Research Articles
Published research studies are articles that present the findings of original research that has undergone a peer-review process and has been made publicly available in scholarly journals, books or other media.
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Research Insights
Insights are moderated by the Research Hub team and offer an at-a-glance overview of interesting research findings.
Bovine meats exhibit low variations in total iron content, with more than 60% of it consisting of heme iron.
Experimental Study Iron Deficiency
Two 4-month-year-old calves were injected with radioactive iron (55Fe), and then, samples were taken from the principal cuts of meat and major organs. The collected samples underwent acid digestion and their iron content was observed using atomic absorption spectrophotometry. In an overlapping process, another set of duplicate samples were analyzed for the concentration of 55Fe via a double isotopic method.
In the discussion of results, it was observed that the all cuts of meat had a consistent level of total iron (TFe). The amount of heme iron (HeFe) was found to represent more than 60% of TFe in meat, and varying larger proportions in different organs. The spleen held the highest HeFe proportion, whilst the liver contained the lowest. There was a notable amount of the radioisotope found in the blood, with minimal amounts found in muscle and organs.
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Review Articles
Review articles summarise and critically evaluate the current state of research on a specific topic or field by synthesising multiple primary research studies.
Clinical Trials
Clinical trials are research studies that involve people and are conducted to evaluate the safety and efficacy of new treatments or interventions, such as drugs, medical devices, or behavioural therapies.
Study Protocols
Published study protocols are detailed plans that outline the objectives, methodology, statistical analyses, and organisation of a research study that have been made publicly available for others to review and use as a reference.
Presentation Slides
Chinese Medicine Research Hub
Experimental Study
Bovine meats exhibit low variations in total iron content, with more than 60% of it consisting of heme iron.
2009 Biological Trace Element Research Total Iron and Heme Iron Content and their Distribution in Beef Meat and Viscera
Valenzuela C, López de Romaña D, Olivares M, Morales MS, Pizarro F
Executive Summary
Write an executive summary in the form of a blog article on the topic of "Research into Chinese medicine treatment for Haem Iron" summarising the research below and using language that can be easily understood by patients and avoiding medical jargon using a professional and caring tone of voice.
Write an executive summary in the form of a blog article on the topic of "Researched Chinese medicine treatments for Haem Iron" summarising the research below in an objective and easy to understand way, and using language that can be easily understood by patients. Group the article into Chinese medicine treatments first, followed by nutrition and other treatments. Avoid using medical jargon and use a professional and caring tone of voice.
Write me a concise but easy to understand executive summary on the topic of "Chinese medicine treatments for Haem Iron" based on the following research that I will give you. Your summary should be 2 paragraphs long in Australian English spelling and include references to the studies.
A Experimental Study published in 2009 in the journal Biological Trace Element Research found that Bovine meats exhibit low variations in total iron content, with more than 60% of it consisting of heme iron. Two 4-month-year-old calves were injected with radioactive iron (55Fe), and then, samples were taken from the principal cuts of meat and major organs. The collected samples underwent acid digestion and their iron content was observed using atomic absorption spectrophotometry. In an overlapping process, another set of duplicate samples were analyzed for the concentration of 55Fe via a double isotopic method.
In the discussion of results, it was observed that the all cuts of meat had a consistent level of total iron (TFe). The amount of heme iron (HeFe) was found to represent more than 60% of TFe in meat, and varying larger proportions in different organs. The spleen held the highest HeFe proportion, whilst the liver contained the lowest. There was a notable amount of the radioisotope found in the blood, with minimal amounts found in muscle and organs.
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Bovine meats exhibit low variations in total iron content, with more than 60% of it consisting of heme iron.