Iron was first recognized as a constituent of the body by Lernery in 1713. It is now known that all the iron in the body exists in combination with protein molecules.
Overall the body contains 2.5g to 4.0g of iron. Most of the
iron in the body is found in the blood, but some is present in every cell bound
to iron containing enzymes. Iron is present in Haemoglobin which contains
ferrous iron. It is essential for carrying oxygen to different tissues.
·
Iron is an important mineral needed for the formation of
haemoglobin which is responsible for carrying oxygen from the lungs to
different cells and tissues of the body in the form of oxyhaemoglobin. Thus
iron helps in the oxidation process.
·
It acts as co-factors of enzymes and other proteins.
·
It is required for the formation of red blood cells.
Haeme iron from animal
foods is better absorbed than nonhaeme iron present in plant sources. Liver is
the best source of iron. Iron is also absorbed well from red meat like lamb.
Nonhaeme iron is present in cereals, millets, pulses and green leafy
vegetables. Of the cereal grains, wheat and millets like bajra and ragi are
very good source of iron. Inclusion in our daily diet about 50g of green leafy
vegetables which are rich in iron can meet a fair proportion of iron needs.
Iron deficiency leads
to Anaemia which has the following symptoms:
·
Eyes, tongue and nails become pale.
·
Person feels extremely
tired
and fatigued.
·
Decreased physical activity
and breathlessness on
exertion.
·
Tingling sensation in fingers and toes.
·
Nails become brittle and become concave and appear like a spoon.
·
Loss of appetite and giddiness.
·
Poor coordination of body functions.
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