Summary

1911 Encyclopædia Britannica, Volume 14… (1911)

The second theory is that there is no absorption of iron given by the mouth, but it acts as a local stimulant to the mucous membrane, and so improves anaemia by increasing the digestion of the food. The third theory is that of Bunge, who says that in chlorotic conditions there is an excess of sulphuretted hydrogen in the bowel, changing the food iron into sulphide of iron, which Bunge states cannot be absorbed. He believes that inorganic iron saves the organic iron of the food by combining with the sulphur, and improves anaemia by protecting the organic food iron.
Source: Wikisource

1911 Encyclopædia Britannica, Volume 14… (1911)

Practical experience teaches every clinician that, whatever the mode of action, iron is most valuable in anaemia, though in many cases, where there is well-marked toxaemia from absorption of the intestinal products, not only laxatives in combination with iron but intestinal antiseptics are necessary. That form of neuralgia which is associated with anaemia usually yields to iron.
Source: Wikisource

1911 Encyclopædia Britannica, Volume 14… (1911)

Iron is a metal which is used both as a food and as a medicine and has also a definite local action. Externally, it is not absorbed by the unbroken skin, but when applied to the broken skin, sores, ulcers and mucous surfaces, the ferric salts are powerful astringents, because they coagulate the albuminous fluids in the tissues themselves. The salts of iron quickly cause coagulation of the blood, and the clot plugs the bleeding vessels.
Source: Wikisource

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