Gene IRE Function location L-Ferritin 5 Iron storage H-Ferritin 5 Iron storage Erythroid 5-ALA synthase 5 Haem
synthesis Nramp2 3 Iron importer FPN (IREG I) 5 Iron exporter DMT1 3 Iron transporter TFR1 ** 3 TF binding and intracellular transport * Adopted from Sargent et al (83); ** Contains multiple iron responsive elements (IREs).
iron is a digestion product of haemoglobin or myoglobin.
Although irrelevant in this case, if there is the potential for significant blood loss, circulating haemoglobin levels should be rigidly maintained with transfusions, avoiding the risk of intra-operative stimulation of haem
synthesis precipitating a porphyric crisis (1).
Peroxynitrite induces haem
oxygenase-I in vascular endothelial cells: a link to apoptosis.
iron, which is the form that exists in red meats and offal, is relatively well absorbed (20-30 per cent).
The porphyrias are a heterogeneous group of inherited metabolic disorders associated with defects in haem
iron is readily absorbed by the body whereas non-haem
iron is less soluble in the gut and therefore less is absorbed.
and other porphyrine iron-rich compounds derived only from meat are absorbed by humans in preference to ionic forms of iron, whereas herbivorous animals cannot absorb these haem
complexes and rely on absorption of ionic iron.
Lead poisoning, haem
synthesis and 5-aminolaevulinic acid dehydratase.
Other forms of iron supplements, such as ferrous fumarate, ferrous gluconate, haem
iron concentrate and iron glycine amino acid chelate are readily absorbed and less likely to cause side effects.
Incorporating comments from nutritionist Juliette Kellow, alongside attractive beef-based recipes, the features highlight beef's ability to boost energy Levels thanks to its high haem
iron content--something which is of particular value to women who may be dieting--and the fact that it contains essential vitamins and minerals that are good for the skin as well as antioxidants which boost the immune system.
Vegetable sources of iron include prunes and spring greens, but they contain a form that is less well absorbed than the haem
iron found in animal products, so don't over-boil vegetables as this decreases their iron availability.