Iron absorption

Iron absorption involves the body taking in iron from food through the small intestine, primarily the duodenum. Dietary iron exists in two forms: heme iron from animal sources and non-heme iron from plants. Heme iron is easily absorbed directly, while non-heme iron's absorption is influenced by factors like vitamin C (which enhances it) and compounds like phytates or calcium (which can inhibit it). Once inside the intestinal cells, iron is either stored or transported into the bloodstream via a protein called transferrin, where it is used for making hemoglobin to carry oxygen or stored for later use.