HTHSCI 3BB3 Study Guide - Quiz Guide: Chili Con Carne, Iron Poisoning, Copper Protein

• School: McMaster University
• Department: Health Sciences
• Course: HTHSCI 3BB3
• Professor: Teresa Mccurdy

Document Summary

Absorption of minerals with the same charge depends on relative amounts in a meal. Dietary components can enhance of inhibit absorption (bioavailability is key due to small amounts in diet) Amounts of minerals can depend on where food is grown. Iron is absorbed in heme (animal) or nonheme helps absorption? (plant sources) Fe2+ (heme) is more soluble and easily absorbed than fe3+ (ferric) Nonheme iron acids and meats aids absorption. Clams, lentils, spinach, chili con carne w/ beans. Iron is absorbed, then converted to the ferric form by a copper protein in mucosa. Some iron is stored in mucosa by binding to ferritin, but this is excreted when the cell dies. Iron is stored in the liver, bone marrow and spleen, ferritin bound. Part of protein in the cac and etc along with oxygen and co2 transport. Part of catalase, drug-metabolizing enzymes and has immune functions. Deficiency in children due to needs during growth.