Evaluation of iron bioavailability in a mixture of cereals, seeds, and grains (“Human Ration”)

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dc.creatorBárbara Nery ENES
dc.creatorNatália Elizabeth Galdino ALVES
dc.creatorSamanta Thomas VALDÉS
dc.creatorCarlos Mário Martins SILVEIRA
dc.creatorNeuza Maria Brunoro COSTA
dc.creatorSônia Machado Rocha RIBEIRO
dc.creatorShaila Turbay PIRES
dc.creatorHércia Stampini Duarte MARTINO
dc.date2014
dc.date.accessioned2026-07-07T04:18:59Z
dc.descriptionIron bioavailability was evaluated in three mixtures of cereals, seeds, and grains (“Human Ration”): light, regular, and homemadeprovided to rats. The animals received an iron depletion diet for 21 days, followed by a repletion diet containing 12 mg·kg–1of iron for 14 days. The hemoglobin regeneration efficiency and the relative biological value did not differ between the lightmixture and control group. The iron bioavailability of the light mixture of cereals, seeds, and grains and the control group were99.99±27.62 and 80.02±36.63, respectively, while the regular and homemade mixtures of cereals, seeds, and grains showed loweriron bioavailability, 50.12±35.53 and 66.66±15.44, respectively; the iron content of the diet with light cereal mixture light wasstatistically similar to that of the control (ferrous sulfate 99.99±27.62). The high content of tannin (202.81±19.53 mg·100–1) inthe diet with the regular cereal mixture may have contributed to its low iron bioavailability. The higher intake of soluble fiberby the animals fed the light mixture (21.15±0.92 g) was moderately correlated (r=0.5712,p=0.0018) with the concentrationof propionate in the caecal bulk (65.49±11.08 μmol/g). The short chain fatty acids produced by soluble fiber fermentation,associated with the low-content of tannin may have improved iron solubility and absorption in the light cereal mixture diet.The iron bioavailability in the light mixture of cereals, seeds, and grains was similar to that of ferrous sulfate.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395940094003
dc.identifier.urihttp://hdl.handle.net/123456789/457579
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.1 Vol.34
dc.subjectAgrociencias
dc.titleEvaluation of iron bioavailability in a mixture of cereals, seeds, and grains (“Human Ration”)
dc.typeartículo científico

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