scholarly journals Comparison Study of Iron Bioaccessibility from Dietary Supplements and Microencapsulated Preparations

Nutrients ◽  
2019 ◽  
Vol 11 (2) ◽  
pp. 273 ◽  
Author(s):  
Malgorzata Bryszewska
Keyword(s):  
Vitamin C ◽  
Dietary Supplements ◽  
Iron Status ◽  
Ferrous Sulphate ◽  
Comparison Study ◽  
Food Matrix ◽  
Ferrous Ions ◽  
Gastrointestinal Digestion ◽  
Fortified Food ◽  
Ferrous Lactate

Iron deficiency is the most common form of malnutrition. Factors responsible for this so-called “hidden hunger” include poor diet, increased micronutrient needs and health problems such as diseases and infections. Body iron status can be increased by the intake of dietary supplements and fortified food. The aim of the present study was to compare iron bioaccessibility from commercial nutritional supplements and iron microcapsules. A comparison study was performed under conditions mimicking gastric and gastrointestinal digestion. A preparation of encapsulated ferrous sulphate or lactate and vitamin C, in a formula, showed bioaccessibility factors of up to 100% when digested individually, and around 60% in the presence of a food matrix. The degree of oxidation of the ferrous ions differed, depending on the type of preparation, the presence of vitamin C and the food matrix. The highest percentage content of ferrous ion, in the soluble fractions after gastrointestinal digestion, was shown by the preparation containing microencapsulated ferrous lactate or ferrous sulphate and vitamin C. Encapsulation seems to limit the interaction of iron with the food matrix and protect it against oxidation, thus making it more accessible for intestinal uptake.

scholarly journals Different Effects of Vitamin C-Based Supplements on the Advance of Linseed Oil Component Oxidation and Lipolysis during In Vitro Gastrointestinal Digestion

Foods ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 58
Author(s):  
Bárbara Nieva-Echevarría ◽  
Encarnación Goicoechea ◽  
Patricia Sopelana ◽  
María D. Guillén
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Lipid Oxidation ◽  
Dietary Supplements ◽  
Linseed Oil ◽  
Ascorbyl Palmitate ◽  
Gastrointestinal Digestion ◽  
Gamma Tocopherol ◽  
In Vitro Gastrointestinal Digestion

Although widely consumed, dietary supplements based on Vitamin C contain high doses of this compound, whose impact on lipid oxidation during digestion needs to be addressed. Therefore, the effect of seven commercial supplements and of pure l-ascorbic acid and ascorbyl palmitate on linseed oil during in vitro gastrointestinal digestion was tackled. The advance of lipid oxidation was studied through the generation of oxidation compounds, the degradation of polyunsaturated fatty acyl chains and of gamma-tocopherol, by employing Proton Nuclear Magnetic Resonance. Supplements containing exclusively l-ascorbic acid enhanced the advance of linseed oil oxidation during digestion. This was evidenced by increased formation of linolenic-derived conjugated hydroxy-dienes and alkanals and by the generation of conjugated keto-dienes and reactive alpha,beta-unsaturated aldehydes, such as 4,5-epoxy-2-alkenals; moreover, gamma-tocopherol was completely degraded. Conversely, supplements composed of mixtures of ascorbic acid/salt with citric acid and carotenes, and of ascorbyl palmitate, protected linseed oil against oxidation and reduced gamma-tocopherol degradation. The study through Solid Phase Microextraction-Gas Chromatography/Mass Spectrometry of the volatile compounds of the digests corroborated these findings. Furthermore, a decreased lipid bioaccessibility was noticed in the presence of the highest dose of l-ascorbic acid. Both the chemical form of Vitamin C and the presence of other ingredients in dietary supplements have shown to be of great relevance regarding oxidation and hydrolysis reactions occurring during lipid digestion.

scholarly journals Haematological response to haem iron or ferrous sulphate mixed with refried black beans in moderately anaemic Guatemalan pre-school children

