Ferritin, a major form of endogenous iron in food legumes such as soybeans, is a novel and natural alternative for iron supplementation strategies where effectiveness is limited by acceptability, cost, or undesirable side effects. A member of the nonheme iron group of dietary iron sources, ferritin is a complex with Fe3+ iron in a mineral (thousands of iron atoms inside a protein cage) protected from complexation. Ferritin illustrates the wide range of chemical and biological properties among nonheme iron sources. The wide range of nonheme iron receptors matched to the structure of the iron complexes that occurs in microorganisms may, by analogy, exist in humans. An understanding of the chemistry and biology of each type of dietary iron source (ferritin, heme, Fe2+ ion, etc.), and of the interactions dependent on food sources, genes, and gender, is required to design diets that will eradicate global iron deficiency in the twenty-first century.

中文翻译：

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铁，铁蛋白和营养。

铁蛋白是食品豆类（例如大豆）中内源性铁的主要形式，是铁补充策略的一种新颖而天然的替代方法，其有效性受到可接受性，成本或不良副作用的限制。铁蛋白是膳食铁来源的非血红素铁族的成员，是一种铁与Fe3 +铁的复合物，该矿物质（蛋白质笼中有数千个铁原子）受复合保护。铁蛋白说明了非血红素铁来源具有广泛的化学和生物学特性。类似地，与微生物中存在的铁配合物的结构相匹配的各种非血红素铁受体可能存在于人类中。了解每种膳食铁源（铁蛋白，血红素，Fe2 +离子等）的化学和生物学，以及与食物源，基因和性别有关的相互作用，