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Effect of Indonesian fermented soybean tempeh on iron bioavailability and lipid peroxidation in anemic rats

Kasaoka, S., Astuti, M., Uehara, M., Suzuki, K., Goto, S.
Journal of agricultural and food chemistry 1997 v.45 no.1 pp. 195-198
tempeh, food composition, iron, nutrient content, bioavailability, lipid peroxidation, iron deficiency anemia, heme, blood serum, rats
The effects of an Indonesian non-salted fermented soybean product, tempeh, on iron bioavailability and lipid peroxidation are suspected to contribute to iron deficiency. Three groups of iron-deficient Wistar-strain rats were fed a diet of casein (C), unfermented soybean (U), or tempeh (T) for 11 days. Liver iron concentration and superoxide dismutase (SOD) activity in rats fed the T diet was significantly higher than in rats fed the U diet. The concentration of liver thiobarbituric acidreactive substances (TBARS) was significantly higher in rats fed the U diet than in rats fed the C diet, but did not significantly differ between rats fed the C and T diet. The results of this study confirmed that the fermented soybean tempeh increased liver iron, compared with unfermented soybean, without promoting lipid peroxidation in iron-deficient anemic rats.