Higher intake of heme iron, the type found in red meat and other animal products—as opposed to non-heme iron, found mostly in plant-based foods—was associated with a higher risk of developing type 2 ...

Medically reviewed by Kierra Brown, RD Foods like fortified cereals, liver, oysters, and lentils offer more iron than ...

(Philadelphia, PA) – Heme, the iron-bearing, oxygen-carrying core of hemoglobin, makes it possible for blood to carry oxygen, but researchers from the University of Pennsylvania School of Medicine ...

A thin, blood-red liquid spilled out of the tasting spoon and into my mouth. It tasted of metal and, unsurprisingly, of blood. I felt like I had been sucker punched, or had an unpleasant encounter ...

Research in chemical biology shows how protein engineering techniques can be used to examine the function of heme enzymes. Research at the chemistry-biology interface has been a major strength in ...

Umami boosters be damned — there’s no replacing the metallic richness of a medium-rare steak. Which is reason for concern, because our meat-eating days are numbered. Cows take up too much land, eat ...

THE typical case of spontaneously occurring pyridoxine-responsive anemia in human beings has been characterized by hypochromic, microcytic red cells, normoblastic proliferation in the bone marrow, ...

Researchers identified a significant link between heme iron—iron found in red meat and other animal products —and risk of type 2 diabetes (T2D), as well as the metabolic pathways underlying the link.