摘要
Iron is an essential trace metal in the human diet due to its obligate role in a number of metabolic processes. In the diet, iron is present in a number of different forms, generally described as haem （from haemoglobin and myoglobin in animal tissue） and non-haem iron （including ferric oxides and salts, ferritin and lactoferrin）. This review describes the molecular mechanisms that co-ordinate the absorption of iron from the diet and its release into the circulation. While many components of the iron transport pathway have been elucidated, a number of key issues still remain to be resolved. Future work in this area will provide a clearer picture regarding the transcellular flux of iron and its regulation by dietary and humoral factors.
铁是在人的食谱的必要踪迹金属由于它的要求在很多个新陈代谢的过程的角色。在食谱，铁在很多种不同形式是在场的，是通常描述了哈他们(从在动物织物的血色素和肌球素) 并且 non-haem 铁(包括氧化铁和盐，含铁锡和 lactoferrin ) 。这评论描述从食谱和它的版本协调铁的吸收进发行量的分子的机制。当铁运输小径的许多部件被阐明了时，很多个关键问题尚待被决定。在这个区域的未来工作将由饮食、体液的因素关于铁和它的规定的 transcellular 流动提供一幅更清楚的图画。
