Document Detail

Role of oxate, phytate, tannins and cooking on iron bioavailability from foods commonly consumed in Mexico.
MedLine Citation:
PMID:  20001762     Owner:  NLM     Status:  MEDLINE    
The objectives of this research were to assess the bioavailability of iron in foodstuffs found in the Mexican diet, to provide data on the content of iron absorption inhibitors present in plant origin products and to assess the inhibitory effect of these compounds and of cooking on iron bioavailability; therefore, total content and bioavailable iron, tannins, phytic and oxalic acid were determined in vegetables, cereals, legumes and animal products, before and after cooking. Vegetables, although rich in iron, have poor iron bioavailability and a high content of inhibitory factors; cooking reduced the content of iron and inhibitory factors, whereas in animal products the treatment of cooking did not significantly reduce it. Iron bioavailability, phytate content and the phytate to iron molar ratio predicted poor iron bioavailability and, therefore, a negative impact on the nutritional status of people who rely on them as staple foods could be expected.
Angela Sotelo; Liliana Gonz?lez-Osnaya; Argelia S?nchez-Chinchillas; Alberto Trejo
Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  International journal of food sciences and nutrition     Volume:  61     ISSN:  1465-3478     ISO Abbreviation:  Int J Food Sci Nutr     Publication Date:  2010 Feb 
Date Detail:
Created Date:  2010-01-18     Completed Date:  2010-04-28     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  9432922     Medline TA:  Int J Food Sci Nutr     Country:  England    
Other Details:
Languages:  eng     Pagination:  29-39     Citation Subset:  IM    
Departamento de Farmacia, Facultad de Qu?mica, Universidad Nacional Aut?noma de M?xico (UNAM), Ciudad Universitaria, M?xico.
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MeSH Terms
Biological Availability
Intestinal Absorption / drug effects
Iron, Dietary / analysis,  pharmacokinetics*
Meat Products / analysis
Nutritional Status
Oxalates / pharmacology*
Oxalic Acid / analysis
Phytic Acid / analysis,  pharmacology*
Plants / chemistry
Tannins / analysis,  pharmacology*
Vegetables / chemistry*
Reg. No./Substance:
0/Iron, Dietary; 0/Oxalates; 0/Tannins; 144-62-7/Oxalic Acid; 83-86-3/Phytic Acid

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

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