Bioavailability of iron from four different local food plants in Jordan

The bioavailability of iron from local plants (black cumin seeds, milk thistle seeds, sesame seeds and thyme leaves) was investigated. Apparent absorption of iron was calculated by subtracting fecal iron (using total collection of feces) from iron intake in Sprague-Dawley rats. Two trials of animal...

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Veröffentlicht in:Plant foods for human nutrition (Dordrecht) 1999, Vol.54 (4), p.285-294
Hauptverfasser: Abu-Jadayil, S. (Jordan Univ., Amman (Jordan). Faculty of Agriculture, Dept. of Nutrition and Food Technology), Tukan, S.K, Takruri, H.R
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Sprache:eng
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Zusammenfassung:The bioavailability of iron from local plants (black cumin seeds, milk thistle seeds, sesame seeds and thyme leaves) was investigated. Apparent absorption of iron was calculated by subtracting fecal iron (using total collection of feces) from iron intake in Sprague-Dawley rats. Two trials of animal feeding were performed. Liver and serum concentrations of iron, and serum hemoglobin concentration were taken as response parameters for the bioavailability. Dry thyme was particularly rich in iron (117.2 mg/100 g dry matter) and milk thistle seeds in crude fiber (25 g/100 g dry matter). Rats fed the dry thyme diet or that supplemented with 5% egg white died but when the diet was supplemented with 10% egg white, the animals survived. Iron intake and apparent and total iron absorption were highest for the rats fed the dry thyme-egg white diet. Liver weights for the groups fed black cumin seeds and dry thyme were significantly higher (p
ISSN:0921-9668
1573-9104
DOI:10.1023/A:1008195019618