title: Iron bioavailability in humans from breakfasts enriched with iron bis-glycine chelate, phytates and polyphenols.
abstract: This study was conducted to determine the bioavailability of iron amino acid chelate (ferrochel) added to fortify breads prepared from either precooked corn flour or white wheat flour + cheese and margarine compared with the same basal breakfast enriched with either ferrous sulfate or iron-EDTA. The inhibitory effect of phytate and polyphenols on iron absorption from ferrochel was also tested. A total of 74 subjects were studied in five experiments. Iron absorption from ferrochel was about twice the absorption from ferrous sulfate (P: < 0.05). When ferrous sulfate and ferrochel were administered together or in different meals, absorption from ferrochel was about twice the absorption from ferrous sulfate (P: < 0.05). Polyphenols present in coffee and tea inhibited iron absorption in a dose-dependent manner. American-type coffee did not modify iron absorption significantly, whereas both espresso-type coffee and tea reduced iron absorption from ferrochel by 50% (P: < 0. 05). Ferrochel partially prevented the inhibitory effect of phytates. Because of its high solubility in aqueous solutions even at pH 6, its low interactions with food and high absorption, ferrochel is a suitable compound for food fortification.
authors.affiliation: Centro de Medicina Experimental, Laboratorio de Fisiopatología, Instituto Venezolano de Investigaciones Científicas (IVIC) Universidad Central de Venezuela, Caracas.
authors.forename: M
authors.initials: M
authors.lastname: Layrisse
authors.forename: M N
authors.initials: MN
authors.lastname: García-Casal
authors.forename: L
authors.initials: L
authors.lastname: Solano
authors.forename: M A
authors.initials: MA
authors.lastname: Barón
authors.forename: F
authors.initials: F
authors.lastname: Arguello
authors.forename: D
authors.initials: D
authors.lastname: Llovera
authors.forename: J
authors.initials: J
authors.lastname: Ramírez
authors.forename: I
authors.initials: I
authors.lastname: Leets
authors.forename: E
authors.initials: E
authors.lastname: Tropper
mesh_terms: D000293:Adolescent; D000328:Adult; D000704:Analysis of Variance; D001682:Biological Availability; D004492:Edetic Acid / Q000008:administration & dosage / Q000493:pharmacokinetics; D005260:Female; D005296:Ferrous Compounds / Q000008:administration & dosage / Q000493:pharmacokinetics; D005419:Flavonoids; D005527:Food, Fortified; D005998:Glycine / Q000008:administration & dosage / Q000031:analogs & derivatives / Q000493:pharmacokinetics; D006454:Hemoglobins; D006801:Humans; D007408:Intestinal Absorption / Q000187:drug effects; D007501:Iron / Q000008:administration & dosage / Q000493:pharmacokinetics*; D007502:Iron Chelating Agents / Q000008:administration & dosage / Q000493:pharmacokinetics; D008297:Male; D008875:Middle Aged; D010636:Phenols / Q000008:administration & dosage / Q000494:pharmacology*; D010833:Phytic Acid / Q000008:administration & dosage / Q000494:pharmacology*; D011108:Polymers / Q000008:administration & dosage / Q000494:pharmacology*; D059808:Polyphenols; D014168:Transferrin / Q000378:metabolism
chemical_list: D005296:Ferrous Compounds; D005419:Flavonoids; D006454:Hemoglobins; D007502:Iron Chelating Agents; D010636:Phenols; D011108:Polymers; D059808:Polyphenols; D014168:Transferrin; C073588:bis-glycino iron II; C020748:ferrous sulfate; D010833:Phytic Acid; D004492:Edetic Acid; D007501:Iron; D005998:Glycine