2005 ◽  
Vol 8 (6) ◽  
pp. 572-581 ◽  
Author(s):  
K Schümann ◽  
ME Romero-Abal ◽  
A Mäurer ◽  
T Luck ◽  
J Beard ◽  
...  
Keyword(s):  
Iron Deficiency ◽  
Low Income ◽  
Iron Status ◽  
Ferrous Sulphate ◽  
Treatment Groups ◽  
Black Beans ◽  
Fortified Food ◽  
Iron Preparation ◽  
Post Hoc ◽  
Haem Iron

AbstractObjectiveCombating iron deficiency in toddlers with iron-fortified food has proved difficult in countries with phytate-rich diets. For this purpose, a new haem iron preparation was developed. The study compared changes in iron status after administration of refried beans with beans fortified with a haem iron preparation or ferrous sulphate (FeSO4).DesignIn a masked, stratified-randomised intervention trial, children received five 156-g cans of refried black beans per week for 10 consecutive weeks. The beans-only (control), FeSO4 and haem iron groups were offered a cumulative dose of 155 mg, 1625 mg and 1700 mg of iron from the bean intervention, respectively. Haemoglobin (Hb) and ferritin concentrations were determined at baseline and after 5 and 10 weeks. Compliance was examined weekly.SettingA low-income community in Guatemala City.SubjectsOne hundred and ten children aged 12–36 months with initial Hb values between 100 and 115 g l−1.ResultsThe cumulative intake of beans was approximately 80% of that offered, signifying an additional ~1300 mg of either haem or inorganic iron in the corresponding treatment groups over 10 weeks. Hb concentrations increased by the order of 7.3–11.4 g l-1 during the intervention, but without significant differences across treatments. Average ferritin concentrations were unaffected by treatment assignment. However, post hoc analysis by subgroups of initial high ferritin and initial low ferritin found the Hb increments after 10 weeks in the haem iron group (13.1±7.7 g l−1) to be significantly greater than the respective increases (6.8±11.2 and 6.4±8.5 g l−1) in the inorganic iron and beans-only groups.ConclusionsCanned refried beans are a candidate vehicle for fortificant iron. Given the improved colour and organoleptic properties imparted by haem iron added to refried beans, its additional potential for benefiting the iron status of consumers with iron deficiency may recommend it over FeSO4.

Bioaccessibility of vitamin A, vitamin C and folic acid from dietary supplements, fortified food and infant formula

2014 ◽  
Vol 65 (4) ◽  
pp. 426-435 ◽  
Author(s):  
E. F. A. Brandon ◽  
M. I. Bakker ◽  
E. Kramer ◽  
H. Bouwmeester ◽  
T. Zuidema ◽  
...  
Keyword(s):  
Folic Acid ◽  
Vitamin A ◽  
Vitamin C ◽  
Dietary Supplements ◽  
Infant Formula ◽  
Fortified Food

Iron status of adolescent girls from two boarding schools in southern Benin

2008 ◽  
Vol 11 (7) ◽  
pp. 737-746 ◽  
Author(s):  
Halimatou Alaofè ◽  
John Zee ◽  
Romain Dossa ◽  
Huguette Turgeon O’Brien
Keyword(s):  
Iron Deficiency ◽  
Vitamin C ◽  
Adolescent Girls ◽  
Binding Capacity ◽  
Iron Status ◽  
Transferrin Saturation ◽  
Meat Consumption ◽  
Boarding Schools ◽  
Important Health ◽  
Iron Binding Capacity

AbstractIron deficiency (ID) is the most prevalent micronutrient deficiency in the world, particularly in developing countries. Blood samples and a qualitative FFQ on Fe- and vitamin C-rich foods were obtained in 180 adolescent girls aged 12 to 17 years living in two boarding schools from south Benin. ID, defined as serum ferritin either <20μg/l or 20–50μg/l, plus two of the following parameters: serum Fe<11μmol/l, total iron-binding capacity>73μmol/l or transferrin saturation<20%, was found in 32% of subjects. Anaemia (Hb<120g/l) was found in 51% of adolescents, while 24% suffered from iron-deficiency anaemia (IDA) (ID and Hb<20g/l). After adjusting for confounding factors (age, mother's and father's occupation, household size) in a logistic regression equation, subjects having a low meat consumption (beef, mutton, pork) (<4 times/week) were more than twice as likely to suffer from ID (OR=2·43; 95% CI 1·72, 3·35;P=0·04). Adolescents consuming less fruits (<4 times/week) also had a higher likelihood of suffering from ID (OR=1·53; 95% CI 1·31, 2·80;P=0·03). Finally, subjects whose meat consumption was low were twice as likely to suffer from IDA (OR=2·24; 95% CI 1·01, 4·96;P=0·04). The prevalence of ID represents an important health problem in these Beninese adolescent girls. A higher consumption of Fe-rich foods and of promoters of Fe absorption (meat factor and vitamin C) is recommended to prevent ID deficiency in these subjects.

