The potential for the use of leghemoglobin and plant ferritin as sources of iron

Abstract

Iron is an essential component for the body, but it is also a major cause for the development of many diseases such as cancer, cardiovascular diseases, and autoimmune diseases. It has been suggested that a diet rich in meat products, especially red meat and highly processed products, constitute a nutritional model that increases the risk of developing. In this context, it is indicated that people on an elimination diet (vegetarians and vegans) may be at risk of deficiencies in iron, because this micronutrient is found mainly in foods of animal origin and has lower bioavailability in plant foods. This article reviews the knowledge on the use of leghemoglobin and plant ferritin as sources of iron and discusses their potential for use in vegetarian and vegan diets.

Effects of Pea (Pisum sativum) Prebiotics on Intestinal Iron-Related Proteins and Microbial Populations In Vivo (Gallus gallus)

“…Thus, the upregulation of DCYTB in the seed coat treatment groups for CDC Dakota and CDC Meadow compared to their corresponding cotyledon treatment groups indicates more ferric iron (Fe 3+ ) was being converted to the soluble, more readily absorbable ferrous (Fe 2+ ) form in the seed coat treatment groups. Legumes such as peas are good sources of ferritin, mostly found in the cotyledon due to iron remobilization from the nodules and leaves during seed maturation [ 67 , 68 , 69 ]. According to Dahl et al [ 40 ], pea seed coat is mainly made up of water-insoluble polysaccharides, specifically cellulose, while the cotyledon contains polysaccharides with varying degrees of solubility, including pectin, hemicellulose, and cellulose [ 36 , 40 ].…”