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Evaluation of Iron Bioavailability from Bonito Dark Muscle Using Anemic Rats

Matsumoto, Junichi, Mori, Nahomi, Doi, Mikiharu, Kishida, Taro, Ebihara, Kiyoshi
Journal of agricultural and food chemistry 2003 v.51 no.15 pp. 4478-4482
anemia, bioavailability, bonito, ferrous sulfate, food intake, heme iron, hemoglobin, rats
The bioavailability of iron from ferrous sulfate (FeII-S), heme iron prepared from hemoglobin (HIP), and bonito dark muscle (BDM) was assessed in anemic rats using a hemoglobin regeneration efficiency (HRE) method. Freeze-dried BDM (FD), boiled and freeze-dried BDM (B/FD), and boiled and smoke-dried BDM (B/SD) were used as BDM source. Rats were made anemic by feeding on an iron-deficient diet for 28 days. To replete their iron levels, anemic rats were then fed on a diet containing iron at a level of 17 ppm for 14 days. Rats receiving FeII-S gained significantly more weight and had greater food intake and higher HRE compared to the other four groups. The bioavailability of iron from HIP was poor compared with that from FeII-S and BDM. When the HRE of rats fed FeII-S was 100, that of rats fed BDF was 80. These results suggest that BMD is an effective dietary source of iron.