In vitro calcium bioavailability of vegetables, legumes and seeds

Kamchan, Achiraya; Puwastien, Prapasri; Sirichakwal, Prapaisri P; Kongkachuichai, Ratchanee

doi:10.1016/j.jfca.2004.03.002

Cited by 91 publications

(76 citation statements)

References 16 publications

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“…Pak-paw (Polygonum odoratum, L), amaranth and wild betel exhibited low calcium availability. The differences in the calcium bioavailability as reported by Raghuvanshi et al (2001) and Kamchan et al (2004) could be attributed to the different methods used for evaluation of in vitro available calcium.…”

Section: Resultsmentioning

confidence: 82%

“…Raghuvanshi et al (2001) reported that inspite of high oxalate content of uncommon GLV from Uttaranchal regions of India, the in vitro calcium bioavailability ranged between 7.30-63.48%. Conversely, Kamchan et al (2004) reported high levels of dialyzable calcium (20-39%) in kale, celery, collard, pak-chee-lao (Anethum graveolens, L.), Chinese cabbage and soybean sprouts. Medium levels of dialyzable calcium (11-18%) were found in Indian mulberry and sesbania leaves.…”

Section: Resultsmentioning

confidence: 98%

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Retention of nutrients in green leafy vegetables on dehydration

et al. 2011

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The objective of the study was to investigate the influence of dehydration on nutrient composition of Amaranthus gangeticus, Chenopodium album, Centella asiatica, Amaranthus tricolor and Trigonella foenum graecum. The green leafy vegetables (GLV) were steam blanched for 5 min after pretreatment and dried in an oven at 60°C for 10-12 h. The fresh and dehydrated samples were analyzed for selected proximate constituents, vitamins, minerals, antinutrients and dialyzable minerals. Dehydration seems to have little effect on the proximate, mineral and antinutrient content of the GLV. Among the vitamins, retention of ascorbic acid was 1-14%, thiamine 22-71%, total carotene 49-73% and β-carotene 20-69% respectively, of their initial content. Dialyzable iron and calcium in the fresh vegetables ranged between 0.21-3.5 mg and 15.36-81.33 mg/100 g respectively, which reduced to 0.05-0.53 mg and 6.94-58.15 mg/ 100 g on dehydration. Dehydration seems to be the simplest convenient technology for preserving these sources of micronutrients, especially when they are abundantly available. Irrespective of the losses of vitamins that take place during dehydration, dehydrated GLV are a concentrated natural source of micronutrients and they can be used in product formulations. Value addition of traditional products with dehydrated GLV can be advocated as a feasible foodbased approach to combat micronutrient malnutrition.

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Section: Resultsmentioning

confidence: 82%

Section: Resultsmentioning

confidence: 98%

Retention of nutrients in green leafy vegetables on dehydration

et al. 2011

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“…The inhibitory effect of phytate on calcium bioavailability has been reported [34][35][36] but only for high ratios. Our obser vation could be explained by the binding of calcium phytate to the membrane of Caco-2 cells.…”

Section: Discussionmentioning

confidence: 99%

Effect of dephytinization on bioavailability of iron, calcium and zinc from infant cereals assessed in the Caco-2 cell model

Frontela

Scarino²,

Ferruzza³

et al. 2009

WJG

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AIM:To test the effect of the dephytinization of three different commercial infant cereals on iron, calcium, and zinc bioavailability by estimating the uptake, retention, and transport by Caco-2 cells. METHODS:Both dephytinized (by adding an exogenous phytase) and non-dephytinized infant cereals were digested using an in vitro digestion protocol adapted to the gastrointestinal conditions of infants younger than 6 mo. Mineral cell retention, transport, and uptake from infant cereals were measured using the soluble fraction of the simulated digestion and the Caco-2 cells. RESULTS:Dephytinization of infant cereals significantly increased (P < 0.05) the cell uptake efficiency (from 0.66%-6.05% to 3.93%-13%), retention (from 6.04%-16.68% to 14.75%-20.14%) and transport efficiency (from 0.14%-2.21% to 1.47%-6.02%), of iron, and the uptake efficiency (from 5.0%-35.4% to 7.3%-41.6%) and retention (from 4.05%-20.53% to 14.45%-61.3%) of zinc, whereas calcium only cell uptake showed a significant increase (P < 0.05) after removing phytate from most of the samples analyzed. A positive relationship (P < 0.05) between mineral solubility and the cell uptake and transport efficiencies was observed. CONCLUSION:Removing phytate from infant cereals had a beneficial effect on iron and zinc bioavailability when infant cereals were reconstituted with water. Since in developing countries cereal-based complementary foods for infants are usually consumed mixed with water, exogenous phytase additions could improve the nutritional value of this weaning food.

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“…The protein digestibility was relatively low, in contrast to the calcium bioaccessibility data we present here. Kamchan et al 19 used an in vitro method to study the bioavailability of calcium in vegetables, legumes and seeds; in their study, fresh vegetables were prepared by blanching in boiling deionized water for three minutes followed by homogenization in a food processor whereas seed and pod samples were cooked and homogenized in an electric blender and all the samples were stored in polyethylene bottles at -20°C before analysis. In contrast, in our study Moringa oleifera leaf samples were air dried, pounded into powder and stored in polyethylene bags before being subjected to chemical analysis.…”

Section: Discussionmentioning

confidence: 99%

“…The bioaccessible calcium in spinach in this study was similar to the calcium bioavailability of spinach reported by Benway and Weaver 2 . In vitro methods used to study calcium dialyzability from different vegetables revealed percentage dialyzable calcium in kale, celery and Chinese cabbage to be 38.9 ± 2.1, 36.2 ± 4.1 and 32.2 ± 4.6, respectively 19 . This may be due to different chemical and biological compositions of these plants that inhibit absorption of calcium, such as phytate, oxalate, and dietary fiber, or due to different calculation methods.…”

Section: Discussionmentioning

confidence: 99%