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 |
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| creator | Abu-Jadayil, S. (Jordan Univ., Amman (Jordan). Faculty of Agriculture, Dept. of Nutrition and Food Technology) Tukan, S.K Takruri, H.R |
| description | 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 |
| doi_str_mv | 10.1023/A:1008195019618 |
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(Jordan Univ., Amman (Jordan). Faculty of Agriculture, Dept. of Nutrition and Food Technology) ; Tukan, S.K ; Takruri, H.R</creator><creatorcontrib>Abu-Jadayil, S. (Jordan Univ., Amman (Jordan). Faculty of Agriculture, Dept. of Nutrition and Food Technology) ; Tukan, S.K ; Takruri, H.R</creatorcontrib><description>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<0.05) than those for the groups fed milk thistle and sesame seeds. Liver content of iron was highest for the animals fed black cumin seeds. Serum iron content increased significantly (p<0.05) for the animals fed black cumin seeds, and serum hemoglobin concentration increased significantly (p<0.05) in the groups fed milk thistle seed and black cumin seed diets, but decreased for the group fed the thyme-egg white diet. It is concluded from this study that iron was better utilized from black cumin seeds as indicated by liver storage of iron. On the other hand, thyme had the highest iron absorption but lowest utilization.</description><identifier>ISSN: 0921-9668</identifier><identifier>EISSN: 1573-9104</identifier><identifier>DOI: 10.1023/A:1008195019618</identifier><identifier>PMID: 10798339</identifier><language>eng</language><publisher>Heidelberg: Springer</publisher><subject>Animals ; Apiaceae - chemistry ; BIOAVAILABILITY ; BIODISPONIBILIDAD ; BIODISPONIBILITE ; Biological and medical sciences ; Biological Availability ; FER ; Fundamental and applied biological sciences. Psychology ; HIERRO ; IRON ; Iron - analysis ; Iron, Dietary - pharmacokinetics ; JORDAN ; JORDANIA ; JORDANIE ; Lamiaceae - chemistry ; Metabolisms and neurohumoral controls ; NIGELLA SATIVA ; ORIGANUM ; Plants, Edible - chemistry ; Plants, Medicinal ; Random Allocation ; Rats ; Rats, Sprague-Dawley ; Seeds - chemistry ; SESAMUM INDICUM ; SILYBUM MARIANUM ; Silybum marianum - chemistry ; Vertebrates: anatomy and physiology, studies on body, several organs or systems ; Water and mineral metabolism. Osmoregulation. Acidobasic balance</subject><ispartof>Plant foods for human nutrition (Dordrecht), 1999, Vol.54 (4), p.285-294</ispartof><rights>2000 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c304t-58bdc2b5470558ae7bb8c0c35dfef594b0865e9df8eff94d50cc6307afc08d403</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,4024,27923,27924,27925</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=1328170$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/10798339$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Abu-Jadayil, S. (Jordan Univ., Amman (Jordan). Faculty of Agriculture, Dept. of Nutrition and Food Technology)</creatorcontrib><creatorcontrib>Tukan, S.K</creatorcontrib><creatorcontrib>Takruri, H.R</creatorcontrib><title>Bioavailability of iron from four different local food plants in Jordan</title><title>Plant foods for human nutrition (Dordrecht)</title><addtitle>Plant Foods Hum Nutr</addtitle><description>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<0.05) than those for the groups fed milk thistle and sesame seeds. Liver content of iron was highest for the animals fed black cumin seeds. Serum iron content increased significantly (p<0.05) for the animals fed black cumin seeds, and serum hemoglobin concentration increased significantly (p<0.05) in the groups fed milk thistle seed and black cumin seed diets, but decreased for the group fed the thyme-egg white diet. It is concluded from this study that iron was better utilized from black cumin seeds as indicated by liver storage of iron. On the other hand, thyme had the highest iron absorption but lowest utilization.</description><subject>Animals</subject><subject>Apiaceae - chemistry</subject><subject>BIOAVAILABILITY</subject><subject>BIODISPONIBILIDAD</subject><subject>BIODISPONIBILITE</subject><subject>Biological and medical sciences</subject><subject>Biological Availability</subject><subject>FER</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>HIERRO</subject><subject>IRON</subject><subject>Iron - analysis</subject><subject>Iron, Dietary - pharmacokinetics</subject><subject>JORDAN</subject><subject>JORDANIA</subject><subject>JORDANIE</subject><subject>Lamiaceae - chemistry</subject><subject>Metabolisms and neurohumoral controls</subject><subject>NIGELLA SATIVA</subject><subject>ORIGANUM</subject><subject>Plants, Edible - chemistry</subject><subject>Plants, Medicinal</subject><subject>Random Allocation</subject><subject>Rats</subject><subject>Rats, Sprague-Dawley</subject><subject>Seeds - chemistry</subject><subject>SESAMUM INDICUM</subject><subject>SILYBUM MARIANUM</subject><subject>Silybum marianum - chemistry</subject><subject>Vertebrates: anatomy and physiology, studies on body, several organs or systems</subject><subject>Water and