Higher intake of heme iron, the type found in red meat and other animal products—as opposed to non-heme iron, found mostly in plant-based foods—was associated with a higher risk of developing type 2 ...

(Philadelphia, PA) – Heme, the iron-bearing, oxygen-carrying core of hemoglobin, makes it possible for blood to carry oxygen, but researchers from the University of Pennsylvania School of Medicine ...

Research in chemical biology shows how protein engineering techniques can be used to examine the function of heme enzymes. Research at the chemistry-biology interface has been a major strength in ...

Umami boosters be damned — there’s no replacing the metallic richness of a medium-rare steak. Which is reason for concern, because our meat-eating days are numbered. Cows take up too much land, eat ...

A thin, blood-red liquid spilled out of the tasting spoon and into my mouth. It tasted of metal and, unsurprisingly, of blood. I felt like I had been sucker punched, or had an unpleasant encounter ...

Researchers identified a significant link between heme iron—iron found in red meat and other animal products —and risk of type 2 diabetes (T2D), as well as the metabolic pathways underlying the link.