Biochemical assessment of iron

Iron:

Iron is a vital mineral element naturally present in many food items. Apart, many iron supplement available in market . Dietary iron exists in two forms; heme and non- heme . Plant based food and other iron fortified product contains mostly no-heme iron, whereas, animal source like mutton, beef, sea food , dairy and poultry contain both form of iron. Owning to structural differences, absorption of heme-iron is significantly more(15–35%)as compared non- heme iron(2–20%). Thus, vegetarian may need to consume twice as much dietary iron is compared to non-vegetarian to obtain an adequate amount of iron. Iron is a vital element in the formation of blood, and about 70%of the body iron exists in erythrocytes in the form of hemoglobin6% of the body iron is constituent of proteins necessary for energy metabolism and respiratory functions. Iron serve as a component of enzymes involved in collagen and neurotransmitters synthesis. Iron is also required for the proper function of the immune system. About 25%of iron is human body is stored in the form of ferritin .Average adult male have iron stores ranging from 600–1000mg (for about 3 years)while female have about 200–300 mg of iron sores in their body(for about 6 month).

see more…https://nutritionalstatus0303.blogspot.com/2021/03/biochemical-assessment-of-iron.html