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| LOS ANGELES, CA - JANUARY 24: A plate of salad with blood oranges, dates, arugula and parmesan chees prepared by Lucques chef Suzanne Goin is on display during food and wine event at Lucques in preperation of 17th annual SAG Awards on January 24, 2011 in Los Angeles, California. (Image credit: Getty Images via @daylife) |
ron is an element, which is part of the blood pigment-hemoglobin. Of dietary iron is trivalent, changes in divalent iron stomach, small intestine, which when combined with protein to form ferritin, a compound that is a form of easily digestible and hemosyderynę as iron complex with proteins, carbohydrates, lipids. In addition, iron is stored in the liver, spleen, kidneys, and blood.
The functions of iron in the human body:
oxygen transport in the body,
part of the enzymes involved in the oxidation processes.
Sources in food:
In food products singling heme iron and nonheme iron, which is more difficult absorbable.
Heme iron sources, available in 20%:
liver,
kidney,
heart
meat
fish,
poultry.
Sources of non-haem iron, available in 5%:
egg yolks,
flour,
whole wheat bread,
coarse cereal,
wheat bran,
green vegetables such as spinach, parsley, chives, sorrel,
beets.
Iron deficiency
Iron deficiency can cause anemia hypochromic. The group most at risk of iron deficiency for children, adolescents and pregnant women.
Excess iron
Excess iron can cause congenital hemochromatosis. In this case, iron is deposited in the liver, pancreas, heart, joints and damage their structure.
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