Effects of Meat and Selected Food Components on the Valence of Nonheme Iron during In Vitro Digestion
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 56, Issue 2, pages 352–355, March 1991
How to Cite
KAPSOKEFALOU, M. and MILLER, D. D. (1991), Effects of Meat and Selected Food Components on the Valence of Nonheme Iron during In Vitro Digestion. Journal of Food Science, 56: 352–355. doi: 10.1111/j.1365-2621.1991.tb05278.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 3/8/90; revised 6/15/90; accepted 7/24/90.
Our objective was to determine whether meat and other dietary factors have the capacity to reduce nonheme ferric iron to the ferrous form during digestion. Beef, selected organic acids, selected purified proteins, red blood cells, whole blood, or blood plasma was mixed with FeCl3 and subjected to simulated gastrointestinal digestion. Ferrozine was used to monitor the formation of dialyzable Fe(II). Ascorbic acid, glutathione and cysteine produced large increases in Fe(II) while meat (raw and cooked), hemoglobin and red blood cells yielded smaller increases. Casein, plasma, bovine serum albumin and egg albumin did not affect Fe(II) formation. Our Results suggest dietary factors which enhance iron absorption in vivo promote Fe(III) reduction in the intestinal lumen.