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Why does vitamin C help the body absorb iron from plant foods?
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Vitamin E in gel-cap form.
Vitamin C assists the body in absorbing iron from plant-based foods by preventing the formation of insoluble iron complexes within the digestive tract.1
Iron derived from plant sources can be difficult for the body to absorb because it often binds with other compounds, such as phosphates and phytates, to form insoluble substances that the intestine cannot process. By preventing these complexes from forming, vitamin C helps keep iron in a state that is more accessible for absorption in the duodenum. This process is essential because iron is a critical component for the synthesis of hemoglobin, the compound responsible for transporting oxygen in red blood cells.1