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Production of the iron-binding protein ferritin in the Caco-2 cells showed the supplemental ascorbic acid doubled bioavailability of iron from spinach. The data show fresh spinach is a poor source of iron, and emphasize the importance of evaluation of whole meals rather than single food items.
- A Narrative Review
Almost all single-meal bioavailability studies use...
- A Narrative Review
1 mar 1998 · This review compiles and discusses current knowledge and hypotheses on the specific biochemical pathways of each of the three steps of iron absorption, i.e., uptake from the intestinal lumen, transit through the cell, and release from the cell to the circulation.
I. Bioavailability of Fe from beef, spinach (Spinacea olerucea L.) and their mixtures was studied using anaemic and non-anaemic rats by haemoglobin regeneration efficiency (HRE) and apparent Fe absorption in two
14 wrz 2020 · The bioavailability of iron from Western-type diets is, on average, 15% with a range of 14–17%. Iron in diets with little meat (50–100 g/day), occasionally with fruit or vegetables consumed with the main meals, and more whole-grain cereals, is 10–12% bioavailable. Vegetarian diets have the lowest bioavailability ranging from 5 to 12% .
19 sty 2017 · Almost all single-meal bioavailability studies use radioactive iron, most use hemoglobin incorporation, and fewer use direct measurement of iron absorption through AUC serum iron concentrations to understand iron uptake.
Higher levels of zinc and lower levels of iron in the soil increased the bioavailability of iron from spinach (P<0.05). In conclusion, the interactions of 15 ppm zinc with 30 ppm iron significantly enhanced the bioavailability of iron, total iron and zinc contents.
1 lut 2004 · Caco-2 cell cultures were used to determine iron bioavailability from the spinach mixtures. Production of the iron-binding protein ferritin in the Caco-2 cells showed the supplemental...
