利用食物来源的生物活性肽进行铁螯合：缺铁性贫血的替代解决方案。

IF 5.1 1区农林科学 Q1 BIOCHEMISTRY & MOLECULAR BIOLOGY

Food & Function Pub Date : 2025-05-12 DOI:10.1039/d4fo05823b

Bing-De Zheng, Mei-Tian Xiao

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引用次数: 0

摘要

缺铁性贫血是一个全球性的公共卫生问题。近年来，食物来源的肽铁螯合物作为一种潜在的解决方案引起了人们的关注。本文综述了用于铁螯合的食源性肽的来源，包括海洋生物、陆生动物和植物来源。讨论了肽铁螯合物的形成机理和性质。并对这些螯合物在改善IDA中的潜在应用进行了探讨。综述了食品来源肽铁螯合物在开发利用方面面临的挑战和未来的研究方向。

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Harnessing food-derived bioactive peptides for iron chelation: an alternative solution to iron deficiency anemia.

Iron deficiency anemia (IDA) is a global public health issue. In recent years, food-derived peptide-iron chelates have attracted attention as a potential solution. This review centers on the sources of food-derived peptides for iron chelation, covering marine organisms, terrestrial animals, and plant sources. The formation mechanisms and properties of peptide-iron chelates are discussed. Moreover, the potential applications of these chelates in ameliorating IDA are explored. The review also highlights the challenges and future research directions in the development and utilization of food-derived peptide-iron chelates.

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来源期刊

Food & Function BIOCHEMISTRY & MOLECULAR BIOLOGY-FOOD SCIENCE & TECHNOLOGY

CiteScore

10.10

自引率

6.60%

发文量

957

审稿时长

1.8 months

期刊介绍： Food & Function provides a unique venue for physicists, chemists, biochemists, nutritionists and other food scientists to publish work at the interface of the chemistry, physics and biology of food. The journal focuses on food and the functions of food in relation to health.