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Iron deficiency, or sideropenia, is the state in which a body lacks enough iron to supply its needs. Iron is present in all cells in the human body and has several vital functions, such as carrying oxygen to the tissues from the lungs as a key component of the hemoglobin protein, acting as a transport medium for electrons within the cells in the form of cytochromes, and facilitating oxygen ...
Human iron metabolism is the set of chemical reactions that maintain human homeostasis of iron at the systemic and cellular level. Iron is both necessary to the body and potentially toxic. Controlling iron levels in the body is a critically important part of many aspects of human health and disease.
Iron-deficiency anemia is anemia caused by a lack of iron. [3] Anemia is defined as a decrease in the number of red blood cells or the amount of hemoglobin in the blood. [3] When onset is slow, symptoms are often vague such as feeling tired, weak, short of breath, or having decreased ability to exercise. [1]
In pharmacology, bioavailability is a subcategory of absorption and is the fraction (%) of an administered drug that reaches the systemic circulation. [1]By definition, when a medication is administered intravenously, its bioavailability is 100%.
This mighty mineral courses through our veins, quite literally, playing a pivotal role in transporting oxygen and keeping our energy levels from dipping lower than our mid-day motivation at work ...
[11] [12] Foods high in calcium eaten simultaneously with foods containing iron can decrease the absorption of iron via an unclear mechanism involving iron transport protein hDMT1, which calcium can inhibit. [13] Avidin is an antinutrient found in active form in raw egg whites.
Iron plays an essential role in marine systems and can act as a limiting nutrient for planktonic activity. [51] Because of this, too much of a decrease in iron may lead to a decrease in growth rates in phytoplanktonic organisms such as diatoms. [52] Iron can also be oxidized by marine microbes under conditions that are high in iron and low in ...
Absorption of iron is better at a low pH (i.e. an acidic environment), and absorption is decreased if there is a simultaneous intake of antacids. Many other substances decrease the rate of non-heme iron absorption. One example is tannins from foods such as tea [40] and phytic acid. [41]