from The American Heritage® Dictionary of the English Language, 4th Edition

  • n. The deep red, nonprotein, ferrous component of hemoglobin, C34H32FeN4O4.

from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. The component of hemoglobin (and other hemoproteins) responsible for binding oxygen, consists of an iron ion that binds oxygen and a porphyrin ring that binds the globin molecules; one molecule binds one molecule of oxygen.

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • n. a complex red organic pigment containing iron and other atoms to which oxygen binds


from The American Heritage® Dictionary of the English Language, 4th Edition

Short for hematin.


  • They put a smaller structure inside it called a heme, a large flat molecule that is the active part of hemoglobin.

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  • This anti-inflammatory signaling agent upregulates the expression of a gene that encodes for a cell-protective substance called heme oxygenase 1 HO-1.

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  • The sphere in the center of the heme is an iron atom.

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  • Red meat in general also has high levels of a type of iron called heme that, when consumed in high amounts, can increase oxidative stress and lead to chronic inflammation, which can also affect insulin production.

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  • During sepsis, red blood cells can become injured and leak an iron-based substance called heme that's normally part of the hemoglobin that carries oxygen. Weather News

  • Meat-derived iron, known as heme iron, is more easily absorbed by the body.

  • One substance that has to cross the cell membrane is a molecule called heme, which plays a crucial role in supplying the cell with the energy needed to carry out the chemical reactions that sustain life.

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  • (one of the components that makes heme, which is needed to make hemoglobin).


  • Nrf2 is a transcription factor that is essential for the antioxidant response element (ARE) - mediated induction of genes such as heme-oxygenase 1 (HO-1).

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  • This effect is especially helpful when you eat the less-easily-absorbed “nonheme” iron, found in nonanimal sources, such as tofu, spinach, raisins and fortified cereal meat, fish and poultry deliver heme iron, which your body absorbs more easily.

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