Heme iron is more efficiently absorbed by the body, but non-heme iron can also be effective if used in conjunction with vitamin C and other dietary sources of heme iron.
Iron is available in a number of over-the-counter supplements (ferrous fumerate, ferrous sulfate, ferrous gluconate, iron dextran) as both heme iron and nonheme iron. Also in some multivitamins.
Sixty percent of the iron found in a hamburger is classified as nonheme iron. Plants contain nonheme exclusively. Meat contains both nonheme and heme iron.
Heme iron is much more absorbable than non-heme iron. Since the iron inanimal-based foods is about 40% heme iron and 60% non-heme iron, animal-basedfoods are good sources of absorbable iron. In contrast, all of the iron found in plantbasedfoods is non-heme iron. Meat, fish, and poultry also contain a special meatfactor that enhances the absorption of non-heme iron. Vitamin C (or ascorbic acid)also enhances the absorption of non-heme iron.
According to the National Institute of Health, orange juice increases the absorption of non-heme iron. Eataing Vitamin C-rich foods will aslo help increase the absorption of iron.
Hydrogen bonds:)
Heme + globin is Hemoglobin.
Heme is decomposed into iron and biliverdin
Heme iron comes from animal sources, while non-heme iron comes from plant sources, so I believe that because mussels are animals, mussels therefore do contain heme iron. Fish also contains heme iron.
When heme levels are low, more delta-aminolevulinic acid (ALA) synthase are produced. Causing larger quantities of heme precursors to be fed into the biosynthesis path producing more heme.
The Heme protein database refers to the protein sequence databases.
Much of the heme biosynthesis pathway is dedicated to constructing the porphyrin molecule.
4 molecules of oxygen - one to each subunit on the heme