Enhancers Of Iron Absorption: Ascorbic Acid And Other Organic Acids - PubMed When Consumed With Foods Vitamin C Enhances The Absorption Of

Enhancers of iron absorption: ascorbic acid and other organic acids - PubMed

Hi, see you again, on occasion will discuss about when consumed with foods vitamin c enhances the absorption of Enhancers of iron absorption: ascorbic acid and other organic acids - PubMed see in full

Review

doi: 10.1024/0300-9831.74.6.403.

Affiliations

PMID: 15743017
DOI: 10.1024/0300-9831.74.6.403

Review

Birgit Teucher et al. Int J Vitam Nutr Res. 2004 Nov.

doi: 10.1024/0300-9831.74.6.403.

Affiliation

¹ Nutrition Division, Institute of Food Research, Norwich NR4 7UA, UK. birgit.teucher@bbsrc.ac.uk

PMID: 15743017
DOI: 10.1024/0300-9831.74.6.403

Abstract

Ascorbic acid (AA), with its reducing and chelating properties, is the most efficient enhancer of non-heme iron absorption when its stability in the food vehicle is ensured. The number of studies investigating the effect of AA on ferrous sulfate absorption far outweighs that of other iron fortificants. The promotion of iron absorption in the presence of AA is more pronounced in meals containing inhibitors of iron absorption. Meals containing low to medium levels of inhibitors require the addition of AA at a molar ratio of 2:1 (e.g., 20 mg AA: 3 mg iron). To promote absorption in the presence of high levels of inhibitors, AA needs to be added at a molar ratio in excess of 4:1, which may be impractical. The effectiveness of AA in promoting absorption from less soluble compounds, such as ferrous fumarate and elemental iron, requires further investigation. The instability of AA during food processing, storage, and cooking, and the possibility of unwanted sensory changes limits the number of suitable food vehicles for AA, whether used as vitamin fortificant or as an iron enhancer. Suitable vehicles include dry-blended foods, such as complementary, precooked cereal-based infant foods, powdered milk, and other dry beverage products made for reconstitution that are packaged, stored, and prepared in a way that maximizes retention of this vitamin. The consumption of natural sources of Vitamin C (fruits and vegetables) with iron-fortified dry blended foods is also recommended. Encapsulation can mitigate some of the AA losses during processing and storage, but these interventions will also add cost. In addition, the bioavailability of encapsulated iron in the presence/absence of AA will need careful assessment in human clinical trials. The long-term effect of high AA intake on iron status may be less than predicted from single meal studies. The hypothesis that an overall increase of dietary AA intake, or fortification of some foods commonly consumed with the main meal with AA alone, may be as effective as the fortification of the same food vehicle with AA and iron, merits further investigation. This must involve the consideration of practicalities of implementation. To date, programs based on iron and AA fortification of infant formulas and cow's milk provide the strongest evidence for the efficacy of AA fortification. Present results suggest that the effect of organic acids, as measured by in vitro and in vivo methods, is dependent on the source of iron, the type and concentration of organic acid, pH, processing methods, and the food matrix. The iron absorption-enhancing effect of AA is more potent than that of other organic acids due to its ability to reduce ferric to ferrous iron. Based on the limited data available, other organic acids may only be effective at ratios of acid to iron in excess of 100 molar. This would translate into the minimum presence/addition of 1 g citric acid to a meal containing 3 mg iron. Further characterization of the effectiveness of various organic acids in promoting iron absorption is required, in particular with respect to the optimal molar ratio of organic acid to iron, and associated feasibility for food application purposes. The suggested amount of any organic acid required to produce a nutritional benefit will result in unwanted organoleptic changes in most foods, thus limiting its application to a small number of food vehicles (e.g., condiments, beverages). However, fermented foods that already contain high levels of organic acid may be suitable iron fortification vehicles.

Cited by 42 articles

Intravenous iron isomaltoside versus oral iron supplementation for treatment of iron deficiency in pregnancy: protocol for a randomised, comparative, open-label trial.
Markova V, Hansen R, Thomsen LL, Pinborg A, Moos T, Holm C. Markova V, et al. Trials. 2020 Aug 26;21(1):742. doi: 10.1186/s13063-020-04637-z. Trials. 2020. PMID: 32843079 Free PMC article.
Iron Deficiency Anemia in Children Residing in High and Low-Income Countries: Risk Factors, Prevention, Diagnosis and Therapy.
Mantadakis E, Chatzimichael E, Zikidou P. Mantadakis E, et al. Mediterr J Hematol Infect Dis. 2020 Jul 1;12(1):e2020041. doi: 10.4084/MJHID.2020.041. eCollection 2020. Mediterr J Hematol Infect Dis. 2020. PMID: 32670519 Free PMC article. Review.
Oral Supplementation with Sucrosomial Ferric Pyrophosphate Plus L-Ascorbic Acid to Ameliorate the Martial Status: A Randomized Controlled Trial.
Briguglio M, Hrelia S, Malaguti M, De Vecchi E, Lombardi G, Banfi G, Riso P, Porrini M, Romagnoli S, Pino F, Crespi T, Perazzo P. Briguglio M, et al. Nutrients. 2020 Jan 31;12(2):386. doi: 10.3390/nu12020386. Nutrients. 2020. PMID: 32024027 Free PMC article.
Preoperative anemia-screening clinics.
Lin Y. Lin Y. Hematology Am Soc Hematol Educ Program. 2019 Dec 6;2019(1):570-576. doi: 10.1182/hematology.2019000061. Hematology Am Soc Hematol Educ Program. 2019. PMID: 31808909 Review.

Oke details about Enhancers of iron absorption: ascorbic acid and other organic acids - PubMed hopefully info this adding insight salam

Article this was posted on label

The Top 20 Foods High In Vitamin C Foods With Vitamin C In Them

Allow, Good afternoon, session this time will discussed something foods with vitamin c in them The Top 20 Foods High In Vitamin C see in full When most people think about vitamin C, the image of an orange suddenly appears in their mind. However, it is not only citrus fruits that contain vitamin C, and many different foods are good sources of it. According to the latest government recommendations, adult males need 90 mg and females require 75 mg of this each day. For anyone who is trying to increase their intake, this article will provide the very best options. Here is a list of the top 20 foods high in vitamin C. 1) Green Bell Peppers Green bell peppers are an excellent source of vitamin C, and one medium pepper provides 159% of the DV (). Since this serving size only contains 23 calories, it is easy to see how dense in the vitamin green peppers are. There are many different ways to include this nutritious fruit in your diet, and they work well in salads o...

karnus herb

Search This Blog