**Vegetal Sources of Iron**

Elia Hermila Valdes-Miramontes, Ramon Rodriguez-Macias and Mario Ruiz-Lopez

Additional information is available at the end of the chapter

http://dx.doi.org/10.5772/intechopen.79834

### **Abstract**

Iron deficiency anemia is a global public health problem. According to the World Health Organization, anemia affects 1620 million of people worldwide, which corresponds to 28% of the population. Fifty percent of the anemia cases are attributed to low iron intake. Among the main sources of iron from vegetable origin are legumes, such as beans, lentils, soybeans, lupin, some vegetables such as spinach, and some dehydrated fruits. Nonhemic iron is mainly from legumes and is the most important source of this mineral in the diet of developing countries' population, but its bioavailability is very variable. Consequently, the fortification of foods with high and cheap iron sources is a practical way to prevent its deficiency. Some studies have shown that the roots of some legumes, especially nitrogen fixers, accumulate a significant amount of iron mainly in the nodule proteins. The purpose of this chapter is to present the current knowledge of novel sources of plant-based hemic iron with a high bioavailability to be used in food fortification.-

**Keywords:** plants, iron, anemia, fortification-

### **1. Introduction**

Iron deficiency affects an important part of the human population; it is the most common nutritional disorder and causes approximately 50% of anemia cases. The groups most likely to have- iron deficiency and iron deficiency anemia are infants, young children, adolescents, premenopausal women, and especially pregnant women. The recommended iron intake depends on the- individual's health status, age, and sex. However, some sociodemographic factors such as race- or ethnicity, socioeconomic status, eating habits, etc. have an influence on the risk of developing anemia. Iron deficiency and iron deficiency anemia have undesirable physiological consequences especially in children, having an impact on cognitive performance and growth [1].-

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This pathology decreases the amount of oxygen transported to the muscles, which affects people's physical capacity and work performance. It generates a decrease in the immune system response and therefore an increased risk of contracting infections. Iron deficiency also disrupts the digestive system functioning. During pregnancy, iron deficiency anemia increases the perinatal risk of both mothers and children and can lead to an increase in infant mortality. From the biochemical point of view, it has been observed that it affects the metabolism of some neurotransmitters, thyroid hormones, and the activity of some irondependent enzymes. Due to the great impact of iron deficiency and iron deficiency anemia on human health and its high incidence, international organizations led by the World Health Organization have developed a series of programs to avoid this problem [2].-

In developed countries, iron deficiency is usually a consequence of absorption disorders, loss of blood, or the intake of a restricted diet (vegan diet). Foods present different forms of iron that differ in their bioavailability, depending to the source. Hemic iron is present mainly in animal proteins such as hemoglobin and myoglobin, which has a higher bioavailability; these proteins are present in meat, fish, and shellfish [3].-

Non-hemic iron is present in different chemical forms, which significantly affects its absorption. This type of iron is present in both organic and inorganic forms. The most common sources of non-hemic iron present in foods are low-molecular-weight compounds such as ferric citrate, phosphate, phytate, oxalate, and hydroxide and high-molecular-weight compounds such as ferritin, lactoferrin, and leghemoglobin. The best sources of non-hemic iron are seeds, grains, nuts, and the green leaves of vegetables [3, 4].-

Likewise, the absorption of iron depends to a large extent on the concentration of iron present in the body and enhancers such as ascorbic acid and some muscle tissue proteins. One of the strategies for the replenishment of iron deficiency is the use of food supplements. However, the World Health Organization recommends fortification of foods as an approach to increase iron intake [5].-
