Iron

A mineral element essential in forming red blood cells.

A chemical element essential to the body, present in foods such as liver and eggs.

A common grey metal.

Mineral needed by the body to make red blood cells and build muscles; anaemia results from its deficiency. Formulated foods may be fortified with several iron salts, ferrous sulphate being the commonest.

A mineral primarily involved in transporting oxygen via the blood to muscles, tissues and the brain. Iron is found in liver, lean meat, leafy green vegetables, whole grains and molasses.

An essential mineral nutrient that serves as a component of hemoglobin, myoglobin, and the cytochromes. Iron is essential for the synthesis of red blood cell hemoglobin and is also important for embryonic neuron development and memory function. Iron functions in the urea cycle, lipogenesis, and cholesterogenesis. Anemia is a sign of inadequate intake of iron. Low iron intakes are associated with a greater risk of hypertension as well. Hemochromatosis results from excess iron intake. Excess iron intake affects feed efficiency (weight gained/unit food consumed) of farm animals. Iron intake affects the expression of genes for hepcidin, ferroportin, divalent mineral transporter 1, and transferrin receptor. High iron intake down regulates the expression of these genes. Age also affects the expression of these genes. As an individual ages expression is reduced. Iron absorption efficiency is poor, with an estimated 12% of intake being absorbed. Iron is transported from the enterocytes to its site of use by the protein, transferrin. The iron is stored chelated to ferritin. Hemosiderin also stores iron. Hemosiderin is a form of denatured ferritin. Iron is excreted in the feces.

Iron is a micromineral that is critical for the transport of oxygen within the body. This is accomplished within the circulation by the help of hemoglobin, which contains the heme molecule with a central iron atom. Transport of oxygen within the muscle occurs with the assistance of myoglobin, another heme-containing protein. Iron is also needed for the function of many enzymes including cytochromes, catalase, peroxidase, and others. In addition to functioning with cytochromes in the electron transport system, iron also shuttles electrons in the chain as part of iron-sulfur complexes.

Metallic element essential for hemoglobin synthesis in the body and used in various drugs.

An element essential to life. Iron is present in the adult body chiefly in the form of hemoglobin in the red blood cells, but also in muscles and other iron stores. Iron is essential to the transfer of oxygen from the lungs to the body tissues. If body cells do not receive adequate iron, the result is iron-deficiency anemia, which causes a person to feel weak and tired. The best dietary sources of iron are liver, lean red meat, poultry, fish, shellfish, and kidney. Iron is often added to enriched breads, cereals, wine, molasses, and dried fruits. Oral iron supplements are available without a prescription but should only be taken when recommended by a doctor.

An element essential to life. The body of an adult contains on average 4 g of iron, over half of which is contained in hemoglobin in the red blood cells, the rest being distributed between myoglobin in muscles, cytochromes, and iron stores in the form of ferritin and hemosiderin. Iron is an essential component in the transfer of oxygen in the body. The absorption and loss of iron is very finely controlled. A good dietary source is meat, particularly liver. The recommended daily intake of iron is 10 mg per day for men and 12 mg per day for women during their reproductive life. A deficiency of iron may lead to anemia.

A metallic element widely distributed in nature; atomic weight 55.847, atomic number 26. Compounds (oxides, hydroxides, salts) exist in two forms: ferrous, in which iron has a valence of two (Fe++), and ferric, in which it has a valence of three (Fe+++). It is widely used in the treatment of certain forms of anemia. Iron is essential for the formation of chlorophyll in plants, although it is not a constituent of chlorophyll. It is part of the hemoglobin and myoglobin molecules.

Iron is a crucial component of hemoglobin, the substance responsible for the red color of blood, making it a vital nutrient. The human body contains enough iron at birth to last for the first six months of life. Subsequently, the amount of iron in the body increases gradually as it is obtained from the diet.

Iron is a vital mineral necessary for producing specific enzymes, haemoglobin (which carries oxygen in red blood cells), and myoglobin (which carries oxygen in muscle cells). It can be found in foods like liver, cereals, fish, green vegetables, nuts, and beans. During pregnancy, there might be a need for iron supplements. Anemia due to iron deficiency typically arises from unusual blood loss, such as from a peptic ulcer or heavy menstrual cycles, but can also result from dietary issues.