Trace Elements in the Body

Which part of the gastrointestinal tract is responsible for the absorption of iron?

What is the effect of reducing substances in the diet on iron absorption?

How does copper affect the absorption of iron in the body?

What makes iron from animal tissues more absorbable than that from plant origin?

Which trace element is rapidly absorbed in the ferrous state after entering the blood?

What helps convert ferric iron to the more absorbable ferrous state in the diet?

Which part of the gastrointestinal tract plays a crucial role in iron absorption?

What percentage of dietary iron is typically absorbed on an average diet?

Which factor reduces the absorption of iron by decreasing its solubility?

What catalyzes the oxidation of ferrous iron to ferric iron in the blood plasma?

Which is NOT a source of iron according to the text?

Iron absorption mainly occurs in the large intestine.

Iron is considered a trace element because it is required in quantities less than 100mg per day.

Copper plays a role in catalyzing the oxidation of ferrous iron to ferric iron in the blood plasma.

High pH enhances the solubility of iron, thereby increasing its absorption.

Iron from plant sources is more absorbable than iron from animal tissues due to their solubility.

Molasses and legumes are not considered good sources of iron in the diet.

The absorption of iron is not affected by the state of iron present in dietary sources.

Iron absorption decreases when there is an excess of phosphate in the diet.

Iron is carried by hemoglobin in the blood plasma before being oxidized to the ferric state.

The absorption of iron from animal tissues is less efficient compared to that from plant sources.