Harnessing food-derived bioactive peptides for iron chelation: an alternative solution to iron deficiency anemia

Abstract

Iron deficiency anemia (IDA) is a global public health issue. In recent years, food-derived peptide–iron chelates have attracted attention as a potential solution. This review centers on the sources of food-derived peptides for iron chelation, covering marine organisms, terrestrial animals, and plant sources. The formation mechanisms and properties of peptide–iron chelates are discussed. Moreover, the potential applications of these chelates in ameliorating IDA are explored. The review also highlights the challenges and future research directions in the development and utilization of food-derived peptide–iron chelates.