More generally, we have enzymes that speed up chemical transformations, like converting sugar energy to energy used for muscles. These enzymes are proteins, but they sometimes have non-protein components called cofactors. The non-protein components of enzymes often contain iron (also sometimes copper and other metals) because these metals are better than proteins in some chemical transformations such as transferring electrons.
Many people mentioned iron being involved in the oxygen-carrying activity of hemoglobin, which is a good example. A similar iron-containing structure is part of many other proteins, including proteins involved in extracting energy from food, and proteins carrying out photosynthesis. Iron is part of many other, very different, enzymes as well. For example, there are iron-sulfur structures in many enzymes that are unrelated to the iron-containing structure in hemoglobin.
Hemoglobin is the big one- it’s the part of your blood that oxygen combines with, so that it can be given out to your body’s cells.
But WHY iron? It’s a metal that combines and releases oxygen relatively easy compared to other chemicals. There’s oxygen in the sugar in your body, and basically in every part, but it doesn’t get released easily when it’s part of other chemicals. So iron fills in somewhat of a niche role here.
Interestingly enough, for life in general it doesn’t HAVE to be iron. Horseshoe crabs have hemocyanin- a chemical that binds copper to oxygen.
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