Iron from nanocompounds containing iron and zinc is highly bioavailable in rats without tissue accumulation

Hilty, Florentine M.; Arnold, Myrtha; Hilbe, Monika; Teleki, Alexandra; Knijnenburg, Jesper T.N.; Ehrensperger, F; Hurrell, Richard F.; Pratsinis, Sotiris E.; Langhans, Wolfgang; Zimmermann, Michael

doi:10.1038/nnano.2010.79

Cited by 163 publications

(153 citation statements)

References 38 publications

Supporting

Mentioning

142

Contrasting

Unclassified

Order By: Relevance

“…It may be due to its marked small size that increased the bioavailability and absorption of iron oxide nanoparticles [15]. These effects of iron oxide nanoparticles on RBCs, hemoglobin concentration and hematocrit matched with Shafie et al [4].…”

Section: Discussionsupporting

confidence: 61%

Iron Oxide Nanoparticles Versus Ferrous Sulfate In Treatment of Iron Deficiency Anemia In Rats

Elshemy

2018

NIDOC-ASRT

View full text Add to dashboard Cite

F errous sulfate is the most commonly used drug for treatment of iron deficiency anemia, but it is badly absorbed and causes many unfavorable side effects. Nanotechnology is a way to decrease the side effects of drugs and to increase the drug bioavailability. So, this study is designed to investigate the effect of iron oxide nanoparticles in comparison to ferrous sulphate in the treatment of iron deficiency anemia in rats. Forty male albino rats were divided into two main groups: Control group (10 rats) and anemic group (30 rats) that received standard iron free basal diet for six weeks. Then the anemic group was subdivided into three groups (10 rats) in each group: anemic control group, ferrous sulfate group (received ferrous sulfate 0.4 mg/ kg b.w/ 10 days) and iron oxide nanoparticles group (received iron oxide nanoparticles 0.4 mg/ kg b.w/ 10 days) in the drinking water. Iron oxide nanoparticlescaused a significant increase in the level of red blood cells (8.80±0.05 10 6 /µL), hemoglobin (18.46±0.33 g/dL), hematocrit (46.66±0.23 %), mean corpuscular volume (MCV) (53.02±0.3 FL), mean corpuscular hemoglobin concentration (MCHC) (39.56±0.6 %), ferritin (447.6±9.02 µg/L), transferrin saturation (138.0±1.5), total iron binding capacity (TIBC) (145.00±1.15 mg/dL) and serum iron (276.33±2.07 mg/dL). Moreover, it decreased serum malondialdehyde (MDA) (31.85±0.34 nmol/g) and C-reactive protein (CRP) (312.66±1.7 mg/L) when compared to ferrous sulfate group and anemia control groups. These results revealed that iron oxide nanoparticles proved as an effective drug for the treatment of iron deficiency anemia in rats.

show abstract

Section: Discussionsupporting

confidence: 61%

Iron Oxide Nanoparticles Versus Ferrous Sulfate In Treatment of Iron Deficiency Anemia In Rats

Elshemy

2018

NIDOC-ASRT

View full text Add to dashboard Cite

show abstract

“…Iron oxide (Fe 2 O 3 ) nanoparticles may be utilized in foods as colorants or sources of bioavailable iron. [47][48][49][50] The range of applications of iron oxide as a food colorant in the United States are highly limited, i.e., up to 0.1 wt% in sausages as part of casings. 51 It was estimated that the mean intake of iron oxide from consumers of these products was around 450 μg/ day.…”

Section: Inorganic Nanoparticlesmentioning

confidence: 99%

Is nano safe in foods? Establishing the factors impacting the gastrointestinal fate and toxicity of organic and inorganic food-grade nanoparticles

2017

View full text Add to dashboard Cite

Nanotechnology offers the food industry a number of new approaches for improving the quality, shelf life, safety, and healthiness of foods. Nevertheless, there is concern from consumers, regulatory agencies, and the food industry about potential adverse effects (toxicity) associated with the application of nanotechnology in foods. In particular, there is concern about the direct incorporation of engineered nanoparticles into foods, such as those used as delivery systems for colors, flavors, preservatives, nutrients, and nutraceuticals, or those used to modify the optical, rheological, or flow properties of foods or food packaging. This review article summarizes the application of both inorganic (silver, iron oxide, titanium dioxide, silicon dioxide, and zinc oxide) and organic (lipid, protein, and carbohydrate) nanoparticles in foods, highlights the most important nanoparticle characteristics that influence their behavior, discusses the importance of food matrix and gastrointestinal tract effects on nanoparticle properties, emphasizes potential toxicity mechanisms of different food-grade nanoparticles, and stresses important areas where research is still needed. The authors note that nanoparticles are already present in many natural and processed foods, and that new kinds of nanoparticles may be utilized as functional ingredients by the food industry in the future. Many of these nanoparticles are unlikely to have adverse affects on human health, but there is evidence that some of them could have harmful effects and that future studies are required.

show abstract

“…A further active field of research, particularly to address IDA in developing countries, is the possibility of enriching food with iron nanoformulations [91,92]. Early attempts using classical iron salts were disappointing, even because of changes in color and taste of food.…”

Section: New Preparationsmentioning

confidence: 99%

Modern iron replacement therapy: clinical and pathophysiological insights

et al. 2017

View full text Add to dashboard Cite

Iron deficiency, with or without anemia, is extremely frequent worldwide, representing a major public health problem. Iron replacement therapy dates back to the seventeenth century, and has progressed relatively slowly until recently. Both oral and intravenous traditional iron formulations are known to be far from ideal, mainly because of tolerability and safety issues, respectively. At the beginning of this century, the discovery of hepcidin/ferroportin axis has represented a turning point in the knowledge of the pathophysiology of iron metabolism disorders, ushering a new era. In the meantime, advances in the pharmaceutical technologies are producing newer iron formulations aimed at minimizing the problems inherent with traditional approaches. The pharmacokinetic of oral and parenteral iron is substantially different, and diversities have become even clearer in light of the hepcidin master role in regulating systemic iron homeostasis. Here we review how iron therapy is changing because of such important advances in both pathophysiology and pharmacology.

show abstract

Iron from nanocompounds containing iron and zinc is highly bioavailable in rats without tissue accumulation

Cited by 163 publications

References 38 publications

Iron Oxide Nanoparticles Versus Ferrous Sulfate In Treatment of Iron Deficiency Anemia In Rats

Iron Oxide Nanoparticles Versus Ferrous Sulfate In Treatment of Iron Deficiency Anemia In Rats

Is nano safe in foods? Establishing the factors impacting the gastrointestinal fate and toxicity of organic and inorganic food-grade nanoparticles

Modern iron replacement therapy: clinical and pathophysiological insights

Contact Info

Product

Resources

About