Category Archives: Iron

Oysters: Nutrient Dense Seafood

Posted on July 12, 2015 by Robert Barrington

Edible oysters belong to two different genera. The Ostrea and Crassostrea differ in appearance but have similar tastes. While the Ostrea have round and scalloped shells, the Crassostrea have shells that are long and asymmetrical. Crassostrea virginica and Crassostrea gigas … Continue reading →

Posted in Copper, Docosahexaenoic Acid, Eicosapentaenoic Acid, Iron, Oysters, Selenium, Vitamin B, Zinc | Comments Off on Oysters: Nutrient Dense Seafood

Iron Intake and Cardiovascular Disease: Is There A Link?

Posted on July 2, 2015 by Robert Barrington

Iron is an essential trace mineral best known for its role as a component of the haemoglobin and myoglobin molecules. In addition, iron is also required as a cofactor in a number of enzymes including the tyrosine and tryptophan hydroxylase … Continue reading →

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Wheat Bran Fibre Decreases Iron Absorption

Posted on June 12, 2015 by Robert Barrington

Consumption of iron with a mixed meal creates a pool of iron available for absorption. The rate and total capacity of the gut to absorb this iron depends on a number of factors. Haem iron from animal tissues is well … Continue reading →

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Mineral Losses in Sweat: Are They Significant?

Posted on June 10, 2015 by Robert Barrington

Evidence suggests that trace mineral intakes in developed nations are declining. This relates partly to the increasing consumption of the typical Western diet that is naturally high in mineral poor processed foods but naturally low in the types of foods … Continue reading →

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More On Iron Bioavailability: Fibre and Binding Inhibitors

Posted on June 9, 2015 by Robert Barrington

The non-haem iron in plants is poorly absorbed in humans. This relates partly to the iron being in the insoluble Fe3+ form of the mineral, a form that is used by plants for storage purposes. In addition, the iron in … Continue reading →

Posted in Calcium, Digestion and Absorption, Fibre, Iron, Phytic Acid, Vitamin C | Comments Off on More On Iron Bioavailability: Fibre and Binding Inhibitors

More on the Factors Affecting Non-Haem Iron Absorption

Posted on June 5, 2015 by Robert Barrington

Iron is an essential trace mineral required for the transport of oxygen in blood as well as acting as a cofactor to a number of enzymes, most notably tyrosine hydroxylase. Dietary iron originates from two main sources in man. Haem … Continue reading →

Posted in Beans, Digestion and Absorption, Iron, Spinach, Tannins, Vitamin C | Comments Off on More on the Factors Affecting Non-Haem Iron Absorption

Vegetarianism and Mineral Status

Posted on May 27, 2015 by Robert Barrington

Plant based diets confer health benefits to humans. This relates to the high concentrations of phytochemicals contained within the plant foods. Plants are rich in fibre, vitamins and antioxidants and these components provide a substantial amount of the health benefits … Continue reading →

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Zinc and Iron Mineral Absorption Interactions

Posted on April 29, 2015 by Robert Barrington

Zinc is an important trace mineral required as a cofactor in a number of enzymes including the extensively researched antioxidant enzyme copper-zinc superoxide dismutase. Iron too is a trace mineral and is most well known for its role as a … Continue reading →

Posted in Digestion and Absorption, Iron, Micronutrients, Multivitamin Multimineral, Trace Minerals, Zinc | Comments Off on Zinc and Iron Mineral Absorption Interactions

The Role of Dopamine in Mood

Posted on April 25, 2015 by Robert Barrington

Dopamine is a neurotransmitter in the brain that is synthesised in a chemical pathway originating from the amino acid L-phenylalanine. The enzyme phenylalanine hydroxylase converts L-phenylalanine to L-tyrosine, and then the enzyme tyrosine hydroxylase converts L-tyrosine to L-DOPA. Finally, L-DOPA … Continue reading →

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Cysteine Enhances Non-Haem Iron Absorption

Posted on April 22, 2015 by Robert Barrington

Haem iron is the iron found in the blood and muscle of animals in the molecules of haemoglobin and myoglobin, respectively. Generally this form of iron is very well absorbed because it is in the ferrous (Fe2+) form that is … Continue reading →

Posted in Antioxidant, Beans, Digestion and Absorption, Fish, Iron, L-cysteine / L-cystine, Meat, Vitamin C | Comments Off on Cysteine Enhances Non-Haem Iron Absorption