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Iron overload (also known as haemochromatosis or hemochromatosis) is the abnormal and increased accumulation of total iron in the body, leading to organ damage. [1] The primary mechanism of organ damage is oxidative stress, as elevated intracellular iron levels increase free radical formation via the Fenton reaction.
Total iron-binding capacity (TIBC) or sometimes transferrin iron-binding capacity is a medical laboratory test that measures the blood's capacity to bind iron with transferrin. [1] Transferrin can bind two atoms of ferric iron (Fe 3+ ) with high affinity.
[1] [4] In cases where high doses of elemental iron have been ingested and the patient is exhibiting signs and symptoms of severe systemic iron poisoning, supportive care measures like volume resuscitation and deferoxamine should be initiated immediately. [4] A quick response to iron poisoning can significantly improve clinical outcomes.
Iron is a mineral that is crucial for optimal health and well-being. Found naturally in many foods and dietary supplements, it is a key component of hemoglobin, the part of red blood cells ...
For instance, a value of 15% means that 15% of iron-binding sites of transferrin are being occupied by iron. The three results are usually reported together. A low transferrin saturation is a common indicator of iron deficiency anemia whereas a high transferrin saturation may indicate iron overload or hemochromatosis.
If ferritin is high, there is iron in excess or else there is an acute inflammatory reaction in which ferritin is mobilized without iron excess. For example, ferritins may be high in infection without signaling body iron overload. Ferritin is also used as a marker for iron overload disorders, such as hemochromatosis or hemosiderosis.
Complexes with zero to two unpaired electrons are considered low-spin and those with four or five are considered high-spin. [67] Iron(II) complexes are less stable than iron(III) complexes but the preference for O-donor ligands is less marked, so that for example [Fe(NH 3) 6] 2+ is known while [Fe(NH 3) 6] 3+ is not. They have a tendency to be ...
According to Quoc Le, food with a high moisture content allows more iron to move into it because water acts as a medium. The majority of vegetables and fruits are mostly water, so braising or ...