The DOI matches its Crossref record; 2 of the 2 references it cites were found in a registry or an index.
Contributions of heme and nonheme iron to human nutrition
Abstract
Dietary iron is present in food both in inorganic forms as ferrous and ferric compounds, and in organic forms, the most important of these being heme iron. The purpose of this review is to evaluate the contributions of both heme and nonheme iron in establishing and maintaining a healthful iron status. The human requirement for iron, bioavailability of heme and nonheme iron, and amounts of heme and nonheme iron in the diet are individually estimated after reviewing the relevant literature in Sections II, III, and IV, respectively. In Section V, the contribution of heme and nonheme iron to human nutrition, as compared to the human requirement for iron (Section II), is estimated after attenuating the amounts of heme and nonheme iron found in the diet (Section IV) by their bioavailabilities (Section III).
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Cites
Binding of a Cytosolic Protein to the Iron-Responsive Element of Human Ferritin Messenger RNA
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Cited by
Iron bioavailability and dietary reference values
Hurrell, R., & Egli, I. (2010) · The American Journal of Clinical Nutrition · doi:10.3945/ajcn.2010.28674f · Cited by 1,359
Current understanding of iron homeostasis
Anderson, G. J., & Frazer, D. M. (2017) · The American Journal of Clinical Nutrition · doi:10.3945/ajcn.117.155804 · Cited by 688
A prospective cohort study of meat and fish consumption and endometriosis risk
Yamamoto, A., Harris, H. R., Vitonis, A. F., Chavarro, J. E., & Missmer, S. A. (2018) · American Journal of Obstetrics and Gynecology · doi:10.1016/j.ajog.2018.05.034 · Cited by 123
Heme and FLVCR-related transporter families SLC48 and SLC49
Khan, A. A., & Quigley, J. G. (2013) · Molecular Aspects of Medicine · doi:10.1016/j.mam.2012.07.013 · Cited by 105
Wells, A. M., Haub, M. D., Fluckey, J., Williams, D. K., Chernoff, R., & Campbell, W. W. (2003) · Journal of the American Dietetic Association · doi:10.1053/jada.2003.50112 · Cited by 48
Sánchez-Zapata, E., Amensour, M., Oliver, R., Fuentes-Zaragoza, E., Navarro, C., Fernández-López, J., Sendra, E., Sayas, E., & Pérez-Alvarez, J. A. (2011) · Food and Nutrition Sciences · doi:10.4236/fns.2011.21003 · Cited by 39
Metadata
- Authors
- Carpenter, C. E., & Mahoney, A. W.
- Venue
- Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 1992-01
- Volume
- 31
- Issue
- 4
- Pages
- 333-367
- ISSN
- 1040-8398 (ISSN-L)
- 1549-7852
- OpenAlex
- W2089386157
- Cited by
- 318
- References
- 2
- FWCI
- 0.47
- Type
- journal article
- Language
- en
- Open access
- closed
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