Understanding iron absorption is crucial for maintaining our health. There are two major forms of dietary iron: heme iron and non-heme iron. Heme iron, found in animal products, comes from hemoglobin and myoglobin, whereas non-heme iron is primarily obtained from plant sources.
Interestingly, the iron we consume isn’t in its elemental form; instead, it exists as charged ions. This is essential because the ionic forms of iron, especially the feric ion (Fe3+), can form insoluble compounds in the presence of hydroxyl ions, hindering absorption.
Here’s where Vitamin C comes into play! 🍊 Ascorbic acid not only assists in the absorption process but also converts Fe3+ to Fe2+, which is more readily absorbed by the body. Thus, while Vitamin C doesn’t significantly boost heme iron absorption, it is particularly beneficial for enhancing the absorptive efficiency of non-heme iron from plant sources.
By Dr Matt & Dr Mike