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Does ascorbic acid supplementation affect iron bioavailability in rats fed micronized dispersible ferric pyrophosphate fortified fruit juice?
Eur J Nutr. 2008 Dec; 47(8):470-8.EJ

Abstract

BACKGROUND AND AIMS

Food iron (Fe) fortification is an adequate approach for preventing Fe-deficiency anemia. Poorly water-soluble Fe compounds have good sensory attributes but low bioavailability. The reduction of the particle size of Fe fortificants and the addition of ascorbic acid might increase the bioavailability of low-soluble compounds. The present work aims to compare the Fe absorption and bioavailability of micronized dispersible ferric pyrophosphate (MDFP) (poorly soluble) to ferrous sufate (FS) (highly soluble) added to a fruit juice in presence or absence of ascorbic acid (AA) by using the hemoglobin repletion assay in rats.

METHODS

After a hemoglobin depletion period, four fruit juices comprised of (1) FS, (2) MDFP, (3) FS + AA, (4) MDFP + AA were produced and administered to a different group of rats (n = 18) over 21 days. During the repletion period, Fe balance, hemoglobin regeneration efficiency (HRE), relative bioavailability (RBV) and Fe tissue content were determined in the short, medium and long term.

RESULTS

Fe absorption and bioavailability showed no significant differences between fortifying the fruit juice with FS or MDFP. The addition of AA to the juice enhanced Fe absorption during the long-term balance study within the same Fe source. HRE and Fe utilization increased after AA addition in both FS and MDFP groups in every period.

CONCLUSION

Fe absorption and bioavailability from MDFP were comparable to FS added to a fruit juice in rats. Further, the addition of AA enhanced Fe absorption in the long term, as well as Fe bioavailability throughout the repletion period regardless of the Fe source employed.

Authors+Show Affiliations

Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, Campus Universitario de Espinardo, Murcia, Spain.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

18953478

Citation

Haro-Vicente, Juan Francisco, et al. "Does Ascorbic Acid Supplementation Affect Iron Bioavailability in Rats Fed Micronized Dispersible Ferric Pyrophosphate Fortified Fruit Juice?" European Journal of Nutrition, vol. 47, no. 8, 2008, pp. 470-8.
Haro-Vicente JF, Pérez-Conesa D, Rincón F, et al. Does ascorbic acid supplementation affect iron bioavailability in rats fed micronized dispersible ferric pyrophosphate fortified fruit juice? Eur J Nutr. 2008;47(8):470-8.
Haro-Vicente, J. F., Pérez-Conesa, D., Rincón, F., Ros, G., Martínez-Graciá, C., & Vidal, M. L. (2008). Does ascorbic acid supplementation affect iron bioavailability in rats fed micronized dispersible ferric pyrophosphate fortified fruit juice? European Journal of Nutrition, 47(8), 470-8. https://doi.org/10.1007/s00394-008-0750-7
Haro-Vicente JF, et al. Does Ascorbic Acid Supplementation Affect Iron Bioavailability in Rats Fed Micronized Dispersible Ferric Pyrophosphate Fortified Fruit Juice. Eur J Nutr. 2008;47(8):470-8. PubMed PMID: 18953478.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Does ascorbic acid supplementation affect iron bioavailability in rats fed micronized dispersible ferric pyrophosphate fortified fruit juice? AU - Haro-Vicente,Juan Francisco, AU - Pérez-Conesa,Darío, AU - Rincón,Francisco, AU - Ros,Gaspar, AU - Martínez-Graciá,Carmen, AU - Vidal,Maria Luisa, Y1 - 2008/10/24/ PY - 2008/01/31/received PY - 2008/10/07/accepted PY - 2008/10/28/pubmed PY - 2009/3/7/medline PY - 2008/10/28/entrez SP - 470 EP - 8 JF - European journal of nutrition JO - Eur J Nutr VL - 47 IS - 8 N2 - BACKGROUND AND AIMS: Food iron (Fe) fortification is an adequate approach for preventing Fe-deficiency anemia. Poorly water-soluble Fe compounds have good sensory attributes but low bioavailability. The reduction of the particle size of Fe fortificants and the addition of ascorbic acid might increase the bioavailability of low-soluble compounds. The present work aims to compare the Fe absorption and bioavailability of micronized dispersible ferric pyrophosphate (MDFP) (poorly soluble) to ferrous sufate (FS) (highly soluble) added to a fruit juice in presence or absence of ascorbic acid (AA) by using the hemoglobin repletion assay in rats. METHODS: After a hemoglobin depletion period, four fruit juices comprised of (1) FS, (2) MDFP, (3) FS + AA, (4) MDFP + AA were produced and administered to a different group of rats (n = 18) over 21 days. During the repletion period, Fe balance, hemoglobin regeneration efficiency (HRE), relative bioavailability (RBV) and Fe tissue content were determined in the short, medium and long term. RESULTS: Fe absorption and bioavailability showed no significant differences between fortifying the fruit juice with FS or MDFP. The addition of AA to the juice enhanced Fe absorption during the long-term balance study within the same Fe source. HRE and Fe utilization increased after AA addition in both FS and MDFP groups in every period. CONCLUSION: Fe absorption and bioavailability from MDFP were comparable to FS added to a fruit juice in rats. Further, the addition of AA enhanced Fe absorption in the long term, as well as Fe bioavailability throughout the repletion period regardless of the Fe source employed. SN - 1436-6215 UR - https://www.unboundmedicine.com/medline/citation/18953478/Does_ascorbic_acid_supplementation_affect_iron_bioavailability_in_rats_fed_micronized_dispersible_ferric_pyrophosphate_fortified_fruit_juice L2 - https://dx.doi.org/10.1007/s00394-008-0750-7 DB - PRIME DP - Unbound Medicine ER -