10:27:11 - Iron - Iron - Fe 2 4 g of iron present in the...

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Unformatted text preview: Iron - Fe 2 4 g of iron present in the human body 39 mg/kg female 50 mg/kg male >65% hemoglobin - Iron-containing oxygen-transport metalloprotein in the red blood cells. 10% myoglobin an iron- and oxygen-binding protein found in the muscle tissue of vertebrates in general and in almost all mammals 1-5% part of enzymes Remainder found in blood or storage Distribution Amount is dependent on body weight, gender, age, pregnancy, growth state. Types: Heme iron or animal source is found in the hemoglobin and myoglobin of animal products in the diet. (50 60% of animal tissue protein) Nonheme iron or plant source bound to components of food. (plant and some animal source, milk) Sources: Heme: animal tissue or meat poultry fish Nonheme: plants nuts fruits green leafy vegetables beans (lima, navy) grain tofu dairy milk, cheese, eggs *not good sources DRI mg/day 1-3 7 4-8 10 Males 9-13 8 14 18 11 19 - >70 8 Females 9 -13 8 14 18 15 19 50 18 51 - >70 8 Fig. 12-2, p. 472 Digestion and Absorption Heme iron: hydrolyzed by proteases in stomach and small intestine. It must be released from the porphyrin ring Heme carrier protein is present in the proximal small intestine. Heme iron absorption takes place throughout the small intestine but is most efficient in the proximal duodenum. Iron can bind with ligands and chelating agents. If the bonds are strong and insoluble iron will not be absorbed. Structure Fig. 12-3, p. 473 Absorption enhanced by: acids - ascorbic, citric, lactic and tartaric acid mucin acts as s chelate that aids iron absorption sugars (esp. fructose and sorbitol) meat, poultry and fish cysteine and histidine Vitamin C - is especially helpful for iron absorption....
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10:27:11 - Iron - Iron - Fe 2 4 g of iron present in the...

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