Anemias

Linda K. Hendricks, Abdullah Kutlar

Research output: Chapter in Book/Report/Conference proceedingChapter

1 Citation (Scopus)

Abstract

Hematopoiesis is the process whereby mature blood cells (red cells, white cells, and platelets) are produced from the pluripotent hematopoietic stem cells in the bone marrow. The process involves the proliferation and differentiation of stem cells into different lineages (megakaryocytic, erythroid, lymphoid, granulocytic/marophage) with the ultimate production of mature blood cells. This process is influenced by many complex factors including the bone marrow microenvironment, an elaborate network of cytokines and hematopoietic growth factors, and an adequate supply of nutrients, vitamins, and some trace elements (Table 46.1). Erythropoiesis refers to the production of red blood cells whose major function is oxygen transport and delivery. A decrease in red blood cell mass and oxygen-carrying capacity results in anemia.

Original languageEnglish (US)
Title of host publicationHandbook of Nutrition and Food
PublisherCRC Press
Pages941-959
Number of pages19
ISBN (Electronic)9781420038392
ISBN (Print)0849327059, 9780849327056
StatePublished - Jan 1 2001

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Anemia
Erythrocytes
Bone Marrow
Erythrocyte Volume
Oxygen
Pluripotent Stem Cells
Erythropoiesis
Conservation of Natural Resources
Hematopoiesis
Trace Elements
Hematopoietic Stem Cells
Vitamins
Blood Cells
Intercellular Signaling Peptides and Proteins
Stem Cells
Blood Platelets
Cytokines
Food

ASJC Scopus subject areas

  • Medicine(all)

Cite this

Hendricks, L. K., & Kutlar, A. (2001). Anemias. In Handbook of Nutrition and Food (pp. 941-959). CRC Press.

Anemias. / Hendricks, Linda K.; Kutlar, Abdullah.

Handbook of Nutrition and Food. CRC Press, 2001. p. 941-959.

Research output: Chapter in Book/Report/Conference proceedingChapter

Hendricks, LK & Kutlar, A 2001, Anemias. in Handbook of Nutrition and Food. CRC Press, pp. 941-959.
Hendricks LK, Kutlar A. Anemias. In Handbook of Nutrition and Food. CRC Press. 2001. p. 941-959
Hendricks, Linda K. ; Kutlar, Abdullah. / Anemias. Handbook of Nutrition and Food. CRC Press, 2001. pp. 941-959
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