Bioavailability an in vitro solubility of iron in green leafy vegetables

Journal Article · Wed Mar 05 00:00:00 EST 1986 · Fed. Proc., Fed. Am. Soc. Exp. Biol.; (United States)

OSTI ID:7024655

Miller, J

Bioavailability, measured by hemoglobin repletion in anemic rats, of iron in turnip greens, spinach, and broccoli was compared with its solubility in water, in 0.1 and 1.0 N HCl, and in 0.1 M acetic, citric and tartaric acids. Both in vivo and in vitro tests were conducted with raw plant materials and with vegetables that had been heat processed. Turnip greens were canned and spinach and broccoli were cooked in boiling water. Bioavailability of iron in turnip greens was significantly increased by heat processing and the RBV of canned greens was 70-90% of the standard FeSO/sub 4/. The RBV of spinach was about 50% and that of broccoli was about 80%, and the bioavailability of iron in neither of these vegetables was altered significantly by cooking. In vitro solubility of iron of raw turnip greens in water, the organic acids, and 0.1 N HCl was poor and was increased by heat treatment. Iron of raw spinach was somewhat more soluble in these media than that of raw turnip greens, but cooking had the effect of decreasing the proportion of iron on spinach that could be solubilized by the aqueous solutions. Thus, the in vitro solubility of iron in the green leafy vegetables was predictive of biological availability of this iron the anemic rats.

• Research Organization: Univ. of Georgia, Experiment
• OSTI ID: 7024655
• Report Number(s): CONF-8604222-
• Journal Information: Fed. Proc., Fed. Am. Soc. Exp. Biol.; (United States), Vol. 45:4; Conference: 70. annual meeting of the Federation of American Society for Experimental Biology, St. Louis, MO, USA, 13 Apr 1986
• Country of Publication: United States
• Language: English

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PATHOGENESIS
IRON
BIOLOGICAL AVAILABILITY
SOLUBILITY
AQUEOUS SOLUTIONS
BRASSICA
HEMOGLOBIN
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ORGANIC COMPOUNDS
ORGANIC NITROGEN COMPOUNDS
PIGMENTS
PLANTS
PORPHYRINS
PROTEINS
RODENTS
SOLUTIONS
SYMPTOMS
TRANSITION ELEMENTS
VEGETABLES
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