Sodium iron EDTA and ascorbic acid, but not polyphenol oxidase treatment, counteract the strong inhibitory effect of polyphenols from brown sorghum on the absorption of fortification iron in young women

In addition to phytate, polyphenols (PP) might contribute to low Fe bioavailability from sorghum-based foods. To investigate the inhibitory effects of sorghum PP on Fe absorption and the potential enhancing effects of ascorbic acid (AA), NaFeEDTA and the PP oxidase enzyme laccase, we carried out thr...

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Bibliographic Details
Published in:British journal of nutrition 2014-02, Vol.111 (3), p.481-489
Main Authors: Cercamondi, Colin I., Egli, Ines M., Zeder, Christophe, Hurrell, Richard F.
Format: Article
Language:English
Subjects:
Absorption
Adult
Anemia, Iron-Deficiency - prevention & control
Ascorbic Acid - therapeutic use
Bioavailability
Biological and medical sciences
Cereals
Cross-Over Studies
Dietary Supplements
Edetic Acid - therapeutic use
Edible Grain - chemistry
Edible Grain - metabolism
Feeding. Feeding behavior
Female
Ferric Compounds - therapeutic use
Food
Food, Fortified - analysis
Fundamental and applied biological sciences. Psychology
Gastrointestinal Agents - therapeutic use
Hematinics - therapeutic use
Human and Clinical Nutrition
Humans
Intestinal Absorption
Iron
Iron Chelating Agents - therapeutic use
Iron, Dietary - agonists
Iron, Dietary - antagonists & inhibitors
Iron, Dietary - blood
Iron, Dietary - metabolism
Nutrition
Nutritive Value
Pigments, Biological - metabolism
Polyphenols
Polyphenols - administration & dosage
Polyphenols - adverse effects
Seeds - chemistry
Seeds - metabolism
Sorghum
Sorghum - chemistry
Sorghum - metabolism
Switzerland
Vertebrates: anatomy and physiology, studies on body, several organs or systems
Women
Young Adult
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Summary:In addition to phytate, polyphenols (PP) might contribute to low Fe bioavailability from sorghum-based foods. To investigate the inhibitory effects of sorghum PP on Fe absorption and the potential enhancing effects of ascorbic acid (AA), NaFeEDTA and the PP oxidase enzyme laccase, we carried out three Fe absorption studies in fifty young women consuming dephytinised Fe-fortified test meals based on white and brown sorghum varieties with different PP concentrations. Fe absorption was measured as the incorporation of stable Fe isotopes into erythrocytes. In study 1, Fe absorption from meals with 17 mg PP (8·5 %) was higher than that from meals with 73 mg PP (3·2 %) and 167 mg PP (2·7 %; P
ISSN:0007-1145
1475-2662
DOI:10.1017/S0007114513002705