A Review on Iron Nanoparticles for Food Fortification with Iron Deficiency Anemia

nandni awadhiya

International journal of Nanobiotechnology

A Review on Iron Nanoparticles for Food Fortification with Iron Deficiency Anemia

nandni awadhiya

Abstract

Iron deficiency anemia (IDA) is a global health problem that affects people of all ages. Of the many options available, salt supplementation is the best and most cost-effective way to ensure nutritious food security in a large community. Stabilization of Fe salts is a difficult task because most iron compounds (ferrous sulfate, ferric chloride) used for concentration are soluble in water. It has been established that the size of iron salt particles is important for the absorption of iron. Reducing the size of iron particles increases surface area, improves gastric juice solubility, and increases intestinal absorption. The purpose of this review is to provide an overview of the different types of iron nanoparticles used in iron deficiency anemia and their benefits in dietary supplements.

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A Review on Iron Nanoparticles for Food Fortification with Iron Deficiency Anemia

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