Iron Bioavailability in Humans from Breakfasts Enriched with Iron Bis-Glycine Chelate, Phytates and Polyphenols

Abstract

This study was conducted to determine the bioavailability of iron amino acid chelate (ferrochel) added to fortify breads prepared from either precooked corn flour or white wheat flour + cheese and margarine compared with the same basal breakfast enriched with either ferrous sulfate or iron-EDTA. The inhibitory effect of phytate and polyphenols on iron absorption from ferrochel was also tested. A total of 74 subjects were studied in five experiments. Iron absorption from ferrochel was about twice the absorption from ferrous sulfate (P: < 0.05). When ferrous sulfate and ferrochel were administered together or in different meals, absorption from ferrochel was about twice the absorption from ferrous sulfate (P: < 0.05). Polyphenols present in coffee and tea inhibited iron absorption in a dose-dependent manner. American-type coffee did not modify iron absorption significantly, whereas both espresso-type coffee and tea reduced iron absorption from ferrochel by 50% (P: < 0. 05). Ferrochel partially prevented the inhibitory effect of phytates. Because of its high solubility in aqueous solutions even at pH 6, its low interactions with food and high absorption, ferrochel is a suitable compound for food fortification.

Use of Soybean in Cereal Based Food Formulation and Development of Nutritionally Improved Foods

“…It was noted that the DFe% from FS and FB fortified samples was lower than that from the CS, and the DFe% from FB is less than that of FS. This last result is different from that reported by other researchers who observed that FB has better bioavailability than FS, especially in foods containing inhibitors of non-heme iron absorption (Bovell-Benjamin et al, 2000;Layrisse et al, 2000;Olivares et al, 1997;Pizzarro et al, 2002). Fig.…”

Effect of replacing dietary FeSO₄ with equal Fe-levelled iron glycine chelate on broiler chickens

“…Glycine has the lowest molecular weight of all the amino acids, which favours the stability of the chelate compounds, preventing the ferrous ion from undesirable chemical reactions in the stomach and intestines that limit the absorption of Fe (Kulkarni et al 2011). Layrisse et al (2000) reported that the absorption of Fe in Fe-Gly was twice that of FeSO 4 in a breakfast meal based on maize flour. In an isotope 59 Fe experiment, Fe absorption rate from Fe-Gly was 30.9% in weanling rats; however, that from sulfate was only 15.8% (Langini et al 1988).…”

Contribution of phenolic acids isolated from green and roasted boiled-type coffee brews to total coffee antioxidant capacity

“…It was calculated that coffee may reduce the absorption of iron consumed with a meal by up to even 50 % [59]. Approximately one-third higher values for green compared with roasted CB samples were noted.…”