NUTR 3210 Chapter Notes - Chapter 12: Transferrin Saturation, Heme Oxygenase, Iron-Deficiency Anemia
5 Apr 2017
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Source: liver, meat products and plant sources (i. e. leafy green vegetables), fruits and nuts: widely distributed in foods but in low amts. ~10-18% of ingested iron is absorbed, but depends on food sources and person"s iron status: lower status = greater absorption. Due to low amts of iron in food & low rate of absorption, iron deficiency is relatively common. In body, >65% of iron is in form of hemoglobin (in rbcs) Additional 10% is in form of myoglobin within muscle cells. ~1-3% is part of enzymes found in all cells the rest is found in blood (attached to glycoprotein transferrin) or in storage (attached to intracellular protein ferritin) Iron has many important roles: i) ii) iii) O2 transport accomplished by hemoglobin and myoglobin. Redox rxns sulfur centers & cytochrome heme proteins are active components of etc. Higher levels of iron req"d for females due to blood loss associated w/ menstruation: increased iron during pregnancy is req"d for developing fetus.
