Role of nanotechnology in iron deficiency

Document Type : Review Paper

Authors

1 Shoolini University of Biotechnology and Management Sciences, Bajhol, Solan, Himachal Pradesh, India

2 Department of Food Technology, School of Applied and Life Sciences, Uttaranchal University, Dehradun-248007, Uttarakhand, India

3 Minab higher education center, University of Hormozgan, Bandar Abbas, Iran

4 Department of Biology, University of Mohaghegh Ardabili, Ardabili, Iran

5 Department of Biophysics, Faculty of Advanced Technologies, University of Mohaghegh Ardabili, Namin, Iran

Abstract

Micronutrients are one of the major groups of nutrients required by the body. Vitamins and minerals are considered micronutrients that are vital for growth, immune function, brain development, and many other important functions. they also play a role in preventing and fighting diseases. Malnutrition (undernutrition) is caused by a lack of nutrients and is the leading cause of death in the world. Biofortification of staple crops with micronutrients has been proposed as a potential technique for combating malnutrition by enriching target food crops. Iron deficiency is one of the most frequent dietary problems worldwide, affecting both industrialized and developing nations. Iron deficiency anemia is a condition in which the blood doesn’t have enough healthy red blood cells. It may be due to blood loss, lack of red blood cell production, and high rates of red blood cell destruction, but it leads to reduced oxygen flow to the body’s organs and causes fatigue, skin pallor, shortness of breath, light-headedness, dizziness, or a fast heartbeat. Nanotechnology is the creation and use of innovative structures, materials, and systems in a variety of disciplines, including agriculture, food, and medicine. The study and management of matter at sizes of 1 to 100 nanometers is known as nanotechnology. It can help with everything from food production to manufacturing, and it can make a big impact on food quality and safety, and also the health benefits of foods. While nanotechnology may be the greatest technique to reduce anemia’s effects while also boosting iron bioavailability in the blood, it has some negative effect on the body that depends on the duration of exposure and the level of intake. In this paper, we discuss how micronutrient deficiencies and anemia can be prevented by using nano techniques as well as how they impact the human body. 

Keywords

References

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Nanomedicine Journal
Volume 10, Issue 2
April 2023
Pages 107-122

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