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  2. Juvenile hemochromatosis - Wikipedia

    en.wikipedia.org/wiki/Juvenile_hemochromatosis

    Hepcidin is responsible for regulating absorption of iron from the small intestine to the blood during the digestion of food, such to prevent blood iron levels from becoming too high. A lack of functional hepcidin prevents the body from stopping iron absorption when it has already reached adequate levels.

  3. Hereditary haemochromatosis - Wikipedia

    en.wikipedia.org/wiki/Hereditary_haemochromatosis

    Hereditary haemochromatosis type 1 (HFE-related haemochromatosis) [3] is a genetic disorder characterized by excessive intestinal absorption of dietary iron, resulting in a pathological increase in total body iron stores. [4]

  4. Iron overload - Wikipedia

    en.wikipedia.org/wiki/Iron_overload

    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.

  5. Duodenal cytochrome B - Wikipedia

    en.wikipedia.org/wiki/Duodenal_cytochrome_B

    Duodenal cytochrome B (Dcytb) also known as cytochrome b reductase 1 is an enzyme that in humans is encoded by the CYBRD1 gene. Dcytb CYBRD1 was first identified as a ferric reductase enzyme which catalyzes the reduction of Fe 3+ to Fe 2+ required for dietary iron absorption in the duodenum of mammals. [ 5 ]

  6. Human iron metabolism - Wikipedia

    en.wikipedia.org/wiki/Human_iron_metabolism

    Absorption of dietary iron in iron salt form (as in most supplements) varies somewhat according to the body's need for iron, and is usually between 10% and 20% of iron intake. Absorption of iron from animal products, and some plant products, is in the form of heme iron, and is more efficient, allowing absorption of from 15% to 35% of intake.

  7. Iron in biology - Wikipedia

    en.wikipedia.org/wiki/Iron_in_biology

    Absorption of dietary iron in iron salt form (as in most supplements) varies somewhat according to the body's need for iron, and is usually between 10% and 20% of iron intake. Absorption of iron from animal products, and some plant products, is in the form of heme iron, and is more efficient, allowing absorption of from 15% to 35% of intake.

  8. Hemojuvelin - Wikipedia

    en.wikipedia.org/wiki/Hemojuvelin

    Hemojuvelin (HJV), also known as repulsive guidance molecule C (RGMc) or hemochromatosis type 2 protein (HFE2), is a membrane-bound and soluble protein in mammals that is responsible for the iron overload condition known as juvenile hemochromatosis in humans, a severe form of hemochromatosis.

  9. Hemochromatosis type 4 - Wikipedia

    en.wikipedia.org/wiki/Hemochromatosis_type_4

    Hemochromatosis type 4 is a hereditary iron overload disorder that affects ferroportin, an iron transport protein needed to export iron from cells into circulation. [1] Although the disease is rare, it is found throughout the world and affects people from various ethnic groups.

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