The potential for the use of leghemoglobin and plant ferritin as sources of iron
Iron is an essential component for the body, but it is also a major cause for the development of many diseases such as cancer, cardiovascular diseases, and autoimmune diseases. It has been suggested that a diet rich in meat products, especially red meat and highly processed products, constitute a nu...
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| Formaat: | Artikel |
| Taal: | English |
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De Gruyter
2023-12-01
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| Reeks: | Open Life Sciences |
| Onderwerpen: | |
| Online toegang: | https://doi.org/10.1515/biol-2022-0805 |
| _version_ | 1827580666770882560 |
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| author | Świątek Michał Antosik Adrianna Kochanowska Dominika Jeżowski Paweł Smarzyński Krzysztof Tomczak Aneta Kowalczewski Przemysław Łukasz |
| author_facet | Świątek Michał Antosik Adrianna Kochanowska Dominika Jeżowski Paweł Smarzyński Krzysztof Tomczak Aneta Kowalczewski Przemysław Łukasz |
| author_sort | Świątek Michał |
| collection | DOAJ |
| description | Iron is an essential component for the body, but it is also a major cause for the development of many diseases such as cancer, cardiovascular diseases, and autoimmune diseases. It has been suggested that a diet rich in meat products, especially red meat and highly processed products, constitute a nutritional model that increases the risk of developing. In this context, it is indicated that people on an elimination diet (vegetarians and vegans) may be at risk of deficiencies in iron, because this micronutrient is found mainly in foods of animal origin and has lower bioavailability in plant foods. This article reviews the knowledge on the use of leghemoglobin and plant ferritin as sources of iron and discusses their potential for use in vegetarian and vegan diets. |
| first_indexed | 2024-03-08T22:22:40Z |
| format | Article |
| id | doaj.art-7e6743901f3c4b858d490084f7ec6c31 |
| institution | Directory Open Access Journal |
| issn | 2391-5412 |
| language | English |
| last_indexed | 2024-03-08T22:22:40Z |
| publishDate | 2023-12-01 |
| publisher | De Gruyter |
| record_format | Article |
| series | Open Life Sciences |
| spelling | doaj.art-7e6743901f3c4b858d490084f7ec6c312023-12-18T12:42:46ZengDe GruyterOpen Life Sciences2391-54122023-12-01181e4516110.1515/biol-2022-0805The potential for the use of leghemoglobin and plant ferritin as sources of ironŚwiątek Michał0Antosik Adrianna1Kochanowska Dominika2Jeżowski Paweł3Smarzyński Krzysztof4Tomczak Aneta5Kowalczewski Przemysław Łukasz6Ekosystem-Nature’s Heritage Association, Institute of Microbial Technologies, Al. NSZZ Solidarność 9, 62-700Turek, PolandEkosystem-Nature’s Heritage Association, Institute of Microbial Technologies, Al. NSZZ Solidarność 9, 62-700Turek, PolandEkosystem-Nature’s Heritage Association, Institute of Microbial Technologies, Al. NSZZ Solidarność 9, 62-700Turek, PolandInstitute of Chemistry and Technical Electrochemistry, Poznan University of Technology, 4 Berdychowo St., 60-965Poznań, PolandInnPlantFood Research Group, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624Poznań, PolandDepartment of Biochemistry and Food Analysis, Poznań University of Life Sciences, 48 Mazowiecka St., 60-623Poznań, PolandInnPlantFood Research Group, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624Poznań, PolandIron is an essential component for the body, but it is also a major cause for the development of many diseases such as cancer, cardiovascular diseases, and autoimmune diseases. It has been suggested that a diet rich in meat products, especially red meat and highly processed products, constitute a nutritional model that increases the risk of developing. In this context, it is indicated that people on an elimination diet (vegetarians and vegans) may be at risk of deficiencies in iron, because this micronutrient is found mainly in foods of animal origin and has lower bioavailability in plant foods. This article reviews the knowledge on the use of leghemoglobin and plant ferritin as sources of iron and discusses their potential for use in vegetarian and vegan diets.https://doi.org/10.1515/biol-2022-0805plant-based dietssources of ironleghiron deficiency |
| spellingShingle | Świątek Michał Antosik Adrianna Kochanowska Dominika Jeżowski Paweł Smarzyński Krzysztof Tomczak Aneta Kowalczewski Przemysław Łukasz The potential for the use of leghemoglobin and plant ferritin as sources of iron Open Life Sciences plant-based diets sources of iron legh iron deficiency |
| title | The potential for the use of leghemoglobin and plant ferritin as sources of iron |
| title_full | The potential for the use of leghemoglobin and plant ferritin as sources of iron |
| title_fullStr | The potential for the use of leghemoglobin and plant ferritin as sources of iron |
| title_full_unstemmed | The potential for the use of leghemoglobin and plant ferritin as sources of iron |
| title_short | The potential for the use of leghemoglobin and plant ferritin as sources of iron |
| title_sort | potential for the use of leghemoglobin and plant ferritin as sources of iron |
| topic | plant-based diets sources of iron legh iron deficiency |
| url | https://doi.org/10.1515/biol-2022-0805 |
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