiles and discusses current knowledge and hypotheses on the specific biochemical pathways of each of the three steps of iron absorption, i.e., uptake from the intestinal lumen, transit through the cell, and release from the cell to the circulation.
The bioavailability of iron is approximately 14% to 18% from mixed diets that include substantial amounts of meat, seafood, and vitamin C (ascorbic acid, which enhances the bioavailability of nonheme iron) and 5% to 12% from vegetarian diets [2,4].
3 mar 2023 · On the basis of intake data and isotope studies, iron bioavailability has been estimated to be in the range of 14–18% for mixed diets and 5–12% for vegetarian diets in subjects with no iron stores, and these values have been used to generate di-etary reference values for all population groups.
17 kwi 2023 · Excess ferrous iron forms free hydroxyl radicals via the Fenton reaction that cause damage to tissues through oxidative reactions with lipids, proteins, and nucleic acids. Thus, dietary iron absorption and factors affecting bioavailability in the body are tightly regulated where possible.