mineral metabolism. Osmoregulation. Acidobasic balance</subject><issn>0921-9668</issn><issn>1573-9104</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1999</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpFz01LAzEQBuAgiq3VsyclB6-rk80mm3irRatS9KLnMvmSyHZTsluh_94trTiXF4aHlxlCLhncMij53fSeASimBTAtmToiYyZqXmgG1TEZgy5ZoaVUI3LWdd8AUEspTsmIQa0V53pM5g8x4Q_GBk1sYr-lKdCYU0tDTisa0iZTF0Pw2bc9bZLFZlgmR9cNtn1HY0tfU3bYnpOTgE3nLw45IZ9Pjx-z52LxPn-ZTReF5VD1hVDG2dKIqgYhFPraGGXBcuGCD0JXBpQUXrugfAi6cgKslRxqDBaUq4BPyPW-d70xK--W6xxXmLfLv48GcHMA2A3Xhoytjd2_46Vi9a7nas8CpiV-5YG8LUrYDWcg-S9zYGMY</recordid><startdate>1999</startdate><enddate>1999</enddate><creator>Abu-Jadayil, S. (Jordan Univ., Amman (Jordan). Faculty of Agriculture, Dept. of Nutrition and Food Technology)</creator><creator>Tukan, S.K</creator><creator>Takruri, H.R</creator><general>Springer</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope></search><sort><creationdate>1999</creationdate><title>Bioavailability of iron from four different local food plants in Jordan</title><author>Abu-Jadayil, S. (Jordan Univ., Amman (Jordan). Faculty of Agriculture, Dept. of Nutrition and Food Technology) ; Tukan, S.K ; Takruri, H.R</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c304t-58bdc2b5470558ae7bb8c0c35dfef594b0865e9df8eff94d50cc6307afc08d403</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1999</creationdate><topic>Animals</topic><topic>Apiaceae - chemistry</topic><topic>BIOAVAILABILITY</topic><topic>BIODISPONIBILIDAD</topic><topic>BIODISPONIBILITE</topic><topic>Biological and medical sciences</topic><topic>Biological Availability</topic><topic>FER</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>HIERRO</topic><topic>IRON</topic><topic>Iron - analysis</topic><topic>Iron, Dietary - pharmacokinetics</topic><topic>JORDAN</topic><topic>JORDANIA</topic><topic>JORDANIE</topic><topic>Lamiaceae - chemistry</topic><topic>Metabolisms and neurohumoral controls</topic><topic>NIGELLA SATIVA</topic><topic>ORIGANUM</topic><topic>Plants, Edible - chemistry</topic><topic>Plants, Medicinal</topic><topic>Random Allocation</topic><topic>Rats</topic><topic>Rats, Sprague-Dawley</topic><topic>Seeds - chemistry</topic><topic>SESAMUM INDICUM</topic><topic>SILYBUM MARIANUM</topic><topic>Silybum marianum - chemistry</topic><topic>Vertebrates: anatomy and physiology, studies on body, several organs or systems</topic><topic>Water and mineral metabolism. Osmoregulation. Acidobasic balance</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Abu-Jadayil, S. (Jordan Univ., Amman (Jordan). Faculty of Agriculture, Dept. of Nutrition and Food Technology)</creatorcontrib><creatorcontrib>Tukan, S.K</creatorcontrib><creatorcontrib>Takruri, H.R</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><jtitle>Plant foods for human nutrition (Dordrecht)</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Abu-Jadayil, S. (Jordan Univ., Amman (Jordan). Faculty of Agriculture, Dept. of Nutrition and Food Technology)</au><au>Tukan, S.K</au><au>Takruri, H.R</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Bioavailability of iron from four different local food plants in Jordan</atitle><jtitle>Plant foods for human nutrition (Dordrecht)</jtitle><addtitle>Plant Foods Hum Nutr</addtitle><date>1999</date><risdate>1999</risdate><volume>54</volume><issue>4</issue><spage>285</spage><epage>294</epage><pages>285-294</pages><issn>0921-9668</issn><eissn>1573-9104</eissn><abstract>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<0.05) than those for the groups fed milk thistle and sesame seeds. Liver content of iron was highest for the animals fed black cumin seeds. Serum iron content increased significantly (p<0.05) for the animals fed black cumin seeds, and serum hemoglobin concentration increased significantly (p<0.05) in the groups fed milk thistle seed and black cumin seed diets, but decreased for the group fed the thyme-egg white diet. It is concluded from this study that iron was better utilized from black cumin seeds as indicated by liver storage of iron. On the other hand, thyme had the highest iron absorption but lowest utilization.</abstract><cop>Heidelberg</cop><pub>Springer</pub><pmid>10798339</pmid><doi>10.1023/A:1008195019618</doi><tpages>10</tpages></addata></record> |
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| subjects | Animals Apiaceae - chemistry BIOAVAILABILITY BIODISPONIBILIDAD BIODISPONIBILITE Biological and medical sciences Biological Availability FER Fundamental and applied biological sciences. Psychology HIERRO IRON Iron - analysis Iron, Dietary - pharmacokinetics JORDAN JORDANIA JORDANIE Lamiaceae - chemistry Metabolisms and neurohumoral controls NIGELLA SATIVA ORIGANUM Plants, Edible - chemistry Plants, Medicinal Random Allocation Rats Rats, Sprague-Dawley Seeds - chemistry SESAMUM INDICUM SILYBUM MARIANUM Silybum marianum - chemistry Vertebrates: anatomy and physiology, studies on body, several organs or systems Water and mineral metabolism. Osmoregulation. Acidobasic balance |
| title | Bioavailability of iron from four different local food plants in Jordan |
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