Vol. 11, Issue 7 (2022)

Author(s):
Simranjeet Kaur

Abstract:
To keep serum iron levels stable in the human body by recycling damaged erythrocytes and red blood cells, dietary iron is absorbed by duodenum enterocytes and the proximal jejunum before being absorbed in the serum. Traditional definitions of ID, which rely on low serum ferritin or iron levels as diagnostic thresholds, fail to account for changes in these parameters caused by chronic inflammation. The treatment of iron-deficiency anaemia includes addressing the underlying cause, such as gastrointestinal bleeding, as well as taking iron orally. To improve absorption, iron supplements should be taken without food. Treatment often produces a rapid response in 14 days. Although intravenous iron is more consistently and quickly delivered to the reticuloendothelial system than oral iron, it does not result in a faster increase in haemoglobin levels. Food fortification is a long-term and cost- effective technique for preventing iron deficiency anaemia. Iron supplements, on the other hand, frequently cause unwanted organoleptic changes and limit food acceptance and use. As a result, the fundamental difficulty in developing iron-fortified foods is to insert iron fortification more effectively in food to boost iron absorption without affecting the sensory features. It is an iron storage protein that consists of a spherical polypeptide shell which encloses a 6 nm core of the inorganic ferrihydrite hydrochloride, different ferritins have different amino acid sequences, but they all have the same structure. Spherical proteins consist of 24 subunits of mass 450, 500 kDa and a diameter of about 12 nm and an inner cavity of about 8 nm are part of the ferritin family. In the treatment of infectious diseases of the intestine, this mechanism is also promising. The iron in the protein shell does not touch the food ingredients and/or digestive tract cells. The food should be safe from oxidation or sensory alteration. In addition, oxidative damage can also be limited to intestine cells. The slow release of iron from the ferritin protects the cells of other iron supplements against oxidative damage. There are other difficulties with the production of bioactive food with high ferritin iron content. The concentration of ferritin iron in food of plant origin varies with the botany of the seeds or grains used. However, it also results from crop cultivation conditions and food processing. Since ferritin is a protein, food should be processed with non-thermal denaturation conditions. The method of iron speciation in plant samples was shown to have survived some thermal treatment, although the temperatures were above those which were known to degrade protein.