Calcium, iron and zinc uptakes by Caco-2 cells from white beans and effect of cooking.
White beans (Phaseolus vulgaris L.) have an interesting content of essential elements, calcium, iron and zinc, but they content also phytates, oxalates, proteins, polyyphenols and complex polysaccharides that are known to interact with minerals and to affect their bioavailability. The bioavailability of calcium, iron and zinc from raw and cooked white beans was estimated using their uptake by Caco-2 cells as the criteria. Previously, the mineral fraction (soluble or dialysable) to be added to the Caco-2 cell monolayer was selected. The results obtained show that cooking increases the Caco-2 cells' uptake percentages (calcium, 18.8 versus 3.6; iron, 33.7 versus 1.7; and zinc, 17.2 versus 2.1) and improved the value of beans as a dietetic source of minerals.
Viadel
Blanca
B
Nutrition and Food Chemistry, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n 46100 Burjassot, Valencia, Spain.
Barberá
Reyes
R
Farré
Rosaura
R
D001682:Biological Availability; D018938:Caco-2 Cells; D002118:Calcium / Q000378:metabolism; D003296:Cooking; D006801:Humans; D007408:Intestinal Absorption; D007413:Intestinal Mucosa / Q000378:metabolism*; D007501:Iron / Q000378:metabolism; D008903:Minerals / Q000378:metabolism*; D027805:Phaseolus; D015032:Zinc / Q000378:metabolism
D008903:Minerals; D007501:Iron; D015032:Zinc; D002118:Calcium