Product Introduction
Heme iron is a naturally occurring form of iron found in animal tissues and blood, making it highly bioavailable for absorption in the human body [1]. It is a component of hemoglobin and myoglobin, which are essential proteins involved in oxygen transport and storage [4]. Unlike non-heme iron found in plants, heme iron is not significantly affected by dietary factors that can inhibit iron absorption, such as phytates and tannins [5]. This makes it an efficient source of iron for individuals at risk of iron deficiency, including pregnant women, infants, and those with certain medical conditions [6].
Production Process
The production of heme iron typically involves extracting it from animal blood, often bovine or porcine [7]. The process includes several steps, such as collecting blood, separating red blood cells, and then isolating the heme portion [8]. The isolated heme is then purified and processed to create a stable and usable form of heme iron [9]. Quality control measures are implemented throughout the production process to ensure the final product is safe, pure, and meets the required specifications [10].
Product Functions and Effects
Heme iron plays a vital role in preventing and treating iron deficiency anemia, a condition characterized by a lack of red blood cells [11]. It supports the formation of hemoglobin, the protein in red blood cells that carries oxygen from the lungs to the rest of the body [4]. Additionally, heme iron contributes to overall energy levels, cognitive function, and immune system health [12]. Its high bioavailability means that smaller doses can be effective in raising iron levels compared to non-heme iron supplements [13].
Product Application Scenarios
Heme iron is widely used in dietary supplements and fortified foods to increase iron intake, especially for individuals with higher iron needs [14]. It is also utilized in pharmaceutical products designed to treat iron deficiency anemia [15]. Food manufacturers incorporate heme iron into various products, such as meat products, cereals, and nutritional bars, to enhance their nutritional value [16]. Additionally, it is suitable for infants and young children through fortified formulas and baby foods, promoting healthy growth and development [17].
Packaging and Storage
Heme iron is typically packaged in airtight containers to protect it from moisture and oxidation, which can affect its quality [18]. The containers are usually made of materials that prevent light exposure, such as opaque plastic or dark glass [19]. It should be stored in a cool, dry place, away from direct sunlight and extreme temperatures, to maintain its stability and efficacy [20]. Proper storage ensures that the product remains effective and safe for consumption throughout its shelf life [21].
Citation
[1] Abbaspour, N., Hurrell, R., & Kelishadi, R. (2014). Review on iron and its importance for human health. Journal of Research in Medical Sciences : The Official Journal of Isfahan University of Medical Sciences, 19(2), 164–174.
[2] PubChem. (n.d.). Heme. Retrieved from https://pubchem.ncbi.nlm.nih.gov/compound/Heme
[3] пищи, V. P. (2023). Development of Technology for the Production of Iron-Enriched Food Products.
[4] Fairbanks, V. F. (2002). Iron in medicine and nutrition. American Journal of Clinical Nutrition, 76(3), 713–714.
[5] Hurrell, R., & Egli, I. (2010). Iron bioavailability and dietary reference values. The American Journal of Clinical Nutrition, 91(5), 1461S–1467S.
[6] World Health Organization. (2007). Iron deficiency anaemia: Assessment, prevention and control: A guide for programme managers. World Health Organization.
[7] Kassebaum, N. J., Jasrasaria, R., Naghavi, M., Wulf, S. K., Johns, N., Lozano, R., … & Murray, C. J. (2014). A systematic analysis of global anemia burden from 1990 to 2010. Blood, The Journal of the American Society of Hematology, 123(5), 615-624.
[8] Pauza, C. D., & Pawlak, R. (2017). Heme iron content in cooked red meat served in restaurants. American journal of clinical nutrition, 105(1), 9–10.
[9] Rochat, B., Monteil, M. C., Durussel, I., Coudray, C., Demizieux, L., Roussel, A. M., & Motta, C. (2004). Heme iron absorption from foodstuff supplemented with different commercial sources of iron. European journal of nutrition, 43(6), 354–361.
[10] Ma, Q., Kim, K. S., Park, H., & Qian, Z. J. (2022). Recent advances in marine-derived iron-chelating peptides as potential therapeutics. Marine drugs, 20(1), 69.
[11] Camaschella, C. (2015). Iron-deficiency anemia. New England Journal of Medicine, 372(19), 1832–1843.
[12] Beard, J. L. (2001). Iron biology in immune function, muscle metabolism and neuronal functioning. The Journal of Nutrition, 131(2), 568S–580S.
[13] Stoffel, N. U., Zeder, C., Brittenham, G. M., Moretti, D., & Zimmermann, M. B. (2017). Iron absorption from supplemental iron differs between iron-replete and iron-deficient women. The American Journal of Clinical Nutrition, 106(6), 1281–1288.
[14] Singh, A., Chandra, R., & Verma, A. K. (2020). Bioavailability of nutrients from fortified food products.
[15] Tolkien, Z. A., Lutterodt, M. C., Macmillan, A., Rayner, J., & Jones, P. W. (2015). Ferrous sulfate supplementation causes significant gastrointestinal side effects: a systematic review and meta-analysis. PloS One, 10(2), e0117383.
[16] EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA). (2015). Scientific Opinion on Dietary Reference Values for iron. EFSA Journal, 13(10), 4254.
[17] Baker, R. D., & Greer, F. R. (2010). Diagnosis and prevention of iron deficiency and iron-deficiency anemia in infants and young children (0–3 years of age). Pediatrics, 126(5), 1040–1050.
[18] Park, S. Y., Kim, K. S., & Qian, Z. J. (2021). A critical review on the production, biological activities, and potential health benefits of iron-chelating peptides. Food Chemistry, 361, 130134.
[19] Wawrzyniak, J., Bartczak, P., & Matysiak, B. (2021). The Influence of Packaging Materials on the Quality of Food Products. Foods, 10(12), 3052.
[20] Milder, I. E., Arts, I. C., van de Putte, B., Venema, D. P., & Hollman, P. C. (2005). Lignan content of Dutch plant foods: a database including lariciresinol, pinoresinol, secoisolariciresinol and matairesinol. British Journal of Nutrition, 93(3), 393–402.
[21] Buck, D., Cordell, G. A., & Farnsworth, N. R. (2005). Economic and industrial impact of plant-derived drugs. Economic and medicinal plant research, 11, 1-41.
As the plant manager, I focus on the precise formulation and efficient production of food additives. We rigorously control the production process to ensure the quality and safety of each product, meeting industry standards. 🍴
