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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

Cercamondi, Colin I. ; Egli, Ines M. ; Zeder, Christophe ; Hurrell, Richard F.

In: British Journal of Nutrition, 2014, vol. 111, no. 3, p. 481-489

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    Title
    • 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
    Author
    • Cercamondi, Colin I.. Laboratory of Human Nutrition, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
    • Egli, Ines M.. Laboratory of Human Nutrition, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
    • Zeder, Christophe. Laboratory of Human Nutrition, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
    • Hurrell, Richard F.. Laboratory of Human Nutrition, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
    Document Type
    • Postprint
    Language
    • English
    Published in
    • British Journal of Nutrition, 2014, vol. 111, no. 3, p. 481-489. Cambridge University Press
    Other Version
    OAI-PMH Identifier
    • oai:doc.rero.ch:298978
    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 17mg PP (8·5%) was higher than that from meals with 73mg PP (3·2%) and 167mg PP (2·7%; P<0·001). Fe absorption from meals containing 73 and 167mg PP did not differ (P=0·9). In study 2, Fe absorption from NaFeEDTA-fortified meals (167mg PP) was higher than that from the same meals fortified with FeSO4 (4·6 v. 2·7%; P<0·001), but still it was lower than that from FeSO4-fortified meals with 17mg PP (10·7%; P<0·001). In study 3, laccase treatment decreased the levels of PP from 167 to 42mg, but it did not improve absorption compared with that from meals with 167mg PP (4·8 v. 4·6%; P=0·4), whereas adding AA increased absorption to 13·6% (P<0·001). These findings suggest that PP from brown sorghum contribute to low Fe bioavailability from sorghum foods and that AA and, to a lesser extent, NaFeEDTA, but not laccase, have the potential to overcome the inhibitory effect of PP and improve Fe absorption from sorghum foods