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Review | Publishing Language: Chinese | Open Access

Progress in Research on Iron Supplements and Polypeptide-Iron Complexes

Liwen ZHONG1 Yingrui LU2Weibing ZHANG1Zhaobin GUO1Jinliang ZHANG1Pengcheng WEN1 ( )
College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
Wuwei Plateau Biological Products Co. Ltd., Wuwei 733000, China
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Abstract

As the most common type of anemia, iron-deficiency anemia has attracted more and more attention. With the change of nutrition and health needs and the enhancement of safety awareness, there has been increasing interest in the research and development of oral iron supplements with good iron supplementation effect, easy absorption, small side effects and high safety. This paper reviews recent progress in the development and research of iron supplements. In this paper, the raw material source, structure, action mechanism, preparation, application, and digestion and absorption mechanism of iron protein succinate are reviewed, and future prospects of polypeptide-iron complexes and iron protein succinate are discussed. We anticipate that this review will provide a theoretical basis for the research and development of iron supplements.

CLC number: TS252.1 Document code: A Article ID: 1671-5187(2022)04-0063-07

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Journal of Dairy Science and Technology
Pages 63-69

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Cite this article:
ZHONG L, LU Y, ZHANG W, et al. Progress in Research on Iron Supplements and Polypeptide-Iron Complexes. Journal of Dairy Science and Technology, 2022, 45(4): 63-69. https://doi.org/10.7506/rykxyjs1671-5187-20220605-033

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Received: 05 June 2022
Published: 01 July 2022
© Bright Dairy & Food Co., Ltd. 2022.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).