IronIron is part of hemoglobin, the oxygen-carrying
component of the blood. Iron-deficient people tire
easily, because their bodies are starved for
oxygen. Iron is also part of myoglobin, which
helps muscle cells store oxygen. Without enough
iron, ATP (the fuel the body runs on) cannot be
properly synthesized. As a result, some
iron-deficient people become fatigued even when
their hemoglobin levels are normal. Although iron
is part of the antioxidant enzyme catalase, iron
is not generally considered an antioxidant,
because too much iron can cause oxidative damage.
Where is it found? The most absorbable form of
iron, called “heme” iron, is found in oysters,
meat, poultry, and fish. Non-heme iron is also
found in these foods, as well as in dried fruit,
molasses, leafy green vegetables, and wine. Acidic
foods (such as tomato sauce) cooked in an iron pan
can also be a source of dietary iron.
In what conditions might iron be supportive?
- athlete’s foot
- athletic support
- brittle nails
- canker sores (mouth ulcers)
- Crohn’s disease
- depression
- HIV support
- infertility (female)
- iron deficiency anemia
- menorrhagia (heavy menstruation )
- restless leg syndrome
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