Dietary nonheme iron

Dietary nonheme iron is the form of iron found predominantly in plant-based foods, enriched products, and supplements, contrasted with heme iron that is present in animal foods. Nonheme iron is mainly present as ferric iron (Fe³⁺), which must be reduced to the ferrous form (Fe²⁺) via gastric acid and the ferric reductase enzyme (duodenal cytochrome B, Dcytb) prior to absorption by enterocytes in the duodenum, primarily via the divalent metal transporter 1 (DMT1)[2][5][6][7]. Absorption efficiency is low (5–12% for strict plant diets, up to 17% with mixed diets), and many dietary compounds (phytates, polyphenols, calcium, oxalate) inhibit its uptake. Ascorbic acid markedly enhances absorption by forming soluble iron chelates and reducing ferric iron to ferrous iron, which is the bioavailable form for enterocytes[1][3][6][7]. Dietary nonheme iron is crucial for preventing iron deficiency anemia and supporting normal hematopoiesis and metabolism, but it is not a protein or receptor that can be pharmacologically targeted[3][5].

Other names

Nonheme ironInorganic ironPlant-based ironFerric iron (Fe³⁺, as typically found in diet)

Not applicable; no drugs act via "targeting" dietary nonheme iron as a molecule