Iron Absorption: Factors, Limitations, and Improvement Methods.
Piskin E, Cianciosi D, Gulec S, Tomas M, Capanoglu E. · 2022
Read Iron Absorption: Factors, Limitations, and Improvement Methods. by Piskin E, Cianciosi D, Gulec S, Tomas M, Capanoglu E. (2022) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/europmc-pmc9219084.txt.
Description
Piskin and co-authors review iron absorption, the factors that limit it, and ways to improve it. Iron is vital for oxygen transport, immunity, and energy use. The body controls iron mainly at absorption, since it has no active way to excrete it. Only 1 to 2 mg of the 10 to 15 mg eaten daily is absorbed.
Foods supply iron in heme and nonheme forms, with heme absorbed more readily. Calcium, phytates, and polyphenols hinder uptake, while vitamin C and proteins help it. Poor uptake leads to iron deficiency anemia, the world's most common nutrient lack. The review covers classic fixes and newer methods like encapsulation. Readers get a practical guide to raising iron bioavailability.
Catalog record
| CREATOR | Piskin E, Cianciosi D, Gulec S, Tomas M, Capanoglu E. |
|---|---|
| YEAR | 2022 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 83 KB |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |