The Potential for the Use of Leghemoglobin and Plant Ferritin As Sources of Iron

Overview

Journal Open Life Sci

Specialty Biology

Date 2023 Dec 28

PMID 38152583

Authors

Michal Swiatek

Adrianna Antosik

Dominika Kochanowska

Pawel Jezowski

Krzysztof Smarzynski

Aneta Tomczak

Przemyslaw Lukasz Kowalczewski

Affiliations

Soon will be listed here.

Abstract

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.

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