Effects of Vitamin C Supplementation on Performance, Iron Status and Immune Function of Weaned Piglets

2002 ◽  
Vol 56 (1) ◽  
pp. 33-40 ◽  
Author(s):  
Junmei Zhao ◽  
Defa Li ◽  
Xiangshu Piao ◽  
Wenjun Yang ◽  
Fenglai Wang
Keyword(s):  
Vitamin C ◽  
Immune Function ◽  
Iron Status ◽  
Weaned Piglets ◽  
Vitamin C Supplementation

Vitamin C Dietary Supplements: An Objective Review of the Clinical Evidence. Part II

2007 ◽  
Vol 3 (3) ◽  
pp. 154-158
Author(s):  
Mark A. Moyad ◽  
Angelica S. Vrablic ◽  
Maile A. Combs
Keyword(s):  
Vitamin C ◽  
Dietary Supplements ◽  
Clinical Evidence

scholarly journals Korelasi kadar hepcidin dan asupan makanan dengan serum transferrin reseptor dan hemoglobin pada remaja stunted overweight

2020 ◽  
Vol 8 (1) ◽  
pp. 51
Author(s):  
La Mani ◽  
Siti Fatimah-Muis ◽  
Apoina Kartini
Keyword(s):  
Food Intake ◽  
Vitamin C ◽  
Iron Status ◽  
The Body ◽  
Bivariate Analysis ◽  
Serum Transferrin ◽  
Cross Sectional ◽  
Level Statistic ◽  
Significant Difference ◽  
Spearman Correlation Test

Background: Stunted overweight is associated with mild chronic inflammation. The state of inflammation will increase the expression of hepcidin, which affects the iron status of the body, besides the intake of protein, iron, and vitamin C.Objective: To analyze the correlation of hepcidin levels and food intake (protein, iron, vitamin C) with serum transferrin receptors (sTfR) and hemoglobin in stunted overweight adolescents.Method: The design of research was cross-sectional. The subjects were 64 adolescents stunted overweight aged 15-18 years in four high/vocational schools in the Banyumanik District, Semarang City. Measurement the level of hepcidin and sTfR was using the ELISA method and haemoglobin was using Cyanomethemoglobin method. Data on protein, iron, vitamin C intake was using the SQ-FFQ method. Bivariate analysis was using Pearson and Spearman correlation test then followed by multiple linear regression analysis.Results: The result showed that 89.1% subjects had adequate intake of protein, 54.7% subjects had low intake of vitamin C, 76.6% subjects had low intake of iron. Hepcidin levels in all subjects were 100% normal. There were 7.8% subjects with a low sTfR and 7.8% with a low haemoglobin level. Statistic test showed there was correlation between hepcidin with haemoglobin and sTfR (p1 = 0,010 r1 = -0,319, p2 = 0,001, r2 = 0,569). From food intake, only intake iron was correlated with haemoglobin but not with sTfR. There was significant difference between the mean of haemoglobin and sTfR among girls and boys. Further analysis, showed that only hepcidin was a weak negative determinant for sTfR (R2 = 0,120). The determinant factors for haemoglobin were gender (p=0,001) and hepcidin (p =0,004) with the value of R2 = 0,577.Conclusion: Hepcidin correlated with sTfR and haemoglobin while iron intake only correlated with hemoglobin.

scholarly journals Factors that impact the stability of vitamin C at intermediate temperatures in a food matrix

2017 ◽  
Vol 220 ◽  
pp. 444-451 ◽  
Author(s):  
Anna-Lena Herbig ◽  
Catherine M.G.C. Renard
Keyword(s):  
Vitamin C ◽  
Food Matrix ◽  
The Stability
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