Re: Are there practical, safe iron chelators?

In article <apsse3hhj47lip25j1jvnk5pigefrvjc5v@xxxxxxx>,
mzlindyone@xxxxxxxxxxxxx wrote:

On Sun, 16 Sep 2007 16:49:51 -0500, Steve <nomail@xxxxxxx> wrote:

Searching brought up these iron chelators:

Green Tea
Inositol Hexaphosphate (IP6, Phytic acid)
Lactobacillus GG
Picolinic Acid (eg: as found in Chromium Picolinate)
Tanic Acid
Lipoic Acid (?)

Care to add any more? Or, care to comment on the above?


Thanks. Can you give a reference that shows Chlorella chelates iron? I
found a few general references to chelation, but nothing that
mentioned iron specifically.

I didn't add EDTA to this list because of:

'' Ionic iron has two electrons in its outermost or N shell and 14
electrons in its M shell. This configuration gives ionic iron the
distinct characteristic of being able to accept three pairs of
electrons from other ions. As long as one pair of these electrons is
left unbound, ionic iron remains highly reactive.

When iron is dissolved in water at a pH of 7.0 or more, its three
pairs of electrons will be bound to three OH groups of the water. The
resulting ferric hydroxide is insoluble and precipitates. In contrast,
when ionic iron is chelated with EDTA, only two of the three pairs of
available electrons are bound. The binding of just two of the three
pairs of electrons allows the iron to exist in physiological solutions
(at pH 7) in a soluble yet stable form. More importantly, since the
EDTA only forms bonds with two of the three pairs of electrons, it
allows the remaining pair to be fully involved in oxidation reactions
that generate free radicals. Therefore, if EDTA chelates ionic iron,
it does not stop it from generating free radicals. Rather, EDTA
chelation keeps iron dissolved in the blood stream for extended
periods and magnifies the extent to which it catalyzes production of
tissue-damaging free radicals.

Under normal circumstances most of the iron in the body is bound
to proteins and is not able to generate free radicals. As a result,
the few free radicals that are generated by ionic iron are fully dealt
with by existing antioxidant enzyme systems. However, when something
causes the release of iron from these protein complexes, the amount of
ionic iron is markedly increased and the potential for free-radical
production is exacerbated. High doses of vitamin C increase the amount
of ionic iron in the circulation by promoting its release from
transferrin (the iron-transport protein) and from ferritin (the
iron-storage protein), and by increasing the absorption of dietary
iron from the gut. Since EDTA infusion solutions include megadoses of
vitamin C, the possibility exists that chelation therapy will increase
the formation of free radicals that cause tissue damage! ''