摘要：Summary Iron is the most common transitional metal on Earth and it is essential for many life forms. On the other hand, iron and its compounds are present as atmospheric pollution, which can cause harmful effects in humans, animals and materials. Living organisms have been forced to adopt an efficient system for iron transport and a mechanism for its storage in order to maintain the balance between the harmful and beneficial effects of iron. The distribution of iron in the human body is regulated by a complex mechanism that maintains homeostasis. During childhood, pregnancy or blood loss, the need for iron increases, as does its adsorption. Iron is absorbed throughout the entire digestive system and is best assimilated from heme (80% soluble iron in meat) and physiologically binds with specific proteins, forming reversible compounds of iron and protein, i.e. protein complexes. Iron participates in various metabolic processes in the body, including oxygen transport, DNA synthesis and electron transport. Iron metabolic disorders are among the most common illnesses in people, and include a broad spectrum of diseases with various clinical manifestations, from anaemia to neurodegenerative diseases. Acute iron poisoning is almost always the result of ingestion of iron enriched medicines, and occurs most commonly in children. Chronic iron poisoning is a more frequent problem among adults. Iron is a catalyser in the reaction that creates hydroxyl radicals from hydrogen peroxide and increases oxidation stress, which ultimately increases the concentration of free iron. This process can lead to damage to the lipid membranes and ultimately to the liver, kidney and spleen. Iron deficiency in the diet increases the mechanism of intestinal iron absorption from the body’s stores, and reserves are spent faster than iron is absorbed from food, which can lead to its deficiency in the body. Iron deficiency is still an endemic issue in certain areas around the world. Contemporary procedures to enrich food with iron today also consider the potential risk of interaction between micronutrients that can influence the absorption and bioavailability of iron.
