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Iron, oxidative stress, and disease risk
1Department of Food Science and Human Nutrition, Center for Designing Foods to Improve Nutrition, 1127 HNSB, Iowa State University, Ames, IA 50011, USA.
Nutrition Reviews
|April 22, 2004
Abstract:
Based on epidemiologic evidence citing excess iron as a risk factor for many diseases, and oxidative stress as an underlying cause for those diseases, iron-induced oxidative stress has recently gained attention. Although iron can participate in oxidative reactions to generate free radicals under in vitro conditions, its involvement in vivo in the cause or progression of diseases is questionable.