The definitions used in this glossary of terminology either have been provided by the authors of the articles, or have been extracted wholly or in part, or paraphrased from the following sources: The American Medical Association Encyclopedia of Medicine, Charles B. Clayman, MD, Medical Editor, Random House, New York, 1989; Biotechnology from A to Z, 2d Edition, William Bains, Oxford University Press, New York, New York, 2002; A Dictionary of Genetics, 6th Edition, Robert C. King and William D. Stansfield, Oxford University Press, New York, New York, 2002; Dorland's Illustrated Medical Dictionary, 29th and 30th Editions, W. B. Saunders Company, Philadelphia, 2000, 2003; Genes VII, Benjamin Lewin, Oxford University Press, New York, New York, 2000; The Gale Encyclopedia of Genetic Disorders, Volumes I and II, Stacey L. Blachford, Ed., Thomson Learning, New York, New York, 2002; The Merriam-Webster Dictionary, Merriam-Webster, Inc., Springfield, Massachusetts, 1997; Molecular Biology of the Cell, 3rd Edition, Bruce Alberts, et al., Garland Publishing, 1994; The Random House Dictionary of the English Language, Unabridged Edition, 1966; Webster's Ninth New Collegiate Dictionary, 1991.

DEFINITION:

iron

A metallic element found in certain minerals, in nearly all soils, and in mineral waters: atomic number 26; atomic weight, 55.847; specific gravity, 7.85-7.88; symbol, Fe. Iron is an essential constituent of hemoglobin, cytochrome, and other components of respiratory enzyme systems; its chief functions are in the transport of oxygen to tissues (in hemoglobin) and in cellular oxidation mechanisms. Dietary sources include muscle meats, eggs, grains, and certain vegetables and fruits. Depletion of iron stores may result in iron-deficiency anemia. Excessive consumption of iron causes iron poisoning.