Absorption of iron compounds from the small intestine in the rat

Groen, Juda; Broek, W. A. van den; Veldman, H.

doi:10.1016/0006-3002(47)90144-3

Cited by 42 publications

(9 citation statements)

References 15 publications

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“…As iron is absorbed in the ferrous state, a factor of some importance may be the presence or absence of reducing agents in the diet. It has been claimed that organic reducing agents such as ascorbic acid tend to increase absorption (Groen, Van den Broek & Veldman, 1947). However, in the present investigation it would appear improbable that much ascorbic acid activity was present in either the plant species or the milk, both materials having been subjected to temperatures of over 60° C. for considerable periods of time.…”

Section: Discussionmentioning

confidence: 57%

The availability of iron in certain grass, clover and herb species. I. Perennial ryegrass, cocksfoot and timothy

Thompson

Raven

1959

J. Agric. Sci.

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1. The availability of iron in three species of grass has been investigated using the rat as the experimental animal.2. Two procedures, namely, the increase in blood haemoglobin concentration, and the gain in total gramme of haemoglobin by nutritionally anaemic rats were employed.3. Inorganic iron, as ferric chloride, was shown to be significantly more available than the iron contained in the three grasses.4. The iron in the grass timothy was found to be significantly more available than that in ryegrass or cocksfoot.5. Possible reasons for the differences in iron availability were discussed.

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Section: Discussionmentioning

confidence: 57%

The availability of iron in certain grass, clover and herb species. I. Perennial ryegrass, cocksfoot and timothy

Thompson

Raven

1959

J. Agric. Sci.

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“…Many workers have postulated that an acid medium promotes iron absorption by dissolving and ionizing food iron and also by delaying the formation of insoluble or undissociated iron complexes at the higher pH of the small intestine (8,(34)(35)(36), and support for this concept is derived from animal studies which have shown that acidity promotes the absorption of inorganic iron from isolated small intestinal loops (37,38). Pepsin may promote the absorption of food iron by releasing iron bound to protein (39) and by enhancing the reducing properties of protein due to release of sulfhydryl groups.…”

Section: Methodsmentioning

confidence: 99%

The Effect of Achylia Gastrica on Iron Absorption*

Cook¹,

Brown²,

Valberg³

1964

J. Clin. Invest.

104

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“…This acid has also been shown to be beneficial for iron utilization in the presence of phosphates (Forth and Rummel, 1973). Other organic acids such as citric, tartaric, aspartic and glutamic increase iron absorption (Groen et al, 1947).…”

Section: Factors Affecting Iron Availabilitymentioning

confidence: 99%

Influence of Fish on the Bioavailability of Plant Iron in the Anemic Rat

Chao

Gordon

1983

The Journal of Nutrition

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The effect of fish protein and fish oil on the utilization of endogenous iron in wheat bran, spinach and soy protein isolate was investigated by using the anemic rat as an animal model. Marine products were substituted for casein and corn oil in the diets of these animals. Hemoglobin regeneration was one criteria used to measure iron uptake. Relative biological values (RBV) were computed from a regression equation obtained from control animals receiving graded levels of FeSO4 X 7H2O. The RBV of iron from plant sources provided in diets containing casein-corn oil versus fish-fish oil were: wheat bran, 123 vs. 111%; spinach, 53 vs. 49%; and soybean isolate, 84 vs. 67%; RBV FeSO4 = 100%. These changes were not significant. The decreases in iron absorption from diets containing marine products was attributed to the fish oil. Absorption of exogenous iron (59Fe) was measured in the same animals after the 14-day repletion period. Assimilation of the 59Fe was highly correlated (r2 = 0.958) with hemoglobin level at time of dosing. Diet composition did not appear to have the same effect on the percentage of 59Fe retained after 110 hours by the rat as compared to levels of hemoglobin regeneration (i.e., RBV). A "meat factor" effect was not shown by substituting fish for casein the diets containing plant iron sources fed anemic rats.

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Absorption of iron compounds from the small intestine in the rat

Cited by 42 publications

References 15 publications

The availability of iron in certain grass, clover and herb species. I. Perennial ryegrass, cocksfoot and timothy

The availability of iron in certain grass, clover and herb species. I. Perennial ryegrass, cocksfoot and timothy

The Effect of Achylia Gastrica on Iron Absorption*

Influence of Fish on the Bioavailability of Plant Iron in the Anemic Rat

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