tannins and Anemia--Iron-Deficiency

Iron deficiency is a major public health concern and nutritional approaches are required to reduce its prevalence. The aim of this study was to examine the iron bioavailability of a novel home fortificant, the "Lucky Iron Fish™" (LIF) (www.luckyironfish.com/shop, Guelph, Canada) and the impact of dietary factors and a food matrix on iron uptake from LIF in Caco-2 cells. LIF released a substantial quantity of iron (about 1.2 mM) at pH 2 but this iron was only slightly soluble at pH 7 and not taken up by cells. The addition of ascorbic acid (AA) maintained the solubility of iron released from LIF (LIF-iron) at pH 7 and facilitated iron uptake by the cells in a concentration-dependent manner. In vitro digestion of LIF-iron in the presence of peas increased iron uptake 10-fold. However, the addition of tannic acid to the digestion reduced the cellular iron uptake 7.5-fold. Additionally, LIF-iron induced an overproduction of reactive oxygen species (ROS), similar to ferrous sulfate, but this effect was counteracted by the addition of AA. Overall, our data illustrate the major influence of dietary factors on iron solubility and bioavailability from LIF, and demonstrate that the addition of AA enhances iron uptake and reduces ROS in the intestinal lumen.

Topics: Anemia, Iron-Deficiency; Ascorbic Acid; Biological Availability; Biological Transport; Caco-2 Cells; Canada; Cell Survival; Ferritins; Ferrous Compounds; Humans; Hydrogen-Ion Concentration; Iron; Reactive Oxygen Species; Solubility; Tannins

Milled rice is the staple food among Filipinos and is mostly consumed three times a day. Rice as a source of iron could therefore have an important role in the existing 37% prevalence of iron-deficiency anemia in the country. Previous iron absorption studies in Filipinos from rice and rice-based meals were carried out on milled rice but no research was done on brown rice of the same variety. This leads to the hypothesis that brown rice may be better than milled rice in terms of iron content.. To determine iron absorption from brown rice and brown rice-based meal, and from milled rice and milled rice-based meal of the same variety.. The rice variety used in the study was F(2) seeds of PSB Rc72H. Iron absorption from brown/milled rice and brown/milled rice-based meals was determined in 12 healthy human subjects from the incorporation of radioisotopes of iron into erythrocytes 14 days after administration of the labeled rice/rice-based meals. The above samples were also analyzed for nutrient content, including dietary fiber, and iron.. The iron content of brown rice was significantly higher (1.1 +/- 0.1 mg/100 g) than that of milled rice (0.6 +/- 0.1 mg/100 g). Brown rice has significantly greater amounts of total dietary fiber (5.4 +/- 0.4%) than milled rice (1.7 +/- 0.2%; P < 0.05). Both tannic acid and phytic acid contents in brown rice (56.9 +/- 3.2 mg/100 g and 290.1 +/- 18.0 mg/100 g, respectively) were significantly higher than those of milled rice (21.3 +/- 2.3 mg/100 g and 84.0 +/- 12.4 mg/100 g, respectively; P<0.05). The amount of iron absorbed from brown rice (0.13 +/- 0.02 mg) did not differ significantly from that from milled rice (0.14 +/- 0.02 mg). However, the amount from brown rice-based meal (0.36 +/- 0.04 mg) differed significantly from that from brown rice (P<0.05) as well as that from milled rice-based meal (0.35 +/- 0.03 mg) from that from milled rice (P<0.05). Moreover, brown rice-based meal did not differ significantly from milled rice-based meal (P<0.05).. Iron absorbed from milled rice and brown rice did not differ significantly, as well as that from brown rice-based meal and milled rice-based meal. Differences in iron absorbed from brown/milled rice and brown/milled rice-based meals may be due to the iron content of the test foods and the presence of iron enhancers in the meal (e.g. fish, vegetables and citrus fruit).

Topics: Adult; Anemia, Iron-Deficiency; Animals; Beverages; Dietary Fiber; Food Handling; Humans; Intestinal Absorption; Iron Radioisotopes; Iron, Dietary; Male; Oryza; Phytic Acid; Seafood; Seeds; Species Specificity; Tannins; Vegetables; Young Adult

To evaluate the dietary protein utilization and iron deficiency anemia as affected by the faba bean nutrient intake, a bioassay with rats was carried out with different experimental diets containing four faba bean products (stewed beans 'Medammis', deep fried dough 'Falafel', boiled germinated beans 'Nabet Soup' and poured paste 'Bissara') widely consumed in the Middle East. Amino acid composition of all faba bean products was determined and compared to raw beans. Severe heat-processing markedly decreased some essential amino acids, especially phenylalanine, cystine, methionine and tryptophan. Protein scores were 24.6, 19.5, 29.2, 28.2 and 35.6 for raw faba beans, 'Medammis', 'Falafel', 'Nabet Soup' and 'Bissara', respectively. 'Bissara' possessed the highest nutritional value, since it had the lowest GDR value [Grams consumed of product to cover the daily requirements for adult man in protein (63 g) and in energy (2900 kcal)] for the limiting amino acids (L A A). As indicated by P S/150 values [Satisfaction of the daily requirements of the adult man when 150 g (one can content) are consumed of product] for L A A, i.e. methionine+cystine (lowest P S/150 value), the above-mentioned faba bean products cover about 53, 77, 77 and 97% of the daily requirements of adult man in L A A, respectively. Fecal nitrogen excretion increased and true nitrogen digestibility decreased significantly (p < 0.01) with the inclusion of 'Medammis' in the diet. 'Nabet Soup' exhibited the highest true nitrogen digestibility. In contrast, the biological value of nitrogen was apparently unaffected. Highest blood hemoglobin level was found in rats fed diets containing 'Bissara', 'Falafel' and 'Nabet Soup', whereas the addition of 'Medammis' in the diet induced a significant (p < 0.05) reduction in blood hemoglobin level of fed rats.

Topics: Amino Acids; Anemia, Iron-Deficiency; Animals; Biological Availability; Cooking; Dietary Proteins; Egypt; Fabaceae; Food Handling; Hemoglobins; Iron Chelating Agents; Male; Nitrogen; Nutritive Value; Plants, Medicinal; Rats; Tannins; Trypsin Inhibitors

In order to study the effects of main technological pretreatments practised for preparing Egyptian faba bean products, i.e. decortication as well as soaking and germination followed by dehulling on the nutritional value, series of experiments were carried out. Such pretreatments had a significant effect on the changes in the chemical composition of faba beans. The proportion of the removed hulls reached generally about 14%. Data revealed also pronounced improvements on the nutritive value as a result of all studied pretreatments, especially germination being the most effective. Chemical scoring of all determined essential amino acids was > 60, except methionine and cystine showed the lowest score (< 20). Germinated seeds had the highest chemical score for the restricting amino acids beside the lowest GDR value [Grams consumed of product to cover the daily requirements for adult man in protein (63 g) and in energy (2900 kcal)]. All pretreatments caused a significant decrease in the antinutritional factors, especially soaking followed by dehulling, whereas decortication led to a significant increase in phytic acid content.

Topics: Adult; Amino Acids; Anemia, Iron-Deficiency; Cooking; Dietary Proteins; Egypt; Fabaceae; Food Handling; Germination; Humans; Male; Nutritive Value; Phytic Acid; Plants, Medicinal; Seeds; Tannins