The DOI matches its Crossref record; 12 of the 12 references it cites were found in a registry or an index.
IRON, FERRITIN, AND NUTRITION
Abstract
▪ Abstract Ferritin, a major form of endogenous iron in food legumes such as soybeans, is a novel and natural alternative for iron supplementation strategies where effectiveness is limited by acceptability, cost, or undesirable side effects. A member of the nonheme iron group of dietary iron sources, ferritin is a complex with Fe 3+ iron in a mineral (thousands of iron atoms inside a protein cage) protected from complexation. Ferritin illustrates the wide range of chemical and biological properties among nonheme iron sources. The wide range of nonheme iron receptors matched to the structure of the iron complexes that occurs in microorganisms may, by analogy, exist in humans. An understanding of the chemistry and biology of each type of dietary iron source (ferritin, heme, Fe 2+ ion, etc.), and of the interactions dependent on food sources, genes, and gender, is required to design diets that will eradicate global iron deficiency in the twenty-first century.
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Cites
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I RON S TATUS AND N EURAL F UNCTIONING
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Cited by
Autophagy promotes ferroptosis by degradation of ferritin
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Metals in Neurobiology: Probing Their Chemistry and Biology with Molecular Imaging
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Regulation of iron acquisition and storage: consequences for iron-linked disorders
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Iron, oxidative stress and human health
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Emerging mechanisms and targeted therapy of ferroptosis in cancer
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Metadata
- Authors
- Theil, E. C.
- Venue
- Annual Review of Nutrition
- Publisher
- Annual Reviews
- Published
- 2004-07-14
- Volume
- 24
- Issue
- 1
- Pages
- 327-343
- ISSN
- 0199-9885 (ISSN-L)
- 1545-4312
- OpenAlex
- W2112841789
- Cited by
- 292
- References
- 12
- FWCI
- 0.98
- Type
- journal article
- Language
- en
- Open access
- closed
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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