Iron: Properties, symptoms and causes of absence

Properties of Iron
Iron is one of the most essential minerals for our lives. Its successive oxidations and reductions in the form of hemoglobin in our blood is the physiological function known as breathing. Its main functions are:
- Iron integrates homoglobina molecule (oxygen carrying pigment in our red blood cells).
- Become part of enzymes (biological processes essential for the body)
- Participates in immunity.
- Iron is necessary for the proper functioning of the nervous system.
- Through interactions múltples enables normal growth and development during childhood.

Causes of iron deficiency
- Feeding iron-poor but does not address individual needs, such as in pure vegetarianism.
- The amount of ferric iron released from food and converted into ferrous iron is insufficient.
- Poor intestinal absorption motivated from inadequate production of hydrochloric acid or vitamin C.
- Major bleeding associated with childbirth, accidents, surgeries, blood donations, prolonged menstruation.
- Increased iron needs at certain stages and circumstances as the development and growth during childhood, puberty, women, pregnancy and nursing, convalescent, high performance athletes and seniors.

Iron-deficiency disorders

Some of the alterations that can occur include:
- Dry skin and withered.
- The rágades torpid in the corners of his mouth.
- Disturbances in tooth development.
- Trophic disorders in the nails.
- Hair loss.
- Bleeding from the oral mucosa and pharynx, and so on.

The requirement of iron is between 15 to 24 mg. day. These requirements must be increased when we refer to women because of menstruation, during pregnancy and lactation to avoid anemia.

The iron content in food is absorbed only by ten per cent, when conditions are favorable. If ferric body needs are met, it is not assimilated or stored, as well as iron intake can never be harmful.

Iron Deficiency and Women
By continuing scratches to iron stores in the body there is added own physiology associated with gender: in men, iron losses equivalent to about 1 mg / day and in women of childbearing age, about 2 mg / day. These iron losses are due to cell desquamation of the digestive tract and blood loss during menstruation in the case of women.

According to the Spanish Society of Basic and Applied Nutrition, iron deficiency, a precursor of iron deficiency anemia (low iron or anemia) is the most common of all nutritional deficiency diseases and the most common cause of anemia in children and women of childbearing age. The numbers of adult women have much lower stored iron than men, while on the other side middle iron consumption of most women are less than the recommended food requirements, whereas in males exceed the latter.

Main sources of iron in food

Green leafy vegetables, wild blackberries, soy flour, soy, black cherries, egg yolk, liver, potato peel broth, whole wheat, parsley, parsnips, spinach, Swiss chard, dark goat cheese, artichokes, asparagus, nettle tea, leeks, white onions, foods made with rye, and the stems and leaves of vegetables, potatoes, pulses, nuts , figs, beetroot, prunes.

The liquefied raw beetroot, parsley, celery, red apple and carrots are another source of iron.

Another way is to take iron supplements as a Megamineral or taking iron amino acid chelate. These are indicated mainly due to iron deficiency anemia, convalescence, heavy periods, pregnancy, lactation and age of growth. Subcarenciales States or iron deficiency, often accompanied by fatigue or general weakness. Seniors.

Related Topics
Anemia. Treatments

Articles on minerals:
* Chlorine. Properties and Functions
* Calcium: Properties and functions. Symptoms of excess or deficit
* Magnesium. Its properties and indications
* Potassium: properties and functions
* Sodium. Functions and properties
* Phosphorus: Properties and Functions
* The sulfur. Properties and Functions

*Automatic Translation