Higher bioavailability of iron from whole wheat bread compared with iron‐fortified white breads in caco‐2 cell model: an experimental study

Nikooyeh, Bahareh

doi:10.1002/jsfa.8071

Cited by 4 publications

(2 citation statements)

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“…Furthermore, human feeding studies have shown that the bioavailability of folate (Fenech et al 1999(Fenech et al , 2005, and plasma levels of betaine and other methyl donors (Keaveney et al 2015) are enhanced following consumption of aleurone-enriched breads. Interestingly, a recent in vitro study has suggested that iron availability from wholewheat bread is equal to or even greater than that from fortified white bread (Nikooyeh & Neyestani 2017). To determine whether aleurone may provide a bioavailable source of iron, we compared iron availability in vitro (using ferritin formation in Caco-2 cells as a marker for iron absorption and storage within cells) from purified aleurone and wholewheat flour (provided by B€ uhler AG, Switzerland) (Latunde-Dada et al 2014).…”

Section: Future Perspectivesmentioning

confidence: 99%

Enhancing mineral bioavailability from cereals: Current strategies and future perspectives

et al. 2018

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Inadequate intake of essential minerals such as iron and zinc is a public health concern in the UK, particularly for girls and young women. Approximately 30% and 50% of the zinc and iron, respectively, in the UK diet is provided by cereals. In wheat, most of the iron and zinc is contained within the aleurone cell layer; however, aleurone is removed during processing of wheat into white flour. While elemental iron powder is added back into white flour at the milling stage, there is no restoration of zinc. Elemental iron powder has very low bioavailability, and therefore, in our current Biotechnology and Biological Sciences Research Council Diet and Health Research Industry Club‐funded project, we are investigating the potential use of aleurone as a bioavailable source of minerals that could be added to wheat‐based foods. This work has relevance for the food industry and may establish the use of aleurone as a functional food ingredient for fortification of a range of cereal‐based food products.

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Section: Future Perspectivesmentioning

confidence: 99%

Enhancing mineral bioavailability from cereals: Current strategies and future perspectives

et al. 2018

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“…There is only one possibility to reduce the impact of the antinutritional factors on the foodstuff processing -development of technologies based on traditional procedures, verified over centuries, which allows to valorize the reserves of each particular region (15,16,17). As bread represents the most essential foodstuff in the human nutrition, it is obvious that the main tendency is led towards development of such bread making procedures that would ensure a maximum biological value of the product (18,19).…”

Section: Introductionmentioning

confidence: 99%

Dietary improvement of the iron statute of the rats with experimental anemia

Sturza

Gudumac

Deseatnicova

et al. 2021

OH&RM

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Introduction. One of the major problems characterizing the nutritional status is the iron deficiency, which leads to decreased immunity, increased incidence of infectious diseases and anemia. Obviously, only well-thought-out corrections can solve these disorders. Material and methods In order to know the influence of the method of manufacture for iron-fortified products on the iron level, a series of in vivo research was carried out, on a batch of 21 white rats, Wistar line, which were induced experimental drug anemia (EDA). The blood analysis was performed in three stages: initially, after the induction of EDA and after the completion of the experiment. Results. Investigations showed out that during sufficient iron intake rehabilitation of the body iron reserve depends considerably on the presence of antinutritive factors. In order to decrease the influence of these factors, the production method used for fortified products with mineral origin micronutrients (iron) could be based on the use of the lactic-acid fermentation procedures using wheat bran. Conclusions. The research carried out on laboratory animals with induced experimental anemia showed that, in the case of the group fed with bread manufactured by the acid-lactic fermentation method, the concentration of serum, iron was completely restored during the experiment, and in the rats fed with fortified bread prepared by the traditional method, the serum iron concentration was only partially restored, 40-45%.

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Bread enriched with resveratrol: Influence of the delivery vehicles on its bioactivity

et al. 2022

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Higher bioavailability of iron from whole wheat bread compared with iron‐fortified white breads in caco‐2 cell model: an experimental study

Abstract: Iron from unfortified whole wheat bread is more bioavailable than from three types of iron-fortified breads. © 2016 Society of Chemical Industry.

Cited by 4 publications

References 26 publications

Enhancing mineral bioavailability from cereals: Current strategies and future perspectives

Enhancing mineral bioavailability from cereals: Current strategies and future perspectives

Dietary improvement of the iron statute of the rats with experimental anemia

Bread enriched with resveratrol: Influence of the delivery vehicles on its bioactivity

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