Vasfelvételét

Vasfelvételét refers to the process of iron absorption in the human body. This is a crucial physiological function as iron is essential for the production of hemoglobin, which carries oxygen in the blood, and for various enzymatic activities. The majority of iron absorption occurs in the duodenum, the first part of the small intestine.

There are two main forms of dietary iron: heme iron and non-heme iron. Heme iron, found in animal products like red meat, poultry, and fish, is more readily absorbed by the body. Non-heme iron, present in plant-based foods such as beans, lentils, and spinach, as well as in fortified foods, is absorbed less efficiently. The absorption of non-heme iron is significantly influenced by other dietary factors. Vitamin C, for instance, enhances non-heme iron absorption, while compounds like phytates (found in whole grains and legumes) and polyphenols (found in tea and coffee) can inhibit it.

The body tightly regulates iron absorption to maintain iron balance. When iron stores are low, the body increases its absorption efficiency. Conversely, when iron stores are high, absorption is reduced. This regulation is mediated by hepcidin, a hormone produced by the liver. Factors such as inflammation and infection can also affect iron metabolism and absorption, often leading to decreased iron uptake. Adequate iron intake and efficient absorption are vital for preventing iron deficiency anemia, a common nutritional disorder characterized by fatigue and weakness.