Vitamin A Reduces the Inhibition of Iron Absorption by Phytates and Polyphenols

In searching for an explanation for the rapid response to iron-fortification programmes, we focused on the interaction of vitamin A and inhibitors of iron absorption from a basal breakfast containing bread from either pre-cooked maize flour or wheat flour plus cheese and margarine. These breads were...

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Bibliographic Details
Published in:Food and nutrition bulletin 1998, Vol.19 (1), p.3-5
Main Authors: Layrisse, Miguel, García-Casal, María Nieves, Solano, Liseti, Barón, María Adela, Arguello, Franklin, Llovera, Daisy, Ramírez, José, Leets, Irene, Tropper, Eleonora
Format: Article
Language:English
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Summary:In searching for an explanation for the rapid response to iron-fortification programmes, we focused on the interaction of vitamin A and inhibitors of iron absorption from a basal breakfast containing bread from either pre-cooked maize flour or wheat flour plus cheese and margarine. These breads were labeled with either 59Fe or 55Fe. These experiments demonstrated that vitamin A prevented the inhibiting effect of polyphenols and phytates on iron absorption. It was also demonstrated that vitamin A had the same effect on iron absorption as phytase.
ISSN:1564-8265
0379-5721
1564-8265
DOI:10.1177/156482659801900101