Search Results for: Iron articles
iron consists of haem (from animal tissues) and non-haem (including ferritin) iron. foods that contain relatively high concentrations of iron include meat, fish, cereals, beans, nuts, egg yolks, dark green vegetables, potatoes and fortified foods. iron is inefficiently and variably absorbed, depending
to fe3+ by hephaestin. the mechanisms of absorption of haem iron and ferritin iron are uncertain, but once taken up iron is released from haem iron by haem oxygenase and then follows the same pathways as non-haem iron. homeostasis is mediated via the regulation of iron absorption, as there are no active...
http://www.efsa.europa.eu/sites/default/files/2017_09_DRVs_summary_report.pdf