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 |
