Nutritional therapy for erythropoiesis
Nutrient | Role | Source |
Cobalamin (Vitamin B12) | RBC maturation | Red meats, especially liver, eggs, enriched grain products, milk and dairy foods, fish |
Copper | Mobilization of iron from tissues to plasma | Shellfish, whole grains, beans, nuts, potatoes, organ meats |
Folic Acid | RBC maturation | Green leafy vegetables, liver, meat, fish, legumes, whole grains, orange juice, peanuts, avocado |
Iron | Hemoglobin synthesis | Liver and muscle meats, dried fruits, legumes, dark green leafy vegetables, whole-grain and enriched bread and cereals, beans |
Niacin | RBC maturation | Peanut butter, beans, meats, avocado; enriched and fortified grains |
Pantothenic Acid (Vitamin B5) | Heme synthesis | Meats, vegetables, cereal grains, legumes, eggs, milk |
Pyridoxine (Vitamin B6) | Heme synthesis | Meats, fortified cereals, whole grains, legumes, potatoes, cornmeal, bananas, nuts |
Riboflavin (Vitamin B2) | Oxidative reactions | Milk and dairy foods, enriched bread and other grain products, salmon, chicken, eggs, green leafy vegetables |
Vitamin E | Heme synthesis Protection against oxidative damage to RBCs | Vegetable oils, meat, eggs, wheat germ, whole-grain products, seeds, nuts, peanut butter |
Amino Acids | Heme and plasma membrane synthesis | Eggs, meat, milk and milk products (cheese, ice cream), poultry, fish, legumes, nuts, tofu |
Ascorbic Acid (Vitamin C) | Conversion of folic acid to its active forms, aids in iron absorption | Citrus fruits, green leafy vegetables, strawberries, potatoes, kiwi fruit |