[Changes in the level of sulfhydryl groups in the organs and blood of mice administered a highly dispersed iron powder against a background of developing anemia].

Alimentary iron deficiency causes significant changes in thiol content: the increase in the content of protein sulfhydryl groups in organs at late stages and the decrease in that of non-protein sulfhydryl groups at early stages of experiment. A preliminary introduction of 10 mg/kg fine iron powder (FIP) into animals fed iron-free food leads to the decrease in sulfhydryl group content in organs and blood of experimental mice. The decrease in sulfhydryl group content at FIP introduction might be connected with changes in activity of glutathione-dependent enzymes.