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Bioavailability of iron from ferric pyrophosphate

Author:
Tsuchita, H., Kobayashi, A., Kojima, T., Kuwata, T., Noguchi, T., Koto, K., Takahashi, T.
Source:
Journal of agricultural and food chemistry 1991 v.39 no.2 pp. 316-321
ISSN:
0021-8561
Subject:
ferric phosphate, iron, pyrophosphates, bioavailability, food additives, food quality, infant formulas, skim milk, rats
Abstract:
The iron bioavailability from ferric pyrophosphate was investigated by hemoglobin repletion assay. Three iron sources were prepared from the aqueous suspension of ferric pyrophosphate: mixed with skim milk and dehydrated (FP1), directly dehydrated (FP2), and FP2 mixed with skim milk and redehydrated (FP3). The relative bioavailability of FP1 was 100 of ferrous sulfate by slope ratio analysis. The relative hemoglobin value of FP2 varied from 66 to 82. Mixing with skim milk and heating improved the bioavailability of ferric pyrophosphate. The effect of skim milk and the physicochemical properties of FP2 on the iron bioavailability are discussed.
Agid:
1359585