Iron cellular uptake from almond and coconut beverages using an in vitro intestinal cell model

Abstract

Plant-based beverages could contain iron but also phenolic compounds (PC) and ascorbic acid, which are considered modulators of iron uptake. We investigated whether iron from almond and coconut beverages can be taken up by Caco-2 cells. The iron content in almond and coconut beverages was 19.20 and 19.34 mg kg−1 dry weight (dw), respectively; PC were 727.71 and 673.11 mg gallic acid equivalents kg−1, respectively; and ascorbic acid 10.96 mg kg−1 and 24.44 mg∙kg−1, respectively. We observed an increase in iron uptake by induction of cellular ferritin at concentrations of 15 and 30 g L−1 (almond) and 30 g L−1 (coconut). Both beverages significantly increased ferritin induction when iron sulfate was added. Thus, these beverages represent iron sources which can either contribute directly to iron supply or indirectly by enhancing absorption of exogenous iron and contribute to decrease the impact of diseases considered public health problems.