Essentiality and iron deficiency in nutrition: deepening а well-known proЬlem of nutrition

Abstract

Review of scientific publications and basic scientific and practicaJ technologies for the study of the biological functions of the microelement iron, its bioavailability and biosafety of the use of various forms to eliminate iron deficiency in human nutrition. Attention is drawn to the diversity of reasons for the reduced consumption of а microelement in the diet, insufficient assessment of its functions associated with the formation of iron-sulfur clusters of mitochondrial proteins, association with numerous redox processes in tissue structures, and the development of disorders in the immune and neuгophysiological status of the body. lt is stated that the prevention of iron deficiency states should bе based on the ratio: anemia;<iron deficiency. An assessment is given of the transformation of iron forms when using its salt forms, ferricarboxymaltose, vitamin-mineral complexes. The prospects for the use of dietary supplements containing iron in liposomaJ and nanoforms, as well as the expanded use of functional products enriched with а microelement and its complexes, are considered.