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Iron (Fe) Part 1 (Description (stored as ferritin & haemosiderin in …
Iron (Fe)
Part 1
Description
organic (heme) and inorganic (non-heme) forms
mostly used in blood as part of haemoglobin
trace element
most likely to be lacking in diet
myoglobin in muscles
transferrin (plasma protein) holds and transports Fe to tissues
stored as ferritin & haemosiderin in
liver, spleen, bone marrow & muscles
recycled from here as needed for haemoglobin production
body can absorb pure elemental Fe
Factors affecting absorption
Factors facilitating non-heme absorption
acids, e.g. vitamin C, favour non-heme absorption
reduces ferric iron to ferrous iron
presence of heme iron assists with non-heme absorption
people with iron deficiency absorb more efficiently
Non Heme absorption affected by solubility
Factors inhibiting absorption
Calcium
surgical removal of stomach
reduces production of acid needed for iron absorption
vegetable protein
antacids
Polyphenols: found in tea and grains
disease and diarrhoea
binding agents e.g. phytates and oxalate
Heme absorbed better
Functions
component of myoglobin in muscle
essential for transferring oxygen from haemoglobin to muscle cells
component of haemoglobin in blood
needed for transportation of Oxygen from lungs to tissues and Carbon dioxide in return
mild buffering function in maintaining pH of blood
part of enzymes needed in oxidation reactions to release engergy
Sources
2 types
Heme (organic)
found animal tissue
liver, heart, oysters
non-heme (inorganic)
found in plant & animal proteins
eggs, legumes, peanuts, some cereals, dried fruit