Publication

Abstract : Iron plays a crucial role in the body by acting as an oxygen carrier and for myoglobin synthesis, red blood cell formation, and brain development1. Despite being a micronutrient, iron deficiency is one of the crucial concerns in our society. Food-based approaches like supplementation and fortification are safer, sustainable, effective, and acceptable to the community to prevent deficiency-related problems, including anemia2. Iron is available from animal and plant sources in the form of heme and non-heme iron. The body absorbed and utilized heme iron more than non-heme iron due to the presence of certain dietary components in the plant sources. Compounds like citric, ascorbic, tartaric, and malic acids in plants enhance iron absorption, while oxalates, calcium, phytates, and certain polyphenols reduce it. Iron inhibitors bind the ferric form of iron and make it unavailable for the conversion to ferrous form, and thereby prevent its absorption. Whereas, iron enhancers counteract this binding process and accelerate the absorption in the body3. The enhancement of the nutrient absorption in the food by another nutrient is termed synergy4. While selecting an iron-rich food source, consideration is given to the synergistic approach as it maximizes nutrient bioavailability.