Improved QOL is observed in patients over two years post-infusion and those without disease progression, highlighting the ...

Higher intake of heme iron, the type found in red meat and other animal products -- as opposed to non-heme iron, found mostly in plant-based foods -- was associated with a higher risk of developing ...

Heme (iron protoporphyrin IX) is an essential molecule for numerous living organisms. Not only does it serve as a prosthetic group in enzymes, it also acts as a signaling molecule that controls ...

Many fruits and vegetables provide non-heme iron, making them helpful additions for boosting iron intake—especially in ...

Iron cookware is often touted as a healthy choice for cooking, with claims that it can boost iron levels in the body ...

Umami boosters be damned — there’s no replacing the metallic richness of a medium-rare steak. Which is reason for concern, because our meat-eating days are numbered. Cows take up too much land, eat ...

Heme is a coordination complex consisting of a porphyrin ring surrounding a single ferrous (Fe 2+) or ferric (Fe 3+) ion, able to bond with diatomic oxygen and transport it around the body. Four heme ...

Evidence from multiple model systems supports a shift away from heme transport and toward metabolic dysfunction and oxidative stress as key drivers of TANGO2 deficiency.

Researchers identified a significant link between heme iron—iron found in red meat and other animal products —and risk of type 2 diabetes (T2D), as well as the metabolic pathways underlying the link.