铁吸收和转运一直是多年来研究者探讨和关注的重要问题,但其机制仍然没有得到完全明确的描述。本文简要介绍了食物中不同形式铁的吸收特点,就目前比较公认的铁的吸收和转运机制:肠粘膜刷状缘从肠腔摄取铁,跨细胞质运动,跨过基底膜转运到血液,随血液循环被机体细胞吸收和利用4个步骤详细阐述了铁在机体内的吸收代谢过程。 Absorption and transport of iron has been an important issue that researchers have been discussing and focusing on for many years, but its mechanism has not yet been fully and clearly described. In this paper, the absorption characteristics of different forms of iron in food are briefly introduced. At present, the mechanism of iron absorption and transport is well recognized: the brush border of intestinal mucosa absorbs iron from the intestine, moves across the cytoplasm, translocates across the basement membrane to the blood, Cycle is absorbed by the body cells and the use of four steps to elaborate the absorption and metabolism of iron in the body.